Garden Kitchen Menu, Thursday 9/27/2018
Taster
Loaded Sweet Potato cheddar,cotija, roasted corn, chipotle crema, escabeche, micro cress (VO,GF)12
Falafel garbanzo falafels, baba ganoush, kalamata tahini, cucumber, preserved lemon pickled eggplant (V,GF) 10
Kitchen Sink 3 cheeses, dry salami, carrot marmalade, strawberry jam, marinated olives, spiced nuts, 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
Thai Basil lettuce leaf, peaches, plums, grilled nectarines, cantaloupe, crimson watermelon, apple cucumber, maple roasted cashews, red onion, mint, thai basil, coconut & kiwano lime vinaigrette (V,GF) 14
Italian Tomato arugula, heirloom tomato, charred corn, shaved beet, boothby cucumber, sweet mace ricotta, micro pea tendril, fried sage, pine nut, pangritata, olive oil & agave balsamic, nasturtium greens (VO,can be GF) 14
Warm the Soul Soup
Saag Shorba kale, collard, broccoli & mustard greens, indian spices, ginger, coconut milk, cashew (V,GF) 9/13
French Onion walla walla, pork & beef marrow broth, white wine & thyme, parmigiano crostini (can be GF) 9/13
Entree
Steak & Fig choice of grilled 8 oz flat iron or top sirloin, red wine & thyme mission fig compote, herb butter, grilled plum, creamy polenta cake, garlic roasted carrot & asparagus, (GF) 27/35
Suggested Wine: Valle de Tintos Monograma Cabernet Sauvignon
Wild Boar Spaetzle benchmark table beer boiled & grilled wild boar sausages, brown ale mustard, chive, housemade soft egg herb noodle, walla walla onion gravy, roasted butternut squash & green beans 25
Suggested Beer: Benchmark Brown Ale
Hawaiian Opah Fish pan seared opah top loin, roasted macadamia nut pate, jalapeno & strawberry guava sauce, peach & purslane salsa, kidney bean & turmeric basmati rice (GF) MP
Suggested Wine: Santo Tomas Colombard
Pumpkin Risotto herb roasted mini pumpkin, stuffed with pine nut “milk”, leek & carrot mirepoix, arborio rice risotto, carrot top & roasted kale pesto, cherry tomato, buffalo mozzarella, fried sage (VO,GF) 21
Suggested Wine: South Coast Winery Reserve Chardonnay
Farmer’s Delight saag soup & choice of salad, wheat grilled bread & whipped herb butter (VO, can be GF) 20
Sweet Tooth
Tropical Creme Brulee passionfruit & guava juice, french custard, burnt caramel, fresh fruit (GF) 13
Fig Panna Cotta almond & cashew italian custard, candied flanders green fig (V,GF) 13
Suggested Dessert Bubbles: South Coast Sparkling Pinot Grigio
Chocolate Angel double layer cake, mission fig jam, chocolate sauce, whipped mascarpone, burnt plum 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.
