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

April 28, 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 4/28/2017

Taster
Baked Brie strawberry sage jam, candied pecans, strawberry, maple balsamic, toast points   10

Tempura Battered Trumpet Mushrooms garlic, ginger & tamari sriracha glaze   (V,GF)   9

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

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

Farmers Salad  
Strawberry & Proscuitto salanova butter lettuce, fresh strawberries, grilled tangerine, blood orange, cabra al vino goat cheese, candied pecans, purslane, 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 (VO, can be GF) 12    

Warm the Soul Soup
Cream of Celery cashew cream, pecorino romano & celery tops   (VO,GF)   8/11

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 8 oz jidori breast bone- in, 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: LA Cetto Nebbiolo   

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, 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.