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

April 6, 2018 – 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 4/6/2018

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

Strawberry Baked Brie baked brie, strawberry lavender jam, nuts & seed crusted crostini (can be GF) 12

Kitchen Sink 3 gourmet cheeses, wild boar salami, carrot marmalade, citrus marinated olives, 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  
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

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

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

Entree
French Osso Bucco slow cooked osso bucco, herbs de provence, red wine, cremini mushroom & french green lentils, red wine pan jus, parmigiano reggiano, parsley   (GF) 32
Suggested Wine: Cavas Valmar Cabernet Sauvignon

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

Indian Stew saag paneer & chana masala over turmeric garlic rice, slow cooked rustic greens, cashew cream, garam masala & ginger, meyer lemon zest marinated paneer cheese, spiced chickpeas & tomato, topped with roasted cashews, toasted coconut, white wine soaked raisins & cilantro   (VO,GF) 20
Suggested Wine: South Coast Winery Chardonnay Sans Chêne

Halibut pan seared, meyer lemon & dill beurre blanc, herbed farro, mint braised escarole, cilantro   (can be GF, MP)
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.