Garden Kitchen Menu, Thursday 5/3/2018
Taster
Tempura Fried Fava Beans chipotle crema, cotija crumble, spring onion (VO,GF) 9
Kimchi Egg Salad wheat toast, sprouts, house fermented kimchi, sesame seeds (VO, can be GF) 9
Kitchen Sink 3 gourmet cheeses, dry salami, cabbage marmalade, citrus marinated olives, roasted nuts, honey drizzle, pickled chioggia beets, pickled green strawberries, fried fig leaf, white wine soaked raisins, 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
Mexican Chop salanova, spiced walnuts, cotija crumble, heirloom tomato, radish, roasted carrot, bruleed citrus, pickled onions, tortilla strips, spring onion, creamy chipotle orange dressing (VO,GF) 14
Spring Pea wild arugula, snap peas, sheep’s milk feta, carrot ribbons, strawberries, candied pecans, radish, sweet pickled shallot, pea tendril, mint, local olive oil & agave balsamic (VO, GF) 14
Warm the Soul Soup
Chickpea Pozole roasted tomatoes, ancho chiles, mexican squash & carrots, slow cooked chickpeas & kidney beans, topped with tortilla strips, radish, onion, crema & cilantro (VO,GF)
Pea & Mint snap peas, shallot, mint, lemon zest, white wine, parmesan, creme fraiche (VO,GF) 8/12
Entree
Bolognese Linguine housemade semolina pasta, roasted beet & ground beef bolognese, white wine marinated beech & maitake mushroom, fresh ricotta cream, grilled asparagus, pecorino romano, parsley 24
Suggested Wine: Chuparosa Vineyards Zinfandel
Pesto Polenta crispy polenta cakes, sauteed fava beans, carrot, turnip, spring peas, squash & crispy broccoli, roasted garlic cashew alfredo sauce, radish-hemp seed pesto, parmigiano reggiano (VO, GF) 20
Suggested Wine: Cavas Valmar Chenin Blanc
Duck Confit Tacos orange brined then slow cooked duck breast, handmade nettle & masa tortillas, spinach, roasted veggies, chipotle crema, strawberry “pea-co” de gallo, duck chicharron, duck fat kidney beans (GF) 23
Suggested Wine: F. Rubio Herencia Rose
Lemon Chicken mary’s free range chicken, bone in & roasted in a lemon, herb & white wine marinade, sundried tomato & meyer lemon orzo, braised artichoke & pesto aioli (can be GF) 23
Suggested Wine: South Coast Winery Chardonnay Sans Chêne
Fish & Chips cabrilla grouper, tempura battered, meyer lemon & dill tartar, butternut squash rings (GF) 23
Suggested Beer: Benchmark Brewery Blonde Ale
Sweet Tooth
Chocolate Tart pate sucree crust, noir chocolate ganache, kumquat preserve, mint 12
Butterscotch Pudding vegan, almond milk, butternut squash puree, warm rum & caramel sauce, coconut whipped cream, candied pecans (V,GF) 11
Strawberry Pound Cake pan grilled lemon verbena cake, meyer lemon zest, macerated strawberries, vanilla bean whipped cream 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.
