Garden Kitchen Menu, Tuesday 10/8/2019
Taster
Zucchini Pesto stuffed zucchini, carrot top & fennel hemp seed pesto, sundried tomato, parmesan, balsamic (VO,GF) 13
Kitchen Sink 3 gourmet cheeses, dry salami, house preserves & marmalades, pickled green strawberries, pickled beets, fresh figs & raw honey, dill pickles, citrus marinated olives, curry nuts, grilled bread (VO, can be GF) 19 ~ deluxe sink, 5 cheeses & double bread +7
~ add double roasted bone marrow, parmesan, house jam & bread + 15 ~ add local honeycomb + 7
Suggested Wine: Garden Kitchen Sangria
Farmers Salad
Antipasto wild arugula, charcuterie, medium boiled egg, feta crumbles, bell pepper, grape tomato, kalamata olive, italian pickled banana peppers, red onion, fresh basil, toasted sunflower seed, choice of dressing (GF) 15
Arugula Caesar young arugula, smoked bacon, fresh fig, grape tomato, romano petals, herb croutons, crispy onion, cracked pepper, cashew caesar dressing (VO, can be GF) 14
Warm the Soul Soup
Mnazeleh Eggplant hearty stew, chickpeas, tomato, cumin, mediterranean spices, tarragon labne, cilantro (VO,GF) 9/14
Soup du Jour additional from scratch soups may be available, please inquire (VO,GF) 9/14
Entree
Grilled Steak 8 oz grass fed flat iron steak, sauteed chickpeas with beet greens & beefsteak tomato, blistered green & coco pole beans, herb roasted fingerling potato, horseradish butter, crispy onions (GF) 26
Suggested Wine: Suggested Wine: Leitz Riesling
Meatballs & Marinara grass fed meatballs, lardon, caramelized onion & italian herbs, 7 hour marinara, mozzarella, parmesan, smoked sea salt, fresh basil, mini baguette & whipped herb butter, garden salad (can be GF) 25
Suggested Wine: Garden Kitchen Pinot Noir
Pork Pipian slow braised in a housemade pork bone broth & fresh squeezed orange juice with mexican spices, lime butter smashed sweet potato, pumpkin seed & green tomato pipian sauce, queso panela, squash seeds, cilantro (GF) 24
Suggested Wine: Ameztoi Txakolina Rose
Spaghetti Squash “Mac & Cheese” not your average mac & cheese, roasted spaghetti squash, caramelized onion, butternut squash “cheddar, parmesan & housemade sage ricotta, grilled trumpet mushroom, grape tomato, parsley (VO,GF) 23 ~ add pork belly steak +7~
Suggested Wine: Cava Maciel Vino de Luna Chardonnay
Farmers Delight soup, choice of salad, house made bread & whipped butter (VO, can be GF) 22/ 23
Sweet Tooth
Angel Food Cake fluffy white cake, noir chocolate sauce, red wine cherries, fresh fig & whipped cream, mint 14
Suggested Dessert Wine: Edwards Censorship Port
Pot de Creme noir chocolate french custard, whipped cream, cocoa dust, blackberry (GF) 14
Suggested Bubbles : South Coast Sparkling Pinot Grigio
Key Lime Cheesecake almond crust, cashew “cream cheese” filling, lime zest & juice, toasted coconut, roasted macadamia nuts, coconut whipped cream (V,GF) 14
Suggested Bubbles : Filipa Pato 3B Sparkling Rose
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.
