Garden Kitchen Menu, Thursday 11/3/2016
Taster
New York Steak Bites roasted garlic & chipotle aioli (GF) 12
Linguica Stuffed Squash Blossoms jalapeno ricotta, crispy fried, cilantro lime crema (GF) 10
Kitchen Sink 3 gourmet cheeses, italian salami, olives, fuji apple, tart cherries, fresh fennel pickles, onion jam, mix nuts, carrot marmalade, raspberry jam, pickled gherkins, grilled bread 16
Suggested Drink: Garden Kitchen Sangria
Crunchy Salad
Fall Farmhouse mixed greens, persimmon, heirloom tomato, smoked beets, charred carrots, goat cheese, toasted pine nuts, pomegranate, japanese cucumber, shaved red onion, maple dijon vinaigrette (VO,GF) 13
Drunken Goat & Jamon Serrano dry aged spanish ham, red wine soaked goat cheese, butter lettuce, golden heirloom tomato, japanese cucumber & red onion, torn bread crumbs, honey balsamic (can be GF) 14
Warm the Soul Soup
Chicken Provencal mirepoix, creamy wild rice, fried sage 9/11
Cream of Celery farm celery, cashew cream, fried shallot (V,GF) 7/9
Entree
Italian Style Meatloaf fines herbes, smoked gouda, 7 hour marinara, roasted corn & green beans (GF) 20
Suggested Wine: Chuparosa Zinfandel
Root Vegetable Alfredo housemade linguine, roasted butternut squash cream sauce, crispy broccoli, garlic roasted sweet turnips, trumpet mushroom (V, GF) 18
Suggested Wine: South Coast Chardonnay Sans Chene
Duck Breast au Vin braised in red wine, lardon, button mushrooms & pearl onions, served with housemade garlic bread baguette 22
Suggested Wine: Naui Mezcla de Tintos
Sweet Tooth
Flourless Chocolate Cake dense & rich dark chocolate, red wine glaze (GF) 10
Key Lime Cashew Cheesecake almond & coconut crust, cashew lime “cream cheese”, coconut whipped cream & toasted coconut (V,GF) 9
Special Fall Wine: South Coast “Dia de los Merlot” 6/20
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.
