After 8 amazing years we lost our lease. If you are a fan of our restaurant, contact us to see what we are up to!

April 11, 2018 – Wednesday

Garden Kitchen Menu, Wednesday 4/11/2018

Heirloom Artichoke & Fig Leaves dickinson farm first of the season artichoke, braised in housemade stock, lightly grilled, tossed esmee arugula, tempura battered fig leaf, meyer lemon aioli (V,GF) 12

Strawberry Baked Brie baked brie, strawberry lavender jam, nuts & seed crusted crostini, lavender flower   10

Kitchen Sink 3 gourmet cheeses, wild boar salami, carrot marmalade, citrus marinated olives, roasted nuts, honey drizzle, pickled raisins, pickled chioggia beets,  pickled green strawberries, duck egg, pickled beet stems, whole wheat grilled bread   (VO, can be GF) 17
~    5 cheeses & double bread   25 ~ add roasted bone marrow & extra bread to kitchen sink  +9 ~
Suggested Drink: Garden Kitchen Sangria

Farmers Salad  
Greek Arugula wild arugula, crispy broccoli, roasted beet, shaved chioggia beet, herb whipped goat cheese, french radish, kalamata olive, red onion, toasted pine nuts, creamy dill (VO,GF) 14

Spring Peas salanova butter lettuce, cambozola cheese, kohlrabi “noodles”, carrot ribbons, spring peas, roasted fava beans, chinese radish, candied nuts, sweet pickled shallot, agave balsamic, edible flower (VO, GF) 14

Warm the Soul Soup
Pesto Cauliflower & Broccoli stems & leaves,cashew cream, pine nut & blue basil pesto, romano (VO, GF) 9/13

Pork & Lentils slow cooked pork tenderloin, french green lentils, spring vegetables, red wine broth   (GF) 9/13

Fish Chowder slow cooked fish broth, halibut, white seabass, big eye tuna & salmon, mirepoix, bacon & turnips, touch of cream,  parmesan, green onion, grilled whole wheat bread & herb whipped butter (GF no bread) 18
~side of housemade red jalapeno hot sauce upon request~
Suggested Wine: Cavas Valmar Chenin Blanc

Osso Bucco Linguine slow cooked beef osso bucco, herbs de provence, red wine, handmade semolina linguine, pan jus cream sauce, cremini mushrooms, parmigiano reggiano, parsley   24
Suggested Wine: Cavas Valmar Cabernet Sauvignon

Meyer Lemon Chicken herb roasted jidori bone in chicken , meyer lemon & caper beurre blanc, garlic sauteed escarole, charred butternut squash & green onion, crispy broccoli   (GF) 22
Suggested Wine: South Coast Winery Chardonnay Sans Chêne

Vegetable Lasagna blanched collard greens, kohlrabi leaves & heirloom cabbage “noodles”, herb cashew “ricotta”, pine nut pesto, white wine marinated mushrooms, charred butternut squash, side garden salad   (V, GF)   20
Suggested Wine: Santo Tomas Tempranillo Cabernet

Farmers Delight choice of soup & salad, whole wheat grilled bread & herb whipped butter   (VO, can be GF) 20/22

Sweet Tooth
Passion Fruit Flan traditional custard, rum caramel, passion fruit juice & seed   (GF) 12

Strawberry Goat Cheesecake  graham cracker crust, almost traditional filling, macerated strawberries   12
Suggested Dessert Wine: South Coast Muscat Canelli

Chocolate Mousse vegan dark chocolate, medjool dates, whipped cashew & coconut cream, mint (V,GF) 9
Suggested Dessert Port: Edwards Censorship Port

(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.