March 9, 2016 – Wednesday

The menu at Garden Kitchen changes daily!
You can always view today's menu here or see our previous menus here.
Garden Kitchen Menu, Wednesday 3/9/2016

Taster
Coconut Shrimp thai chili dipping sauce   8

Artichoke Heart Bruschetta house made toast, pea shoots, balsamic reduction   (V)   7

Kitchen Sink 3 gourmet cheeses, dry salami, roasted nuts, cherry jam, strawberries, citrus marinated olives, pickled asparagus, cornichons, house bread   10
Suggested Wine: Mesa Grande Corazon Grenache Rose

Crunchy Salad
Beet Gorgonzola alfalfa sprouts, niman ranch bacon, beet pickled egg, chioggia & red beets, gorgonzola blue crumble, candied pecans, red onion, blue cheese dressing   (GF)   10  

Spring Salanova d’avignon radish, candy cane & red beets, toasted sunflower seeds, onion sprouts, fried shallot, herb croutons, balsamic vinaigrette   (VO,GF)   11
~ add crispy lamb belly   4 ~

Warm the Soul Soup
Carrot Ginger farm carrot, pureed ginger, micro greens   7/9   (GF)

Cream of Kale nutmeg sprinkle & cashew cream   (V,GF)   8/10

Entrees
Flat Iron Balsamic Steak whipped turnips, mushroom gravy, roasted beets   (GF)   22
Suggested Wine: South Coast Sauvignon Blanc

Smoked Mozzarella Stuffed Pork 7oz flat iron pork, housemade italian breadcrumbs, parmesan polenta, tomato cream sauce   20
Suggested Wine: South Coast “Wild Horse Peak” Cabernet Sauvignon

Portobello Mushroom Rockefeller stuffed with cashew creamed kale & green garlic, roasted root vegetables of turnip, farm carrot & candy cane beet, baked garlic bread   (V,GF)   18
Suggested Wine: South Coast Chardonnay Sans Chene

Sweet Tooth
Strawberry Buttermilk Pie sugar cornmeal crust, whipped cream   8

Strawberry Ice Cream balsamic ribbon, dark chocolate chunks   (GF)   7

White Chocolate Fudge candied pecans   (GF)   6

Stuffed Dates cashew cheese, strawberries, toasted pine nuts, raw honey   (V,GF)   5

(V)= Vegan (VO)= Vegan Option (GF)= Gluten Free
All food at Garden Kitchen is handcrafted from scratch using the freshest ingredients, opting for local & organic when possible. We also strive to use hormone & antibiotic free meats.