Garden Kitchen Menu, Wednesday 5/8/2019
Taster
Fried Fig Leaf tempura battered fig leaf, sunflower seed pate, pecorino, parsley (VO,GF) 13
Kitchen Sink 3 cheeses, dry salami, beet chutney, house preserves & marmalades, green garlic dip, smoked garbanzo cheddar, house pickles, b & b green strawberry, marinated olives, smoked nuts, raw honey, fresh strawberry, 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
Mexican Caesar soft boiled egg, massaged kale tossed in cashew caesar dressing & cotija crumble, grilled squash, sauteed kale stem, breakfast radish, corn tortilla strips (VO,GF) 14
Spring sauteed kohlrabi greens, jamon serrano, cambozola cheese, garlic roasted fava beans, shaved fennel & carrot, strawberry, citrus, watermelon radish, creamy fennel (VO,GF) 14
Warm the Soul Soup
Fava Bean Soup fennel broth, italian herbs, celery, white wine, creme fraiche, cracked pepper (VO,GF) 9/13
Entree
Ancho Chile Duck duck confit in chile ancho, mexican herbs & spices, orange juice & duck broth, green garlic & masa corn sope, wilted leek & cabbage, lime crema, grilled romanesco squash, escabeche, nasturtium (GF) 24
Suggested Wine: Château de Campuget Rose
Fresh Catch Fish & Chips tempura battered catch of the day, hakurei turnip chips, meyer lemon & dill aioli, grilled meyer lemon, garden salad with blood orange vinaigrette (GF) MP
~ malt vinegar served upon request ~
Suggested Beer: Benchmark Table Beer
Flank Steak 8oz tenderized flank steak, grilled with mexican spices, spanish brown rice, nettle & parsley chimichurri, tossed arugula, beef fat onions “encebollada”, green onion (GF) 23
Suggested Wine: Pedroncelli Winery Zinfandel
Spanakopita flakey phyllo dough, layers of beet leaf, spinach leaf, beet & kale stem, lemon zest, dill, caramelized onion & feta crumble, white wine grilled trumpet mushroom, roasted red bell pepper sauce (VO) 22
Suggested Wine: Tohu Sauvignon Blanc
Vegetable Chimichanga roasted black & kidney beans, butternut & romanesco squash wrapped in a flour tortilla, butternut “nacho” sauce, chipotle cashew crema, radish, strawberry pico, cilantro flower (V) 23
Suggested Wine: Aphros Loureiro Vinho Verde ~ Suggested Beer: Benchmark Table Beer
Farmers Delight soup du jour, choice of salad, house made bread & whipped herb butter (VO, can be GF) 22/24
Sweet Tooth
Chocolate Tart almond flour crust, chocolate ganache, fresh whipped cream, candied pecan (GF) 14
Suggested Dessert Wine: Edwards Censorship Port
Strawberry Tres Leches Cake vanilla sponge cake, orange zest, soaked in 3 milks, whipped cream, fresh strawberries 14
Suggested Bubbles: South Coast Ruby Cuvee Sparkling Syrah
Peanut Butter Chocolate Fudge almond crust, medjool dates, whipped peanut butter, chocolate ganache, garnished with maldon sea salt & a tagalong girl scout cookie (VO,can be GF) 14
Suggested Dessert Wine: Edwards Censorship Port
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.
