Happy Hour Tues - Sat 3-5pm ~ Beer, wine & appetizer specials

April 21, 2018 – 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 4/2018

Taster
French Onion Dip sauteed jumbo & spring onion, housemade ricotta, greek yogurt, tempura battered fig leaf, crudite of carrot, chioggia beet & radish   (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, pickled egg, creamy cambozola cheese, roasted beet, shaved chioggia beet, round 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

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

Peppercorn Steak 10oz new york steak, pancetta, scotch & peppercorn cream sauce, charred onions, garlic sauteed rustic greens, roasted carrot   (GF) 29
Suggested Wine: Fallbrook Winery – “33° North” BDX Red Blend

Pork Belly slow cooked, peanut tamari glaze, roasted beech mushroom, turnip, snap peas, roasted carrot, toasted sesame seed, chinese red cabbage kimchi, green onion, cilantro & mint (VO,GF) 24
~ side of house fermented red jalapeno tabasco upon request ~
 Suggested Wine: F. Rubio Herencia Rose

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

Sweet Tooth
Meyer Lemon Bundt Cake traditional bundt, poppy seeds, cream cheese whipped cream   12
~ add scoop house made strawberry ice cream + 3 ~
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.