Garden Kitchen Menu, Saturday 9/29/2018
Taster
Loaded Sweet Potato cheddar, cotija, roasted corn, chipotle crema, escabeche, micro cress (VO,GF) 12
Wild Boar Spaetzle benchmark table beer boiled & grilled wild boar sausage, brown ale mustard, housemade soft egg herb noodle, walla walla onion gravy, chive 12
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
Cream of Squash butternut & heirloom rampicante squash, fresh herbs, creme fraiche, fried sage (VO,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) 25
Suggested Wine: Santo Tomas Colombard
Green Curry Pork slow cooked pork shoulder, lemongrass, thai basil, almond & coconut milk curry sauce, grilled straightneck squash, pickled escabeche, roasted corn & pork fat arepa (GF) 24
Suggested Wine: Cavas Valmar Chenin Blanc
Mediterranean Lamb trio of grilled lamb chops, cherry tomato quinoa tabbouleh, sheep’s milk feta, mint & boothby cucumber tzatziki , eggplant baba ganoush, preserved lemon pickled eggplant (GF) 28
Suggested Wine: Galil Mountain Winery Ela Red Blend 15/55
Acorn Squash Risotto herb roasted acorn squash, pine nut “milk”, leek & butternut squash mirepoix, arborio rice, carrot top & roasted kale hemp seed pesto, cherry tomato, buffalo mozzarella, asparagus (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
Sweet Tooth
Tropical Creme Brulee passionfruit & guava juice, french custard, burnt caramel, fresh fruit (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
Chocolate Tart almond crust, noir chocolate ganache, candied heirloom flanders fig, edible flower (V,GF) 13
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.
