October 18, 2017 – Wednesday

The menu at Garden Kitchen changes daily!
You can always view today's menu here or see our previous menus here.

Garden Kitchen Menu, Wednesday 10/18/2017

Taster
Veggie Nachos roasted squash, corn tortilla chips, cheddar, cotija, heirloom tomato, radish, pickled red onion, chipotle cream, cilantro, housemade green jalapeno tabasco   (GF)   13     ~ add steak +5 ~

Eggplant Hummus roasted japanese eggplant & chickpea dip, crudite, grilled bread (V, can be GF) 12

Kitchen Sink 3 gourmet cheeses, calabrese salami, pickled chioggia beet, table grapes, honey drizzle, sweet pickled okra, sweet mace pickled gherkins, roasted nuts,carrot marmalade, strawberry guava compote, whole wheat 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  
Farmhouse salanova lettuce, lemon whipped goat cheese, cherry tomato, golden beet, marketmore cucumber, shaved carrot, shaved red onion, pistachio, choice of dressing   (VO,GF)   13

Kale & Quinoa Caesar wilted kale, garlic quinoa, soft boiled egg, gorgonzola crumble, red onion, herb croutons, pecorino romano, cracked pepper, tossed in cashew caesar (VO,can be GF) 14

Warm the Soul Soup
Pork & Lentil Stew slow cooked pork tenderloin, lardon, sweet potato, pumpkin, parmesan & scallion   (GF)   9/13

Black Bean roasted green bell pepper, tortilla chips, cotija cheese, cilantro   (VO, GF)   8/12

Entree
Beer Battered Mushroom Tacos marinated portobello mushroom, corn tortillas, heirloom tomato pico, chipotle crema, house tabasco, tajin watermelon, cream pinto beans (VO, can be GF) 20
Benchmark Brewing: Trail Dog IPA on Draft

Corned Beef Reuben 5 day beet-brine, fresh baked rye roll, melted p’tit basque, dill sauerkraut, sweet mace russian dressing, roasted spaghetti squash “mac n cheese”, persian pickle spear   (VO, can be GF)   22
Benchmark Brewing: Trail Dog IPA on Draft

Linguine & Meatballs semolina pasta linguine, trio of hand rolled grass fed italian meatballs, 7 hour marinara, roasted rampicante squash, pecorino romano, basil   26
Suggested Wine: Fallbrook Winery – “33° North” BDX Red Blend

Steak Special 8 oz flat iron grilled, truffle balsamic, sweet potato steak fries, grilled arugula (GF) 26
Suggested Wine: Monte Xanic Calixa Cabernet Syrah

Sweet Tooth
Double Chocolate Oatmeal Stout Bundt Cake noir chocolate glaze, decaf coffee ice cream   13
Benchmark Brewing: Oatmeal Stout on Draft

Salted Caramel & Strawberry Basil Truffles pair of pink truffles, handmade from farm ingredients (can be GF) 9
***$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, gala apple (V,GF) 10

Dessert du Jour additional from scratch desserts may be available   (GF)   10

(V)= Vegan (VO)= Vegan Option (GF)= Gluten Free
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.