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April 30, 2019 – 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 4/30/2019

Taster
Crispy Broccoli garden kitchen favorite, parmesan, creamy fennel dip   (VO,GF) 14

Braised Artichoke whole artichoke braised in house vegetable broth, grilled over tossed arugula, green garlic dip  (VO,GF) 14

Kitchen Sink 3 cheeses, bison sausage, seasonal hummus & fried fig leaf, fennel jam, house preserves & marmalades, basil pickled cucumbers, b & b green strawberry, marinated olives, smoked nuts, dill pickled cauliflower, raw honey, fresh fruit, basil pickled squash, house made bread   (VO, can be GF) 18 ~  deluxe sink, 5 cheeses & double bread  25
~ add double roasted bone marrow with cotija & house jam + 12  
Suggested Drink: Garden Kitchen Sangria

Farmers Salad
BBQ Cabbage grilled cabbage, smoked bacon & beech cheese, sauteed cabbage greens, grilled golden & red beet, strawberry, crispy red onion, local olive oil & agave balsamic   (VO,GF) 14

Spring Pea salanova lettuce, jamon serrano, cambozola cheese, garlic roasted fava beans, shaved fennel & carrot, sugar snap peas, citrus, watermelon radish, choice of dressing   (VO,GF) 14

Warm the Soul Soup
Borscht russian beet soup, mirepoix, roasted red beet, brunswick cabbage, dill, creme fraiche (VO,GF) 9/13

Entree
Vegetable Tom Kha lemon verbena & lemongrass broth, ginger, green garlic & coconut milk, lime juice, butternut squash “zoodles”, oyster mushroom, crispy broccoli, roasted carrot, goldbar squash, snap peas, calabrian chile oil, bok choy kimchi, nasturtium   (V,GF) 23  
Suggested Wine: Tohu Sauvignon Blanc     ~ Suggested Beer: Benchmark Beaten Path XPA

Mediterranean Meatloaf grass fed ground beef, fenugreek spices, steel cut oatmeal, sauteed & carrots, fennel cream sauce, feta crumble, kalamata olive, pistachio, mint   (GF) 24
Suggested Wine: Fallbrook Winery 33 North Dalla Collina

Chimichurri Sausage grilled pork sausage, nettle & parsley chimichurri, spring onion & whipped butternut mash, shaved radish, chipotle cashew cabbage & carrot slaw, creamy pinto beans & tortilla chips   (GF) 23
Suggested Wine: Santo Tomás Barbera

Pesto Linguine handmade semolina pasta linguine, rustic greens & snap pea pine nut pesto, grilled artichoke, roasted goldbar squash, sun dried tomato, shaved pecorino, parsley   (VO) 22
Suggested Wine: El Cielo Halley Chardonnay

Farmers Delight soup du jour, choice of salad, house made bread & whipped herb butter   (VO, can be GF) 22

Sweet Tooth
Vanilla Bean Creme Brulee traditional italian custard, vanilla bean, torched caramel, fresh strawberry   (GF) 14
Suggested Bubbles: South Coast Ruby Cuvee Sparkling Syrah   

Chocolate Tart almond flour crust, noir chocolate ganache, fresh whipped cream, caramel pecan (GF) 14
Suggested Dessert Wine: Edwards Censorship Port

Dulce de Leche Panna Cotta vegan cinnamon custard, coconut cream caramel sauce, candied macadamia nut   (V,GF) 15

(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.