Happy Hour Tues - Sat 3-5pm ~ Beer, wine & appetizer specials

April 1, 2016 – Friday

The menu at Garden Kitchen changes daily!
You can always view today's menu here or see our previous menus here.
Garden Kitchen Menu, Friday 4/1/2016

Taster
Herb Ricotta Ball housemade bread crumbs, parmesan, creamy pesto dip   9

Tempura Battered Turnips sambal dipping sauce   (V)   7

Kitchen Sink 3 gourmet cheeses, olli salami, fig jam, pickled beets, rose cherries, cornichons, beet pickled egg, stone ground mustard, carrot jam, roasted nuts, marinated olives,
grilled house bread 15
Suggested Wine: Mesa Grande Grenache Rosé

Crunchy Salad
Wild Arugula Caesar bacon crumble, chickpeas, parmigiano reggiano, house croutons, micro arugula, cashew caesar dressing   (VO)   12

Chioggia Beet & Farm Carrot Carpaccio sprouts, truffle burrata, balsamic reduction   (GF)   10

Chinese Chicken Salanova ginger garlic mary’s chicken, sprouts, shredded rainbow carrot & cabbage, bok choy, cilantro, fried shallots, almond parmesan, sesame seeds,
sesame ginger dressing (VO,GF) 15

Warm the Soul Soup
Polenta Meat Stew tender lamb shank & tri tip, farm mirepoix, mushroom gravy, polenta mash, parmigiano, micro basil   12  

Curried Zucchini topped with toasted cashews & cilantro   (GF)   7/9

Creamy Turnip Puree julienned farm carrot & chive   (V,GF)   7/9

Entree
New York or Wagyu Steak balsamic grilled, marsala sauteed mushrooms, roasted farm carrot & asparagus   (GF)   29/39    
~add lump crab cake & chipotle sauce   7~
Suggested Wine: Chuparosa Sangiovese Brunello

Chilean Sea Bass poached in black garlic & miso broth, wilted tamari bok choy & mushrooms, pickled ginger   (GF)   34

Oyster Chicken Salmagundi herb roasted jidori chicken & potatoes, chioggia beetroot, d’avignon radish, pan seared farm carrot & asparagus, roasted red pepper, beet pickled egg, english cheddar over wilted arugula tossed in a tarragon cream sauce   (GF)   22
Suggested Wine: Edwards Vineyard Mature Oak Syrah

3 Vegetable Spanakopita beet greens, mushroom & zucchini layered, almond “feta” cheese, flakey phyllo crust, side greek salad   (V)   18
Suggested Wine: South Coast Chardonnay Sans Chene

Sweet Tooth
Oatmeal Cookie Sandwich vanilla cinnamon ice cream, noir chocolate shavings   9

Carrot & Almond Ice Cream Shake carrot juice, dates, almonds, coconut whipped cream (V,GF) 7

Lemon Verbena Pound Cake fresh strawberries, whipped cream   8

(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.