October 28, 2017 – Saturday

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

Garden Kitchen Menu, Saturday 10/28/2017

Taster
Swedish MeatBalls 3 grass fed beef meatballs, steel cut oats, creamy nutmeg gravy (GF) 10

Hummus Plate roasted japanese eggplant hummus, watermelon radish, carrots, marketmore cucumber, marinated olives, grilled whole wheat bread   (V, can be GF)   11

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  
Farmhouse salanova butter lettuce, cucumber, sweet mace housemade ricotta, persian cress, heirloom tomato, toasted pine nut, basil, “bull’s blood” micro green, olive oil & agave balsamic (VO, GF) 13

Pork Belly Caesar arugula, roasted carrot, roasted squash, toasted pecans, pecorino romano, red onion, herb croutons, cracked pepper, tossed in a cashew caesar dressing   (VO,can be GF)   13/ 16

Warm the Soul Soup
Squash & Pesto rampicante squash, touch of cream, pesto drizzle, parmesan & basil (VO,GF) 8/12

Lobster Bisque local spiny lobster, shallot & white wine, creme fraiche   (GF)   14

Entree
Pumpkin Cabernet Risotto arborio rice, housemade vegetable stock, wild mushroom trio, touch of cream, pecorino romano, balsamic drizzle, basil   (VO,GF)   22
Suggested Wine: Monte Xanic Calixa Cabernet Syrah

Rabbit Ravioli 8 ravioli, semolina pasta, “long island cheese” heirloom pumpkin, sage infused cream, braised rabbit, toasted pine nut, lemon whipped goat cheese, basil, roasted squash (VO) 23
Suggested Wine: Chuparosa Vineyards Malbec   $14 glass   $52 bottle

Shrimp Surf & Steak Turf wild jumbo shrimp, clarified passionfruit butter, lime crema & pico de gallo,  8 oz grilled tamari & ginger marinade steak, pickled ginger, roasted bell pepper relish, eureka lemon & garlic eightball squash zoodles   (GF)   40       ~steak entree only $26 ~
Suggested Bubbles: South Coast Pinot Grigio Sparkling

Lamb Osso Bucco pair of lamb shanks, red wine braise, creamy polenta, roasted carrots & red wine demi glace, wilted greens, parmesan, basil   (GF)   35
Suggested Wine: Chuparosa Vineyards Zinfandel

Sweet Tooth
Persimmon Pudding Pie nutmeg & cinnamon, whiskey caramel sauce, vanilla bean whip   9

Brazilian Guava Flan guava compote custard, caramel sauce, fresh guava, mint   (GF)   10

The Chocolate Lush 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***!

Dessert du Jour additional from scratch desserts may be available, please inquire  

(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.