Garden Kitchen Menu, Friday 10/11/2019
Taster
Fried Green Tomatoes tempura battered, southern spice, creamy tarragon dip, orange salt (VO,GF) 12
Yellowtail Melt fresh baguette crostini, local yellowtail, dijon mustard, celery, petit basque, dill pickles (can be GF) 12
Kitchen Sink 3 gourmet cheeses, dry salami, house preserves & marmalades, pickled green strawberries, soft egg, pickled beets, fresh figs & raw honey, dill pickles, citrus marinated olives, curry 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
Roasted Fall butter lettuce, chioggia, golden & white beet, cherry tomato, gooseberry tomato & zebra striped tomato, fresh burrata, crispy onions, roasted squash seeds, himalayan sea salt, olive oil & agave balsamic (VO,GF) 14
Fruity Goat young arugula, prosciutto, avocado, lemon goat cheese, red dragon fruit, white nectarine, gala apple, valencia orange, fig, candied pecans, mint, orange vinaigrette (VO, GF) 14
Warm the Soul Soup
Mediterranean Eggplant chickpeas, tomato, cumin, mediterranean spices, tarragon labne, cilantro (VO,GF) 9/14
Entree
Duck au Vin slow cooked bone in duck legs, red wine, herbs & housemade duck broth, roasted delicata squash, warm farro corn salad, pan gravy, roasted patty pan squash (can be GF) 27
Suggested Wine: Rhône Blend, “Dentelle” Domaine Rouge Bleu
Grilled Steak 8 oz grass fed flat iron steak, sauteed chickpeas with beet greens & beefsteak tomato, blistered green & coco pole beans, herb roasted fingerling potato, horseradish leaf butter, crispy onions (GF) 26
Suggested Wine: Garden Kitchen Pinot Noir
Thai Seafood lemongrass & tulsi basil coconut lime broth, gold spotted bass, mussels, clams, shrimp, corn, shishitos, beech mushrooms, crispy broccoli, green beans, calabrian chile oil, mint, cilantro, green onion (GF) 25
Suggested Wine: Suggested Wine: Leitz Riesling
Pork Pipian slow braised in a housemade pork bone broth & fresh squeezed orange juice with mexican spices, rajas, lime butter smashed sweet potato, pumpkin seed & green tomato pipian sauce, queso panela, squash seeds, cilantro (GF) 24
Suggested Wine: Ameztoi Txakolina Rose
Pesto Linguine housemade fresh linguine, radish leaf & pine nut pesto, housemade sage ricotta, toasted pine nuts, grape tomato, blue coco pole beans, pecorino, parsley (VO,can be GF) 23
~ add pork belly steak +5 ~
Suggested Wine: Cava Maciel Vino de Luna Chardonnay
Farmers Delight soup, choice of salad, house made bread & whipped butter (VO, can be GF) 22/23
Sweet Tooth
Angel Food Cake fluffy white cake, noir chocolate sauce, red wine cherries, fresh fig & whipped cream, mint 14
Suggested Dessert Wine: Edwards Censorship Port
Pot de Creme noir chocolate french custard, whipped cream, cocoa dust, blackberry (GF) 14
Suggested Bubbles : South Coast Sparkling Pinot Grigio
Key Lime Cheesecake almond crust, cashew “cream cheese” filling, lime zest & juice, toasted coconut, roasted macadamia nuts, coconut whipped cream (V,GF) 14
Suggested Bubbles : Filipa Pato 3B Sparkling Rose
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.
