Garden Kitchen Menu, Wednesday 7/5/2017
Taster
Spicy Blistered Padron Peppers gomasio, eureka lemon juice, gochugaru aioli, sea salt (VO, can be GF) 9
Baked Brie piping hot brie, green tomato jam, whole wheat toast points (VO) 10
Roasted Quail hass avocado, valencia orange & jalapeno glaze, charred corn, black radish & roasted carrot (GF) 12
Kitchen Sink 3 gourmet cheeses, local raw honey, dry salami, pickled green beans, valencia orange, mustard seed pickled raisins, mix nuts, panang curry hummus, citrus marinated olives, sweet radish, fennel carrot marmalade, whole wheat grilled bread (VO, can be GF) 17
Suggested Drink: Garden Kitchen Sangria
Farmers Salad
Arugula & “Egg Salad” wild arugula. japanese cucumber, shaved carrot, garbanzo bean “egg salad”, mustard pickled raisins, golden beet, cherry tomato, toasted pistachio, red onion, creamy fennel (VO,GF) 13
Butter Lettuce Caprese golden ponderosa & japanese trifle tomato, arugula & basil pesto, roasted chioggia & red beet, mozzarella, toasted pine nut, local olive oil & balsamic (VO,GF) 13
Warm the Soul Soup
Cream of Celery Root celery root puree, farm celery, house made chicken stock, parmesan, fried shallot (GF) (8/12)
Spicy Cucumber Gazpacho served cold, jalapeno, japanese cucumber, white nectarine,valencia orange (V,GF) 7/11
Entree
Mary’s Chicken fresh bay leaf brine, roasted bone in, house made chicken stock, caramelized onion jam, maitake & oyster mushroom marsala duxelle, charred arugula, rampicante squash, cherry tomato (GF) 22
Suggested Wine: South Coast Winery Chardonnay Sans Chêne
Flank Steak cilantro cumin & beer soak, young garlic & avocado lime butter, pickled onion, charred corn on the cob with shaved radish & lime crema, crispy potato (can be GF) 25
Suggested Wine: Cavas Valmar Mezcla de Tintos
Eggplant Tagine ras al hanout spices, preserved lemon & ginger, japanese eggplant, cherry tomato, ball squash, coconut milk, young garlic quinoa, feta crumble, candied cashews, cilantro (VO,GF) 20
Suggested Wine: Chuparosa Vineyards Zinfandel
Farmer’s Delight from scratch soup, choice of salad, grilled whole wheat bread & herb butter (VO, can be GF) 20
Sweet Tooth
Chocolate Mousse baking cocoa, hass avocado, coconut mint whipped cream (V,GF) 9
Cherry Mascarpone Cheesecake almond crust, mascarpone & lemon filling, macerated bing cherries (GF) 10
Nectarine Crumble white nectarine, valencia orange, spiced oatmeal, vanilla bean ice cream 11
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.
