Garden Kitchen Menu, Saturday 9/15/2018
Taster
Chef’s Whim at the mercy of your likes & preferences, chef sends out a surprise appetizer (VO, can be GF) 10/12
Brewers Platter beer boiled wild boar sausage, mustard seed gouda, brown ale mustard, almond IPA cheese, fried pickles & southern dip, carrot marmalade & grilled rye beer bread 14
(+5 upcharge for prix fixe)
Suggested Beer: Benchmark River Rye on DRAFT!
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, green beans, pickled watermelon rind, parmigiano, brined cherry tomato, red onion, pea sprouts, balsamic (VO,can be GF) 14
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
Fresh Catch pan seared cabrilla grouper, sweet mace whipped butternut squash mash, tarragon cream sauce, cherry tomato, crispy shallot, grilled flanders fig, micro 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
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
Pesto Linguine semolina pasta linguine, hemp seed & basil pesto, roasted white wine & garlic oyster mushrooms, yellow squash, sauteed kale & collard stem, mozzarella, sunflower greens (VO, can be GF) 22 add garlic shrimp +5
Suggested Wine: Cavas Valmar Chenin Blanc
Sweet Tooth
Baklava flakey crust, candied squash, lavender, ground walnut, orange reduction, burnt orange, grilled fig 13
Benchmark Sundae oversized white chocolate chunk cookie, butter pecan ice cream, brown ale caramel sauce 14
Strawberry Crumble valencia orange, steel cut oat & cinnamon crumble, coconut whip & candied nuts (V,GF) 13
PB Chocolate Bar chocolate almond crust, whipped pb filling, chocolate ganache (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.
