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 2, 2019 – Tuesday

Garden Kitchen Menu, Tuesday 4/2/2019

Portobello Mushroom Fries tempura batter, parmesan, creamy herb dip, paprika   (VO,GF) 13

Citrus Scallops jumbo seared scallops, citrus yuzu butter, lime salt, strawberry, cilantro, chile oil (GF) 15

Kitchen Sink 3 cheeses, charcuterie, tonnellerie rue beer cheese, fennel jam, house preserves & marmalades, pickling cucumbers, sweet basil cinnamon fairy tale eggplants, marinated olives, smoked nuts, pickled root veggies, 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 & tomato-poblano jam + 12

Suggested Drink: Garden Kitchen Sangria

Farmers Salad
Mozzarella Beet farm greens, beet leaf & beet stem cream sauce, jamon serrano, roasted golden & red beet, mozzarella pearls, watermelon radish, pomegranate & beet ate, local olive oil & pomegranate molasses  (VO,GF) 14

Spinach Chevre fava & spinach leaf, housemade goats milk chevre, roasted asparagus, strawberry, sprouting broccoli, carrot ribbons, snow peas, dukkah spice & nuts, fava flower (VO,GF) 14

Warm the Soul Soup
Cream of Broccoli stem, leaf & floret, touch of cream, parmesan, dill, edible flower   (VO,GF) 9/13

Yellowfin Nicoise farm greens under sashimi grade seared tuna, duck egg, jidori chicken bites, sheep’s milk feta cheese, kalamata olive, radish, sun dried tomato, sweet potato, red onion, herbs, caper mustard vinaigrette  (GF) 26
Suggested Wine: El Cielo Chardonnay

Flank Steak spanish rice & beans, grilled pineapple pico de gallo, loaded sweet potato with chipotle crema, cheddar, pickled escabeche, parsley, corn tortilla chips & avocado mash   (GF) 25
Suggested Wine: Santo Tomás Tempranillo Cabernet

Fish & Chips fresh catch gold spotted bass, tempura batter, butternut squash rings, dill tartar sauce, grilled lemon, garden salad with orange vinaigrette   (GF) 24
Suggested Beer: Benchmark Brewing Beaten Path XPA

Pork Tomatillo Stew braised, then pulled pork shoulder, tomatillo- chimichurri sauce over creamy polenta, celery, carrot & butternut squash, spicy pickled baby carrot & radish, chile morita sesame seed, calabrian chile oil   (GF) 23
Suggested Wine: South Coast Winery Syrah

Shrimp & Pesto Linguine housemade semolina pasta linguine, wild caught shrimp, turnip & pistachio pesto, spring peas, turnips, toasted pine nuts, parmesan (VO, can be GF) 22/26
Suggested Wine: Legado Sais Chenin Blanc

Vegetable Tagine moroccan style stew with chickpeas & raisins, feta crumble, collard & beet greens, carrots, yukon potato, morrocan spices, preserved lemon, green garlic sauce, parsley, wheat garlic pita  (VO, can be GF) 18
Suggested Wine: Mesa Grande Cab Franc Rose

Sweet Tooth
Chocolate Turtle Cake 2 layer chocolate cake, noir chocolate ganache & glaze, pecan praline, caramel sauce   14
Suggested Dessert Wine: Edwards Censorship Port

Strawberry Cheesecake almond crust, cashew cream cheese filling, strawberry sauce, coconut whipped cream, fresh strawberry, mint & lemon syrup   (V, GF) 14
Suggested Bubbles: South Coast Ruby Cuvee Sparkling Syrah

Carrot Cake double layer cake, farm carrots, whipped cream cheese frosting, maple pecans   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.