Garden Kitchen Menu, Thursday 9/7/2017
Taster
Blistered Shishitos Peppers mild to medium spice, eureka lemon & seaweed salt (V,GF) 10
Stuffed Squash Blossoms mexican spiced beef or walnut & pecan “chorizo” stuffed in zucchini blossoms, avocado & cashew cream, pickled onions, cilantro (VO) 14
Kitchen Sink 3 gourmet cheeses, truffle salami, raw honey, garlic dill pickles, lychee fruit, pickled gherkins, roasted mix nuts, fig & thyme compote, harissa hummus, carrot marmalade, housemade grilled bread (VO, can be GF) 17 ~ 5 cheeses & double bread 25 ~
Suggested Drink: Garden Kitchen Sangria
Farmers Salad
Farmhouse mixed farm greens, whipped lemon goat cheese, golden ponderosa tomato, marketmore cucumber, shaved golden beet & carrot, red onion, herb croutons, choice of dressing (can be GF) 14
Roasted Carrot grilled arugula, maple tamari roasted carrot, japanese eggplant & green beans, brandywine heirloom tomato, 3 milk iberico cheese, marcona almonds, toasted sesame (VO, GF) 14
Warm the Soul Soup
Cream of Tomato heirloom tomatoes, carrot, thyme, cream, mozzarella, toasted pine nut,
basil (VO,GF) 8/12
Entree
Grilled Yellowtail local caught yellowtail, crispy skin, hass avocado mash, amarillo fig & passionfruit pico de gallo, mexican style creamed corn (GF) MP
Suggested Wine: Domaine Artefact Viognier
Hawaiian Style Pork Chop 10 oz dry aged pork chop bone in, passion fruit reduction, carrot, pineapple & raisin basmati rice, scallions, grilled linguica, garlic green beans (GF) 28
Suggested Wine: Monte Xanic “Vina Kristel” Sauvignon Blanc
Chicken “Enchilada” oyster chicken bites, brined in chipotle broth, roasted tomatoes & corn, cheddar sauce, corn tortilla chips, grilled hass avocado, cilantro (GF) 23
Suggested Wine: Cavas Valmar Mezcla de Tintos
Open Faced Sloppy Joe caramelized onion housemade toast, “ground beef” cremini mushroom, torched cheddar, fried shallots, crispy heirloom potatoes, brown ale & jalapeno bbq dip & garlic pickles (VO) 20
Suggested Beer: Benchmark Brown Ale
Farmer’s Delight choice of soup, choice of salad, grilled wheat bread & herb butter (VO, can be GF) 20
Sweet Tooth
Passion Fruit Panna Cotta almond & cashew vanilla bean custard, passion fruit seeds & syrup (V,GF) 12
Eureka Lemon Bar pate sucree crust, orange blossom water, eureka lemon filling, valencia orange creme 12
Beverley’s Brownie Bomb chewy inside, crunchy outside, cast iron baked, vanilla bean ice cream, chocolate shavings, vanilla bean whipped cream 15
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.
