Garden Kitchen Menu, Saturday 5/25/2019
Taster
Chef’s Whim at the mercy of your preferences, chef sends out a surprise appetizer (VO,GF) 12/14
Fried Fig Leaf tempura battered fig leaf, roasted garlic hummus, kalamata tapenade, feta, parsley (VO,GF) 13
Kitchen Sink 3 cheeses, dry salami, house preserves & marmalades, smoked garbanzo “cheddar”, crudite, house pickles, pickled green strawberry, marinated olives, smoked nuts, raw honey, fresh fruit, sangria pickled cherries, house made bread (VO, can be GF) 18
~ deluxe sink, 5 cheeses & double bread 25
~ add double roasted bone marrow with cotija & house jam + 12
Suggested Drink: Garden Kitchen Sangria
Farmers Salad
Kale Cobb massaged kale, soft boiled egg, jamon serrano, salami, housemade chevre, roasted beet, garlic roasted fava beans, shaved carrot, crispy broccoli, watermelon radish, red onion, creamy chive dressing (GF) 14
Untraditional Caesar romaine & frisee, meyer lemon & herb marinated portobello mushroom, parmesan petals, herb butter croutons, smoked sea salt, cashew caesar dressing, cracked pepper (VO, can be GF) 14 ~ add sauteed salmon belly + 10 ~
Warm the Soul Soup
Pesto Squash house vegetable broth, goldbar squash, carrot top & pine nut pesto drizzle, parmesan (VO,GF) 9/13
Entree
Beef Osso Bucco braised short rib beef osso bucco, 8 hour tenderloin stock, caramelized leek polenta cake, mirepoix & red wine demi glace, roasted patty pan & ball squash, garlic fava bean, lardon crisp (GF) 36
Suggested Wine: Luigi Einaudi – Dolcetto di Dogliani
Frenched Pork Chop 10 oz brined, sous vide & grilled bone in pork chop, warm tomatillo sauce, cotija crumble & escabeche loaded butternut squash, duck fat-guajillo pinto beans (GF) 26
Suggested Wine: El Cielo Chardonnay
Curry Opah hawaiian fish, coconut & lemon verbena green curry, loquat relish, turmeric ginger toasted quinoa, grilled romanesco squash, cilantro, calabrian chile oil (GF) 26
Suggested Wine: Aphros Loureiro Vinho Verde
Chicken Hand Pie jidori chicken, housemade chicken stock & italian herb marinade, roasted carrot & celery, handmade flakey parmesan crust, meyer lemon & point reyes blue veloute’, crispy broccoli, chicharron 25
Suggested Wine: Pedroncelli Winery Zinfandel
Pesto Ravioli hand cut semolina ravioli, garlic beet greens & pine nut pesto, meyer lemon & fennel cashew cream sauce, pecorino romano, roasted carrot & crispy broccoli (VO,can be GF) 23
Suggested Wine: Tohu Sauvignon Blanc
Farmers Delight soup du jour, choice of salad, house made bread & whipped herb butter (VO, can be GF) 22/24
Sweet Tooth
Pot de Creme noir chocolate traditional french custard, spiced rum, whipped cream, candied macadamia, coconut (GF) 14
Suggested Dessert Wine: Edwards Censorship Port
Strawberry Angel Cake orange zest cake, white chocolate sauce, macerated strawberries, whipped cream 15
Suggested Bubbles: South Coast Ruby Cuvee Sparkling Syrah
Blood Orange Cake upside down olive oil cake, candied pine nuts, blood orange curd & strawberry coulis (VO,GF) 14
Suggested Dessert Wine: Chateau Piada Sauternes
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.
