Garden Kitchen Menu, Friday 9/14/2018
Taster
Chef’s Whim at the mercy of your likes & preferences, chef sends out a surprise appetizer (VO, can be GF) 10/12
Squash Blossoms whipped brie cheese, tempura battered, grilled melon, balsamic, mint (GF) 12
Kitchen Sink 3 cheeses, dry salami, carrot marmalade, peach jam, marinated olives, roasted nuts, honey, garlic beets, pickled cucumbers, valencia orange & cherry tomato, white wine pickled raisins, tempura battered fennel flower, baked daily grilled bread (VO, can be GF) 17 (+8 upcharge for prix fixe) ~ 5 cheeses & double bread 25~ roasted bone marrow & extra bread +9
Suggested Drink: Garden Kitchen Sangria
Farmers Salad
Watermelon Panzanella arugula, panzanella, crimson melon, boothby cucumber, golden beet, pea sprouts, pickled watermelon rind, parmigiano, brined cherry tomato, red onion, balsamic (VO,can be GF) 14
Thai Larb ginger tamari massaged kale, ground chickpea & walnut, coconut cream, oyster mushroom, cucumber, pickled shallot, green beans, fried leeks, horned melon, basil & mint vinaigrette, fresh mint (V,GF) 13
Warm the Soul Soup
Corn Chowder slow cooked corn cob stock, kabocha, touch of cream, parm, horseradish leaf oil (VO,GF) 9/13
Corn & Shrimp Chowder corn chowder, fresh sauteed baja shrimp (GF) 13/18 (+ 3/5 upcharge for prix fixe)
Entree
Chimichurri Steak 8 oz grilled flank steak, rustic greens chimichurri, reed avocado, cotija black beans, yellow squash, pickled vegetables, handmade pork fat masa tortillas (GF) 26 surf & turf, add garlic shrimp +5
Suggested Wine: Cavas Valmar Cabernet Sauvignon
Beer Chicken three sons farm, beer roasted chicken, cremini mushroom gravy, white cheddar & duck fat biscuit, spaghetti squash mac & cheese, grilled asparagus, parsley (can be GF) 23
Suggested Wine: South Coast Winery Reserve Chardonnay
Mediterranean Plate lentil & herb patty, garlic baked pita, arugula, cucumber & cherry tomato salad, sheep’s milk feta, pickled beet hummus, kalamata tahini dressing, pickled fairy tale eggplant (VO,can be GF) 21
Suggested Wine: Cavas Valmar Chenin Blanc
Fresh Catch cabrilla grouper wrapped in collard leaves & sweet mace butter, steamed in fumet, butternut squash mash, tarragon cream, vegetable stack, grilled flanders fig, amaranth (GF) 26
Suggested Wine: Fallbrook Winery “Dalla Collina” Red Blend
Pork Belly Porchetta butterflied pork belly stuffed with sundried tomato & basil hemp seed pesto, creamy fennel polenta & garlic blistered green beans, parmigiano & gremolata, basil (GF) 26
Suggested Wine: Fallbrook Winery – “33° North” BDX Red Blend
Sweet Tooth
Baklava flakey crust, candied spaghetti squash, lavender honey, ground walnut butter, valencia orange reduction, burnt orange, grilled fig 13
Oatmeal Stout Cake double chocolate cake, noir chocolate oatmeal stout glaze, candied oats 14
Benchmark Sundae oversized white chocolate chunk cookie, butter pecan ice cream, brown ale caramel sauce 14
Peaches & Cream Cheesecake cinnamon & almond flour crust, cashew “cheese” filling, baked peaches (V,GF) 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.
