Garden Kitchen Menu, Saturday 10/6/2018
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, pico de gallo, chipotle crema, escabeche, nasturtium (VO,GF) 12
Kitchen Sink 3 cheeses, dry salami, fairy tale seasonal hummus, strawberry jam, marinated olives, spiced nuts, honey, garlic pickles, garlic pickled 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 zucchini zoodles, portobello mushroom, apple cucumber, shredded carrot, green bean, heirloom tomato, roasted almond & coconut lime dressing, basil & mint (V,GF) 14
Asparagus Prosciutto arugula, charred asparagus, torched prosciutto & nectarine, heirloom tomato, golden beet, red onion, candied pecans, fresh 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
Entree
Green Curry Opah marinated opah “tri tip” in tamari, orange juice & heirloom “fish” pepper, lemongrass, ginger & almond-coconut milk curry sauce, green peppercorn, roasted squash & japanese eggplant, basil & mint (GF) MP
Suggested Wine: Tohu Sauvignon Blanc
Chimichanga flour tortilla, stuffed with roasted sweet potato, creamy black beans, caramelized onion & tomato, roasted red bell pepper cheese sauce, arugula chimichurri, pickled vegetables (V, can be GF) 20
Suggested Wine: Cavas Valmar Chenin Blanc
Sweet & Sour Pork grilled 10 oz dry aged pork, chinese 5 spice brine, plum jalapeno sweet & sour sauce, garlic blistered green beans, beech mushrooms, sesame seed, fried shallot (GF) 30
Suggested Wine: F. Rubio “Herencia” Montepulciano Rose
Mediterranean Lamb trio of grilled lamb chops, creamy rustic greens, whipped feta mint mousse, heirloom tomato & kalamata tahini, roasted eggplant hummus, pickled fairy tale eggplant (GF) 24
Suggested Wine: Galil Mountain Winery “Ela” Red Blend 15/55
Grass Fed Steak grilled 8 oz, sweet mace & celeriac puree, braised celery, kidney bean & red wine pan jus gravy, grilled crookneck squash & asparagus, sweet pickled blackberry, mint (GF) 32
Suggested Wine: Pedroncelli Winery Zinfandel
Sweet Tooth
Meringue Pie lemon verbena curd, flakey crust, whipped meringue, torched eureka lemon twist, mint 14
Suggested Dessert Bubbles: South Coast Sparkling Pinot Grigio
Chocolate Tart almond crust, noir ganache, candied oats & heirloom flanders fig (V,GF) 13
Suggested Dessert Wine: Edwards Censorship Port
Fruit Galette baked pie crust, fig, plum & nectarine, whipped mascarpone, mint simple syrup 14
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.
