November 7, 2017 – Tuesday

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

Garden Kitchen Menu, Tuesday 11/7/2017

Taster
Lamb Tostada corn tortilla, braised lamb, arugula chimichurri, cotija, pickled onions    (GF)   10  

Mediterranean Plate roasted japanese eggplant hummus, nicoise olive tapenade, watermelon radish, carrots, marinated olives, grilled whole wheat bread   (VO, 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  
Antipasto wild arugula, monaco’s dry cured sausage, artichoke hearts, golden ponderosa tomato, manchego cheese, heirloom “painted lady” beans, radish, shaved carrot,  red onion, “bull’s blood” micro greens, spicy jalapeno peppers, red wine & herb vinaigrette   (VO, GF)   15

Bacon Wedge Caesar baby romaine hearts, smoked bacon, gorgonzola crumble, cherry tomato, toasted pine nuts, red onion, herb croutons, cracked pepper, tossed in cashew caesar (VO,GF) 14   

Warm the Soul Soup
Truffled Sunchoke local jerusalem artichoke, 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
Chef Jack Monaco’s Fettuccine & Meatballs handmade semolina pasta, slow rolled grass fed beef, veal & pork meatballs, overnight marinara “gravy”, shredded locatelli, micro chervil, blue basil   25       ~add italian sausage +3 ~
Suggested Wine: Fallbrook Winery – “33° North” BDX Red Blend

Eggplant Tagine ras al hanout spices, slow cooked moroccan stew with japanese eggplant, chickpeas, roasted tomato & carrot, rustic greens, striped squash, raisin quinoa, preserved lemon yogurt, mint    (VO, GF)   19
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   23
Suggested Wine: Chuparosa Vineyards Albarino

Farmers Delight choice of soup, salad with grilled whole wheat garlic bread (VO, can be GF) 20/23

Sweet Tooth
Pumpkin Cheesecake cashew “cream cheese”, cinnamon & nutmeg, almond date crust    (V,GF)   12

Cookie & Cream sugar cookie dipped in chocolate, italian style spumoni gelato   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.