Garden Kitchen Menu, Wednesday 11/20/2019
Taster
Fried Fig Leaves light tempura batter, goats milk ricotta, cherry tomato & tarragon jam VO,GF) 14
Hummus Crudite roasted eggplant hummus, pumpkin seed pesto, vegetable crudite, wheat grilled bread (V, can be GF) 14
Kitchen Sink 3 gourmet cheeses, dry salami, house preserves & marmalades, pickled green beans, fresh fruit, escabeche, pickled beets, raw honey, dill pickles, citrus marinated olives, roasted nuts, grilled bread (VO, can be GF) 19 ~ deluxe sink, 5 cheeses & double bread +7
~ add double roasted bone marrow, parmesan, house jam & bread + 15 ~ add local honeycomb +7
Suggested Wine: Garden Kitchen Sangria
Farmers Salad
B.L.A.T. smoked bacon, green leaf lettuce, avocado, cherry tomato, blue cheese mousse, crispy onions, roasted sunflower seeds, olive oil & agave balsamic (VO,GF) 14
Greek wild arugula, prosciutto, sheep’s milk feta, kalamata olive, achocha pepper, radish, sundried tomato, cherry tomato, red onion, fresh dill, creamy dill dressing (VO, GF) 14
Warm the Soul Soup
Lentil Vegetable slow cooked lentils, carrots, beet greens, italian herbs, parmesan, crispy onions, parsley (VO,GF) 9/14
Entree
Canard au Vin braised pair of duck legs, housemade chicken bone broth, duck confit seared, red wine, mirepoix, roasted carrot, turnips & squash, mushroom gravy, juniper pickled onions, mini baguette & herb butter (can be GF) 29
Suggested Wine: Garden Kitchen Pinot Noir
Pork Mole 12oz bone in grilled pork chop, smokey date mole sauce, loaded sweet potato, sesame seed, raisins & cherries, cherry tomato, lemon salt & radish (GF) 25 ***contains peanuts***
Suggested Wine: Carter Estate Malbec
Linguine Bolognese choice of grass fed ground bison or ground cremini mushroom, handmade pasta, italian herbs, 7 hour marinara, pecorino romano, roasted trumpet mushroom, garlic fresh peas, fried sage (VO) 25
Suggested Wine: Fallbrook Winery 33 North Dalla Collina
Thai Vegetable Curry lemongrass & ginger coconut cream broth, rustic greens, fresh peas, japanese eggplant, carrots, zucchini, crispy broccoli, umami gold sauce, thai basil, cilantro & mint (V, GF) 23 ~ add basmati rice upon request ~ add baquetta grouper + 5 ~
Suggested Wine: Bisci Verdicchio di Matelica
Farmers Delight soup, choice of salad, house made bread & whipped butter (VO, can be GF) 22
Sweet Tooth
P.B. Chocolate Cheesecake almond crust, dark chocolate cashew “cream cheese” filling, peanut butter sauce, mint (V,GF) 14
Suggested Dessert Wine: Edwards Censorship Port
Quince Streusel Coffee Cake local quince, cinnamon streusel cake, quince puree, whipped cream, mint 13
Suggested Dessert Wine: Chateau Piada Sauternes
Vanilla Bean Creme Brulee traditional french custard, vanilla bean, local honey, valencia orange, torched caramel (GF) 14
Suggested Bubbles: Avinyo Cava Reserva
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.
