Garden Kitchen Menu, Saturday 5/12/2018
Taster
Beet Hummus Cruite golden beet hummus, carrots, celery & radish, pita chips (V, can be GF) 10
Nayarit Shrimp 3 wild jumbo shrimp, arugula, caramelized onions, salsa huichol, eureka lemon, cilantro (GF) 15
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
Cream of Mushroom cremini mushroom, white wine, mirepoix, cream, creme fraiche (VO) 9/13
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) 26
Suggested Wine: Jack Simon Vineyards Albarino
Pork Belly Choripan open faced baguette toast, slow cooked pork belly, sauteed beet greens & radish leaf, bone marrow whipped goat cheese, argentinian style 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 & roasted red bell pepper sauce, roasted carrot & charred beef jus 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, basmati 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, roasted carrots, snap peas, gorgonzola crumble, crispy sage (VO) 22 ~ add three jumbo wild shrimp + 10 ~
Suggested Dessert Wine: South Coast Muscat Canelli
Sweet Tooth
Strawberry Lemon Cake strawberry lavender jam, vanilla bean buttercream, fresh strawberry 12
Lemon Verbena Cheesecake almond & date crust, cashew “cream cheese” center, kumquat preserves (V,GF) 13
Dessert du Jour additional from scratch desserts may be available, please inquire (VO,GF) 10/12
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.
