Garden Kitchen Menu, Saturday 9/30/2017
Taster
Fried Halloumi pan fried greek cheese, fresh herbs, white wine & garlic, served with grilled bread 12
Curry Hummus whole wheat bread, watermelon radish, chioggia, carrot & cucumber (V, can be GF) 10
Kitchen Sink 3 gourmet cheeses, calabrese salami, garlic dill pickles, ambrosia cantaloupe melon, sweet pickled okra, sweet mace pickled gherkins, roasted nuts, sunflower seed pate, strawberry guava compote, panang hummus, housemade grilled bread (VO, can be GF) 17
~ 5 cheeses & double bread 25 ~ add roasted bone marrow & extra bread to kitchen sink +9 ~
Suggested Drink: Garden Kitchen Sangria
Farmers Salad
Farmhouse Involtini arugula, housemade ricotta wrapped in squash, cherry tomato, marketmore cucumber, roasted carrot & green beans, chickpeas, shaved red onion, choice of dressing (VO,GF) 13
Fruity Goat salanova lettuce, red wine soaked goat cheese, prosciutto, heirloom melon, flanders figs, farm carrot, toasted pine nuts, mint & basil, pomegranate champagne vinaigrette (VO,GF) 14
Warm the Soul Soup
Corn Chowder seasons freshest corn, heirloom potato, cream, cheddar, fried shallots & green onion (VO) 8/12
Lamb Stew slow cooked, red wine, caramelized onion, herbs, carrot, leek, pomegranate & grilled plum (GF) 12/16
Entree
Jumbo Sea Scallops cilantro lime butter, sweet potato rounds, panang curry coconut cream, finger limes (GF) 26
Suggested Wine: Monte Xanic Vina Kristel Sauvignon Blanc
Mojo Carnitas cuban style pork slow cooked all day in lime & orange juice, housemade tortillas, passion fruit reduction, heirloom melon pico de gallo, jalapeno creamed corn, cilantro, house tabasco (GF) 24
Suggested Wine: Cavas Valmar Mezcla de Tintos
Duck Confit 9 oz duck leg, slow cooked, creamy polenta, roasted tomato pan jus, garlic & white wine sauteed zucchini, cherry tomato (GF) 24
Suggested Wine: Vinos Lechuza Royal Blush Rose
Roasted Pepper Alfredo Linguine handmade semolina pasta, roasted red bell pepper alfredo sauce, zucchini, sun dried tomato & cherry tomato, toasted pine nuts, pecorino romano, basil (VO) 20
Suggested Wine: Fallbrook Winery – “33° North” BDX Red Blend
Steak Special 8 oz flat iron steak or 10 oz wagyu flat iron, balsamic marinade, caramelized onion & sweet potato mash, rustic brassica greens, crispy fried shallot (GF) 26/ 36
Farmer’s Delight choice of soup, choice of salad, grilled bread & garlic parmesan butter (VO, can be GF) 20-25
Sweet Tooth
Beet “Red Velvet” Cupcake beet juice, no dyes! chocolate buttercream frosting, candied beet 10
Chocolate Ganache Tart chocolate sable crust, noir chocolate filling, whiskey caramel sauce 12
Tropical Mousse whipped cashew & coconut cream, passionfruit seeds, valencia orange glaze (V,GF) 12
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.
