Garden Kitchen Menu, Saturday 9/22/2018
Taster
Chef’s Whim at the mercy of your preferences, chef sends out a surprise appetizer (VO,GF) 12/14
Kitchen Sink 3 cheeses, dry salami, carrot marmalade, seasonal jam, marinated olives, spiced nuts, raw honey, fried pickles & southern dip, garlic beets, valencia orange & champagne brined cherry tomato, white wine pickled raisins, tempura battered fennel flower, 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, cambozola, pistachios, red onion, mint, basil, vinaigrette (VO,GF) 14
Dickinson Caprese butter lettuce, shaved chioggia & golden beet, apple cucumber, sweet mace ricotta, heirloom tomato, beet greens puree, micro pea tendril, fried sage, olive oil & agave balsamic (VO,GF) 14
Warm the Soul Soup
Saag Shorba kale, collard, broccoli & mustard greens, indian spices, ginger, coconut milk, cashew (V,GF) 9/13
Soup du Jour additional from scratch soups may be available, please inquire (VO,GF) 8/12
Entree
Ginger Salmon considered the world’s best salmon, mt. cook alpine salmon, crispy skin, ginger tamari, tobiko kale puree, sauteed fairy tale eggplant, plum & portobello, wasabi microgreen, tempura kale stem (GF) 29
Suggested Wine: Cavas Valmar Chenin Blanc
Karubi Pork Ribs slow cooked ribs, jalapeno & beet bbq sauce, garlic green beans, cheesy duck fat biscuit & whipped butter, crimson watermelon, amaranth micro greens (can be GF) 22
Suggested Wine: La Playa “Axel” Carmenère
Grilled Steak choice of 8 oz flat iron or top sirloin, marsala peppercorn & oyster mushroom sauce, creamy polenta cake, garlic roasted carrot & squash, fried shallot (GF) 27/35
Suggested Wine: Pedroncelli Winery Zinfandel
Pesto Linguine semolina pasta linguine, hemp seed & basil pesto, sundried tomato, roasted squash, sauteed kale & collard stem, cherry tomato, mozzarella, basil (VO, can be GF) 23
~ add mt. cook salmon 33 ~
Suggested Wine: Tohu Sauvignon Blanc
Mediterranean Falafel four handmade fluffy garbanzo bean falafels, smoked eggplant baba ganoush, tabbouleh basmati rice, kalamata tahini, boothby cucumber, preserved lemon pickled eggplant (V,GF) 22
Suggested Wine: South Coast Winery Reserve Chardonnay
Farmer’s Delight choice of soup & salad, grilled bread & herb butter (VO, can be GF) 20/22
Additional Entree Specials May Be Available, Please Inquire
Sweet Tooth
Peach Upside Down Cake champagne cake, kaffir caramel sauce, baked peaches, vanilla bean whip 14
PB Chocolate Bar chocolate almond crust, whipped pb filling, chocolate ganache (GF) 14
Fig Panna Cotta almond & cashew italian custard, candied heirloom flanders green fig, edible flower (V,GF) 13
Dessert du Jour additional from scratch desserts may be available, please inquire 12
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.
