Garden Kitchen Menu, Friday 5/4/2018
Taster
Tempura Fried Fava Beans chipotle crema, cotija crumble, spring onion (VO,GF) 9
Duck Polenta Cake crispy polenta cake, slow roasted duck, pepperjack, roasted veggies, chipotle crema, strawberry pea-co de gallo (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, chickpea salad, white wine soaked raisins, sangria pickled cherries, 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, avocado, 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, red onion, 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, red onion, crema & cilantro (VO,GF) 8/12
Entree
Italian Bolognese housemade semolina pasta, roasted beet & ground beef bolognese, grilled asparagus & carrot, pecorino romano, parsley 22
Suggested Wine: Chuparosa Vineyards Zinfandel
Whole Fried Fish locally caught gold spot bass, argentinian style chimichurri sauce, sauteed spring veggies, garlic brown rice, grilled meyer lemon (GF) MP
Suggested Wine: Cavas Valmar Chenin Blanc
Mojo Pork Chop grilled 10 oz bone in dry aged pork chop, cuban style citrus & garlic marinade, pickled onion, cotija pinto beans, arugula & heirloom tomato toss (GF) 29
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
Walnut Chorizo Enchiladas cooked walnut “chorizo”, mexican spices & striped squash stuffed into corn tortillas, pumpkin seed pipian sauce, cheddar & cotija, lemon cumin crema (VO,GF) 22
Suggested Wine: Cavas Valmar Mezcla de Tintos
Sweet Tooth
Horchata Panna Cotta vegan custard, brown rice, almond milk, chocolate cinnamon fudge sauce (V,GF) 10
Tres Leches Cake sponge cake soaked in 3 milks, citron liqueur, whipped cream frosting 12
Dessert du Jour additional from scratch desserts may be available, please inquire 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.
