Garden Kitchen Menu, Tuesday 5/15/2018
Taster
Preserved Lemon Hummus housemade preserved meyer lemon, crudite, wheat pita chips (V, can be GF) 12
Salmon Cakes new zealand salmon, dill, salanova, breadcrumbs, meyer lemon aioli 13
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 truffle bone marrow & extra bread to kitchen sink + 9
Suggested Drink: Garden Kitchen Sangria
Farmers Salad
Duck Egg Caesar wild arugula, soft poached duck egg, house made italian pangritata, parmigiano reggiano, strawberry, red onion, cashew caesar dressing (VO, can be GF) 13/15
Pork Belly Caprese salanova butter lettuce, slow roasted pork belly, roasted beets, fresh mozzarella, grape tomato, carrot top & pistachio pesto, snow peas, olive oil & balsamic reduction (VO,GF) 13/15
Warm the Soul Soup
Cream of Mushroom cremini mushroom, white wine, mirepoix, cream, creme fraiche (VO) 9/13
Curry Lamb slow cooked lamb shoulder, coconut milk, curry, basmati rice, mint (GF) 9/13
Entree
Opah en Papillote opah top loin baked french style wrapped in parchment, carrot top pesto & meyer lemon, farro, brown rice & purslane grain salad, garlic herb roasted squash & asparagus (can be GF) 23
Suggested Wine: Jack Simon Vineyards Albariño
Beef Tenderloin slow cooked & herb butter roasted, garlic sauteed spinach, hakurei turnip & roasted leek mash, pan jus, chive cream (GF) 35
Suggested Wine: Primate Red Blend
Pork Flat Iron 10 oz brined & grilled, gorgonzola stuffed, balsamic roasted portobello mushroom, carrot puree, beet mostarda (GF) 22
Suggested Wine: F. Rubio “Herencia” Rose
Mushroom Risotto white wine roasted beech & trumpet mushrooms, carnaroli rice, mirepoix, touch of cream, parmigiano reggiano, balsamic reduction (VO,GF) 20
~ add soft boiled duck egg + 4 ~
Suggested Wine: South Coast Winery Sparkling Pinot Grigio
Pesto Linguine beet greens & pistachio pesto, handmade semolina pasta linguine, sundried tomato, toasted pine nuts, carrots, snow peas, pecorino romano (VO) 23
~add 3 jumbo shrimp + 10 ~
Suggested Wine: Fallbrook Winery “Dalla Collina” Red Blend
Sweet Tooth
Chocolate Zucchini Cake noir chocolate, green zucchini, chocolate glaze, candied walnuts 12
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
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.
