Garden Kitchen Menu, Friday 9/20/2019
Taster
Portobello Mushroom Fries tempura battered mushroom fries, lemon salt, sesame seed, radish, kimchi aioli (V,GF) 14
Stuffed Squash Blossom tempura battered, roasted leek, celeriac & gorgonzola dolce stuffed, sweet potato greens (GF) 14
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
Antipasto wild arugula, charcuterie, medium boiled egg, feta crumbles, bell pepper, cherry tomato, kalamata olive, italian pickled banana peppers, red onion, fresh basil, toasted sunflower seed, creamy tarragon dressing (GF) 15
Summer Carpaccio heirloom tomato, thin sliced patty pan squash, golden & chioggia beet, cucumber, arugula, parmigiano reggiano petals, himalayan salt, mint, olive oil & agave balsamic (VO,GF) 14
Warm the Soul Soup
Cream of Rampicante Squash heirloom italian squash, curry spices, calabrese oil (V,GF) 9/13
Entree
Wagyu Beef Back Ribs slow cooked beef ribs, chipotle peach bbq sauce, creamy panela pinto beans, mexican spiced carrot, cherry tomato, escabeche, lemon salted watermelon (GF) 30
Suggested Wine: Chuparosa Vineyards Malbec
Mt. Cook Salmon considered the world’s best salmon, cooked in papillote with tarragon butter, cashew tarragon cream, white wine, garlic, tangerine & chili flake zoodles, cherry tomato, pine nuts, feta crumble, parsley, mint, basil (GF) 27
Suggested Wine: Aphros Loureiro Vinho Verde
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, creamy parmesan polenta, bacon braised kale, sweet potato greens & roma tomato, garlic blistered green beans, warm fennel jam, crispy onions, fennel flower (GF) 24
Suggested Bubbles: Léguillette Romelot Champagne
Pesto Ravioli wontons stuffed with rustic greens & 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
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
Chocolate Zucchini Cake spiced cake, black futsu pumpkin mousse, dark chocolate glaze 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.
