Garden Kitchen Menu, Wednesday 10/4/2017
Taster
Fried Artichokes tempura batter, roasted garlic aioli, grilled eureka lemon (V,GF) 12
Wagyu Steak Bites salanova lettuce & chipotle cream (GF) 12
Kitchen Sink 3 gourmet cheeses, calabrese salami, garlic dill pickles, ambrosia cantaloupe melon, honey, sweet pickled okra, sweet mace pickled gherkins, roasted nuts, sunflower seed pate, strawberry guava compote, panang hummus, housemade 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
Watermelon Feta grilled watermelon, arugula, greek feta cheese, cherry tomato, marketmore cucumber, shaved red onion, pistachio, tajin vinaigrette (VO,GF) 13
Fruity Goat salanova lettuce, red wine soaked goat cheese, prosciutto, heirloom melon, chioggia beet, roasted carrot, pine nuts, mint & basil, pomegranate champagne vinaigrette (VO,GF) 14
Warm the Soul Soup
Cream of Squash & Pesto italian vining rampicante squash, cashew cream, horseradish pesto (VO, GF) 8/12
Pork & Lentil Stew slow cooked pork shoulder, farm celery, carrot & onion, parmesan & fried shallot (GF) 9/13
Entree
Persian Lamb 3 lollipops, spiralized shirazi salad, dill mint yogurt, pomegranate orzo, balsamic (can be GF) 24
Suggested Wine: Cavas Valmar Mezcla de Tintos
Chicken Chilaquiles mary’s roasted quarter chicken, corn tortilla chips, chipotle tomato cream, cotija, pickled red onion, black radish, bantam egg, cilantro, spicy carrots, house fermented jalapeno tabasco (GF) 22
Suggested Wine: South Coast Winery Chardonnay Sans Chêne
Pork Belly Char Siu braised then crisped pork belly, local plum based char siu sauce, black twig apple chutney, garlic roasted eggplant, “red gold” & garlic brown rice, bok choy kimchi (GF) 22
Suggested Wine: Vinos Lechuza Royal Blush Rose
Shepherd’s Pie ground & seasoned walnut “beef”, celery, carrots, trumpet mushrooms, caramelized onion sweet potato mash, fried shallots & pecorino romano (VO,GF) 20
Suggested Wine: Santo Tomas Tempranillo Cabernet
Steak Special 8 oz flat iron steak or 10 oz wagyu flat iron, balsamic marinade, caramelized onion & sweet potato mash, rustic brassica greens, crispy fried shallot (GF) 26/ 36
Suggested Wine: Fallbrook Winery – “33° North” BDX Red Blend
Sweet Tooth
Chocolate Lush Truffles pair of pink truffles, handmade from farm ingredients (can be GF) 10
$1 of every sale goes to the American Cancer Society for the month of October!
Beet “Red Velvet” Cupcake beet juice, no dyes! chocolate buttercream frosting, candied beet 8
Chocolate Ganache Tart chocolate sable crust, noir chocolate filling, whiskey caramel sauce 12
Tropical Mousse whipped cashew & coconut cream, passion fruit seeds, orange & lemongrass glaze (V,GF) 12
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.