Garden Kitchen Menu, Friday 9/28/2018
Taster
Loaded Sweet Potato cheddar, cotija, roasted corn, chipotle crema, escabeche, micro cress (VO,GF)12
Mediterranean Plate pair of grilled lamb chops, garbanzo falafels, baba ganoush, kalamata tahini, boothby cucumber, cherry tomato, preserved lemon pickled eggplant (VO,GF) 15
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, baked daily 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, 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 broccoli greens, garlic roasted carrot & asparagus, (GF) 27/35
Suggested Wine: Valle de Tintos Monograma Cabernet Sauvignon
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) 28
Suggested Wine: Santo Tomas Colombard
Green Curry Pork slow cooked pork shoulder, lemongrass, thai basil & almond milk curry sauce, grilled straightneck squash, pickled escabeche, roasted corn & pork fat arepa (GF) 24
Suggested Wine: Cavas Valmar Chenin Blanc
Acorn Squash Risotto herb roasted mini acorn squash, pine nut “milk”, leek & butternut squash mirepoix, arborio rice, carrot top & roasted kale hemp seed pesto, cherry tomato, buffalo mozzarella, fried sage (VO,GF) 21
Suggested Wine: South Coast Winery Reserve Chardonnay
Farmer’s Delight choice of soup & salad, whole wheat grilled bread & whipped herb butter (VO, can be GF) 20/22
~ additional entree special may be available, please inquire ~
Sweet Tooth
Tropical Creme Brulee passionfruit & guava juice, french custard, burnt caramel, fresh fruit (GF)13
Fig Panna Cotta almond & cashew italian custard, candied heirloom flanders green fig, edible flower (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.
