Garden Kitchen Menu, Friday 5/31/2019
Taster
Crispy Broccoli ground parmesan, lemon salt, creamy chive dressing (VO, GF) 13
Fried Fig Leaf tempura battered, sweet mace hummus, almond parmesan, parsley (V,GF) 13
Kitchen Sink 3 cheeses, dry salami, house preserves & marmalades, sunflower seed pate, 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
Strawberry Avocado salanova butter lettuce, fresh strawberry, housemade chevre, watermelon radish, fresh citrus, shaved carrot, candied pecan, red onion, blood orange vinaigrette (VO,GF) 13
Untraditional Caesar massaged kale, meyer lemon & herb marinated portobello mushroom, parmesan petals, herb butter croutons, smoked sea salt, cashew caesar dressing, cracked pepper (VO, can be GF) 14
Warm the Soul Soup
Borscht russian beet soup, fennel broth, cabbage, lemon creme fraiche, fennel frond (VO,GF) 9/13
Pesto Squash house vegetable broth, goldbar squash, carrot top & pine nut pesto drizzle, parmesan (VO,GF) 9/13
Entree
Roasted Quail pair of sage butter roasted & blood orange stuffed quail, warm prosciutto, cannellini bean & kale, parmesan & italian herb breadcrumb stuffed zucchini, sage flower (can be GF) 28
Suggested Wine: Cava Maciel Vino de Luna Chardonnay
Fresh Catch of the Day wild caught fresh catch, lemon verbena butter, beet stem chutney, passionfruit & blood orange glaze, turmeric ginger toasted quinoa, grilled romanesco squash, cilantro, calabrian chile oil (GF) 24
Suggested Wine: Fess Parker Dry Riesling
Grilled Flank Steak mexican spiced flank steak, nasturtium whipped butter, cotija crumble, marigold tortillas, fajita style carrot, radish & squash, sliced avocado mash, charred arugula, escabeche, coriander flower (GF) 25
Suggested Wine: Casta de Vinos Cardon
Rustic Greens Saag spinach leaf, beet leaf, broccoli greens & radish greens, cashew cream garam masala, roasted shiitake & trumpet mushroom, chive labne, garlic basmati & pita bread (V, can be GF) 22 ~ add preserved kumquat stewed lamb + 6 ~
Suggested Wine: Tohu Sauvignon Blanc
Farmers Delight soup du jour, choice of salad, house made bread & whipped herb butter (VO, can be GF) 22
Sweet Tooth
Strawberry Shortcake warm oversized sugar biscuit, orange macerated strawberries, vanilla bean whip 15
White Chocolate Mousse lemon verbena infused white chocolate, strawberry coulis, fresh whip & strawberry (GF) 14
Suggested Bubbles: South Coast Ruby Cuvee Sparkling Syrah
Chocolate Turtle Tart almond crust, dark chocolate ganache, candied pecan & caramel sauce (V,GF) 14
Suggested Dessert Wine: Edwards Censorship Port
Dessert du Jour additional from scratch desserts may be available (VO, can be GF) 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.
