Garden Kitchen Menu, Thursday 7/25/2019
Taster
Squash Blossoms tempura battered, eggplant caponata stuffed, feta crumbles, creamy chive (VO,GF) 12
Basil Ricotta housemade ricotta, damsel tomato, grilled wheat bread, cracked pepper, local olive oil, basil (can be GF) 13
Kitchen Sink 3 gourmet cheeses, charcuterie, house preserves & marmalades, squash tops, crudite, pickled veggies, table grapes, pickled green strawberry, citrus marinated olives, roasted nuts, raw honey, fresh fruit, 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
Summer Time farm greens, jamon serrano, green & yellow beans, cherry tomato, armenian cucumber, point reyes blue, grilled ball squash, pangritata, toasted pine nut, italian herbs, african blue basil oil & balsamic (VO,can be GF) 14
Thai Cucumber cucumber curls, avocado, beech mushrooms, roasted carrot, orange, roasted golden beet, green beans, red onion, radish, thai basil coconut vinaigrette, mint, thai basil, scallion, tamari roasted sunflower seed (V,GF) 14
Warm the Soul Soup
Pork & Lentil housemade pork broth, pork belly, lardon, leek, red wine, vegetables, parmesan, parsley (GF) 10/14
Cream of Carrot roasted carrot, caramelized fennel, lemon creme fraiche, fennel bud (VO,GF) 9/13
Entree
Lamb Chops pan seared lamb chops, zaatar & orange zest gremolata, grilled japanese eggplant, lemon thyme wild rice, cherry tomato, feta crumbles (GF) 26
Suggested Wine: Santo Tomás Tempranillo Cabernet
Beef Enchilada corn tortilla, ground flank steak, chile spices, sauteed corn & squash, green tomato & tomatillo chile verde, crumbled cotija, avocado, radish, green onion, chipotle crema (GF) 25
Suggested Beer: Thorn Street Barrio Lager on Draft
Fish & Chips tempura battered gold spotted bass, squash fries, blistered padrons, dill tartar, garden salad, lemon (GF) 25 ~ malt vinegar upon request ~
Suggested Wine: Domaine Seguinot Chablis
Roasted Poblano Yemista stuffed poblano pepper with brown rice, leek, greek spices, lemon zest, charred corn, montmorency cherry & pine nuts, garlic confit granadero tomato sauce, cashew dill cabbage slaw (V,GF) 23
Suggested Wine: Garden Kitchen Pinot Noir
Cacio e Pepe housemade semolina pasta, copious amounts of lemon zest, butter, parmigiano reggiano & cracked pepper, served over arugula toss & cherry tomato (VO) 23
~ add crispy pancetta + 6
Suggested Wine: Cava Maciel Vino de Luna Chardonnay
Farmers Delight soup du jour, choice of salad, house made bread & whipped herb butter (VO, can be GF) 22/23
Suggested Wine: Fess Parker Dry Riesling
Sweet Tooth
Sangria Sorbet housemade sangria, berry sorbet, elderflower macerated berries, mint (V,GF) 14
Suggested Bubbles : South Coast Sparkling Pinot Grigio
Peaches & Cream Cheesecake cashew “cream cheese”, candied almond, coconut whip, lemon verbena peach sauce (V,GF) 14
Suggested Dessert Wine: Chateau Piada Sauternes
Blackberry Chocolate Cake double chocolate cake, whipped noir chocolate ganache, creme anglaise, blackberry puree 15
Suggested Dessert Wine: Edwards Censorship Port
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.
