Garden Kitchen Menu, Saturday 10/7/2017
Taster
Wagyu Steak Bites salanova lettuce & chipotle cream (GF) 12
Wild Bluefin Tuna seared, passion fruit habanero glaze, finger limes, pea tendril, cilantro (GF) 15/29
Pork Belly Tostada corn tortilla, chipotle tomato cream, cotija, pickled red onion, black radish, cilantro, spicy carrots, house fermented jalapeno tabasco (VO,GF) 12
Kitchen Sink 3 gourmet cheeses, calabrese salami, pickled chioggia beet, nectarine, honey, sweet pickled okra, sweet mace pickled gherkins, roasted nuts, carrot marmalade, 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, golden beet, marketmore cucumber, shaved red onion, pistachio, tajin vinaigrette (VO,GF) 13
Fall Crunch salanova lettuce, apples, medjool dates, pickled grapes, rampicante squash, blue cheese mousse, roasted carrot, toasted pecans, red onion, mustard vinaigrette (VO,GF) 14
~ add fried bantam chicken egg +2 to any salad ~
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, lardon, 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
Seafood Chowder in a Bread Bowl housemade lobster stock, venus clams, local halibut, heirloom potato, lardon, herb baked whole wheat bread bowl, johns red gold & green onion, garden salad & choice of dressing 25
Suggested Wine: South Coast Winery Chardonnay Sans Chêne
Rustic Pesto Zoodles zucchini noodles, 3 greens pesto, carrot ribbons, sundried tomato, cherry tomato, italian marinated portobello mushroom, pecorino romano, grilled whole wheat garlic bread (VO,can be GF) 20 ~ add roasted chicken +4 ~
Suggested Wine: Chuparosa Vineyards Albariño
Pomegranate Osso Bucco slow cooked beef shank, lardon, red wine & mirepoix, pumpkin, heirloom potato & pomegranate gravy, crispy polenta cake, lemon whipped goat cheese, parsley gremolata (GF) 32
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
Apple Pie & Pink Ice Cream housemade crust, gala apple filling, cinnamon crumble, vanilla bean ice cream 12
***$1 of every sale goes to the American Cancer Society for the month of October for ***pink desserts***!
Nectarine Upside Down Cake salted butter caramel, whipped cream, toasted oats, sesame & pecan (V) 11
Dessert du Jour chef’s selection of from scratch desserts (can be GF) 10
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.
