Garden Kitchen Menu, Friday 9/30/2016
Taster
Portobello Mushroom Nachos ground mushroom, “nacho cheese”, pickled red onion,
cilantro (VO,GF) 10
Ricotta Meatballs grass fed beef, 7 hour marinara, pecorino romano, micro basil (GF) 7
Crispy Squash Blossoms sweet potato puree, goat cheese, tarragon cream (GF) 9
Kitchen Sink 3 gourmet cheeses, italian dry salami, roasted garlic, sweet pickled cherries, olives, roasted jalapeno hummus, dill pickles, farm melon, mission fig & thyme jam, pickled green bean, mixed nuts, grilled bread 16
( $6 upcharge for prix fixe) Suggested Drink: Garden Kitchen Sangria
Farm Salads
Haricot Vert butter lettuce, marinated green beans, sundried tomato, yellow cherry tomato, japanese cucumber, baby beet, toasted pine nut, pecorino romano, micro basil, herb vinaigrette (VO,GF) 13
Farmhouse salanova lettuce, heirloom & cherry tomato, mozzarella pearls, fried quail egg, japanese cucumber, grilled squash, red onion, balsamic, olive oil, cracked pepper (VO,GF) 13
Warm the Soul Soup
Cream of Mushroom beech, button & cremini, white wine, gorgonzola crumble 7/9
Russian Borscht farm beets, dill, horseradish creme fraiche, micro beet (VO,GF) 7/9
Entree
Opah Larb Rolls ground opah thai style with lime juice, ginger & lemongrass, fresh herbs & ground chile peppers, micro mint, cilantro & basil, stuffed in rainbow chard, cucumber & papaya salad (GF) MP
(~ MP upcharge for prix fixe~) Suggested Drink: Stehleon Vineyards Torrontes
Linguine & Fall Vegetable alla Arrabiata semolina pasta, grilled japanese eggplant, squash, cremini mushroom, 7 hour marinara, red pepper flakes, parmigiano reggiano, micro basil, grilled garlic bread (VO) 19
Suggested Wine: Chuparosa Super Tuscan
Persian Lamb 3 grilled lollipops, persian spiced dry rub, cucumber, cherry tomato, & red onion toss, saffron basmati, pomegranate arils, roasted pistachios, feta crumble (GF) 24
Suggested Wine: Chuparosa Zinfandel
Chicken Marbella roasted mary’s chicken, spanish olives, medjool dates, capers, french herbs & white wine over creamy polenta & garlic roasted squash (GF) 22
Suggested Wine: South Coast Chardonnay
Sweet Tooth
Peanut Butter Chocolate Cheesecake almond chocolate & coconut crust, cashew chocolate filling, whipped peanut butter, chocolate ganache (V,GF) 12
Acorn Squash Bread Pudding caramel sauce, whipped cream, maple candied pecans,
served warm 9 ~ vanilla bean ice cream + 3~
White Chocolate Brownie white chocolate ganache topping, served warm 7
~ vanilla bean ice cream + 3~
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.
