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November 13, 2018 – Tuesday

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

Garden Kitchen Menu, Tuesday 11/13/2018

Taster
Okra Rellenos heirloom “cow horn” okra stuffed with chipotle garbanzo bean cheddar, tempura battered, lime crema, green tomato salsa, cherry tomato, cilantro   (V,GF) 14

Picada a la Maradona baked goat cheese, caramelized onions, rustic pesto, pine nuts, wheat bread (can be GF) 13

Kitchen Sink 3 cheeses, calabrese salami, medjool dates, carrot marmalade, strawberry jam, candied figs, marinated olives, spiced nuts, honey, garlic pickled cucumbers & beets, brown turkey fig jam, fresh fruit, plum puree, pickled green beans, pickled eggplant, wheat grilled bread (VO, can be GF) 18     ~ 5 cheeses & double bread   25 ~ roasted bone marrow & extra bread  +9
Suggested Drink: Garden Kitchen Sangria

Farmers Salad
Antipasto salanova, prosciutto, red wine cheese, sun dried tomato, heirloom tomato, anchocha cucumber, mixed olives, crispy broccoli, carrot ribbons, toasted pine nuts, red onion (VO,GF) 15

Winter Peas arugula, snap & snow peas, delice du bourgone cheese, lemon herb vinaigrette beet, persimmon, pomegranate, roasted walnut, parsley, olive oil & balsamic   (VO,GF) 14

Warm the Soul Soup
Vegetable Chili black & kidney beans, eggplant, ground mushroom, carrot, zucchini, butternut squash, southwest chili spices, lime crema, radish, cheddar, green onion   (VO,GF) 9/13

Creamy Cannellini celery root & cannellini bean, white truffle oil, parmesan, garlic chive (VO,GF) 9/13

Entree
Grilled Steak 8 oz grilled flat iron, beet stem chutney, duck fat whipped butternut & pumpkin puree, shaved romano, garlic roasted beech mushrooms, grilled apple, crispy onion  (GF) 27
Suggested Wine: Finca Las Moras Barrel Select Malbec

Curry Duck 5 hour sous vide duck, crispy skin, lemongrass & thai basil coconut curry, heirloom pepper, sweet potato noodles, roasted japanese eggplant, carrot & maitake, crispy broccoli, thai basil, mint   (VO, GF) 22/26
Suggested Wine: Tohu Sauvignon Blanc

Creamy Butternut Squash Linguine semolina linguine, roasted butternut squash cheese sauce, garlic & white wine roasted trumpet mushrooms, kale, cherry tomato, almond parmesan, pangritata, fried sage   (V) 22
Suggested Wine: South Coast Winery Reserve Chardonnay

Chile Verde Pork Belly slow roasted pork belly steak, charred green tomato chile verde sauce, lime wedge, green onion, cilantro, loaded sweet potato with escabeche, chipotle crema, tortilla strips, radish, cotija   (GF) 24
Suggested Wine: La Playa “un-oaked” Chardonnay

Farmers Delight soup du jour, choice of salad, whole wheat bread & whipped herb butter (VO, can be GF) 20

Sweet Tooth
Tropical Tart almond crust, cashew “cream cheese”, dragon fruit, toasted coconut, mint syrup (V,GF) 14

Chocolate Zucchini Cake double layer chocolate cake, noir chocolate ganache, candied zucchini & walnuts  (V) 14

Classic Pumpkin Pie served warm, black futsu pumpkin, caramel sauce, vanilla bean whip, maple pecans   14

Wine Flight Special: Edwards Vineyard & Winery Vertical Syrah Flight 2009, 2010, 2012   $20

(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.