Garden Kitchen Menu, Friday 11/8/2019
Taster
Patatas Bravas fried sweet potato with mexican spices, chipotle crema, cotija crumble, 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, fresh fruit, 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
Farmers Salad
Haricot Vert arugula, green beans, dragon beans, cambozola cheese, cherry tomato, charred corn, crispy onions, roasted sunflower seeds, himalayan sea salt, creamy tarragon dressing (VO,GF) 14
Greek wild arugula, prosciutto, sheep feta, kalamata olive, anchocha pepper, cucumber, golden beet, radish, sundried tomato, cherry tomato, red onion, fresh dill, balsamic vinaigrette (VO, GF) 14
Warm the Soul Soup
Pork & Lentil housemade pork broth, carrots, beet greens, italian herbs, parmesan (VO,GF) 9/14
Soup du Jour additional from scratch soups may be available (VO,GF) 9/14
Entree
Fresh Catch fresh caught mako shark pan seared, smokey date mole sauce, baked sweet potato & piloncillo butter, sesame seed, raisins & cherries, blistered shishitos, cherry tomato, lemon salt & radish (GF) 25 ***contains peanuts***
Suggested Wine: Garden Kitchen Pinot Noir
Meatballs & Marinara grass fed meatballs, lardon, italian herbs & hemp seed, 7 hour marinara sauce, pecorino romano, roasted trumpet mushroom, garlic green beans, grilled whole wheat bread & whipped herb butter (can be GF) 25
Suggested Wine: Fallbrook Winery 33 North Dalla Collina
Pork Tenderloin 8oz seared Berkshire Farms pork tenderloin, pumpkin seed & rustic greens pesto sauce, creamy polenta cake, green bean & trumpet mushroom comte gratin, crispy onions (GF) 26
Sommelier Suggestion: Léguillette Romelot Champagne
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, escabeche pickled vegetables, cilantro (VO) 23
Suggested Beer: Nickel Beer Chinook IPA
Pesto Linguine pumpkin seed, roasted corn, cherry tomato, zucchini, parmigiano reggiano, pine nuts (VO, can be GF) 23
Suggested Wine: Cava Maciel Vino de Luna Chardonnay
Farmers Delight soup, 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
Fall Fruit Tart almond crust, vanilla bean pastry cream, asian pear & persimmon, peach puree, mint leaf (GF) 12
Bread Pudding housemade brioche bread, fall spices, orange zest, chocolate chunks, warm chocolate sauce, cinnamon sugar, whipped cream cheese, candied nuts 15
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.
