Garden Kitchen Menu, Wednesday 9/18/2019
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
Suggested Wine: Garden Kitchen Sangria
Farmers Salad
Fig & Mozzarella Salad wild arugula, fresh fig, fresh mozzarella, cured salami, beet duo, candied pecans, red onion, basil, herb croutons, ramona gold olive oil & balsamic (VO, can be GF) 14
Pad Thai spaghetti squash, carrot ribbons, lemon cucumber, white peach, crispy broccoli, toasted sunflower seed, green beans, red onion, fresh tulsi basil, mint, tulsi basil & lime coconut dressing (V,GF) 14
Warm the Soul Soup
Cream of Rampicante Squash heirloom italian squash, curry spices, calabrese oil (V,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 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, grilled zucchini, 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, rustic greens, garlic & white wine basmati rice, house fermented kimchi, blistered green beans & bell peppers (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, heirloom tomato basil salad (VO, can be GF) 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 Bubbles : South Coast Sparkling Pinot Grigio
Fig Crumble graham cracker crust, fig & beet stem jam, oat crumble, candied green fig, whipped cream, mint 10
Suggested Bubbles : Filipa Bato 3B Sparkling Rose
Vanilla Bean Tart almond crust, almond & cashew milk pudding, fresh figs & white peaches, sugar dust, mint (V,GF) 14
Suggested Dessert Wine: Chateau Piada Sauternes
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.
