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November 24, 2018 – Saturday

Garden Kitchen Menu, Saturday 11/24/2018

Foie Gras Torchon house baguette crostini, sherry & cremini mushroom sauce, strawberry jam   20

Veggie Stir Fry benchmark table beer, tamari ginger glaze, sweet potato noodles, carrot, sauteed green beans, shiitake & chanterelle mushroom, quick kale kimchi, sesame seed, fried onion (V,can be GF) 13

Kitchen Sink 3 cheeses, calabrese salami, medjool dates, cantaloupe curd, carrot marmalade, strawberry jam, candied figs, beet chutney, baba ganoush, marinated olives, mixed nuts, honey, garlic pickled cucumbers & beets,  fresh fruit, plum puree, wheat grilled bread   (VO, can be GF) 18
~ 5 cheeses & double bread   25 ~ roasted bone marrow & extra bread  +9
Suggested Drink: Garden Kitchen Sangria

Farmers Salad
Antipasto arugula, prosciutto, red wine cheese, sun dried tomato, heirloom tomato, anchocha cucumber, mixed olives, crispy broccoli, carrot ribbons, toasted pine nuts, red onion (VO,GF) 15

Winter Peas macro greens, snap & snow peas, delice de bourgogne cheese, shaved beet, zucchini ribbons, persimmon, pomegranate, roasted pistachio, parsley, olive oil & balsamic (VO,GF) 14

Warm the Soul Soup
Curry Eggplant roasted black beauty eggplant, gala apple, curry spices, cashew yogurt, cilantro (V,GF) 9/13

Cream of Cauliflower roasted white cauliflower, housemade chicken stock, creme fraiche, persillade, chive   9/13

Grilled Pork Chop 8 oz frenched pork chop, 3 hour sous vide, slow cooked fig jam, english stilton cheese, caramelized onion & cashew creamed broccoli stem, roasted carrot, crispy onion   (GF) 35
Suggested Wine: F. Rubio “Herencia” Montepulciano Rose  OR Bubbles: Amelia Brut Rose

Braised Lamb Shank 16 oz lamb shank braised in a housemade lamb bone broth, parmesan cannellini beans, butternut squash rings, arugula, romano cheese, tomato confit, persillade (GF) 30
Suggested Wine: Edwards Vineyard Syrah Flight

Mexican Steak 8 oz grilled flat iron, charred green tomato chile verde sauce, radish & green onion, grilled & loaded corn on the cob with cotija, lime crema, escabeche & cilantro   (GF) 25
Suggested Wine: Santo Tomás Tempranillo Cabernet

Opah Fish & Sweet Potato Gnocchi pan seared opah fish, goat cheese & guava bechamel over sweet potato gnocchi, snap peas, cherry tomato, fried sage   26
Suggested Wine: South Coast Winery Chardonnay

Linguine & “Meatballs” semolina pasta, portobello mushroom & herb grilled eggplant “meatballs”, caramelized onion, 7 hour marinara, almond parmesan, mozzarella, micro basil   (VO, can be GF) 22
Suggested Wine: Vigneti del Vulture Pipoli Aglianico

Farmers Delight soup du jour, choice of salad, whole wheat bread & whipped herb butter   (VO, can be GF) 18/20

Sweet Tooth
Turtle Cheesecake traditional cheesecake, voyager caramel sauce, noir chocolate fudge, candied pecan   14

Tropical Tart almond crust, cashew “cream cheese”, dragon fruit, toasted coconut, mint syrup   (V,GF) 14

Citrus Meringue flakey pie crust, cantaloupe curd filling, powdered sugar, torched meringue   14

Wine Flight Special: Edwards Vineyard & Winery Vertical Syrah Flight 2009, 2010, 2012   $20

(V)= Vegan (VO)= Vegan Option (GF)= Gluten Free
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.