Indoor Lounge & Expanded Patio Now Open! Same Place, More Space

April 10, 2019 – Wednesday

The menu at Garden Kitchen changes daily!
You can always view today's menu here or see our previous menus here.

Garden Kitchen Menu, Wednesday 4/10/2019

Taster
Crispy Broccoli garden kitchen favorite, parmesan, creamy herb dip, paprika   (VO,GF) 13

Loaded Sweet Potato baked cheddar, chipotle crema, strawberry pico de gallo, escabeche (VO,GF) 13

Kitchen Sink 3 cheeses, charcuterie, tonnellerie rue beer cheese, fennel jam, house preserves & marmalades, pickling cucumbers, sweet basil cinnamon fairy tale eggplants, marinated olives, smoked nuts, dill pickled cauliflower, raw honey, fresh fruit, basil pickled squash, house made bread (VO, can be GF) 18   ~  deluxe sink, 5 cheeses & double bread  25 ~ add double roasted bone marrow with cotija & tomato-poblano jam + 12

Farmers Salad
Mozzarella Beet farm greens, beet leaf, jamon serrano, roasted golden & red beet, buffalo mozzarella, watermelon radish, torched grapefruit, avocado, local olive oil & pomegranate molasses (VO,GF) 14

Spinach Merlot fava & spinach leaf, bellavitano merlot wine cheese, roasted asparagus, strawberry, sprouting broccoli, carrot ribbons, blood orange, fava flower (VO,GF) 14

Warm the Soul Soup
Spring Pea sugar snap peas, fennel broth, touch of cream, meyer creme fraiche, cracked pepper (VO,GF) 9/13

Soup du Jour additional from scratch soups may be available, please inquire (VO,GF) 9/13

Entree
Beef Tenderloin herb butter sous vide beef tenderloin, fennel risotto, point reyes blue cheese, crispy onions, sauteed rustic leaf, confit carrot   (GF) 35
Suggested Wine: Luigi Einaudi – Dolcetto di Dogliani

Pork Belly Steak slow roasted pork belly, jeweled golden basmati rice with beet stem, raisins, celery & pistachio, warm chutney, tangerine & lime salt   (GF) 26
Suggested Wine: Vino de la Reina Pinot Noir

Gold Spotted Bass catalina offshore fresh catch over ginger garlic sweet potato noodles, sauteed trumpet mushroom & roasted radish, daikon, radish & sugar seared grapefruit slaw, bok choy kimchi, sesame, cilantro   (GF) 25
Suggested Wine: Tohu Sauvignon Blanc

Linguine & Meatballs semolina pasta linguine, hand rolled grass fed beef meatballs, italian herbs, oatmeal, charred baby artichoke & asparagus, pecorino romano, parsley, sage   24
Suggested Wine: Ramona Ranch Sangiovese

Pesto Polenta caramelized leek parmesan polenta, pistachio pesto, herb roasted turnips, butternut squash, crispy broccoli, sauteed greens, pine nuts, calabrian chile oil   (VO,GF) 20
~ add smoked pork sausage +5 ~
Suggested Wine: South Coast Winery Sans Chene Chardonnay

Farmers Delight soup du jour, choice of salad, house made bread & whipped herb butter   (VO, can be GF) 22

Sweet Tooth
Chocolate Cream Pie flakey crust, whipped chocolate mousse, vanilla whipped cream, navel orange reduction & twist   (VO, can be GF) 14
Suggested Dessert Wine: Edwards Censorship Port

Carrot Cake double layer cake, farm carrots, whipped cream cheese frosting, pecan praline caramel sauce   12
Suggested Dessert Wine: Edwards Late Harvest Syrah

Pineapple Upside Cake traditional cake served warm, rum caramel sauce, whipped frosting   12
Suggested Wine: South Coast Winery Sparkling Pinot Grigio

(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.