Garden Kitchen Menu, Wednesday 9/11/2019
Taster
Blistered Shishito Peppers flash fried sweet pepper, sesame seed, lemon salt, radish, kimchi aioli (V,GF) 12
Fried Fig Leaf roasted eggplant hummus, feta crumble, kalamata olive, grilled bread, smoked sea salt (VO,GF) 14
Kitchen Sink 3 gourmet cheeses, dry salami, house preserves & marmalades, turkish eggplant, crudite, pickled veggies, fresh figs & raw honey, dill pickles, citrus marinated olives, roasted nuts, house made grilled bread (VO, can be GF) 19
~ add local honeycomb + 7 ~ deluxe sink, 5 cheeses & double bread +7
~ add double roasted bone marrow, parmesan, house jam & bread + 15 ~
Farmers Salad
Fig & Buffalo Mozzarella Salad arugula, stella fig, fresh buffalo mozzarella, prosciutto, beet duo, nectarine, candied pecans, red onion, genovese basil, herb croutons, ramona gold olive oil & balsamic (VO, can be GF) 14
Pad Thai spaghetti squash, carrot ribbons, cucumber, valencia orange, crispy broccoli, toasted sesame, toasted sunflower seed, green beans, red onion, fresh thai basil, mint, thai basil & lime coconut dressing (VO,GF) 15 ~ + 5 upcharge for crispy jidori chicken bites ~
Warm the Soul Soup
Black Bean epazote, tomato water & jalapeno, topped with radish, tortilla strips, cotija, crema, chive (VO,GF) 9/13
Soup du Jour additional from scratch soups may be available, please inquire (VO, can be GF) 12
Entree
Grilled Flat Iron Steak grass fed 8 oz steak, red wine balsamic marinade, cotija crumble polenta cake, avocado mash, cucumber pico de gallo, tossed arugula, mexican spiced charred carrot, cherry tomato & grilled onions (GF) 26
Suggested Wine: Chuparosa Vineyards Malbec
Duck Confit slow cooked duck breast, crispy chicharron, chive cheddar buttermilk biscuit, whipped butter, caramelized onion & butternut squash mash, blistered green beans (can be GF) 25
Suggested Wine: Cava Maciel Vino de Luna Chardonnay
Fresh Catch Fish & Chips tempura battered gold spotted bass, zucchini fries, garlic tartar sauce, garden salad (GF) 24 ~ malt vinegar & ketchup upon request ~
Suggested Wine: Domaine Seguinot-Bordet Chablis
Pork Chop 8oz seared Berkshire Farms bone in pork chop, ginger, tangerine & serrano soy marinade, charred bok choy, garlic & white wine basmati rice, house fermented kimchi, seared trumpet mushroom, blistered yellow beans (GF) 24
Suggested Wine: Fess Parker Riesling
Curry Bell Pepper roasted yellow bell pepper, tarragon & zucchini quinoa stuffed, toasted pine nuts, red russian kale chip, curry jalapeno tomato sauce, cherry tomato, eggplant, feta crumble, parsley (VO,GF) 22
Suggested Wine: South Coast Winery Sans Chene Chardonnay
Farmers Delight soup du jour, choice of salad, house bread & whipped butter (VO, can be GF) 22
Sweet Tooth
Chocolate Mousse vegan treat with dark chocolate, whipped avocado, coconut creme anglaise, coco dust, mint (V,GF) 12
Creme Brulee traditional french custard, vanilla bean, local honey, burnt tangerine, torched caramel (GF) 12
Fig Bar graham cracker crust, brown turkey fig & beet stem jam, oat crumble, candied green fig, mint 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.
