Garden Kitchen Menu, Friday 9/13/2019
Taster
Fried Fig Leaf carrot top & basil hemp seed pesto, parmesan, cherry tomato, basil leaf (VO,GF) 14
Blistered Shishito Peppers flash fried sweet pepper, sesame seed, lemon salt, radish, kimchi aioli (V,GF) 12
Kitchen Sink 3 gourmet cheeses, dry salami, house preserves & marmalades, crudite, pickled green strawberries pickled veggies, fresh figs & raw honey, dill pickles, citrus marinated olives, curry nuts, grilled bread (VO, can be GF) 19 ~ upcharge applies on kitchen sink for prix fixe +9
~ add local honeycomb + 7 ~ deluxe sink, 5 cheeses & double bread +7
~ add double roasted bone marrow, parmesan, house jam & bread + 15
Farmers Salad
Fig & Mozzarella Salad arugula, stella fig, fresh 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, lemon 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) 14
Warm the Soul Soup
Tuscan White Bean cannellini bean, leek, celery, carrots, squash, arugula, parmesan & parsley (VO,GF) 9/13
Soup du Jour additional from scratch soups may be available, please inquire (VO, can be GF) 9/13
Entree
Mt. Cook Salmon brined salmon cooked in papillote with tarragon butter, tarragon & zucchini quinoa stuffed yellow bell pepper, toasted pine nuts, curry jalapeno tomato sauce, cherry tomato, eggplant, feta crumble, parsley (GF) 28 ~ add $5 for prix fixe option ~
Grilled Flat Iron Steak grass fed 8 oz steak, red wine balsamic marinade, cotija crumble polenta cake, pico, tossed arugula, mexican spiced charred carrot, cherry tomato & grilled onions (GF) 26
Duck Confit slow cooked duck breast, crispy chicharron, chive cheddar buttermilk biscuit, whipped butter, caramelized onion & butternut squash mash, cremini mushroom gravy, blistered green beans (can be GF) 25
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) 25
Walnut Chorizo Stuffed Poblano caramelized onion & mexican spiced walnut “chorizo”, chipotle crema,queso panela, escabeche, corn tortilla chips, garbanzo bean cheddar, green onion, grilled squash & tomato salad (VO,GF) 23
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, whipped cream, 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.
