Garden Kitchen Menu, Wednesday 9/19/2018
Taster
Jamon Serrano & Melon arugula, cambozola, balsamic, cracked pepper & smoked maldon (GF) 13
Sunflower Seed Pate whipped seeds, herbs, veggie crudite, sunflower microgreens, grilled bread (V,can be GF) 12
Kitchen Sink 2 cheeses, almond IPA cheese, dry salami, carrot marmalade, peach jam, marinated olives, nuts, honey, fried pickles & southern dip, garlic beets, valencia orange & cherry tomato, white wine pickled raisins, tempura battered fennel flower, baked daily grilled bread (VO, can be GF) 17
~ 5 cheeses & double bread 25~ roasted bone marrow & extra bread +9
Suggested Drink: Garden Kitchen Sangria
Farmers Salad
Stone Fruit arugula, peaches, plums, grilled nectarines, cantaloupe, heirloom tomato, sheep’s milk feta crumble, pistachios, sweet pickled shallot, mint, basil, vinaigrette (VO,GF) 14
Dickinson Caprese bulls blood beet, chioggia beet & golden beet, apple cucumber, sweet mace ricotta, brined cherry tomato, beet greens puree, micro pea tendril, fried sage, olive oil & agave balsamic (VO,GF) 14
Warm the Soul Soup
Black Bean pork broth, salsa roja, tortilla, charred corn, avocado, crema, pickled jalapeno, radish micros (GF) 9/13
Saag Shorba kale, collard, broccoli & mustard greens, indian spices, ginger, coconut milk, cashew (V,GF) 9/13
Entree
Chicken Hand Pie 3 sons farm roasted chicken, stuffed with fresh herbs, butternut squash & caramelized leek, flakey baked crust, cremini mushroom gravy, toasted parmesan, grilled asparagus & parsley 23
Suggested Wine: South Coast Winery Reserve Chardonnay
Karubi Pork Ribs slow cooked ribs, jalapeno & beet bbq sauce, garlic green beans, white cheddar duck fat biscuit & whipped butter, crimson watermelon (can be GF) 22
Suggested Wine: La Playa Axel Carmenere
Steak Enchiladas ground flank steak & mexican squash, grilled corn tortillas, rustic greens & almond chimichurri sauce, cumin crema, cheddar & cotija, avocado, escabeche pico de gallo (GF) 24
Suggested Wine: Tohu Sauvignon Blanc
Pesto Linguine semolina pasta linguine, hemp seed & basil pesto, roasted white wine & garlic oyster mushrooms, yellow squash, sauteed kale & collard stem, cherry tomato, mozzarella, basil (VO, can be GF) 22 +garlic shrimp +5
Suggested Wine: Cavas Valmar Chenin Blanc
Farmer’s Delight choice of soup & salad, whole wheat grilled bread & whipped butter (VO, can be GF) 20/22
Sweet Tooth
Baklava flakey crust, candied squash, lavender, ground walnut, peach puree, burnt orange, grilled fig 13
PB Chocolate Bar chocolate almond crust, whipped pb filling, chocolate ganache (GF) 14
Stone Fruit Pavlova caramel meringue cookie, coconut whipped cream, valencia orange macerated fruit (V,GF) 13
Suggested Dessert Bubbles: South Coast Sparkling Pinot Grigio
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.
