Garden Kitchen Menu, Friday 11/18/2016
Taster
Crab Creme Brulee sweet corn, chives, parmesan (GF) 12
Steak Bites grilled wagyu bites, chipotle cream (GF) 10
Risotto Arancini arborio rice, cashew cream, sundried tomato, lemon zest, creamy herb dip (VO) 8
Kitchen Sink 3 gourmet cheeses, beet pickled egg, dry salami, rosemary pickled beets, fuji apple, fresh fennel pickles, roasted garlic, mix nuts, carrot marmalade, raspberry jam, onion jam, grilled bread 16
Crunchy Salad
Haricot Verts warm marinated french green beans, warm herb farro, roasted radish & carrot, goat cheese, almonds, herb pangritata, shallot french dressing (VO) 13
Farmhouse farm greens, cambozola cheese, pomegranate, farm carrot, japanese cucumber, shaved radish, red onion, herb croutons, choice of dressing (VO, can be GF) 13
~ add grilled lemon chicken +5 ~
Warm the Soul Soup
Beef Enchilada grass fed beef, mexican spices, masa, cheddar, queso fresco, lime crema, cilantro (GF) 9/12
Squash roasted butternut & spaghetti squash, vietnamese lemon curry, coconut milk (V,GF) 7/10
Entree
Local Spiny Lobster mint snow pea puree, grilled persimmon, clarified lemongrass butter, pea tendrils (GF) MP
~ Half Lobster Tail or Whole Lobster Available, For Dine In Only ~
Suggested Wine: Stehleon Vineyards Torrontes
Char Siu Pork Belly braised pork belly & smoked bacon braised cabbage, “char siu” chinese bbq sauce, japanese cucumber toss 22
Suggested Wine: South Coast “WHP” Cabernet Sauvignon
Cremini Mushroom Wellington house made puff pastry stuffed with cremini mushrooms, mozzarella & sundried tomatoes, creamed rustic greens 19
Suggested Wine: Chuparosa Super Tuscan
Indian Lamb Platter grilled lamb lollipops, garlic chickpeas, slow cooked garam masala eggplant & tomato, mint cilantro chutney (GF) 22
Suggested Wine: Cavas Valmar Mezcla de Tintos
VEGAN ENTREE AVAILABLE, PLEASE INQUIRE
Sweet Tooth
Noir Chocolate Pot de Creme dark chocolate custard, hand whipped cream, bourbon cherry (GF) 10
Blackstrap Molasses Ginger double layer cake, vanilla bean cream cheese frosting, maple pecans 10
Maple Pecan Tapioca cinnamon & nutmeg, toasted coconut, candied pecans, coconut whipped cream (V,GF) 8
Ice Cream Float vanilla bean ice cream, ironfire killer stout, whipped cream 8
Special Fall Wine: South Coast Big Red Table Wine $7 / $26
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.
