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

April 27, 2017 – Thursday

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

Garden Kitchen Menu, Thursday 4/27/2017

Taster
Flank Steak Nachos green garlic marinated steak strips, corn tortillas, cheddar & cotija, round radish, chipotle crema, pickled onion, avocado & cilantro   (VO,GF)   15

Braised & Grilled Heirloom Artichoke slow cooked artichoke, grilled, meyer lemon, chipotle aioli (V, GF) 10

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 &  Egg Caesar arugula, smoked bacon, medium boiled egg, hass avocado, romano, pork belly croutons, grilled blood orange, 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      

Farmhouse salanova butter lettuce, goat cheese crumble, grilled asparagus,  chioggia beet, spring peas, roasted carrot, shaved red onion & black radish, sunflower seeds, choice of dressing    (VO, can be GF)   12    

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

Entree
Thai Whole Fried Fish local caught goldspot bass, thai style coconut curry broth, sauteed peppers, green tomato, snap peas & onions, cilantro, grilled meyer lemon   (GF)   MP
Suggested Wine: Monte Xanic Vina Kristel Sauvignon Blanc

Herb Roasted Chicken meyer lemon & caper butter herb sauce, heirloom rose finn potato, white wine oyster mushroom, sauteed beet greens & warm farro   (can be GF)    22
Suggested Wine: South Coast Chardonnay Sans Chene

Chimichurri Flat Iron Steak 8 oz grilled steak, green garlic marinade, celeriac & beetroot puree, grilled avocado & radish salad   (GF)   25  
Suggested Wine: Cavas Valmar Mezcla de Tintos

Pesto Portobello Mushroom balsamic marinated grilled mushroom, arugula & beet green pesto, sundried tomato, bed of zucchini noodles, toasted pine nuts, mozzarella, arugula flower (VO,GF) 20
Suggested Wine: South Coast Winery Chardonnay Sans Chêne

Sweet Tooth
Noir Chocolate Tart salted oat crust, maldon sea salt, candied, steel cut oats, strawberries   (GF)   9

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

Creamsicle Cup phyllo dough, blood orange curd, white chocolate cream, toasted pistachio   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.