After 8 amazing years we lost our lease. If you are a fan of our restaurant, contact us to see what we are up to!

April 27, 2018 – Friday

Garden Kitchen Menu, Saturday 4/27/2018

Tempura Fried Fava Beans creamy chive, sesame seed, cilantro   (V,GF) 9

Stuffed Squash slow roasted butternut squash, mexican spices, pepper jack & cheddar, avocado, blood orange crema, pickled onions, radish & cilantro, red jalapeno hot sauce (VO,GF) 12
~  add braised lamb +3  ~

Kitchen Sink 3 gourmet cheeses, dry salami, french onion dip, marmalade, citrus marinated olives, roasted nuts, honey drizzle, sweet cherries, pickled chioggia beets,  pickled green strawberries, fried fig leaf, 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  
Citrus Sashimi baby lettuce, goat cheese, tangerine, grapefruit, navel orange, blood orange, bruleed eureka lemon, strawberries, candied pecans, alfalfa sprouts, cilantro, blood orange vinaigrette (VO,GF) 14

Greek wild arugula, kalamata olives, fresh feta, carrot ribbons, shaved chioggia beet, round radish, spring peas, roasted red bell pepper, sweet pickled shallot, pine nuts, cashew caesar (VO, GF) 14

Warm the Soul Soup
Nopal citrusy cactus, nettle, housemade vegetable broth, chipotle, cotija crumble, avocado (VO,GF) 8/12

Cabrilla Grouper local caught fillet poached in a mushroom miso broth, crispy broccoli, roasted beech mushrooms, spinach, turnips, chinese red cabbage kimchi, cilantro & green onion (GF) 25
Suggested Wine: Cavas Valmar Chenin Blanc

Wild Mushroom Linguine housemade semolina pasta, white wine marinated beech & maitake mushroom, green garlic, grilled asparagus, fresh ricotta cream, pecorino romano, parsley   (VO) 23
Suggested Wine: Chuparosa Vineyards Zinfandel

Duck Breast a l’Orange thyme brined 8oz boneless breast sous vide, crispy skin, cabbage marmalade sauce, roasted squash, carrot & orange, garlic sauteed rustic greens   (GF) 24
Suggested Wine: F. Rubio Herencia Rose

Mediterranean Lamb 3 grilled lamb chops, sundried tomato & meyer lemon orzo, dill & beet greens pesto, braised artichoke, mint   (can be GF) 24
Suggested Wine: Cavas Valmar Cabernet Sauvignon

Farmers Delight choice of soup & salad, grilled whole wheat bread & herb butter   (can be GF) 20

Sweet Tooth
Strawberry Pie fresh baked strawberries, traditional crust, crumb topping, vanilla whipped cream 12
Suggested Dessert Wine: South Coast Muscat Canelli

White Chocolate Brownie oversized brownie served warm, cinnamon rum caramel sauce, whip (GF) 13

Butterscotch Pudding almond milk, butternut squash puree, coconut whipped cream, candied pecans (V,GF) 11

(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.