Join us during Farm To Fork Week Sept, 12th-16th - Three Courses $40

August 11, 2016 – 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 8/11/2016

Taster
Baby Artichokes beer battered, creamy herb dip   (VO)   9

Opah Fish Cakes hawaiian opah, cajun seasoning, roasted garlic aioli, eureka lemon   9

New Zealand Lamb Chops pair of lollipops, balsamic reduction   (GF)   7

Kitchen Sink 3 gourmet cheeses, prosciutto, pickled egg, roasted garlic hummus, blackberry jam, pickled red beet,  farm melon, house pickles, mixed nuts, grilled bread   16
Suggested Drink: Garden Kitchen Sangria

Crunchy Salad
Mozzarella & Tomato Pearl Caprese mozzarella pearls, yellow & red cherry tomato, basil, balsamic syrup   (GF)   10

Farmhouse salanova lettuce, heirloom tomato, hass avocado, shaved red onion, lemon cucumber, charred carrot, roasted corn, goat cheese, herb croutons, house dressing   (VO,GF)   13     

Warm the Soul Soup
Soup du Jour please inquire for chef’s creations   (VO,GF)   7/9

Entree
Shepherds Pie flakey pie crust, red wine lentils, button mushrooms, farm carrot, roasted corn & cheddar   (VO)   18
Suggested Wine: Cavas Valmar Mixto Tinto

Cuban Picadillo grass fed & organic ground beef, heirloom tomatoes, roasted carrot, corno di toro sweet pepper, spanish olives, raisins, brown rice, hass avocado & micro cilantro   (GF)   20
Suggested Wine: Santo Tomas Tempranillo Cabernet

St Louis Pork Ribs slow cooked in blackberry & serrano bbq sauce, sweet corn on the cob, baked pinto beans, tropical dragonfruit & cantaloupe   (GF)   22
Suggested Wine: Stehleon Vineyards Rose

Sweet Tooth
Cantaloupe Ice Cream served with fresh cantaloupe & whipped cream   (GF)   7

Grilled Pound Cake buttery cake, farm peach sauce, whipped cream   10

Chocolate Mousse coconut whipped cream, blackberries   (V,GF)   8

(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.