November 4, 2017 – Saturday

The menu at Garden Kitchen changes daily!
You can always view today's menu here or see our previous menus here.

Garden Kitchen Menu, Saturday 11/4/2017

Taster
Jidori Chicken Wings brined & crisp fried, maple tamari glaze, sesame seed & cilantro   (GF)   10  

Hummus Plate roasted japanese eggplant hummus, watermelon radish, carrots, marketmore cucumber, marinated olives, grilled whole wheat bread   (V, can be GF)   10

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  
Farmhouse salanova, gorgonzola crumble, heirloom “painted lady” beans, roasted carrot & squash, radish, red onion, “bull’s blood” micro greens, toasted almond, choice of dressing   (VO, GF)   13

Bacon Arugula Caesar baby arugula, smoked bacon, soft boiled egg, pecorino romano, toasted pine nuts, red onion, herb croutons, cracked pepper, tossed in a cashew caesar dressing (VO,GF) 14

Warm the Soul Soup
Truffled Sunchoke jerusalem sunchoke, smoked truffled sea salt, touch of cream, fried sage (GF) 8/12

Beer Onion & Sausage benchmark ipa, wild boar sausage, sweet onion, croutons, parmesan   9/15

Entree
Red Wine Tri Tip grilled 8 oz tri tip, cilantro butter sweet potato mash & chipotle cream, cumin & cotija black beans, pomegranate & roasted squash pico de gallo   (GF)   25   
Suggested Wine: Cavas Valmar Mezcla de Tintos

White Seabass local white seabass filet pan seared in passionfruit clarified butter, crispy skin, panang curry cream, charred spinach, garlic basmati rice   (GF)   24
Suggested Wine: Monte Xanic Vina Kristel Sauvignon Blanc

Eggplant Tagine ras al hanout spices, slow cooked moroccan stew with japanese eggplant, chickpeas, roasted tomato & carrot, rustic greens, striped squash, garlic quinoa, preserved lemon yogurt, mint    (VO, GF)   21
Suggested Wine: Santo Tomas Tempranillo Cabernet

Wild Boar Spaetzle benchmark table beer boiled & grilled wild boar sausage, white wine & garlic marinated portobello mushroom, housemade soft egg herb noodle, parmesan cream, roasted carrot & green beans   24
Suggested Wine: Chuparosa Vineyards Albarino

Sweet Tooth
Pumpkin Cheesecake cashew “cream cheese”, almond date crust, melted chocolate (V,GF) 12

Cookie & Cream almond biscotti dipped in chocolate, housemade vanilla bean ice cream   9

Pot de Creme noir chocolate custard, local kumquat preserves, whipped cream   (GF)   10

Chocolate Lush Truffles pair of pink truffles from the chocolate lush, handmade from farm ingredients   (GF)   9

(V)= Vegan (VO)= Vegan Option (GF)= Gluten Free
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.