Garden Kitchen Menu, Thursday 11/2/2017
Taster
Meat Lovers choice of slow roasted meats over arugula & creamy nutmeg gravy (GF) 10
Hummus Plate roasted japanese eggplant hummus, watermelon radish, carrots, marketmore cucumber, marinated olives, grilled whole wheat bread (V, can be GF) 11
Kitchen Sink 3 gourmet cheeses, calabrese salami, pickled beet, rosemary grapes, honey drizzle, sweet pickled okra, sweet mace pickled gherkins, roasted nuts, carrot marmalade, seasonal fruit, 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
Pork Belly Haricot Verts crispy pork belly, salanova, green beans, heirloom “painted lady” beans, radish, cucumber, cherry tomato, toasted almond, lemon goat cheese, mint & basil, olive oil & balsamic (VO, GF) 13
Farmhouse Chop baby arugula, soft boiled egg, heirloom tomato, roasted carrot & squash, sweet mace housemade ricotta, toasted pine nuts, red onion, “bull’s blood” micro greens (VO,GF) 14
Warm the Soul Soup
Mint & Squash rampicante squash, touch of cream, white wine, pureed mint, creme fraiche (VO,GF) 8/12
Beer Onion & Sausage benchmark ipa, wild boar sausage, sweet onion, croutons, parmesan 9/15
Entree
Duck Confit Tacos slow cooked duck breast, masa tortillas, butter lettuce, pomegranate pico de gallo, chipotle cream, duck chicharron, cumin & cotija black beans (GF) 22
Suggested Wine: Chuparosa Vineyards Malbec $14 glass $52 bottle
White Seabass local white seabass filet, panang curry cream, charred spinach, garlic basmati rice (GF) MP
Suggested Wine: Monte Xanic Vina Kristel Sauvignon Blanc
Ginger Steak 8 oz grilled flat iron tamari & ginger marinade steak, pickled ginger & roasted bell pepper relish,sweet potato mash with cilantro butter(GF) 25
Suggested Wine: Cavas Valmar Mezcla de Tintos
Pumpkin & Wild Mushroom Linguine semolina pasta handmade linguine, seminole pumpkin puree, white wine trio of wild mushrooms, garlic sauteed eightball squash zoodles, pecorino romano, fried sage (VO) 21
Suggested Wine: Chuparosa Vineyards Zinfandel
Sweet Tooth
Pumpkin Cheesecake vegan treat, cashew “cream cheese”, almond date crust, melted chocolate (V,GF) 12
Brazilian Guava Flan brazilian guava compote custard, caramel sauce, fresh guava, mint (GF) 9
Asian Pear Pecan Pie flakey crust, caramel & toasted pecans, vanilla bean ice cream 13
Chocolate Lush Truffles pair of pink truffles from the chocolate lush, handmade from farm ingredients (GF) 9
***$1 of every sale goes to the American Cancer Society for the month of October for ***pink desserts***!
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.
