Garden Kitchen Menu, Thursday 9/26/2019
Taster
Stuffed Squash Blossom tempura battered, roasted leek & gorgonzola dolce stuffed, sweet potato greens (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
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, choice of dressing (GF) 15
Summer Carpaccio beefsteak tomato, thin sliced patty pan squash, shaved chioggia beet, cucumber, arugula, parmigiano reggiano petals, himalayan salt, mint, olive oil & agave balsamic (VO,GF) 14
Warm the Soul Soup
Power Greens radish greens, beet leaf, kale, sweet potato greens, ginger, garlic, lemon verbena, calabrese oil (V,GF) 9/13
Entree
Beef Short Ribs slow cooked bone in beef rib, mirepoix, red wine & lardon over parmesan polenta, braised kale, sweet potato greens & roma tomato, garlic blistered green beans, warm fennel jam, crispy onions, fennel flower (GF) 30
Suggested Bubbles: Léguillette Romelot Champagne
Fresh Catch catalina offshore fresh catch, cooked in papillote with herb butter, white wine, garlic, tangerine & chili flake zoodles, cherry tomato, pine nuts, feta crumble, parsley, mint, basil (GF) 25
Suggested Wine: Aphros Loureiro Vinho Verde
Chimmichurri Lamb braised lamb shoulder, mediterranean couscous salad, marigold cilantro chimichurri, grilled patty pan squash, parmesan, cherry tomato, edible flower (can be GF) 24
Suggested Wine: Garden Kitchen Pinot Noir
Jerk Chicken three sons farm, pasture raised roasted bone in chicken, tangerine, green onion & serrano jerk marinade, mint basmati rice, peach salsa, avocado mash & corn tortilla chips (GF) 24
Suggested Wine: Leitz Riesling
Eggplant Parmesan italian seasoned eggplant, layers of smoked mozzarella & parmesan, 7 hour marinara, african blue basil, blistered yellow beans, cherry tomato (VO,GF) 23
Suggested Wine: Vigneti del Vulture Pipoli Aglianico
Farmers Delight soup du jour, choice of salad, house bread & whipped butter (VO, can be GF) 22/ 23
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
Olive Oil Fig Cake caramelized brown turkey figs, grand marnier olive oil cake, whipped cream, basil flower 14
Suggested Dessert Wine: Chateau Piada Sauternes
Chocolate Peanut Butter Fudge vegan treat, medjool dates & chocolate, peanut butter coconut cream, maldon (V,GF) 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.
