Please note: We will be CLOSED this Saturday October 21st for a private event

August 19, 2017 – 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 8/19/2017

Taster
Jidori Chicken Wings passionfruit & serrano reduction, sea salt    (GF)   12

Smoked Mozzarella hand breaded italian sticks, 7 hour marinara, basil   11

Rock Cod Ceviche local caught fish, heirloom tomato, armenian cucumber, hass avocado, pasilla pepper salsa, corn tortillas   (GF)   12

Kitchen Sink 3 gourmet cheeses, wild boar salami, soft boiled farm egg, strawberries, raw honey, pickled zucchini, dill pickles, candied green figs, mix nuts, fig & thyme compote, green curry hummus, carrot marmalade, housemade grilled bread   (VO, can be GF)   17
Suggested Drink: Garden Kitchen Sangria

Farmers Salad  
Strawberry Salami grilled arugula, fresh strawberries, thin shaved salami, vino rosso artigiano, grapes, sweet cucumber, shaved golden beet & red onion, maple balsamic & olive oil   (VO,GF)   14

Farmhouse butter lettuce, cherry tomato, sweet cucumber, roasted carrot,  beet puree, baby artichoke, shaved red onion, toasted pine nut, fresh basil, creamy basil dressing   (VO,GF)   14  

Warm the Soul Soup
French Onion classic french style, bone marrow beef broth, thyme, bay, white wine, provolone crostini   (GF)   8/12
~add roasted bone marrow & extra grilled bread  $10 ~

Entree
Whole Fried Fish gold spot bass, roasted pasilla pepper & sweet mace chimichurri, garlic basmati rice, sweet red peppers, grilled onions, cherry tomatoes, grilled eureka lemon, cilantro & purslane (GF) 23
Suggested Wine: Chuparosa Vineyards Albariño

Pasta Puttanesca Tartufo housemade semolina linguine pasta, 7 hour italian herb marinara, cherry tomato & charred summer squash, capers, garlic, chili flake & white wine, boschetto al tartufo & basil    (VO)   22
Suggested Wine: Chuparosa Vineyards Zinfandel

Dry Aged Pork Chop 10 oz brined & grilled chop, basil compound butter, sundried tomato puree, crispy heirloom potato, garlic green beans, (GF)   29
Suggested Wine: Fallbrook Winery – “33° North” BDX Red Blend

Greek Meatloaf ground flank steak, greek herbs, toasted oat, feta crumble, crispy heirloom potato, creamy dill sauce, beldi olives, fried shallot, mint gremolata   (GF)   24   
Suggested Wine: Edwards Vineyard Cabernet Sauvignon

Sweet Tooth
Birthday Carrot Cake 3 gorgeous layers, fresh carrot, pineapple, whipped cream cheese frosting, maple candied walnuts, carrot flower   14

Chocolate & Caramel Creme Brulee noir chocolate, salted caramel, edible flowers   (GF)   12

Tropical Sorbet Sundae 3 scoops of passionfruit, fig & blackberry sorbet, fresh strawberries & coconut whipped cream   (V,GF)   12

Dessert du Jour additional from scratch desserts may be available   (VO,GF)   10

(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.