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 18, 2019 – Thursday

Garden Kitchen Menu, Thursday 4/17/2019

Grilled Artichoke dickinson farm, braised in house stock, tossed arugula, parmesan, meyer lemon aioli   (VO,GF) 15

Kitchen Sink 3 cheeses, charcuterie, green garlic hummus, fennel jam, house preserves & marmalades, basil pickled 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
BBQ Cabbage grilled purple cabbage, smoked bacon & beech cheese, wilted vegetable “zoodles” & kohlrabi greens, grilled golden beet, strawberry, crispy red onion, local olive oil & agave balsamic (VO,GF) 14

Spring Pea salanova lettuce, jamon serrano, cambozola cheese, garlic roasted fava beans, shaved fennel & carrot, sugar snap peas, blood orange, watermelon radish, choice of dressing   (VO,GF) 14

Warm the Soul Soup
Borscht russian beet soup, mirepoix, roasted red beet, brunswick cabbage, dill, creme fraiche (VO,GF) 9/13

Salmon & Guava Beurre Blanc considered the worlds best salmon new zealand salmon, baked with meyer lemon butter, jeweled rice & guava beurre blanc, grilled asparagus, fresh snap pea & fennel flower   (GF) 30
Suggested Wine: Edwards Vineyard Rose of Syrah  

Fried Chicken jidori chicken, buttermilk soaked & brined, herb crusted skin, cremini mushroom gravy & chives, tossed arugula, macaroni & 3 cheese with creamed collard greens    (can be GF) 26
Suggested Beer: Benchmark Hop Chunks Imperial IPA

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

Mediterranean Falafel four handmade fluffy garbanzo bean herb falafels, roasted garlic quinoa tabbouleh, whipped green garlic dip, whole wheat pita, spinach garden salad (V, can be GF) 23
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 Cheesecake flakey crust, vegan whipped chocolate cashew mousse, coconut whipped cream, navel orange reduction & twist   (V, GF) 12
Suggested Dessert Wine: Edwards Censorship Port

Strawberry Rhubarb Pie flakey crust, rhubarb & strawberry compote, oatmeal crumb top, vanilla bean whipped cream 15
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.