Garden Kitchen Menu, Tuesday 9/17/2019
Taster
Stuffed Squash Blossom roasted leek, celeriac & gorgonzola dolce stuffed, grilled prosciutto, sweet potato greens (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 ~ deluxe sink, 5 cheeses & double bread +7
~ add double roasted bone marrow, parmesan, house jam & bread + 15 ~ add local honeycomb + 7
Farmers Salad
Fig & Mozzarella Salad wild arugula, stella fig, fresh mozzarella, prosciutto, beet duo, candied pecans, red onion, tulsi 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 tulsi basil, mint, tulsi basil & lime coconut dressing (V,GF) 14
Warm the Soul Soup
Tuscan White Bean cannellini bean, leek, celery, butternut, zucchini, spicy arugula, pecorino & parsley (VO,GF) 9/13
Entree
Mt. Cook Salmon considered the world’s best salmon, cooked in papillote with tarragon butter, crispy skin, cashew tarragon cream, roasted butternut squash, cherry tomato, toasted pine nuts, feta crumble, parsley (GF) 27
Suggested Wine: Aphros Loureiro Vinho Verde
Grilled Flat Iron Steak grass fed 8 oz steak, red wine balsamic marinade, chipotle crema, queso panela, wild arugula, mexican spiced charred carrot, cherry tomato & grilled onions, escabeche, squash & tomato salad (GF) 26
Suggested Wine: Chuparosa Vineyards Malbec
Lamb Chops three grilled lamb chops, mediterranean couscous salad, marigold cilantro chimichurri, herb roasted turnips, parmesan, cherry tomato, edible flower (can be GF) 26
Suggested Wine: Garden Kitchen Pinot Noir
Pork Chop 8oz seared Berkshire Farms bone in pork chop, ginger, tangerine & serrano soy marinade, bok choy, garlic & white wine basmati rice, house fermented kimchi, seared trumpet mushroom, blistered yellow beans (GF) 23
Suggested Wine: Fess Parker Riesling
Pesto Ravioli crispy wontons stuffed with carrot top & basil hemp seed pesto, pecorino romano, herb marinated cremini mushroom, parmigiano reggiano, heirloom tomato basil salad 23
Suggested Wine: Cava Maciel Vino de Luna Chardonnay
Farmers Delight soup du jour, choice of salad, house bread & whipped butter (VO, can be GF) 22
Sweet Tooth
Cheesecake almond crust, goat cheese & cream cheese filling, candied almond,lemon verbena glaze, brown turkey fig (GF) 14
Suggested Dessert Wine: Chateau Piada Sauternes
Fig Crumble graham cracker crust, fig & beet stem jam, oat crumble, candied green fig, whipped cream, mint 10
Suggested Bubbles : South Coast Sparkling Pinot Grigio
Chocolate Tart vegan treat with noir chocolate, almond crust, coconut creme anglaise, coco dust, mint (V,GF) 14
Suggested Dessert Wine: Edwards Censorship Port
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.
