Garden Kitchen Menu, Tuesday 10/24/2017
Taster
Shark Bites local thresher shark, beer battered, arugula, grilled lemon, horseradish aioli 9
Veggie Nachos creamy pinto beans, roasted squash, corn tortilla chips, cheddar, cotija, heirloom tomato, radish, pickled red onion, chipotle cream, cilantro, spicy carrots & jalapenos (VO,GF) 13
Kitchen Sink 3 gourmet cheeses, calabrese salami, pickled beet, rosemary grapes, honey drizzle, sweet pickled okra, sweet mace pickled gherkins, roasted nuts, carrot marmalade, seasonal fruit, brazilian 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
Beet Caprese salanova butter lettuce, golden & red beet, rustic pesto, persian cress, heirloom tomato, lemon whipped goat cheese, toasted pine nut, basil, olive oil & agave balsamic (VO, GF) 13
Fall Arugula Caesar wilted arugula, roasted carrot, roasted squash, toasted pecans, smoked bleu crumble, red onion, herb croutons, pecorino romano, cracked pepper, tossed in a cashew caesar dressing (VO,can be GF) 14
Warm the Soul Soup
Squash & Pesto rampicante squash, touch of cream, pesto drizzle, parmesan & basil (VO,GF) 8/12
Soup du Jour additional from scratch soups may be available (VO,GF) 8/12
Entree
Ginger Steak tamari & ginger marinade, wilted greens, garlic roasted beech mushrooms, fairy tale eggplant, sweet potato steak fries, housemade pickled ginger, bell pepper relish (GF) 25
Suggested Wine: Chuparosa Vineyards Albariño
Dry Aged Pork 10 oz pork chop bone in, brined & grilled, roasted delicata squash, blue cheese mousse, fried shallot, grilled arugula, garlic fried green beans (GF) 26
Suggested Wine: Vinos Lechuza Royal Blush Rose
Jerk Chicken bone in mary’s chicken brined & marinated in a housemade jamaican spice mix, sweet fried plantains, garlic brown rice, cucumber mint salad (GF) 21
Suggested Wine: Domaine Artefact Viognier
Pumpkin Alfredo Linguine “long island cheese” heirloom pumpkin roasted, semolina pasta, sage infused alfredo cream, toasted pine nut, pecorino romano, basil, heirloom tomato & balsamic (VO) 21
Suggested Wine: Chuparosa Vineyards Malbec
Sweet Tooth
Persimmon Pudding Pie nutmeg & cinnamon, whiskey caramel sauce, vanilla bean whip 10
Skillet Brownie Bomb chocolate shavings, vanilla whipped cream, decaf coffee ice cream 15
Benchmark Brewing: Oatmeal Stout on Draft
Nectarine Crumble season’s freshest nectarines, cinnamon & oat crumble, coconut whip, gala apple (V,GF) 10
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***!
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.
