Garden Kitchen Menu, Wednesday 5/23/2018
Taster
Fritto Misto mixed vegetables, tempura battered, parmesan, green garlic dip (VO,GF) 12
Preserved Lemon Hummus housemade preserved meyer lemon, crudite, wheat pita chips (V, can be GF) 12
Kitchen Sink 3 gourmet cheeses, sweet salami, cabbage marmalade, onion jam, citrus marinated olives, sweet & spicy nuts, honey drizzle, pickled chioggia beets, pickled green strawberries, roasted garlic, sangria pickled cherries, whole wheat grilled bread (VO, can be GF) 17
5 cheeses & double bread 25 ~ add truffle salt roasted bone marrow & extra bread +9 ~
Suggested Drink: Garden Kitchen Sangria
Farmers Salad
Strawberry Arugula wild arugula, nasturtium gremolata, prosciutto, lemon whipped goat cheese, grilled asparagus, shaved carrot, candied pecans, snow peas, red onion, mint vinaigrette (VO,GF) 13
Farmhouse salanova butter lettuce, fresh mozzarella, snow peas, pea tendril, navel orange, watermelon radish, kohlrabi, beets, purple carrot & pine nut puree (VO,GF) 13/15
Warm the Soul Soup
Split Pea & Pork tenderloin, caramelized onion, celery, carrot, creme fraiche, cracked pepper (VO,GF) 9/13
Cream of Spinach housemade vegetable stock, touch of cream, olive oil, parmesan crisp (GF) 8/12
Entree
Linguine & Meatballs spiralized green zucchini, grass fed flank steak beef meatballs, 7 hour marinara, parmigiano reggiano, basil (can be GF) 23/25
Suggested Wine: Primate Red Blend
Karubi Pork Ribs slow cooked heritage pork ribs, strawberry & beet bbq sauce, whipped hakurei turnip mash, blistered green beans & broccoli (GF) 23
Suggested Wine: F. Rubio “Herencia” Rose
Ricotta Ravioli eight handmade semolina raviolis, fresh whipped sweet mace ricotta, spinach cream sauce, garden salad with choice of dressing 22
Suggested Wine: Fallbrook Winery “Dalla Collina” Red Blend
Vegetable Enchiladas corn tortillas, chickpeas, yellow squash & green zucchini, mexican spiced enchilada sauce, butternut squash “nacho” cheese, cheddar, cotija, chipotle crema, radish, pickled onion, cilantro (VO,GF) 20
Suggested Wine: Santo Tomás – Tempranillo Cabernet
Bacon & Chive Pie served warm, duck egg & parmesan custard, celeriac puree, garden salad 18
Farmer’s Delight from scratch soup, choice of salad, housemade bread & herb butter (VO, can be GF) 20/22
Sweet Tooth
Orange Curd Tart gluten free almond crust, navel orange curd, lemon verbena syrup (GF) 10
Creme Brulee traditional french custard, coconut cream, vanilla bean cream & burnt sugar caramel 12
Peanut Butter Chocolate Mousse cashew & peanut butter mousse, hot fudge, noir chocolate shards (V,GF) 10
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.
