Holiday Hours: CLOSED Thanksgiving, OPEN Friday Nov 24th & Saturday Nov 25th

April 21, 2017 – Friday

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

Garden Kitchen Menu, Friday 4/21/2017

Taster
Braised Artichoke braised then grilled, served with meyer lemon garlic aioli   (V,GF)   10

Avocado Mash & Mexican Lentils corn tortillas, round radish, chipotle crema, pickled onion, cilantro   (V,GF)   12

Kitchen Sink 3 gourmet cheeses, dry salami, pickled radish pods, cornichons, pickled beets, roasted nuts, olive medley, carrot fennel marmalade, roasted bell pepper hummus, three berry jam, grilled whole wheat bread   16
Suggested Drink: Garden Kitchen Sangria

Farmers Salad  
Pork Belly Caesar crispy pork belly croutons, hass avocado, wilted kale, fava beans, pecorino romano, grilled meyer lemon, cashew caesar dressing   (VO, GF)   15

Tommy’s Nicoise local fishmonger’s smoked big eye & yellowfin tuna salad, hard boiled muscovy duck egg, cambozola cheese, beldi olives, sundried tomato, russian fingerling potato, grilled asparagus, salanova butter lettuce, shaved red onion & round radish, warm dijon vinaigrette (GF) 17

Farmhouse salanova butter lettuce, midnight moon goat cheese, chioggia beet, snow peas, roasted carrot, shaved red onion & radish, sunflower seeds, choice of dressing    (VO, GF)   12    
~ add duck confit OR  braised chicken   + 6

Warm the Soul Soup
Cream of Mushroom cashew cream, grand noir blue cheese & dill creme fraiche   (VO,GF)   9/12

Entree
New Zealand Salmon pan seared with crispy skin, sweet pea butter, sauteed rustic greens, herb farro & grilled tangerine, strawberry, purslane & cilantro    (can be GF)   26
Suggested Wine: Stehleon Vineyards Torrontes

Flank Steak Fajitas marinated in a citrus chile sauce, flour tortilla, sauteed onions, hass avocado, strawberry & radish pico de gallo, sauteed onions, creamy pinto beans   (can be GF)   22
Suggested Wine: Cavas Valmar Mezcla de Tintos

Wild Mushroom “Clam” Linguine trumpet & oyster mushrooms, housemade semolina linguine, parsley, garlic, white wine, dulse & red chili pepper flake, toasted pine nuts, parmesan, grilled meyer lemon   (VO)   20
Suggested Wine: South Coast Winery Chardonnay Sans Chêne

Lamb Belly Meatloaf ground lamb, shredded beet & almonds, whipped garlic dill yogurt, wilted arugula, rose finn fingerling potatoes & carrot   (GF)   24
Suggested Wine: La Carrodilla Canto de Luna

Sweet Tooth
Chocolate Cream Puff choux a pate shell, whipped pastry cream, chocolate ganache topping   10

Strawberry Shortcake sugar biscuits, macerated strawberries, vanilla bean whipped cream   9

Blood Orange Olive Oil Cake ginger & cinnamon, blood orange zest, cashew “cream cheese” frosting   (V)   9

(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.