Garden Kitchen Menu, Friday 1/18/2019
Taster
Avocado Mash avocado, peruvian spiced lentils, corn tortilla chips, cotija, escabeche (VO,GF) 14
Sunflower Seed Pate toasted sunflower seeds, thyme & meyer lemon puree, parmesan crisp, crudite of carrot, snow pea & radish, whole wheat crostini (VO, can be GF) 13
Kitchen Sink 3 cheeses, calabrese salami, carrot marmalade, pumpkin hummus, strawberry jam, date puree, sangria pickled cherries , marinated olives, black futsu pumpkin seeds, raw honey, sangria beets, garlic pickles, cinnamon peaches, fresh strawberry, grilled whole wheat bread (VO, can be GF) 18 ~ $8 upcharge for prix fixe ~
~ deluxe sink, 5 cheeses & double bread 25 ~ add roasted parmesan bone marrow +9
Suggested Drink: Garden Kitchen Sangria
Farmers Salad
Winter Blues salanova butter lettuce, crispy broccoli, gorgonzola & fennel whipped mousse, smoked bacon, strawberry, pickled raisins, walnuts, olive oil & balsamic (GF) 15
Chicken Avocado Caesar jidori chicken bites, broccoli & kalette greens, parmesan petals, parmesan crisp, golden beets, red onion, snow peas, grilled baby artichoke & meyer lemon, cashew caesar dressing (VO, GF) 13/15
Warm the Soul Soup
Mushroom Chili cremini, portobello, kidney & black bean, stewed tomato, chili powder, greek yogurt, cheddar, pickled radish, tortilla strips, cilantro (VO,GF) 10/14 ~ add wild boar sausage +8 ~
Entree
Grass Fed Steak choice 8 oz flat iron or 8 oz naturally marbled ribeye, tromboncino squash rounds, gorgonzola cream, brown turkey fig jam, grilled arugula & crispy onions (GF) 28
~ $7 upcharge for prix fixe ~
Suggested Wine: Chuparosa North Block Blend Super Tuscan
Chimichurri Lamb 8 hour braised lamb shoulder, sweet potato mash, garlic roasted beech mushroom, argentinian chimichurri sauce, cotija crumble, toasted pepitas, curtido slaw (GF) 25
Suggested Wine: Santo Tomás Tempranillo Cabernet
Seabass “Ramen” crispy skin white seabass, white miso fumet, shoyu egg, sweet potato noodles, shitake mushroom, broccoli leaves, carrot, daikon & ginger pickled golden beet, toasted sesame, shaved leek (GF) 25
Suggested Beer: Benchmark Blond Ale
Portobello Pesto Linguine handmade semolina pasta linguine, roasted portobello mushroom, carrot top & pistachio pesto, housemade herb ricotta & romano cheese, sundried tomato, pine nut, parsley (VO) 23
Suggested Wine: South Coast Winery Reserve Chardonnay
Saag Paneer 4 rustic greens- broccoli leaf, radish leaf, kale & collard greens, fried indian cheese, slow cooked in coconut milk, garam masala, ginger & cumin, toasted cashew, turmeric basmati, cilantro, tomato salad (V, GF) 20 ~ add braised lamb + 8 ~
Suggested Wine: J. Brix “The Augur” Riesling
Farmers Delight soup du jour, choice of salad, whole wheat bread & whipped herb butter (VO, can be GF) 20/22
Sweet Tooth
Pumpkin Goat Cheesecake masque de provence roasted pumpkin, goat cheesecake filling, warm salted caramel & candied pecan dust (GF) 14 ~ add scoop housemade vanilla bean ice cream +3
Baklava five layers of phyllo dough, candied spaghetti squash, cashew cream cheese, spiced pistachio paste, lemon verbena & orange blossom water “honey”, seasons first strawberry (V) 13
Peach Crumble served warm, almond & oat crumb topping, spiced peaches, navel orange zest, vanilla bean whipped cream, edible flower (GF) 13
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.
