Garden Kitchen Menu, Saturday 10/14/2017
Taster
Steak Bites grilled flat iron steak bites, salanova, chipotle cream (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, dragonfruit, 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, lemon whipped goat cheese, cherry tomato, golden beet, soft boiled egg, marketmore cucumber, shaved red onion, pistachio, choice of dressing (VO,GF) 13
Fall Crunch salanova lettuce, apples, medjool dates, pickled grapes, rampicante squash, blue cheese mousse, toasted walnuts, red onion, mustard vinaigrette (VO,GF) 14
Warm the Soul Soup
Pork & Lentil Stew slow cooked pork shoulder, lardon, celery, carrot parmesan & fried shallot (GF) 9/13
Black Bean roasted green bell pepper, tortilla chips, cotija cheese, cilantro (VO,GF) 8/12
Entree
Fresh Catch Halibut rustic pesto quinoa, pan seared fillet in basil butter, tomato salad (GF) 26
Suggested Wine: South Coast Winery Chardonnay Sans Chêne
Karubi Pork Ribs braised then crisped ribs, creamy pinto beans, brazilian guava glaze, heirloom potatoes (GF) 25
Suggested Wine: Cavas Valmar Mezcla de Tintos
Spaghetti Squash roasted spaghetti squash, 7 hour marinara, carrot ribbons, cherry tomato, trumpet mushroom, pecorino romano, basil, whole wheat garlic bread (VO, can be GF) 20
Suggested Wine: Fallbrook Winery – “33° North” BDX Red Blend
Linguine & Meatballs semolina pasta linguine, trio of hand rolled grass fed italian meatballs, 7 hour marinara, roasted rampicante squash, pecorino, basil (can be GF) 26
Suggested Wine: Monte Xanic Calixa Cabernet Syrah
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***!
Peanut Butter Cup oversized vegan peanut butter & chocolate cup, coconut cream (V,GF) 10
Pot de Creme noir chocolate custard, vanilla bean whipped cream, preserved kumquat (GF) 10
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.
