Garden Kitchen Menu, Thursday 10/11/2018
Taster
Prosciutto Artichoke baby italian marinated artichokes prosciutto wrapped, charred wild arugula, agave balsamic, mint, lemon wedge (VO,GF) 14
Squash Fries tempura battered squash & zucchini, parmesan, maldon, rustic greens pesto dip (VO,GF) 12
Kitchen Sink 3 cheeses, dry salami, eggplant hummus, strawberry jam, marinated olives, spiced nuts, honey, garlic pickles, garlic pickled beets, fresh fruit & champagne brined cherry tomato, white wine pickled raisins, pickled fairy tale eggplant, whole wheat grilled bread (VO, can be GF) 17
~ 5 cheeses & double bread 25~ roasted bone marrow & extra bread +9
Suggested Drink: Garden Kitchen Sangria
Farmers Salad
Caprese macro greens, heirloom tomato, grilled zucchini & nectarine, fresh mozzarella pearls, smoked maldon, charred poblano & tomato jam, agave balsamic, basil leaf (VO,GF) 14
Greek Chop arugula, zucchini “zoodles”, grilled asparagus, beet pickled egg, golden beet, apple cucumber, green beans, cherry tomato, feta whipped mousse, red onion, kalamata olive & tahini dressing (VO,GF) 15
Warm the Soul Soup
Mushroom housemade stock, mirepoix, cremini mushroom, cashew cream, fried shallot (V,GF) 9/13
Cream of Squash butternut & heirloom rampicante squash, fresh herbs, creme fraiche, fried sage (VO,GF) 9/13
Entree
Salmon Ravioli considered the world’s best salmon, mt. cook alpine salmon, shallot, thyme & white wine, eight hand rolled house made semolina flour raviolis, charred asparagus, valencia orange cream sauce, chives 28
Suggested Wine: Tohu Sauvignon Blanc
Grass Fed Steak grilled 8 oz, braised celeriac puree, kidney bean & red wine pan jus gravy, grilled crookneck squash & asparagus, sweet mace butter, mint (GF) 32
Suggested Wine: Pedroncelli Winery Zinfandel
Spanish Lamb trio of grilled lamb chops, saffron lentils, arugula chimichurri, cotija crumble, radish, cantaloupe pico de gallo, escabeche, corn tortilla & avocado mash (GF) 24
Suggested Wine: Santo Tomás Tempranillo Cabernet
Portobello Mushroom Schnitzel italian herbs & almond flour tempura fried, butternut squash mash, sauteed rustic greens, cremini mushroom gravy, toasted walnut duxelle, grilled lemon, fried sage chips (V,GF) 20
Suggested Wine: Domaine de Cristia – Côtes du Rhône
Farmer’s Delight choice of soup & salad, whole wheat grilled bread & whipped herb butter (VO, can be GF) 20/22
Sweet Tooth
Chocolate Tart almond crust, noir ganache, candied oats & heirloom flanders fig (V,GF) 13
Suggested Dessert Wine: Edwards Censorship Port
Fruit Galette baked pie crust, fig, plum & nectarine, whipped mascarpone, mint simple syrup 14
Suggested Dessert Wine: Edwards Late Harvest Syrah
Plum Clafouti traditional french cake, baked custard, charred plum, powdered sugar, candied nuts 14
Suggested Dessert Bubbles: South Coast Sparkling Pinot Grigio
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.
