Garden Kitchen Menu, Friday 11/22/2019
Taster
Fried Avocado tempura battered avocado, cotija crumble, chipotle crema, cilantro (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 crumbles, persimmon, 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
Fresh Catch seared pink baqueta grouper, dill sorrel whipped butter, persimmon puree, braised rustic greens & carrots, sweet potato & comte gratin, baby sorrel, blistered shishito (GF) 28
Suggested Wine: Trasiego White Blend
Chimmichurri Lamb braised lamb in housemade bone broth & green tomato tomatillo sauce, tossed arugula & blistered green beans, cotija crumble, marigold chimichurri sauce, cherry tomato, pickled escabeche & creamy black beans (GF) 26
Suggested Wine: Carter Estate Malbec
Coq au Vin braised jidori chicken breast, housemade chicken bone broth, duck confit seared, red wine, mirepoix, roasted carrot, turnips & squash, mushroom gravy, juniper pickled onions, grilled bread & herb butter (can be GF) 25
Suggested Wine: Garden Kitchen Pinot Noir
Pork Mole 12oz bone in grilled pork chop, smokey date mole sauce, loaded sweet potato with butter, labne, bacon & pomegranate, sesame seed, raisins & cherries, cherry tomato, lemon salt & radish (GF) 23 ***contains peanuts***
Suggested Wine: La Carrodilla Canto de Luna
Mushroom “Mac & Cheese” roasted spaghetti squash, butternut “cheddar”, parmigiano reggiano, truffle pecorino, white wine roasted oyster & trumpet mushroom, heirloom tomato, grilled zucchini (VO,GF) 23
Suggested Wine: Cava Maciel Vino de Luna Chardonnay
Farmers Delight soup, choice of salad, house made bread & whipped butter (VO, can be GF) 22
Sweet Tooth
Triple Chocolate Brownie fudge like center, noir chocolate chunks, dark chocolate hot fudge, whipped cream (GF) 15
Suggested Dessert Wine: Edwards Censorship Port
Vanilla Bean Creme Brulee traditional french custard, vanilla bean, local honey, valencia orange, torched caramel (GF) 14
Suggested Bubbles: Avinyo Cava Reserva
Dulce de Leche Rice Pudding served warm, basmati rice, almond milk, coconut whip, candied nuts, persimmon (V,GF) 13
Dessert du Jour additional selection of from scratch desserts may be available (VO, GF) 14
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.
