November 15, 2017 – Wednesday

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

Garden Kitchen Menu, Wednesday 11/15/2017

Taster
Curry Chicken jidori “oyster” chicken bites, crispy skin, panang curry coconut cream, cilantro   (GF)   10

Sunflower Seed Pate sunflower seeds & herbs, crudite, citrus marinated olives, grilled bread   (V, can be GF)   10

Kitchen Sink 3 gourmet cheeses, sweet & spicy salami, italian pickled tomato, cinnamon pickled grapes, honey drizzle, sweet pickled okra, sweet mace pickled gherkins, roasted nuts, carrot marmalade, roasted garlic, 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  
Farmhouse salanova butter lettuce, golden ponderosa tomato, roasted carrot, manchego cheese, almonds, heirloom “painted lady” beans, watermelon radish, red onion, choice of dressing   (GF)   13

Beet Duo roasted golden & red beet, heirloom tomato, sweet mace whipped goat cheese, toasted pine nuts, mint, cracked pepper, agave balsamic & olive oil, maldon   (VO, GF)   14   

Warm the Soul Soup
Butternut Squash roasted butternut squash, gorgonzola crumble, creme fraiche, chervil   (VO,GF)   8/12

Chicken & Lentil slow roasted chicken, red wine lentils, carrot, celery, turnip, parmesan, fried shallot   (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)   21
Suggested Wine: South Coast Winery Reserve Chardonnay  

  Eggplant & Pumpkin Lasagna charred black beauty eggplant, striped squash, collard greens, caramelized onion, italian herb cashew cheese, seminole pumpkin cream sauce, shaved asiago, garlic bread   (VO,can be GF)   20
Suggested Wine: Santo Tomas Tempranillo Cabernet

Flat Iron Steak 8 oz balsamic herb marinated grilled steak, horseradish cream sauce, heirloom pumpkin mash, garlic roasted delicata squash, edible flowers   (GF)   24    
Suggested Wine: Fallbrook Winery BDX

5 Spice Karubi Pork Ribs 3 ribs braised then crisped, chinese 5 spice dry rub & glaze, roasted red beet parmesan puree, roasted hakurei turnip, cherry tomato, crispy broccoli   (GF)   23
Suggested Wine: Cavas Valmar Mezcla de Tintos

Sweet Tooth
Chocolate Ganache Tart noir chocolate filling, candied oat crust, vanilla bean whipped cream (GF) 9

Persimmon Mousse sweet persimmon, nutmeg & cinnamon, whipped cashew, coconut whip, pistachio (V,GF) 9

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.