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April 19, 2018 – Thursday

Garden Kitchen Menu, Thursday 4/19/2018

Grilled Artichoke & Fig Leaf baby italian artichokes, lightly grilled, tossed arugula, tempura battered fig leaf, meyer lemon aioli, grilled lemon   (V,GF) 12

Pesto Toast dill & beet greens pesto, heirloom tomato, arugula, sundried tomato, parmesan, balsamic   (VO) 9

Kitchen Sink 3 gourmet cheeses, dry salami, carrot marmalade, citrus marinated olives, roasted nuts, honey drizzle, sweet cherries, pickled chioggia beets,  pickled green strawberries, cinnamon 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  
Bacon & Egg wild arugula, smoked bacon, beet pickled egg, creamy cambozola cheese, crispy broccoli, roasted beet, shaved chioggia beet, radish, red onion, toasted pine nuts, creamy dill (GF) 14

Portobello Mushroom salanova butter lettuce, goat cheese, kohlrabi “noodles”, carrot ribbons, spring peas, roasted fava beans, sweet pickled shallot, creamy wasabi dressing (VO, GF) 14

Warm the Soul Soup
Celeriac & Coconut young celery & celeriac root, coconut milk, lemongrass, ginger, turmeric (V,GF) 8/12

Pork & Lentils pork tenderloin, french green lentils, spring vegetables, red wine broth (GF) 8/12

Chimichurri Fish fresh catch cabrilla grouper pan seared, brown rice & vegetable pilaf, argentinian style herb sauce, creamy cotija black beans   (GF) MP
Suggested Wine: Cavas Valmar Chenin Blanc

Ancho Chile Braised Lamb slow cooked lamb shoulder, ancho chile & lamb bone broth, creamy polenta, blood orange crema, radish, pickled onions & cilantro   (GF) 24
Suggested Wine: Fallbrook Winery – “33° North” BDX Red Blend

Peppercorn Steak 10oz new york steak, pancetta, scotch & peppercorn cream sauce, charred onions, garlic sauteed escarole, roasted carrot, (GF)   29
Suggested Beer: Benchmark Brewery Stargazer

Bibimbap korean rice dish, garlic quinoa, roasted beech mushroom, turnip, rustic greens, snow peas, broccoli, carrot, toasted sesame seed, chinese red cabbage kimchi, green onion (V,GF) 18
~ side of house fermented red jalapeno tabasco upon request ~
Suggested Beer: Benchmark Brewery Blonde Ale

Chicken Pesto Linguine house made semolina linguine pasta, fried “oyster” chicken bites, nettle & pine nut pesto, shaved pecorino, basil flower   (VO) 20/22
Suggested Wine: Fallbrook Winery – Dalla Collina

Sweet Tooth
Chamomile Tea Cake almond flour, chamomile tea, blood orange zest, strawberry, cream cheese whip   (GF) 10
Suggested Dessert Wine: South Coast Muscat Canelli

Noir Chocolate Pot de Creme traditional italian custard, blood orange sauce & segment   (GF) 10
Suggested Dessert Port: Edwards Censorship Port

Strawberry Macadamia Nut Mousse cashew cream, strawberry, toasted coconut, coconut whip (V,GF) 12

(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.