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

August 11, 2018 – Saturday

The menu at Garden Kitchen changes daily!
You can always view today's menu here or see our previous menus here.

Garden Kitchen Menu, Saturday 8/11/2018

Taster
Pork Pate Toast kurobuta pork confit, smoked bacon, marsala, nutmeg, white wine, arugula, balsamic   12

Muhammara & Pita roasted sweet red bell pepper, toasted walnuts, pomegranate molasses, red pepper flakes, eureka lemon zest, whole wheat pita & vegetable crudite   (V, can be GF) 12

Kitchen Sink 3 gourmet cheeses, dry salami, tempura battered fig leaf, carrot marmalade, peach jam, squash hummus, grape tomatoes, citrus marinated olives, roasted spiced nuts, honey drizzle, pickled beets, sangria cherries, cantaloupe, garlic pickles, grilled bread   (VO, can be GF) 17
~   5 cheeses & double bread   25 ~ add roasted bone marrow & extra bread  +9 ~
Suggested Drink: Garden Kitchen Sangria

Farmers Salad  
Agua Dulce massaged kale, whipped lemon goat cheese, red & orange sweet peppers, pandorino & trifle tomatoes, shaved patty pan squash, roasted beet, radish, kalamata olives, greek vinaigrette (VO,GF) 14

Arugula Blues prosciutto, gorgonzola, tender arugula, hemp seed pesto, sun dried tomato, steak tomato, grilled zucchini, cucumber, red onion, pistachio, olive oil & balsamic   (VO,GF) 15
~ add pork belly croutons to any salad   +4

Warm the Soul Soup
Soup du Jour additional from scratch soups may be available, please inquire   (VO, can be GF) 8/12

Entree
Nopales Stack tempura battered nopales, grilled crookneck squash, melted queso panela & cheddar, ancho enchilada sauce, lemon & cumin crema, black olives, pickled vegetables, creamy pinto beans   (VO,GF) 20
Suggested Wine: Santo Tomás Tempranillo Cabernet

Pork Belly Ratatouille slow cooked pork belly steaks, warm farro, roasted herbs de provence tomato sauce, eggplant, bell peppers, zucchini & crookneck squash, parmigiano reggiano, sage & amaranth micro   (can be GF) 24
Suggested Wine: Poderi Dolcetto di Dogliani

Linguine & Meatball hand rolled grass fed beef italian meatball with sweet mace, semolina pasta linguine, 7 hour marinara, sauteed bell peppers, shaved romano, opal basil   (VO, can be GF) 25
Suggested Wine: Fallbrook Winery “Dalla Collina” Red Blend

Sea Bass en Papillote local caught white sea bass, wrapped & baked in parchment, basil, radish leaf & pine nut pesto, whipped eureka lemon butter, italian orzo salad, herb roasted beefsteak tomato   (can be GF) 26
Suggested Wine: Velenosi Verdicchio Dei Castelli Di Jesi

Farmers Delight choice of soup, choice of salad, grilled whole wheat bread & herb butter   (VO, can be GF) 20/22
~ add pork belly to your salad   +3

Sweet Tooth
Matcha Green Tea Pot de Creme white chocolate french custard, lemon verbena syrup & edible flower  (GF) 10
Suggested Wine: South Coast Muscat Canelli

Blackberry Pie flakey pastry crust, fresh blackberries & lemon zest, lemon verbena whip 14
Suggested Port: Edwards Censorship Port   

Chocolate Mint Tart almond flour crust, dark chocolate ganache, coconut whip (V,GF) 13
Suggested Dessert Wine: South Coast Sparkling Pinot Grigio

Specialty Beer: Benchmark Hop Chunks Imperial IPA   $7

(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.