Garden Kitchen Menu, Thursday 10/12/2017
Taster
Persian Lamb pair of grilled lollipops, arugula toss, dill mint creme fraiche, balsamic (GF) 12
Eggplant Hummus roasted japanese eggplant & chickpea dip, crudite, grilled housemade bread (V, can be GF) 12
Kitchen Sink 3 gourmet cheeses, calabrese salami, pickled chioggia beet, fresh fruit, honey drizzle, sweet pickled okra, sweet mace pickled gherkins, roasted nuts, carrot marmalade, strawberry guava compote, housemade 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
Mediterranean Chop grilled arugula, greek feta cheese, cherry tomato, golden beet, soft boiled egg, marketmore cucumber, shaved red onion, pistachio, creamy herb dressing (VO,GF) 13
Fall Crunch salanova lettuce, apples, medjool dates, pickled grapes, rampicante squash, blue cheese mousse, roasted carrot, toasted walnuts, red onion, mustard vinaigrette (VO,GF) 14
Warm the Soul Soup
Salmon Bisque new zealand salmon, touch of cream, pesto drizzle, basil (GF) 12/16
Soup du Jour additional from scratch soups may be available (VO,GF) 8/12
Entree
Fresh Catch Halibut zucchini noodles tossed in rustic pesto, pan seared in basil butter, fresh tomato salad (GF) MP
Suggested Wine: South Coast Winery Chardonnay Sans Chêne
Karubi Pork Ribs braised ribs, caramelized onion sweet potato mash, wilted tatsoi, red beet puree (GF) 25
Suggested Wine: Cavas Valmar Mezcla de Tintos
Spaghetti Squash roasted spaghetti squash, 7 hour marinara, carrot ribbons, cherry tomato, italian marinated japanese eggplant, pecorino romano, basil, grilled whole wheat garlic bread (VO, can be GF) 20
Suggested Wine: Fallbrook Winery – “33° North” BDX Red Blend
Flat Iron Steak 8 oz grilled flat iron, charred pepper relish, herbed orzo, heirloom potatoes (can be GF) 26
Suggested Wine: Santo Tomas Tempranillo Cabernet
Sweet Tooth
Salted Caramel & Strawberry Basil Truffles pair of pink truffles, handmade from farm ingredients (can be GF) 9
White Chocolate Panna Cotta italian chocolate custard, pink beet tint, pomegranate glaze, noir shavings (GF) 10
***$1 of every sale goes to the American Cancer Society for the month of October for ***pink desserts***!
Pumpkin Spice Cake applesauce & pumpkin, cashew “cream cheese” frosting, maple candied pistachios (V) 10
Pot de Creme noir chocolate custard, vanilla bean whipped cream, preserved kumquat (GF)
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.
