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, 2019 – Friday

Garden Kitchen Menu, Friday 4/5/2019

Crispy Broccoli garden kitchen favorite, parmesan, creamy herb dip, paprika   (VO,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, buffalo mozzarella, 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

Beef Tenderloin herb butter sous vide beef tenderloin, fennel risotto, point reyes blue cheese, crispy onions, sauteed rustic leaf, confit carrot   (GF) 39
Suggested Wine: Luigi Einaudi – Dolcetto di Dogliani

Wild Yellowtail catalina offshore fresh catch over ginger garlic sweet potato noodles, sauteed trumpet mushroom, sugar snap peas, daikon, radish & sugar seared grapefruit slaw, bok choy kimchi, sesame, cilantro   (GF) 27
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 & lime salt   (GF) 26
Suggested Wine: Vino de la Reina Pinot Noir

Linguine & Meatballs semolina pasta linguine, hand rolled grass fed beef meatballs, italian herbs, oatmeal, charred baby artichoke & asparagus, pecorino romano, parsley, sage flower   25
Suggested Wine: Ramona Ranch Sangiovese

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

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

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.