Garden Kitchen Menu, Tuesday Wednesday Thursday Friday Saturday 3/2018content here
Taster
Tatsoi Cashew Dip sauteed tatsoi, cashew tahini dip, crudite & grilled bread (V, can be GF) 9
Fried Halloumi white wine & herbs, greek cheese, sauteed mushrooms, grilled bread (can be GF) 12
Kitchen Sink 3 gourmet cheeses, dry salami, carrot marmalade, seasonal hummus, citrus marinated olives, chocolate chai candied nuts, honey drizzle, rosemary pickled cherries, coriander pickled green strawberries, tempura fig leaf, whole wheat grilled bread (VO, can be GF) 17 ~
5 cheeses & double bread 25 ~ add roasted bone marrow & extra bread to kitchen sink +9 ~
Suggested Drink: Garden Kitchen Sangria
Farmers Salad
Portobello Mushroom massaged kale, miso roasted portobello mushroom, roasted carrot, shaved daikon & hakurei turnip, grilled blood orange, toasted sesame, red onion (V,GF) 14
Goat Cheese Pesto salanova butter lettuce, housemade goats milk chevre, kale & beet greens pesto, cauliflower, kalamata olive, sun dried tomato, toasted pine nuts, agave balsamic, basil (VO,GF) 13
Warm the Soul Soup
Red Wine Lentil mirepoix, rainbow chard, slow cooked lentils in red wine, parmesan, parsley (VO,GF) 8/11
Pork & Greens simmered pork broth, cast iron pork chop, bacon & pancetta, braised rustic greens, parmigiano reggiano, fried onions, parsley (GF) 9/13
Entree
Flat Iron Steak dry rub & grilled 8 oz steak, horseradish cream sauce, caramelized onion & butternut squash mash, grilled arugula, crispy onion (GF) 25
Suggested Wine: Santo Tomas Tempranillo Cabernet
Corvina Seabass firm white fish, mild yet sweet taste, crispy skin, creamy carnaroli risotto with housemade slow simmered fish broth, fresh strawberries, cilantro & grilled meyer lemon (GF) 23
Suggested Wine: Mesa Grande Cabernet Franc Rose’
Beer Battered Squash Tacos benchmark table beer, handmade masa tortillas, tajin roasted butternut squash, cabbage & black radish slaw, strawberry pico, lime crema, queso fresco black beans, cilantro (can be GF) 22
Suggested Beer: Benchmark IPA
Italian Pork Belly slow cooked pork belly, creamy polenta, pistachio nettle pesto, crumbled sheep’s milk feta, garlic sauteed turnip greens, fried sage (GF) 24
Suggested Wine: Valle de Guadalupe Primate
Farmers Delight choice of soup, choice of salad, wheat bread & house whipped herb butter (VO, can be GF) 20/22
Sweet Tooth
Chocolate Strawberry Tart pate sucree crust, dark chocolate ganache filling, fresh strawberries 10
Double Chocolate Bread Pudding served warm, housemade whole wheat bread, white & milk chocolate chunks, white chocolate vanilla bean sauce, salted butter caramel sauce, whipped cream, mint 12
Blood Orange Cheesecake almond flour and coconut crust, cashew “cream cheese” filling, blood orange & mint reduction, calendula (V,GF) 13
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.
