Garden Kitchen Menu, Saturday 9/28/2019
Taster
Fried Fig Leaves avocado mash, queso panela, chipotle crema, padron salsa (VO,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
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
Karubi Pork Ribs roasted pork ribs, caramelized onion & butternut squash mash, braised kale, sweet potato greens & roma tomato, warm fennel jam, crispy onions, fennel flower (GF) 27
Suggested Bubbles: Léguillette Romelot Champagne
Yellowtail catalina offshore fresh catch seared filet, rajas of poblano & caramelized onion, pumpkin seed & green tomato “pipian” sauce, queso panela, squash seeds, charred sweet potato, lime butter & chive, roasted beets & carrots (GF) 26
Suggested Wine: Casal de Arman Ribeiro Blanco
Chimmichurri Lamb 4 grilled lamb chops, mediterranean quinoa salad, marigold cilantro chimichurri, grilled patty pan squash, parmesan, cherry tomato, edible flower (can be GF) 25
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, lemon salted watermelon (GF) 23
Suggested Wine: Leitz Riesling
Eggplant Parmesan italian seasoned eggplant, layers of smoked mozzarella & parmesan, 7 hour marinara, african blue basil, herb marinated blistered green beans, cherry tomato (VO,GF) 23
Suggested Wine: Vigneti del Vulture Pipoli Aglianico
Farmers Delight soup, choice of salad, house made bread & whipped butter (VO, can be GF) 22/23
Sweet Tooth
Spiced Rampicante Pie heirloom squash pie similar to pumpkin pie, flakey crust, salted maple caramel drizzle, fresh whipped cream, candied pecans 15
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.
