Garden Kitchen Menu, Friday 11/23/2018
Taster
Foie Gras Torchon house baguette crostini, sherry & cremini mushroom sauce, strawberry jam 20
Veggie Stir Fry benchmark table beer, tamari ginger glaze, sweet potato noodles, carrot, sauteed green beans, eggplant, shiitake & chanterelle mushroom, quick kale kimchi, sesame seed, fried onion (V, can be GF) 13
Kitchen Sink 3 cheeses, calabrese salami, medjool dates, cantaloupe curd, carrot marmalade, strawberry jam, candied figs, beet chutney, baba ghanoush, marinated olives, mixed nuts, honey, garlic pickled cucumbers & beets, fresh fruit, plum puree, wheat grilled bread (VO, can be GF) 18
~ 5 cheeses & double bread 25 ~ roasted bone marrow & extra bread +9
Suggested Drink: Garden Kitchen Sangria
Farmers Salad
Antipasto salanova, prosciutto, red wine cheese, sun dried tomato, heirloom tomato, anchocha cucumber, mixed olives, crispy broccoli, carrot ribbons, toasted pine nuts, red onion (VO,GF) 15
Winter Peas arugula, snap & snow peas, delice de bourgogne cheese, shaved golden beet, zucchini ribbons, persimmon, pomegranate, roasted pistachio, parsley, olive oil & balsamic (VO,GF) 14
Warm the Soul Soup
Curry Eggplant roasted black beauty eggplant, gala apple, curry spices, cashew yogurt, cilantro (V,GF) 9/13
Cream of Cauliflower roasted white cauliflower, housemade chicken stock, creme fraiche, persillade, chive 9/13
Entree
Braised Lamb Shank 16 oz lamb shank braised in a housemade lamb bone broth, parmesan cannellini beans, butternut squash medallions, arugula, romano cheese, tomato confit, persillade (GF) 32
Suggested Wine: Edwards Vineyard Syrah Flight
Grilled Pork Chop 8 oz frenched pork chop, 3 hour sous vide, slow cooked fig jam, english stilton cheese, caramelized onion & cashew creamed broccoli stem, roasted carrot, crispy onion (GF) 30
Suggested Wine: F. Rubio “Herencia” Montepulciano Rose OR Bubbles: Amelia Brut Rose
Mexican Steak 8 oz grilled flat iron, charred green tomato chile verde sauce, radish & green onion, grilled & loaded corn on the cob with cotija, lime crema, escabeche & cilantro (GF) 25
Suggested Wine: Santo Tomás Tempranillo Cabernet
Opah Fish & Sweet Potato Gnocchi pan seared opah fish, goat cheese & guava bechamel over sweet potato gnocchi, snap peas, cherry tomato, fried sage MP
Suggested Wine: South Coast Winery Chardonnay
Linguine & “Meatballs” semolina pasta, portobello mushroom & herb grilled eggplant meatballs, herb cashew ricotta, caramelized onion, 7 hour marinara, almond parmesan, mozzarella, micro basil (VO) 22
Suggested Wine: Vigneti del Vulture Pipoli Aglianico
Farmers Delight soup du jour, choice of salad, whole wheat bread & whipped herb butter (VO, can be GF) 18/20
Sweet Tooth
Turtle Cheesecake traditional cheesecake, voyager caramel sauce, noir chocolate fudge, candied pecan 15
Tropical Tart almond crust, cashew “cream cheese”, dragon fruit, toasted coconut, mint syrup (V,GF) 14
Carrot Cake 7 spices, whipped mascarpone cream cheese, candied pecan, edible flower 14
Chocolate Date Mousse whipped medjool dates & coconut cream, pomegranate reduction & arils (V,GF) 13
Wine Flight Special: Edwards Vineyard & Winery Vertical Syrah Flight 2009, 2010, 2012 $20
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.
