Garden Kitchen Menu, Thursday 11/7/2019
Taster
Blistered Shishitos fried sweet peppers, tomatillo sauce, pine nut crema, cotija, pomegranate, cilantro (VO,GF) 14
French Onion Bone Marrow double roasted marrow, french onion whipped goat cheese, warm bread (can be GF) 17
Kitchen Sink 3 gourmet cheeses, dry salami, house preserves & marmalades, pickled peppers, gala apple, pickled beets, raw honey, dill pickles, citrus marinated olives, fall spiced 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
Haricot Vert arugula, green beans, dragon beans, cambozola cheese, cherry tomato & zebra striped tomato, charred corn, crispy onions, roasted sunflower seeds, himalayan sea salt, creamy tarragon dressing (VO,GF) 14
Un-traditional Caesar wild arugula, prosciutto, parmigiano reggiano, asian pear, gala apple, cherry tomato, red onion, herb croutons, cashew caesar dressing (VO, can be GF) 14
Warm the Soul Soup
Pork & Lentil housemade pork broth, carrots, beet greens, italian herbs, parmesan (VO,GF) 9/14
Entree
Fresh Catch mt. cook salmon seared over sauteed zucchini noodle in white wine, garlic & orange zest, kimchi whipped butter, roasted golden beet, delicata squash, green bean (GF) MP
Suggested Wine: Suggested Wine: Leitz Riesling
Pork Tenderloin 8oz seared Berkshire Farms pork tenderloin, pumpkin seed & rustic greens pesto sauce, creamy polenta cake, green bean comte casserole, crispy onions, basil top (GF) 26
Suggested Wine: Garden Kitchen Pinot Noir
Duck Mole seared duck breast, duck skin chicharron, smokey date mole, piloncillo roasted butternut squash, sage leaf, sesame seed, raisins & cherries, blistered shishitos, cherry tomato, lemon salt & radish (GF) 25 ***contains peanuts***
Suggested Wine: South Coast “WHP” Cabernet Sauvignon
Rack of Lamb four lollipops of new zealand lamb, mediterranean dry rub, tarragon labne, sundried tomato & kalamata orzo, grilled baby eggplant, cherry tomato, edible flower (can be GF) 24
Suggested Wine: Carter Estate Malbec
Sweet Potato Chimichanga crispy flour tortilla, roasted sweet potato, walnut “chorizo”, green tomato tomatillo sauce, cotija crumble, lime crema, avocado mash, queso fresco black beans, escabeche pickled vegetables, cilantro (VO) 23
Suggested Beer: Nickel Beer Chinook IPA
Pesto Linguine pumpkin seed pesto, roasted corn, cherry tomato, charred squash, parmigiano reggiano, pine nuts (VO) 23 ~ add five wild shrimp + 7 ~
Suggested Wine: Cava Maciel Vino de Luna Chardonnay
Farmers Delight soup du jour, choice of salad, house made bread & whipped butter (VO, can be GF) 22
Sweet Tooth
Chocolate Mousse vegan treat with whipped avocado, dark chocolate, coconut whip, pistachio crumble, mint (V,GF) 14
Suggested Dessert Wine: Edwards Censorship Port
Fall Fruit Tart almond crust, vanilla bean pastry cream, asian pear & persimmon, peach puree, mint leaf (GF) 12
Suggested Dessert Wine: Chateau Piada Sauternes
Tamarindo Flan traditional custard, caramelized sugar, tamarind puree, persimmon (GF) 14
Suggested Bubbles: Avinyo Cava Reserva
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.
