Garden Kitchen Menu, Friday 10/19/2018
Taster
Greek Lamb grilled lamb lollipops, kalamata tahini over arugula, fennel & mint labneh, radish, fresh mint (GF) 12
Street Corn grilled corn on the cob, cotija crumble, arugula chimichurri, chipotle lime crema, escabeche (VO,GF) 12
Kitchen Sink 3 cheeses, calabrese salami, grilled baby artichoke, eggplant hummus, strawberry jam, candied figs, marinated olives, spiced nuts, honey, garlic pickled cucumbers & beets, seasonal fruit, champagne cherry tomato, pickled fairy tale eggplant, whole wheat 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 onion, 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
Lentil Vegetable slow cooked lentils, saffron, red wine, fall vegetables, parmesan, fried onion (VO,GF) 9/13
Lamb Stew seared lamb, 12 hour broth, red wine, bouquet garni, carrot, beet greens, spring onion (GF) 10/15
Entree
Coq au Vin poulet rouge chicken breast & leg bone in, braised in housemade duck stock & red wine, lardon, cremini mushroom, mirepoix & bouquet garni, pickled pearl onions, dinner roll & whipped herb butter (GF) 24
Suggested Wine: Domaine de Cristia – Côtes du Rhône
Corned Beef 7 day house beet brine, grass fed beef brisket, crispy chicharron, brown ale mustard, sweet potato mash, dinner roll & herb butter, summer pickle & juniper dill pickled onion 24
Suggested Beer: Benchmark Voyager Belgian Dubbel on Draft
Fresh Catch Fish & Chips fresh catch of the day, tempura batter, squash fries, carrot, chioggia & golden beet cucumber slaw, dill & garlic tartar sauce, grilled lemon (GF) 23
Suggested Beer: Benchmark Blond Ale on Draft
Eggplant Wellington whole marinated japanese eggplant baked in puff pastry, stuffed with walnut duxelle & caramelized onions, mushroom gravy, creamed greens, maple glazed carrots (VO, can be GF) 20
Suggested Wine: Valle de Tintos Monograma Cabernet Sauvignon
Wild Rice Risotto creamy black wild rice, roasted butternut squash, maitake & oyster mushrooms, charred corn & roasted kale, parmigiano reggiano, toasted pine nuts, basil (VO,GF) 20
Suggested Wine: Finca Las Moras Barrel Select Malbec
Sweet Tooth
Plum Cake baked french custard cake, charred plum, powdered sugar, roasted plum sauce, candied nuts 10
Suggested Dessert Wine: Edwards Late Harvest Syrah
Oatmeal Stout Tiramisu layers of coffee & stout soaked lady fingers, zabaglione, fresh whipped cream 12
Suggested Beer: Benchmark Oatmeal Stout
Nectarine Upside Down Cake belgian beer cake, baked nectarine, voyager caramel sauce, vanilla bean whip 12
Suggested Beer: Voyager Belgian Dubbel on Draft
Peach Crumble served warm, pecan oat crumble topping, frozen fall whipped cream (V,GF) 13
Suggested 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.
