Garden Kitchen Menu, Saturday 10/13/2018
Taster
Green Curry Fish Cake hawaiian opah marinated in tamari, orange juice & heirloom peppers, lemongrass, ginger & almond-coconut milk curry sauce, basil & mint, grilled lemon (GF) 14
Squash Fries tempura battered squash & zucchini, parmesan, maldon, rustic greens pesto dip, basil (VO,GF) 12
Kitchen Sink 3 cheeses, prosciutto wrapped artichoke, 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
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
Ratatouille Grass Fed Steak 8 oz flat iron, herbs de provence tomato cream sauce, garlic & white wine roasted mushrooms, green & yellow beans, crookneck & black beauty squash, charred corn & green onion (GF) 32
Suggested Wine: Valle de Tintos Monograma Cabernet Sauvignon
Spanish Lamb trio of lamb lollipops, saffron lentils, arugula chimichurri, cotija crumble, shaved radish, nectarine pico de gallo, escabeche (GF) 24
Suggested Wine: Santo Tomás Tempranillo Cabernet
Pumpkin & Wild Rice roasted black futsu pumpkin, roasted portobello mushroom, creamy wild rice, charred corn & asparagus, parmigiano reggiano, pine nuts, basil (VO,GF) 20
Suggested Wine: Domaine de Cristia – Côtes du Rhône
Farmer’s Delight soup du jour & salad, whole wheat grilled bread & whipped herb butter (VO, can be GF) 20/22
Sweet Tooth
Carrot Cake Cheesecake almond flour & cinnamon crust, whipped goat cheese, carrot marmalade, maple roasted pecans (VO,GF) 14
Fruit Galette baked pie crust, fig, plum & nectarine, whipped mascarpone, mint simple syrup 14
Suggested Dessert Wine: Edwards Late Harvest Syrah
Plum Clafouti baked french custard cake, charred plum, powdered sugar, roasted plum sauce, 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.
