Garden Kitchen Menu, Wednesday 10/17/2018
Taster
Opah Fish Cakes marinated hawaiian opah, caramelized onion, purslane, chipotle, cherry tomato, grilled lemon, edible flower (GF) 10
Squash Fries tempura battered squash & zucchini, cotija crumble, arugula chimichurri, lime crema, pickled onion, radish & jalapeno (VO,GF) 12
Kitchen Sink 3 cheeses, calabrese salami, grilled baby artichoke, eggplant hummus, strawberry jam, marinated olives, spiced nuts, honey, garlic pickled cucumbers & beets, seasonal fruit, champagne 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
Haricot Vert macro greens, lemon zest & fresh herb tossed yellow & green beans, apple cucumber, grape tomato, toasted almonds, gorgonzola crumble, fried shallot, sel gris, mustard vinaigrette (VO,GF) 14
Italian Pancetta tender arugula, fresh mozzarella, heirloom tomato, grilled zucchini, heirloom achocha cucumber, crispy pancetta, basil, smoked maldon, olive oil & agave balsamic (VO,GF) 15
Warm the Soul Soup
Roasted Asparagus tarragon, lemon zest, pine nut cream, creme fraiche, pepper, sparagus tips (VO,GF) 9/13
Lamb Stew seared lamb, 12 hour broth, red wine, bouquet garni, carrot, beet greens, spring onion (GF) 13/17
Entree
Corned Beef 7 day house beet brine, grass fed beef brisket, crispy chicharron, brown ale mustard, sweet potato & whipped mash, hot roll & herb butter, summer pickle & juniper dill pickled onion (can be GF) 24
Suggested Beer: Voyager Belgian Dubbel on Draft
Fresh Catch Fish & Chips fresh caught lingcod, tempura batter, squash fries, carrot, chioggia & golden beet cucumber slaw, dill & garlic tartar sauce, grilled lemon (can be GF) 23
malt vinegar upon request Suggested Beer: Blond Ale on Draft
Eggplant “Sausage” Roll charred marinated japanese eggplant, walnut duxelle & sage caramelized onions baked in puff pastry, mushroom gravy for dipping, creamy rustic greens & maple glazed carrots (VO, can be GF) 22
Suggested Beer: Brown Ale
Pumpkin Alfredo handmade semolina pasta, roasted black futsu pumpkin & pine nut cream sauce, roasted wild mushroom, parmigiano, pine nuts, basil & fried sage (VO,can be 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) 20/23
Sweet Tooth
Oatmeal Stout Tiramisu layers of coffee & stout soaked lady fingers, zabaglione, whipped cream 14
Suggested Beer: Oatmeal Stout
Nectarine Upside Down Cake belgian beer cake, baked nectarine, voyager caramel sauce, whip 13
Suggested Beer: Voyager Belgian Dubbel or Suggested Dessert Wine: Edwards Late Harvest Syrah
Carrot Cake Cheesecake almond flour & cinnamon crust, whipped coconut cream & cashew cheese, carrot marmalade, maple roasted pecans (V,GF) 14
Suggested Bubbles: South Coast Sparkling Pinot Grigio
Dessert du Jour additional from scratch desserts may be available, please inquire 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.
