Garden Kitchen Menu, Thursday 5/18/2018
Taster
Chive & Bacon Quiche duck eggs, parmesan, housemade pastry crust, served warm over tossed arugula 10
Grilled Artichoke braised then grilled, tossed arugula, meyer lemon, parmesan, green garlic dip (VO,GF) 12
Kitchen Sink 3 gourmet cheeses, dry salami, cabbage marmalade, onion jam, citrus marinated olives,roasted nuts, honey drizzle, pickled chioggia beets, pickled green strawberries, roasted garlic, fresh strawberries, 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, medium boiled duck egg, house made italian pangritata, parmigiano reggiano, strawberry, red onion, cashew caesar (VO, can be GF) 13/15
Pork Belly Caprese salanova butter lettuce, slow roasted pork belly, roasted beets, fresh mozzarella, grape tomato, arugula greens & pistachio pesto, snow peas, olive oil & balsamic reduction (VO,GF) 13/15
Warm the Soul Soup
Soup du Jour chef’s selection of scratch soups may be available, please inquire (VO,GF) 9/13
Entree
Braised Lamb slow cooked lamb shoulder, heirloom cabbage & carrot curtido, butternut squash “cheddar cream”, radishes, pickled onions, cilantro, escabeche (GF) 24
Suggested Wine: Primate Red Blend
Seared Hiramasa baja yellowtail filet, shaved kohlrabi salad, bruleed citrus, snow pea & mint parsley puree, aleppo pepper, edible flower (GF) 26
Suggested Wine: Jack Simon Vineyards Albariño
Pork Tenderloin 8 oz brined & grilled tenderloin, white wine roasted mushroom risotto, celeriac puree, garlic grilled asparagus, parmigiano reggiano, balsamic reduction (VO,GF) 24
Suggested Wine: South Coast Winery Sparkling Pinot Grigio
Pesto Portobello arugula & pistachio pesto zucchini noodles, herb & champagne marinated portobello mushroom, slow cooked tomato & sweet mace marinara, lemon whipped goat cheese (GF) 20
Suggested Wine: Fallbrook Winery “Dalla Collina” Red Blend
Farmer’s Delight choice of soup, salad, grilled bread & herb butter (VO, can be GF) 20/22
Sweet Tooth
Strawberry Crumble served warm, strawberries, oats, lemon zest, sugar crumble (GF) 12
~ scoop of housemade vanilla bean ice cream +3 ~
Chocolate Zucchini Cake noir chocolate, green zucchini, chocolate glaze, candied walnuts 13
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.
