Holiday Hours: CLOSED Thanksgiving, OPEN Friday Nov 24th & Saturday Nov 25th

August 19, 2016 – 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 Saturday 8/19/2016

Taster
Beer Battered Green Beans chipotle dip   (VO)   7

TJ Street Corn grilled corn on the cob, garlic mayo, parmesan, micro cilantro   (GF)   6

Blistered Padron Peppers sea salt & porcini balsamic glaze   (V,GF)   7

Kitchen Sink 3 gourmet cheeses, dry salami, roasted garlic hummus, sweet raisins, pickled beets, seasonal jam, pickled cherries, bread & butter pickles, mixed nuts, grilled bread   16
Suggested Drink: Garden Kitchen Sangria

Crunchy Salad
Freckled Romaine heirloom tomato, dragon tongue beans, grilled green beans, indigo rose tomato, farm cucumber, d’avignon radish, shaved red onion, pecorino, house dressing   (VO,GF)   12

Sugar Baby Watermelon compressed melon, watermelon gherkins, hearts of palm, feta crumble, pea sprouts., shaved red onion, fresh mint, mint oil & white balsamic vinaigrette   (VO,GF)   12

Warm the Soul Soup
French Onion maui onion, house crostini, gruyere   (GF)   7/9

Black Bean shaved radish, chipotle crema, micro cilantro   (VO,GF)   7/9

Entree
Fresh Catch of the Day white seabass, roasted oyster mushroom & white miso broth, delicata squash rings, blistered shishito, seaweed salt, shiso leaves   (GF)   MP    
Suggested Wine: South Coast Reserve Chardonnay

Burgundy Steak 8oz flat iron or 10oz wagyu, bourbon peppercorn cream sauce, shallot shoestrings, blistered brussel sprouts, roasted carrot & green beans   28/42
Suggested Wine: Santo Tomas Tempranillo Cabernet

Japanese Eggplant Tagine harissa, heirloom tomato, corno di toro sweet pepper, farm carrot, medjool dates, preserved lemon couscous, roasted pistachio, micro cilantro   (V,GF)   18
Suggested Wine: Alximia “Alma” Red Blend

10 oz Porterhouse Pork Chop dry aged & grilled bone-in, creamy polenta, 7 hour marinara, mozzarella, opal basil, roasted garlic patty pan squash   (GF)   25   
Suggested Wine: Stehleon Vineyards Sangiovese

Sweet Tooth
Tiger Stripe Fig Tart pate sucree crust, fig & noir chocolate ganache, mascarpone filling, fig ice cream, balsamic reduction   12

Toasted Coconut Tiramisu kahlua soaked ladyfingers, whipped  zabaglione, decaf espresso, coconut whipped cream, white chocolate ganache   10

Chocolate Peanut Butter Cup vegan chocolate, whipped peanut butter, maldon sea salt   (V,GF)   6

(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.