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April 16, 2019 – Tuesday

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

Garden Kitchen Menu, Tuesday 4/16/2019

Taster
Butternut Squash Fries tempura batter, chipotle crema, cotija crumble, escabeche, cilantro (VO,GF) 12

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  

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 arugula, beet leaf, jamon serrano, trio of chioggia, golden & red beet, buffalo mozzarella, watermelon radish, asparagus, citrus, local olive oil & pomegranate molasses (VO,GF) 14

Warm the Soul Soup
Cream of Broccoli stem & leaf, touch of cream, meyer lemon creme fraiche, parmesan crisp, pepper (VO,GF) 9/13

Entree
Grilled Flat Iron Steak 8oz sous vide steak, warm kalette lentils, loaded sweet potato with 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) 24
Suggested Wine: Santo Tomás Tempranillo Cabernet

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) 22
Suggested Wine: Tohu Sauvignon Blanc

Pesto Linguine handmade semolina pasta linguine, rustic greens, green garlic & almond pesto, grilled artichoke, goldbar & romanesco squash, sun dried tomato, shaved parmesan, parsley   (VO, can be 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, vegan whipped chocolate cashew mousse, coconut whipped cream, navel orange reduction & twist   (V, GF) 12
Suggested Dessert Wine: Edwards Censorship Port

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

Oversized Brownie 3 chocolate chunk, cast iron skillet, served warm, toasted pecan praline sauce, vanilla bean whipped cream, cocoa dust   (GF) 14

(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.