Garden Kitchen Menu, Saturday 9/8/2018
Taster
Mozzarella & Marinara fried smoked mozzarella sticks, almond & oat flour, italian herbs, creamy marinara (GF) 14
Baby Artichokes grilled italian artichokes & oyster mushrooms, arugula, olive tapenade, pine nuts, lemon (V,GF) 14
Kitchen Sink 3 cheeses, dry salami, carrot marmalade, peach jam, lemon hummus, fresh fruit, marinated olives, roasted nuts, honey, garlic beets, ginger cucumbers, cherry tomato & balsamic, grilled bread (VO, can be GF) 17
~ 5 cheeses & double bread 25 ~ add roasted bone marrow & extra bread +9 ~
Suggested Drink: Garden Kitchen Sangria
Farmers Salad
Melon Feta bibb lettuce, crimson watermelon & cantaloupe, kiwano melon, golden beet, boothby cucumber, sheep’s milk feta, spiced pistachio, mint pickled shallot, coconut basil & lime vinaigrette, mint (VO,GF) 13
Spanish Ham arugula, jamon serrano, soft boiled egg, white wine pickled raisins, pimento olives, yellow heirloom cherry tomato, red onion, olive oil, herb gremolata & whipped blue cheese (GF) 15
Warm the Soul Soup
Cream of Asparagus roasted zucchini, touch of cream, pecorino, cracked pepper, asparagus tips (VO,GF) 9/13
Entree
Sweet & Spicy Meatballs pork tenderloin, smoked bacon & flank steak, sweet orange & jalapeno bbq sauce, warm carrot & broccoli leaf slaw, sauteed beech mushroom, thai chile oil, sesame seed, fried leek (GF) 23
Suggested Wine: F. Rubio “Herencia” Montepulciano Rose
Fresh Catch local caught grouper, housemade sweet mace fumet, zucchini zoodles, roasted spaghetti squash, tobiko butter, cherry tomato, black beauty eggplant, yellow squash (GF) 24
Suggested Wine: Santo Tomas Colombard
Vegetable Lasagna layers of collard greens & broccoli leaf “noodles”, grilled zucchini, cremini mushroom, kabocha squash, 7 hour marinara, herb ricotta, fresh mozzarella, parmigiano reggiano, radish top & pistachio pesto drizzle, fresh basil, grilled whole wheat bread & butter (VO, GF no bread) 22
Suggested Wine: Fallbrook Winery – “33° North” BDX Red Blend
Karubi Pork Ribs slow cooked pork short ribs smothered in salsa roja, garlic blistered green beans, grilled corn on the cob with chipotle crema & pickled onions, cotija crumble black beans (GF) 26
Suggested Wine: Finca Las Moras Barrel Select Malbec
Farmers Delight soup du jour & choice of salad, grilled wheat bread & whipped butter (VO, can be GF) 20/ 22
Sweet Tooth
Baklava flakey crust, candied spaghetti squash, lavender honey, ground walnut butter, valencia orange reduction, burnt orange, candied nuts, grilled fig 13
Suggested Dessert Wine: South Coast Sparkling Pinot Grigio
Strawberry Crumble served warm, valencia orange, steel cut oat & cinnamon crumble, coconut whipped cream, candied nuts (V,GF) 13
Coconut Ice Cream housemade & churned, kaffir lime syrup, toasted coconut, candied nuts, fresh fruit (GF) 12
Dessert du Jour additional from scratch desserts may be available, please inquire 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.
