Garden Kitchen Menu, Tuesday 10/2/2018
Taster
Zucchini & Goat Cheese Tart whole wheat flakey crust, layers of whipped goat cheese, grilled zucchini, broccoli greens & caramelized onion, fried shallot, chive (can be GF) 12
Butternut Squash cheddar, cotija, roasted corn, chipotle crema, escabeche, micro cress (VO,GF) 10
Kitchen Sink 3 cheeses, dry salami, brown ale mustard. carrot marmalade, strawberry jam, marinated olives, spiced nuts, honey, garlic pickles, garlic beets, fresh fruit & champagne brined cherry tomato, white wine pickled raisins, tempura battered fennel flower, baked daily 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
Pad Thai spiralized boothby cucumber, portobello mushroom, apple cucumber, shredded carrot, green bean, grilled zucchini, cherry tomato, roasted almond & coconut lime dressing, thai basil, mint (V,GF) 14
Asparagus Prosciutto arugula, charred asparagus, torched prosciutto & nectarine, heirloom tomato, shaved beet, red onion, candied pecans, buffalo mozzarella, gremolata & hemp seed pesto dressing (VO,GF) 15
Warm the Soul Soup
Cream of Squash butternut & heirloom rampicante squash, fresh herbs, creme fraiche, fried sage (VO,GF) 9/13
French Onion walla walla, pork & beef marrow broth, white wine & thyme, parmigiano crostini (can be GF) 9/13
Entree
Chimichanga flour tortilla, stuffed with roasted sweet potato, creamy black beans, charred corn, caramelized onion & tomato, roasted pepper cheese sauce, arugula chimichurri, pickled vegetables (V, can be GF) 21
Suggested Wine: Cavas Valmar Chenin Blanc
Sweet & Sour Duck seared duck confit, chinese 5 spice brine, plum & jalapeno o.j. bbq sauce, blistered green beans, white & brown beech mushrooms, sesame seed, fried shallot (GF) 23
Suggested Wine: F. Rubio “Herencia” Montepulciano Rose
Mediterranean Lamb trio of grilled lamb chops, cherry tomato quinoa tabbouleh, sheep’s milk feta mint mousse, mint & boothby cucumber tzatziki , eggplant baba ganoush, preserved lemon pickled eggplant (GF) 25
Suggested Wine: Galil Mountain Winery Ela Red Blend 15/55
Wagyu Beef Shank for one or for two, extra large wagyu beef shank braised in italian herbs & marrow bone broth, acorn squash & pine nut risotto, parmigiano reggiano, red wine demi glace, grilled zucchini (GF) 35/50
Suggested Wine: Cavas Valmar Cabernet Sauvignon
Farmer’s Delight choice of soup & salad, whole wheat grilled bread & whipped herb butter (VO, can be GF) 20/22
Sweet Tooth
Tropical Creme Brulee passionfruit & guava juice, french custard, burnt caramel, fresh fruit (GF)13
Suggested Dessert Bubbles: South Coast Sparkling Pinot Grigio
Chocolate Angel double layer cake, mission fig jam, chocolate sauce, whipped mascarpone, burnt plum 14
Suggested Dessert Wine: Edwards Censorship Port
Chocolate Tart almond crust, noir chocolate ganache, candied heirloom flanders fig (V,GF) 13
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.
