Garden Kitchen Menu, Tuesday 9/20/2016
Taster
Grilled Duck Sausage sweet maui onions, benchmark brown ale mustard (GF) 9
Smoked Eggplant Caponata farm carrot, french radish, japanese cucumber, grilled bread (V, GF no bread) 7
“Rockefeller” Portobello Mushroom cashew cheese, sauteed beet greens, lemon wedge, breadcrumb (V) 6
Kitchen Sink 3 gourmet cheeses, olli salami, roasted jalapeno hummus, sweet raisins, dill pickles, sweet pepper jelly, fig jam, pickled green bean, mission figs, mixed nuts, grilled bread 16
Suggested Drink: Garden Kitchen Sangria
Crunchy Salad
Fall Pomegranate butter lettuce, honeycrisp apple, pomegranate arils, shaved fennel & red onion, toasted pecans, feta crumble, balsamic vinaigrette (GF) 14
Farmhouse salanova butter lettuce, indigo rose tomato, japanese cucumber & farm carrot, red beet, french radish, cambozola, pickled red onion, toasted sunflower seeds, house dressing (VO,GF) 12
Warm the Soul Soup
Soup du Jour please ask your server for chef’s selection (V,GF)
Entree
Shawarma seasoned & flank grilled steak, heirloom tomato & japanese cucumber, tahini lemon hummus, mediterranean olives, whole wheat pita (GF no pita) 20
Suggested Beer: Benchmark Beaten Path XPA
Spicy Eggplant & Beech Mushroom tamari, ginger & chili glaze, rosa bianca & japanese eggplant, white & brown beech mushroom, yellow crookneck squash, farm carrot & wax beans, basmati rice, shiso leaf (V, can be GF) 18
Suggested Wine: Cavas Valmar Chenin Blanc
New Zealand Rack of Lamb herb marinated, butternut squash mash, balsamic blistered brussel sprouts (GF) 22
Suggested Wine: Santo Tomas Tempranillo Cabernet
Sweet Tooth
Pot de Creme salted caramel, vanilla bean whipped cream (GF) 9
Bavarian Cheesecake almond crust, bavarian cream filling, mission figs (GF) 8
Fudge Brownies decaf espresso, non dairy chocolate, chocolate ganache, walnuts (V) 9
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.
