Garden Kitchen Menu, Saturday 5/5/2018
Taster
Fried Broccoli garden kitchen favorite, parmesan, pesto aioli (VO,GF) 9
Polenta Bolognese crispy polenta cake, roasted beet & ground beef bolognese, pecorino romano, parsley, african blue basil 22
Kitchen Sink 3 gourmet cheeses, dry salami, cabbage marmalade, onion jam, citrus marinated olives, roasted nuts, honey drizzle, pickled chioggia beets, pickled green strawberries, 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, 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
Cream of Celery vegetable broth, touch of cream, celery leaf & stalk, creme fraiche (VO,GF) 8/12
Entree
Flank Steak grilled 8 oz dry rub carne asada, caramelized onion & beef jus, strawberry pea-co de gallo, snap pea “guacamole”, pork fat & turnip masa tortillas, pickled vegetable escabeche (GF) 25
Suggested Wine: Primate Red Blend
Whole Fried Fish locally caught gold spot bass, argentinian style arugula chimichurri sauce, sauteed spring veggies, garlic brown rice, grilled meyer lemon (GF) 24
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
Walnut Chorizo Enchiladas cooked walnut “chorizo”, mexican spices & striped squash, three stuffed corn tortillas, pumpkin seed pipian sauce, butternut squash “queso” cheddar & cotija, lime cumin crema, cilantro (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.
