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

April 14, 2017 – 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 4/14/2017

Taster
Beer Battered Turnips benchmark table beer cheese mustard dip   9

Wild Mushroom Flatbread chevre du poitou, white wine marinated beech & maitake, caramelized shallots, balsamic   (VO)   10

Roasted Red Bell Pepper Hummus carrot, celery, radish, snow pea, grilled whole wheat bread (V, can be GF) 8

Kitchen Sink 3 gourmet cheeses, dry salami, roasted garlic, cornichons, pickled beets, roasted nuts, olive medley, carrot fennel marmalade, roasted bell pepper hummus, three berry jam, grilled whole wheat bread   16
Suggested Drink: Garden Kitchen Sangria

Farmers Salad  
Farmhouse salanova lettuce, cabra al vino goat cheese, chioggia beet, snow peas, roasted carrot & squash, shaved red onion, sunflower seeds, choice of dressing    (VO, GF)   12

Arugula & Ricotta tossed arugula, roasted carrot, asparagus & beet, toasted pistachio, housemade herb lemon ricotta, fava beans, toasted pine nuts, olive oil & maple balsamic reduction (VO, GF) 14

Warm the Soul Soup
Tom Kha Chicken thai style, lemongrass, kaffir lime leaf, coconut milk, ginger, carrot, beech mushroom   (GF)   9/12

Cream of Zucchini walnut, lemon zest & cashew cream, dill creme fraiche   (VO,GF)   8/11

Entree
Local Halibut & Beet Green Pesto halibut filet pan seared in lemon caper butter, beet green & carrot top pesto, warm herb farro, farm strawberry & local purslane   (can be GF) 25   
Suggested Wine: South Coast Winery Chardonnay Sans Chêne

Lamb Birria slow cooked lamb in mexican spices, served over creamy sage polenta, topped with pickled onion, shaved radish, cotija crumble & cilantro   (GF)   25
Suggested Wine: Naui Mezcla de Tintos

Grilled Steak Roll balsamic & red wine marinade, 8 oz flank steak stuffed with sundried tomato, asparagus & carrot, herb roasted russian fingerling potatoes, crispy polenta cake   (GF)   26
Suggested Wine: L.A. Cetto Nebbiolo

Butternut Squash Mac & Cheese butternut squash & cashew bechamel, beet greens, caramelized onions, crispy broccoli, fried sage, almond parmesan   (V)   18
Suggested Wine: Chuparosa Vineyards Zinfandel

Sweet Tooth
Chocolate Zucchini Cake two layer cake, walnuts, cream cheese frosting, fudge drizzle   10

Chocolate Banana Tart whipped chocolate pastry cream, pate sucree crust, caramelized bananas, whiskey caramel drizzle   9

Strawberry Pecan Crisp strawberries, nutmeg & cinnamon, oatmeal, whipped cream (VO,GF) 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.