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

August 17, 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 8/17/2018

Taster
Eggplant Bruschetta grilled black beauty eggplant, baba ganoush, chopped roma tomato, tarragon (V,GF) 10

Pork Pate Toast whole wheat toast, kurobuta pork confit, smoked bacon, marsala, nutmeg, arugula, balsamic   9

Kitchen Sink 3 gourmet cheeses, dry salami, tempura battered fig leaf, carrot marmalade, peach jam, beer cheese hummus, cherry tomatoes, citrus marinated olives, roasted spiced nuts, honey drizzle, pickled beets, sangria cherries, 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  
Pesto Caesar wild arugula, hemp seed pesto, cherry tomato, roasted zucchini, red onion, herb croutons, sun dried tomato, cashew caesar dressing, shaved romano, cracked pepper, grilled lemon wedge   (VO, can be GF) 14 ~ add pork belly to salad   +3

Feta & Fruit Chop dragon fruit, kiwano fruit, watermelon, cantaloupe, valencia orange, blackberry, cherry tomato, patty pan squash, pistachio, pickled shallot, fresh mint, choice of dressing   (VO,GF) 15

Warm the Soul Soup
Cream of Tomato Basil summer’s best tomatoes, fresh basil pesto, almond cream, parmesan (VO,GF) 8/13

Entree
Duck a L’Orange 7 oz sous vide boneless breast, raisin, carrot & roasted squash warm farro, garlic blistered green beans, valencia orange & champagne reduction, chicharron   (can be GF) 25   
Suggested Wine: Vino de la Reina Pinot Noir

Linguine & Meatball hand rolled grass fed beef italian meatball with sweet mace, semolina pasta linguine, 7 hour marinara, sauteed bell peppers, parmigiano, opal basil (VO, can be GF) 20/24
Suggested Wine: Fallbrook Winery “Dalla Collina” Red Blend

Spaghetti Squash “Mac & Cheese” roasted garlic & sweet bell pepper “cheese” sauce, charred asparagus, white wine portobello mushroom, sauteed kale & herb soaked tomato, romano & crispy leek   (VO,GF) 21
Suggested Wine: South Coast Winery Chardonnay Sans Chene

Grilled Flat Iron Steak 8 oz grass fed, chile pepper & cumin dry rub, ancho chile enchilada sauce, charred crookneck squash, loaded sweet potato with white cheddar, lemon & cumin crema, black olives   (GF) 26
Suggested Wine: Santo Tomás Tempranillo Cabernet

Fish Tacos tempura battered local fish, roasted poblano & masa tortillas, avocado puree, queso panela crumble, cucumber & tomato pico de gallo, chipotle crema black beans, blistered padron peppers (GF) 23 ~ housemade blistered padron hot sauce upon request ~
Suggested Beer:  Benchmark Brewery Table Beer

Sweet Tooth
Blackberry Cake double chocolate cake, whipped noir ganache, macerated blackberries   15
Suggested Port: Edwards Censorship Port

Butterscotch Blondie oversized warm brownie, white chocolate chunks, valencia orange zest, butterscotch sauce & vanilla bean whipped cream, torched orange slice   (GF) 14  

Key Lime Cheesecake almond flour graham cracker crust, local lime cashew “cream cheese” filling, toasted coconut, dragonfruit & burnt lime twist   (V,GF) 14
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.