Please note: We will be CLOSED this Saturday October 21st for a private event

April 25, 2017 – Tuesday

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

Garden Kitchen Menu, Tuesday 4/25/2017

Taster
Jidori Chicken Wings crispy wings tossed in a lemon caper & chardonnay sauce   (GF)   10

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

Snap Pea Pesto & Mozzarella Toast buffalo mozzarella, preserved lemon & strawberries, whole wheat toast   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  
Smoked Bacon & Duck Egg Caesar arugula, smoked bacon, muscovy duck egg, hass avocado, pecorino romano, herb croutons, grilled meyer lemon, cashew caesar dressing (VO, GF) 14

Strawberry & Proscuitto salanova butter lettuce, fresh strawberries, grilled tangerine, oro grapefruit, cabra al vino goat cheese, candied pecans, purslane leaves, champagne vinaigrette   (VO, can be GF)   14      

Garden Farro salanova butter lettuce, midnight moon goat cheese, warm herb farro, chioggia beet, spring peas, roasted carrot, shaved red onion & radish, sunflower seeds, choice of dressing    (VO, can be GF)   12    

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

Entree
Chicken & Duck Dumpling Stew slow cooked chicken & duck confit, golden celery, farm carrot, green garlic handmade dumplings, red wine & housemade herb chicken broth, parmesan, celery tops   22  
Suggested Wine: Santo Tomas Tempranillo Cabernet

Sweet Pea Flank Steak 8oz grilled, green garlic, horseradish greens & white wine marinade, warm sugar snap pea butter, roasted yellow squash & sugar snap peas   (GF)   24
Suggested Wine: Cavas Valmar Mezcla de Tintos

Arugula Pesto Zucchini “Noodles”  “zoodles” with eightball zucchini squash, arugula, beet green & pine nut pesto, sauteed sundried tomato, oyster mushrooms, white wine, parmesan   (VO,GF)   20
Suggested Wine: South Coast Winery Chardonnay Sans Chêne

Lamb Belly Meatloaf ground lamb, shredded beet & almonds, feta crumble, whipped garlic dill yogurt, wilted arugula, rose finn fingerling potatoes & carrot   (GF)   22
Suggested Wine: La Carrodilla Canto de Luna

Sweet Tooth
Fudge Brownie & Chocolate Frosting 5 ingredient vegan brownie, served warm   (V)   10

Creamsicle Cup phyllo dough, blood orange curd, white chocolate cream   9  

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