Garden Kitchen Menu, Tuesday 5/8/2018
Taster
Fried Broccoli garden kitchen favorite, parmesan, pesto aioli, parsley (VO,GF) 9
Carne Asada Tostada pork fat & turnip greens masa tortilla, cheddar & pepper jack, grilled carne asada, butter lettuce, crema, radish, spring onion, housemade hot sauce, pickled vegetable escabeche (GF) 10
Kitchen Sink 3 gourmet cheeses, dry salami, cabbage marmalade, onion jam, citrus marinated olives, roasted nuts, honey drizzle, pickled chioggia beets, pickled green strawberries, montmorency cherries, 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
Root Vegetables wild arugula, wine braised baby carrots, roasted beets, shaved radish, heirloom tomato, carrot top & pistachio pesto, snap peas, pea tendril, creamy sweet mace dressing (VO,GF) 14
Fruity Prosciutto salanova butter lettuce, humboldt fog, bruleed grapefruit & tangerines, strawberries, snap peas, carrot ribbons, red onion, 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 (V,GF) 8/12
Chicken & Vegetable mary’s free range chicken, housemade stock, spring vegetables, pecorino romano, parsley, african blue basil (GF) 9/13
Entree
Pork Belly Choripan open faced baguette, slow cooked pork belly, sauteed beet greens & radish leaf, bone marrow whipped goat cheese, arugula chimichurri sauce, carrot puree (GF) 25
Suggested Wine: F. Rubio Herencia Rose
Steak Roll grilled 8 oz flank steak stuffed with carrot, roasted bell pepper & onions, cotija kidney beans, mojo sauce, pickled onions, arugula & heirloom tomato toss (GF) 24
Suggested Wine: Primate Red Blend
Lamb Tikka Masala slow cooked lamb shoulder in a coconut milk & garam masala sauce, basmati rice, topped with toasted cashews, white wine soaked raisins & cilantro, snap pea & radish slaw, mint (GF) 23
Suggested Wine: Cavas Valmar Chenin Blanc
Falafel garbanzo bean falafel, arugula, heirloom tomato & radish, sheep’s milk feta, whole wheat pita, dill tzatziki & persimmon chutney (VO,can be GF) 20
Suggested Beer: Benchmark Table
Sweet Tooth
Horchata Panna Cotta vegan custard, brown rice, almond milk, chocolate cinnamon fudge sauce (V,GF) 9
Tres Leches Cake sponge cake soaked in 3 milks, citron liqueur, whipped cream frosting 10
Rhubarb Pie rhubarb & beet stem compote, pate sucree crust, vanilla bean whipped cream 13
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.
