Indoor Lounge & Expanded Patio Now Open! Same Place, More Space

April 4, 2019 – 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 4/4/2019

Taster
Jidori Chicken Bites prized dark meat bites, parmesan, creamy herb dip, paprika   (GF) 13

Loaded Sweet Potato baked cheddar, chipotle crema, pineapple pico de gallo, pickled escabeche (VO,GF) 13

Kitchen Sink 3 cheeses, charcuterie, tonnellerie rue beer cheese, fennel jam, house preserves & marmalades, pickling cucumbers, sweet basil cinnamon fairy tale eggplants, marinated olives, smoked nuts, pickled root veggies, 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 & tomato-poblano jam + 12  

Suggested Drink: Garden Kitchen Sangria

Farmers Salad
Mozzarella Beet farm greens, beet leaf & beet stem cream sauce, prosciutto, roasted golden & red beet, mozzarella pearls, watermelon radish, pomegranate & beet ate, local olive oil & pomegranate molasses  (VO,GF) 14

Spinach Chevre fava & spinach leaf, housemade goats milk chevre, roasted asparagus, strawberry, sprouting broccoli, carrot ribbons, snow peas, dukkah spice & nuts, fava flower   (VO,GF) 14

Warm the Soul Soup
Broccoli Cheese broccoli stem, leaf & floret, touch of cream, parm, dill, edible flower (VO,GF) 9/13

Entree
Beef Tenderloin herb butter sous vide beef tenderloin, fennel risotto, gorgonzola dolce mousse, crispy onions, sauteed rustic leaf, confit carrot   (GF) 39
Suggested Wine: Luigi Einaudi – Dolcetto di Dogliani

Wild Yellowtail catalina offshore fresh catch over sweet potato noodles, ginger garlic sauteed trumpet mushroom, sugar snap peas, daikon, radish & sugar seared grapefruit slaw, bokchoy kimchi, sesame   (GF) MP
Suggested Wine: Tohu Sauvignon Blanc

New Zealand Lamb trio of grilled lamb lollipops, jeweled golden basmati rice with beet stem, raisins, celery & pistachio, warm chutney, tangerine caprese   (GF) 26
Suggested Wine: Vino de la Reina Pinot Noir

Meatballs & Marinara hand rolled grass fed beef meatballs, italian herbs, oatmeal, creamy polenta, charred baby artichoke & asparagus, pecorino romano, parsley, sage flower   24
Suggested Wine: Ramona Ranch Sangiovese

Cabbage Rolls collard leaf & purple cabbage, mirepoix, portobello mushroom, caramelized leek & butternut squash stuffed, smothered in green garlic cream sauce, feta, pine nuts & crispy kalette leaves   (VO,GF) 20
Suggested Wine: El Cielo Chardonnay

Pesto Linguine housemade semolina pasta linguine, turnip & pistachio pesto, spring peas, turnips 3 ways, toasted pine nuts, parmesan, edible flower   (VO, can be GF) 22
Suggested Wine: Legado Sais Chenin Blanc

Sweet Tooth
Chocolate Turtle Cake 2 layer chocolate cake, noir chocolate ganache & glaze, pecan praline, caramel sauce   14
Suggested Dessert Wine: Edwards Censorship Port

Strawberry Cheesecake almond crust, cashew cream cheese filling, strawberry sauce, coconut whipped cream, fresh strawberry, mint & lemon syrup   (V, GF) 14
Suggested Bubbles: South Coast Ruby Cuvee Sparkling Syrah

Carrot Cake double layer cake, farm carrots, whipped cream cheese frosting, maple pecans   12
Suggested Dessert Wine: Edwards Late Harvest Syrah

(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.