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

April 12, 2019 – 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 4/12/2019

Taster
Chef’s Whim at the mercy of your preferences, chef sends out a surprise appetizer   (VO,GF) 12/14

Pair of 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, apple cucumbers, chioggia beets, 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 & house jam + 12  
Suggested Drink: Garden Kitchen Sangria

Farmers Salad
Victorian Farmhouse dickinson farm purple cabbage, wilted kohlrabi noodles & greens, garlic roasted fava bean, bellavitano merlot cheese, shaved fennel, strawberry, heirloom carrot ribbons, mustard vinaigrette   (VO,GF) 14

Mozzarella Beet Caprese two forks farm greens, beet leaf, jamon serrano, trio of chioggia, golden & red beet, buffalo mozzarella, watermelon radish, asparagus, citrus, avocado, local olive oil & pomegranate molasses  (VO,GF) 14

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

Entree
Salmon en Papillote considered the worlds best salmon new zealand salmon, baked with meyer lemon butter, fennel risotto, spinach leaf, roasted beech mushroom, pea cream, fresh snap pea & fennel flower   (GF) 30
Suggested Wine: Tohu Sauvignon Blanc

Persian Lamb slow cooked lamb shoulder, bold persian spices, warm kalette lentils, beet stem, medjool date, fairy tale eggplant, carrot, hakurei turnip, green garlic labne, feta crumble, kalamata olive, mint   (GF) 26
Suggested Wine: Cavas Valmar Tempranillo

Beef Enchiladas grass fed ground beef, carrot, celery & caramelized onion stuffed into 3 grilled corn tortillas, cheddar, butternut squash “nacho cheese” sauce, roasted squash, pickled vegetables, radish, chive crema, cilantro   (GF) 25
Suggested Wine: Santo Tomás Tempranillo Cabernet

Italian Pork 6 hour braise in a fennel frond & naval orange marinade, caramelized leek & parmesan polenta cakes, roasted fennel & breakfast radish, crispy broccoli, fennel frond   (GF) 25
Suggested Wine: Fallbrook Winery 33 North Dalla Collina

7 Layer Lasagna pasta less lasagna with layers of collard greens, roasted butternut squash, cremini mushroom, goldbar & romanesco squash, sauteed beet stem, caramelized onion, almond ricotta, turnip leaf pine nut pesto, cashew cream  (V,GF) 23
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

Strawberry Shortcake oversized sugar biscuit served warm, tangerine zest macerated strawberries, whipped cream   14
Suggested Bubbles: South Coast Ruby Cuvee Sparkling Syrah

(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.