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August 22, 2019 – Thursday

Garden Kitchen Menu, Thursday 8/29/2019

Spicy Padrons blistered padron peppers, lemon salt, cotija crumble, radish, crema   (VO,GF) 10

Blue Cheese Figs baked brown turkey figs, point reyes blue, prosciutto, arugula, thyme, balsamic (GF) 12

Kitchen Sink 3 gourmet cheeses, dry salami, house preserves & marmalades, turkish eggplant, crudite, pickled veggies, roast garlic, heirloom melon & raw honey, pickled green strawberry, citrus marinated olives, roasted nuts, squash tops, 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
Tomato Panzanella beefsteak tomato, golden beet, cucumber, basil whipped ricotta, toasted pine nuts, genovese basil, herb croutons, local olive oil & balsamic   (VO, can be GF) 14

Greek Cucumber cucumber zoodles, salami, feta wedge, kalamata olives, cherry tomato, roasted eggplant, beet pickled egg, roasted squash ribbons, radish, red onion, creamy tarragon   (VO, GF) 15

Warm the Soul Soup
Roasted Red Bell Pepper blistered sweet peppers, caramelized leek, touch of cream, parmesan, parsley   (VO,GF) 9/13

Duck Tomatillo duck leg confit, crispy skin, blistered padron quinoa, cilantro tomatillo sauce, jalapeno plum puree, charred street corn, cucumber & melon pico de gallo, scallion, shaved radish, lemon salt   (GF) 27 ~ sub roasted mary’s chicken leg   23
~ Suggested Wine: Fess Parker Dry Riesling

Italian Steak grilled flat iron steak, roasted carrot & squash, crispy broccoli, creamy whipped parmesan polenta, zaatar & hemp seed pesto   (GF) 25
Suggested Wine: Santo Tomás Tempranillo Cabernet

Yellowtail Fish Tacos tempura battered yellowtail, grilled corn tortilla, cheddar, lime labne & chipotle crema, sauteed beet greens & squash, cherry tomato, corn & nectarino pico de gallo, escabeche, cotija black beans, chive (VO,GF)  24   ~ blistered padron salsa upon request ~
Suggested Beer: Bitter Brothers Brewing Bill’s Pilsner on Draft

Summer Linguine handmade semolina pasta linguine, carrot top & pistachio pesto, mozzarella or cashew ricotta, grilled squash, roasted corn, sundried tomato, herb marinated trumpet mushroom, sage chip, basil   (VO, can be GF) 23
Suggested Wine: Cava Maciel Vino de Luna Chardonnay

Farmers Delight soup du jour, choice of salad, house made bread & whipped butter   (VO, can be GF) 22
Suggested Wine: Garden Kitchen Pinot Noir

Sweet Tooth
Olive Oil Upside Down Cake served warm, caramelized oranges, grand marnier orange sauce, whipped cream   15 
Suggested Dessert Wine: Chateau Piada Sauternes

Stone Fruit Shortcake oversized flakey sugar biscuit, orange blossom water, compote, vanilla bean whipped cream   14
Suggested Wine: Ameztoi Txakolina Rose

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

(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.