Garden Kitchen Menu, Thursday 10/4/2018
Taster
Chef’s Whim at the mercy of your preferences, chef sends out a surprise appetizer (VO,GF) 12/14
Butternut Squash roasted sweet squash, cotija, roasted corn, chipotle crema, escabeche, micro cress (VO,GF) 12
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, whole wheat 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
Lobster Bisque first of the season, local spiny lobster, sweet mace, shallot & white wine, creme fraiche (GF) MP
Entree
Green Curry Opah marinated opah tri tip in tamari, orange juice & heirloom “fish” pepper, lemongrass, ginger & almond-coconut milk curry sauce, green peppercorn, carrot & japanese eggplant, thai basil & mint (GF) MP
Suggested Wine: Tohu Sauvignon Blanc
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) 20
Suggested Wine: Cavas Valmar Chenin Blanc
Sweet & Sour Duck duck confit bone in breast & leg, chinese 5 spice brine, plum jalapeno sweet & sour sauce, blistered green beans, beech mushrooms, sesame seed, fried shallot (GF) 25
Suggested Wine: F. Rubio “Herencia” Montepulciano Rose
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 & pan jus gravy, 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)10
Suggested Dessert Bubbles: South Coast Sparkling Pinot Grigio
Chocolate Angel double layer cake, mission fig jam, chocolate sauce, whipped mascarpone, burnt plum 13
Suggested Dessert Wine: Edwards Censorship Port
Chocolate Tart almond crust, noir ganache, candied oats & 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.
