Garden Kitchen Dinner Menu
, 2019 5pm – 9pm

Taster
Street Corn charred corn on the cob, parmesan, chipotle crema, radish, chile spice, cilantro, lemon (VO,GF) 13

Blistered Shishitos sweet & hot style asian pepper, radish, lemon salt, creamy dip (VO,GF) 12

Kitchen Sink 3 cheeses, dry salami, house preserves & marmalades, squash tops, crudite, pickled veggies, pickled green strawberry, citrus marinated olives, roasted nuts, raw honey, fresh fruit, sangria cherries, house made grilled bread   (VO, can be GF) 19
~ add local honeycomb + 7 ~ deluxe sink, 5 cheeses & double bread +7  
~ add double roasted bone marrow, parmesan, house jam & bread + 15 ~
Suggested Drink: Garden Kitchen Sangria 

Farmers Salad
Haricot Vert  salanova, yellow & green beans, heirloom tomato, cherry tomato, roasted beet, sliced radish, fresh mozzarella, toasted pine nut, sage chip, balsamic vinaigrette   (VO, GF) 14

Berry Arugula wild arugula, jamon serrano, cambozola, patty pan squash, strawberry, blueberry, blackberry, candied pecan, himalayan sea salt, mint, african blue basil infused olive oil, balsamic (VO, GF) 13

Warm the Soul Soup
Walla Walla French Onion marrow broth, stehly farms walla walla onion, gruyere crostini, chive (can be GF) 10/14

Cream of Squash yellow & green squash, lemon zest, basil, creme fraiche, cracked pepper (VO,GF) 9/13

Entree
Steak au Poivre 8 oz flat iron steak, whiskey cream sauce, parmesan duck fat lentils, grilled squash & blistered green beans, celeriac puree, crispy onions, chive   (GF) 26
 Suggested Wine: Fallbrook Winery – “33° North” BDX Red Blend

Gold Spotted Bass Thai Curry basil coconut curry sauce with lemongrass & thai basil, garlic basmati rice, zucchini, carrot, green beans, green onion, basil, mint, chile oil & padron   (GF) 24
Suggested Wine: Fess Parker Dry Riesling

Acorn Squash Risotto parmesan risotto stuffed roasted acorn squash, touch of cream, herb & red wine poached granadero tomato, grilled squash, toasted pine nut, basil   (VO, GF) 23
Suggested Wine: Garden Kitchen Pinot Noir

Summer Linguine housemade radish leaf pasta, cured pork belly, charred cream of corn, cherry tomato, green beans, roasted leek, grilled squash, parmigiano reggiano, fennel dust   (VO) 22/ 24
Suggested Wine: Tohu Sauvignon Blanc 

Rainbow Zoodles yellow & green zucchini noodles, heirloom tomato, roasted carrot, golden beet, pumpkin seed & basil pesto, white wine, garlic, orange zest, chili flake sauteed zoodles, grilled mushroom, feta crumble, fresh herbs   (VO,GF) 22
Suggested Wine: Aphros Loureiro Vinho Verde

Farmers Delight soup du jour, choice of salad, house made bread & whipped herb butter   (VO, can be GF) 22/23
Suggested Wine: Cava Maciel Vino de Luna Chardonnay

Sweet Tooth
Peach & Apricot Upside Down Cake caramel, candied almond, coconut whip, mint (V,GF) 14
Suggested Dessert Wine: Chateau Piada Sauternes 

Loaded Brownie served warm, ibarra chocolate sauce, macerated strawberries, whipped cream, sangria cherry   (GF) 14
Suggested Dessert Wine: Edwards Censorship Port 

Zucchini Cupcake orange zest buttercream frosting, rainbow sprinkles   $5
$5 minimum donation per cupcake, 100% proceeds donated to The LGBT Community Center