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August 13, 2019 – Tuesday

Garden Kitchen Menu, Tuesday 8/13/2019

Blistered Shishitos flash fried sweet pepper, sesame seed, lemon salt, radish, creamy chive (V,GF) 12

Fried Cheese halloumi greek cheese flash fried, pistachio basil pesto, arugula, cherry tomato, grilled bread (can be GF) 12

Kitchen Sink 3 gourmet cheeses, dry salami, house preserves & marmalades, turkish eggplant, crudite, pickled veggies, pickled green strawberry, citrus marinated olives, roasted nuts, raw honey, fresh fruit, house made grilled bread (VO, can be GF) 19
~ add local honeycomb + 7 ~  deluxe sink, 5 cheeses & double bread +7
~ add double roasted bone marrow, parmesan, house jam & bread + 15 ~
Suggested Drink: Garden Kitchen Sangria 

Farmers Salad
Summer Caprese beefsteak tomato, red wine roasted beets, cucumber, meyer lemon whipped goat cheese, toasted pine nuts, roasted squash, fresh african basil, african blue basil oil & balsamic (VO, GF) 14

Greek dickinson farm lettuce, salami, feta wedge, kalamata olives, avocado, cherry tomato, carrot ribbon, roasted squash, lemon cucumber, breakfast radish, red onion, creamy tarragon (VO, GF) 15
~add herb marinated portobello mushroom or jidori chicken bites  +5 ~

Warm the Soul Soup
Corn Bisque housemade cob broth, shallot, splash of cream, basil pistachio pesto, charred corn (VO,GF) 9/13

Borscht traditional russian beet soup, roasted beets, fennel dust, creme fraiche, cracked pepper (VO,GF) 9/13

Grilled Lamb greek marinated lamb chops, kalamata & sundried tomato orzo salad, feta crumble, grilled squash, mint sauce, balsamic (can be GF) 26
Suggested Wine: Château Reynier Bordeaux

Chimichurri Steak grilled flap steak, roasted poblano & marigold chimichurri sauce, beef fat blue corn tortilla chips, avocado mash, encebollada onions, fajita style vegetables, shaved radish, lime salt, cotija black beans (GF) 24
Suggested Wine: Pedroncelli Winery Zinfandel

Chicken Marinara Pasta housemade semolina pasta, 12 hour marinara, jidori chicken bites, cherry tomato, herb marinated portobello mushroom, parmigiano reggiano & pecorino romano, green beans, basil   (VO) 23/ 26
Suggested Wine: Luigi Eunadi Dolcetto Dogliani 

Ratatouille Stew herbs de provence marinara sauce, japanese eggplant, roasted zucchini, sweet peppers, red wine, chickpeas, kale, tarragon pistou sauce, french herb baguette, whipped butter, fresh basil   (VO, GF) 22 ~ add grilled shrimp + 10  ~
Suggested Wine: Garden Kitchen Pinot Noir

Farmers Delight soup du jour, choice of salad, house made bread & whipped flower butter (VO, can be GF) 22
Suggested Wine: Fess Parker Dry Riesling

Sweet Tooth
Strawberry Shortcake oversized flakey sugar biscuit, orange blossom water, strawberries, vanilla bean whipped cream   15
Suggested Wine: Ameztoi Txakolina Rose

Chamomile Panna Cotta chamomile infused coconut milk, macerated strawberries, coconut whipped cream   (V,GF) 12
Suggested Bubbles : South Coast Sparkling Pinot Grigio 

Chocolate Tart almond crust, noir chocolate ganache, blackberry puree, powdered sugar, mint (V,GF) 14 
Suggested Dessert Wine: Edwards Censorship Port 

Dessert du Jour additional from scratch desserts may be available (VO, can be GF) 12

(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.