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 5, 2018 – Thursday

Garden Kitchen Menu, Thursday 4/5/2018

Crispy Fried Broccoli garden kitchen favorite, chipotle aioli   (VO,GF) 10

Duck Confit Nachos slow cooked duck breast, corn tortilla chips, cheddar & pepperjack, chimichurri sauce, pickled onions, charred spring onion, grilled strawberry & cilantro   (VO, GF) 14

Kitchen Sink 3 gourmet cheeses, wild boar salami, carrot marmalade, citrus marinated olives, stuffed dates, roasted nuts, honey drizzle, pickled raisins, pickled chioggia beets,  pickled green strawberries, 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
Duck Egg Caesar wild arugula, soft boiled duck egg, iberico ham, shaved pecorino romano, herb croutons, toasted pine nuts, red onion, cracked pepper, creamy cashew caesar dressing   (VO, can be GF) 14

Beet Caprese salanova butter lettuce, roasted red beet, chioggia & golden beet, heirloom tomato, herb ricotta, candied pecans, red onion, agave balsamic, african blue basil flower   (VO, GF) 14

Warm the Soul Soup
Pesto Cauliflower & Broccoli slow cooked stems, leaves & florets,cashew cream, carrot top, pine nut & african blue basil pesto, parmesan & parsley   (VO, GF) 9/13

Pork Tenderloin grilled 8 oz tenderloin, aleppo & roasted red pepper sauce, green garlic & carrot cauliflower “rice”, roasted carrot & crispy broccoli, cilantro   (GF) 24
Suggested Wine: Edwards Valley of the Sun Rose

Lamb Ravioli slow cooked lamb shoulder, handmade semolina pasta raviolis, wild sage & pan jus cream sauce, grilled arugula, pecorino romano, parsley, edible flower   24
Suggested Wine: Santo Tomas Tempranillo Cabernet

Saag Paneer traditional indian curry recipe, slow cooked spinach, kale & beet greens, garam masala & ginger, meyer lemon zest marinated paneer cheese, cashew cream & basmati rice, topped with roasted cashews, toasted coconut, white wine soaked raisins & cilantro   (VO,GF) 20
Suggested Wine: South Coast Winery Chardonnay Sans Chêne

Salmon en Papillote scottish salmon wrapped in collard leaves, meyer lemon & dill beurre blanc, champagne braised red cabbage, white wine roasted trumpet mushroom   (GF) 25
Suggested Wine: Cavas Valmar Chenin Blanc

Farmers Delight choice of soup & salad, whole wheat grilled bread & herb whipped butter   (VO, can be GF) 20/22

Sweet Tooth
Strawberry Upside Down Cake baked strawberries served warm, caramel sauce, vanilla bean whipped cream   10

P.B. & Chocolate Tart almond coconut crust, noir chocolate ganache, whipped peanut butter & cashew   (V,GF) 12

Tangerine Cake angel food cake, blood orange sauce, vanilla bean whipped cream, mint leaf, citrus segments 10

(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.