Garden Kitchen Menu, Wednesday 5/1/2019
Taster
Fried Fig Leaf tempura battered fig leaf, roasted leek hummus, parmesan, parsley (VO,GF) 13
Braised Artichoke whole artichoke braised in house vegetable broth, grilled over tossed arugula, green garlic dip (VO,GF) 12
Kitchen Sink 3 cheeses, dry salami, seasonal hummus & fried fig leaf, fennel jam, house preserves & marmalades, garlic pickled cucumbers, b & b green strawberry, marinated olives, smoked nuts, dill pickled cauliflower, raw honey, fresh fruit, sangria pickled cherries, house made bread (VO, can be GF) 18 ~ deluxe sink, 5 cheeses & double bread 25
~ add double roasted bone marrow with cotija & house jam + 12
Suggested Drink: Garden Kitchen Sangria
Farmers Salad
BBQ Cabbage grilled cabbage, smoked bacon & beech cheese, sauteed cabbage greens, grilled golden & red beet, strawberry, crispy red onion, local olive oil & agave balsamic (VO,GF) 14
Spring Pea salanova lettuce, jamon serrano, cambozola cheese, garlic roasted fava beans, shaved fennel & carrot, sugar snap peas, citrus, watermelon radish, creamy fennel (VO,GF) 14
Warm the Soul Soup
Borscht russian beet soup, mirepoix, roasted red beet, brunswick cabbage, dill, creme fraiche (VO,GF) 9/13
Entree
Vegetable Tom Kha lemon verbena & lemongrass broth, ginger, green garlic & coconut milk, lime juice, butternut squash “zoodles”, oyster mushroom, crispy broccoli, roasted carrot, goldbar squash, snap peas, calabrian chile oil, bok choy kimchi, nasturtium (V,GF) 23
Suggested Wine: Tohu Sauvignon Blanc ~ Suggested Beer: Benchmark Beaten Path XPA
Mediterranean Meatloaf grass fed ground beef, fenugreek spices, steel cut oatmeal, sauteed romanesco squash & carrots, fennel cream sauce, feta, kalamata olive, pistachio, mint (GF) 24
Suggested Wine: Fallbrook Winery 33 North Dalla Collina
Chimichurri Sausage grilled pork sausage, nettle & parsley chimichurri, spring onion & whipped butternut mash, shaved radish, chipotle cashew cabbage & carrot slaw, fried avocado & lime salt (GF) 23
Suggested Wine: Santo Tomás Barbera
Pesto Linguine handmade semolina pasta linguine, rustic greens & snap pea pine nut pesto, grilled artichoke, roasted goldbar squash, sun dried tomato, shaved pecorino, parsley (VO) 22
Suggested Wine: El Cielo Halley Chardonnay
Farmers Delight soup du jour, choice of salad, house made bread & whipped herb butter (VO, can be GF) 22
Sweet Tooth
Chocolate Tart almond flour crust, noir chocolate ganache, fresh whipped cream, candied pecan (GF) 14
Suggested Dessert Wine: Edwards Censorship Port
Dulce de Leche Panna Cotta vegan cinnamon custard, coconut cream caramel sauce, candied macadamia nut (V,GF) 15
Dessert du Jour additional from scratch desserts may be available, please inquire (VO, can be GF) 12/14
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.
