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April 20, 2019 – Saturday

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

Garden Kitchen Menu, Saturday 4/20/2019

Taster
Loaded Butternut Squash roasted with mexican spices, cheddar, cotija, chipotle crema, escabeche, flower   (VO,GF) 14
~add flat iron steak bites + 6 ~

Kitchen Sink 3 cheeses, dry salami, green garlic hummus, fennel jam, house preserves & marmalades, basil pickled cucumbers, b & b green strawberry, marinated olives, smoked nuts, dill pickled cauliflower, raw honey, fruit, basil pickled squash, housemade 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 & red 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

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

Chimichurri Steak Roll tenderized flank steak, stuffed with grilled squash & roasted carrot, argentinian cilantro sauce, grilled red spring onion, loaded sweet potato, shaved radish, tortilla strips & creamy pinto beans   (GF) 26
Suggested Wine: Casta de Vinos Cardon

Duck Confit pair of slow cooked duck legs, warm kalette lentils, tossed arugula, green garlic labne, feta crumble, kalamata olive, mint, calendula   (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, fennel flower   (V, can be GF) 23
Suggested Wine: Tohu Sauvignon Blanc

Pesto & Nettle Linguine handmade semolina pasta nettle linguine, rustic greens, green garlic & almond pesto, grilled artichoke, goldbar & romanesco squash, sun dried tomato, shaved parmesan, pine nut, 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
Strawberry Rhubarb Pie flakey crust, rhubarb & strawberry compote, oatmeal crumb, whipped cream   (VO, can be GF) 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
Suggested Dessert Wine: Edwards Censorship Port

Passionfruit Mousse whipped cashew & coconut mousse, fresh strawberry, passionfruit sauce & seed, mint   (V,GF) 14
Suggested Bubbles: Canella – “Millesimato” Extra Dry Prosecco

Dessert du Jour additional from scratch desserts may be available, please inquire

(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.