Garden Kitchen Menu, Thursday 5/10/2018
Taster
Beet Hummus Cruite golden beet hummus, carrots, celery & radish, grilled whole wheat bread (V, can be GF) 10
Tuna Steak Melt big eye tuna, celery & dill salad, grilled whole wheat bread, avocado, pepper jack, crema, radish, spring onion, housemade hot sauce, pickled vegetable escabeche (can be GF) 10
Kitchen Sink 3 gourmet cheeses, dry salami, cabbage marmalade, onion jam, citrus marinated olives, roasted nuts, honey drizzle, pickled chioggia beets, pickled green strawberries, montmorency cherries, sangria pickled cherries, 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
Root Vegetables wild arugula, wine braised carrots, roasted beets, shaved radish, grape tomato, carrot top & pistachio pesto, snap peas, pea tendril, creamy sweet mace dressing (VO,GF) 14
Fruity Prosciutto salanova butter lettuce, humboldt fog, bruleed grapefruit & tangerines, strawberries, snap peas, carrot ribbons, red onion, olive oil & agave balsamic (VO, GF) 14
Warm the Soul Soup
Chicken & Vegetable mary’s free range chicken, housemade stock, spring vegetables, pecorino romano, parsley, african blue basil (GF) 9/13
Entree
Opah en Papillote opah top loin baked french style wrapped in parchment, carrot top pesto & meyer lemon, farro purslane grain salad, garlic thyme roasted squash & asparagus (can be GF) MP
Suggested Wine: Jack Simon Vineyards Albarino
Pork Belly Choripan open faced baguette, slow cooked pork belly, sauteed beet greens & radish leaf, bone marrow whipped goat cheese, arugula chimichurri sauce, carrot puree (can be GF) 25
Suggested Wine: F. Rubio Herencia Rose
Aleppo Steak spanish dry rubbed grilled 8 oz flat iron, aleppo pepper sauce, roasted carrot, roasted bell pepper & onions, cotija pinto beans, crispy parmesan broccoli (GF) 24
Suggested Wine: Primate Red Blend
Lamb Tikka Masala slow cooked lamb shoulder in a coconut milk & garam masala sauce, brown rice, topped with toasted cashews, white wine soaked raisins & cilantro, snap pea & radish slaw, mint (GF) 23
Suggested Wine: Cavas Valmar Chenin Blanc
Butternut Sage Linguine creamy butternut squash “alfredo” sauce, handmade semolina pasta linguine, sundried tomato, toasted pine nuts, purple carrots, snap peas, gorgonzola crumble, crispy sage (VO) 22
Suggested Dessert Wine: South Coast Muscat Canelli
Sweet Tooth
Horchata Panna Cotta vegan custard, brown rice, almond milk, chocolate cinnamon fudge sauce (V,GF) 9
Tres Leches Cake sponge cake soaked in 3 milks, citron liqueur, whipped cream frosting 10
Rhubarb Pie rhubarb, beet stem & strawberry compote, flakey pie crust, fresh whipped cream 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.
