Please note: We will be CLOSED this Saturday October 21st for a private event

August 10, 2017 – 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 8/10/2017

Taster
Jumbo Shrimp Cocktail half dozen wild baja shrimp, heirloom tomato, horseradish greens cocktail sauce, grilled lemon, salanova greens   (GF)   MP

Japanese Blistered Shishito Peppers valencia orange glaze, john’s umami gold, sea salt  (V, GF)  9

Portabello Mushroom Fries italian dry rub, tempura battered, red bell pepper cream sauce (V,GF) 11

Kitchen Sink 3 gourmet cheeses, dry salami, raw honey, ginger garlic green beans, dill pickles, local grapes, mix nuts, fig & thyme compote, green curry hummus, citrus marinated olives, carrot marmalade, housemade grilled bread   (VO, can be GF)   17    ~ 5 cheeses & double bread   25 ~
Suggested Drink: Garden Kitchen Sangria

Farmers Salad  
Grapefruit & Lemon Goat salanova lettuce, grapefruit wedges, shaved beet, be wise cucumber, shaved black radish, lemon whipped goat cheese, hibiscus reduction, basil, honey & olive oil   (VO,GF)   14

Pesto Caprese heirloom tomato, roasted beet, mozzarella, basil pesto, cucumber, toasted pine nut, shaved red onion, creamy basil dressing   (VO,GF)   14  
Warm the Soul Soup
Pork & Lentil pork tenderloin, lentils, basil & sweet mace broth, mirepoix, farm carrot, fried shallot (GF) 8/12

Corn Chowder corn, heirloom potato, caramelized leek, cashew cream, parmesan (VO,GF) 8/12

Entree
Grilled Yellowtail lime mint butter, passionfruit & serrano reduction, kaffir lime leaf coconut cream, roasted garlic brown rice, cherry tomato, cilantro   (GF)   MP
Suggested Wine: Monte Xanic Vina Kristel Sauvignon Blanc

Flank Steak Enchiladas cumin & chile spiced ground steak, roasted corn & squash, tomatillo, padron & vine ripe tomato enchilada sauce, corn tortillas, cheddar, chimichurri, pickled onions, cilantro   (GF)   25
Suggested Wine: Cavas Valmar Mezcla de Tintos

Pesto Zoodles radish & basil pesto, goldbar squash noodles, oyster mushroom, roasted carrot, fresh corn, green beans, cherry tomato, wilted kale, 3 milk iberico cheese   (VO,GF)   22
Suggested Wine: South Coast Winery Chardonnay Sans Chêne

Wild Boar Hoagie beer boiled wild boar sausage, sauteed pasilla peppers & di parma onion, grilled heirloom tomato, melted provolone, house fermented sauerkraut, mustard aioli, rye & caraway toasted hoagie roll, boston baked beans   22
Suggested Beer: Benchmark Brown Ale

Sweet Tooth
Chocolate Tart chocolate oat crust, ganache, blackberries, lavender & blackberry liqueur (V,GF) 12

Traditional Cheesecake graham cracker crust, cream cheese filling, hibiscus syrup   10

Grapefruit Pound Cake Stack griddle cake, pastry cream, passion fruit reduction   9

(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.