November 11, 2017 – Saturday

The menu at Garden Kitchen changes daily!
You can always view today's menu here or see our previous menus here.

Garden Kitchen Menu, Saturday 11/11/2017

Taster
Sunflower Seed Pate toasted sunflower seeds & herbs, crudite, grilled bread   (V, can be GF)   10

Garlic Roasted Bone Marrow arugula, whole roasted garlic, walnut pesto, grilled wheat bread   (can be GF)   12

Kitchen Sink 3 gourmet cheeses, calabrese salami, italian pickled tomato, cinnamon pickled grapes, honey drizzle, sweet pickled okra, sweet mace pickled gherkins, roasted nuts, carrot marmalade, valencia orange, brazilian guava compote, 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  
Antipasto wild arugula, monaco’s dry cured sausage, artichoke hearts, golden ponderosa tomato, manchego cheese, heirloom beans, radish, red onion, spicy jalapeno peppers, red wine vinaigrette   (VO, GF)   15

B. L. T. salanova butter lettuce, smoked bacon, heirloom tomato, gorgonzola crumble & fresh mozzarella, toasted pine nuts, red onion, herb croutons, cracked pepper, agave balsamic & olive oil, maldon   (can be GF)   14

Warm the Soul Soup
Butternut Squash roasted butternut squash, touch of cream, creme fraiche, pomegranate, chervil (VO,GF) 8/12

Entree
Duck Confit Cassoulet slow cooked duck stew with white wine, lardon & shallot, cannellini beans, roasted carrot, celery & hakurei turnips, crispy duck skin, shaved asiago & parsley   (GF)   23
Suggested Wine: South Coast Winery Reserve Chardonnay    

     Flank Steak Roll grilled balsamic steak stuffed with roasted red bell pepper, roasted carrot, striped squash, japanese eggplant, red beet parmesan puree   (GF)   25
Suggested Wine: Fallbrook Winery – “33° North” BDX Red Blend

Fall Fettuccine chanterelle mushroom, sundried tomato, wilted collards, caramelized onion, heirloom pumpkin brown butter cream sauce, parmesan & crispy sage pangritata, fresh basil   (VO, can be GF)   22
Suggested Wine: Santo Tomas Tempranillo Cabernet

Curry Scallops 5 jumbo sea scallops seared in passionfruit butter, panang curry cream, butternut & sweet potato mash, roasted hakurei turnip, cherry tomato, cilantro leaf & pea sprouts   (GF)   24    
Suggested Wine: Chuparosa Vineyards Albarino

Sweet Tooth
Cookies & Cream sugar cookies dipped in chocolate, italian style spumoni gelato   9

Pot de Creme noir chocolate custard, local kumquat preserves, whipped cream   (GF)   10

Chocolate Ganache Tart noir chocolate filling, candied oat crust, vanilla bean whipped cream (GF) 11

Cherimoya Mousse “the most delicious fruit known to man”. whipped cashew & coconut, pistachio (V,GF) 12

Chocolate Lush Truffles pair of pink truffles from the chocolate lush, handmade from farm ingredients   (GF)   9

(V)= Vegan (VO)= Vegan Option (GF)= Gluten Free
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.