Garden Kitchen Menu, Saturday 9/7/2019
Taster
Blistered Shishito Peppers flash fried sweet pepper, sesame seed, lemon salt, radish, kimchi aioli (V,GF) 12
Hummus Crudite roasted eggplant hummus, feta crumble, kalamata olive, grilled bread, smoked sea salt (VO,can be GF) 14
Kitchen Sink 3 gourmet cheeses, dry salami, house preserves & marmalades, turkish eggplant, crudite, pickled veggies, fresh fruit & raw honey, dill pickles, citrus marinated olives, roasted nuts, house made grilled bread (VO, can be GF) 19
~ deluxe sink, 5 cheeses & double bread +7 ~ add local honeycomb + 7 ~
~ add double roasted bone marrow, parmesan, house jam & bread + 15
Farmers Salad
Fall Blues ramona gold olive oil tossed arugula, gorgonzola crumble, grilled squash ribbons, charred carrot, herb roasted golden beet, shaved chioggia beet, candied pecans, red onion, basil vinaigrette (VO,GF) 14
Tomato Caesar blistered prosciutto, heirloom tomato, pecorino romano, grilled nectarine, toasted pine nuts, genovese basil, herb croutons, red onion, cashew caesar dressing (VO, can be GF) 15
Warm the Soul Soup
Black Bean epazote, tomato water & jalapeno, topped with radish, tortilla strips, cotija, crema, chive (VO,GF) 9/13
Soup du Jour additional from scratch soups may be available, please inquire (VO, can be GF) 12
Entree
Grilled Tri Tip grass fed tri tip, red wine balsamic marinade, cotija crumble polenta cake, avocado mash, chipotle crema, cucumber pico de gallo, tossed greens, cherry tomato, grilled onions (GF) 26
Suggested Wine: Chuparosa Vineyards Malbec
Duck Confit slow cooked duck breast, crispy chicharron, chive cheddar buttermilk biscuit, whipped butter, caramelized onion & butternut squash mash, sauteed rustic greens, cremini mushroom gravy (can be GF) 25
Suggested Wine: Cava Maciel Vino de Luna Chardonnay
Fresh Catch Fish & Chips tempura battered gold spotted bass, zucchini fries, garlic tartar sauce, garden salad (GF) 24 ~ malt vinegar & ketchup upon request ~
Suggested Wine: Domaine Seguinot-Bordet Chablis
Pork Tenderloin 8oz seared tenderloin, ginger, tangerine & serrano soy marinade, charred bok choy, garlic & white wine basmati rice, house fermented kimchi, seared trumpet mushroom, blistered yellow beans (GF) 24
Suggested Wine: Fess Parker Riesling
Curry Bell Pepper roasted yellow bell pepper, tarragon & zucchini quinoa stuffed, toasted pine nuts, red russian kale chip, curry jalapeno tomato sauce, cherry tomato, eggplant, feta crumble, parsley (VO,GF) 22
Suggested Wine: South Coast Winery Sans Chene Chardonnay
Farmers Delight soup du jour, choice of salad, house bread & whipped butter (VO, can be GF) 22
Sweet Tooth
Chocolate Mousse vegan treat with dark chocolate, whipped avocado, coconut creme anglaise, coco dust, mint (V,GF) 12
Suggested Dessert Wine: Edwards Censorship Port
Creme Brulee traditional french custard, vanilla bean, local honey, burnt tangerine, torched caramel (GF) 12
Suggested Dessert Wine: Chateau Piada Sauternes
Grandma’s Carrot Cake double layer, baked farm fresh carrots, orange zest cream cheese frosting, candied pecans, grand marnier orange sauce 14
Suggested Bubbles : South Coast Sparkling Pinot Grigio
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.
