Farm To Fork Week Sept 11th - Sept 15th, Three Courses for $40, details here

August 4, 2018 – 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 8/4/2018

Taster
Fried Fig Leaves tempura battered fig leaf, creamy roasted poblano & charred corn dip   (GF) 13

Roasted Squash Hummus house made tahini, farm crudite, grilled bread (V, can be GF) 12

Kitchen Sink 3 gourmet cheeses, dry salami, carrot marmalade, peach jam, seasonal preserve, cherry tomatoes, citrus marinated olives, roasted spiced nuts, honey drizzle, pickled beets, sangria cherries, medjool dates, garlic zucchini pickles, whole wheat 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 Caprese herb soaked amaranth, arugula & hemp seed pesto, steak tomato, shaved asiago, shaved golden & red beet, pink salt, olive oil & agave balsamic, basil (VO,GF) 14

Tropics jamon serrano, whipped lemon goat cheese, hearts of palm, cherry tomato, baby watermelon & cantaloupe, cucumber, torched grapefruit, hass avocado, toasted macadamia, mint orange vinaigrette   (VO,GF) 15

Warm the Soul Soup
Walla Walla Beer Onion caramelized onions, bone marrow, thyme & tonnellerie rue beer, pecorino crostini 9/14

Entree
Tom Kha Grouper wild caught brown grouper pan seared with crispy skin, lemongrass, ginger, coconut milk & housemade broth, poached eggplant, yellow beans & beech mushrooms, thai basil (GF) 24 ~ housemade thai chile garlic sauce upon request~
Suggested Wine: Viñedos de la Reina “Duquesa” Cuvee Blanc

Chile en Nogada walnut “chorizo” stuffed mild poblano pepper, almond “suiza” cream sauce, garlic brown rice, charred corn, red bulls horn sweet pepper & onion rajas, tomato & parsley pico de gallo (V, GF) 22
Suggested Wine: Santo Tomás Tempranillo Cabernet

Mojo Tri Tip grilled 8 oz garlic citrus marinade, garlic mojo sauce, radish, avocado puree & corn tortilla chips, creamy cotija pinto beans, loaded tomato salad (mayo, parm, pickled onions, carrots, spicy padrons)   (GF) 25
Suggested Wine: Finca Las Moras Barrel Select Malbec

Grilled Pork choice of 10 oz flat iron or 16 oz bone in kurobuta chop, paprika bell pepper sauce, grilled squash, parmesan risotto stuffed bell pepper, crispy heirloom potato, horseradish leaf aioli (GF) 23
Suggested Wine: Domaine de Cristia Grenache

Sweet Tooth
Matcha Green Tea Pot de Creme white chocolate french custard, lemon verbena, mint (GF) 10
Suggested Dessert Wine: South Coast Sparkling Pinot Grigio

Strawberries & Cream Bread Pudding charred corn & vanilla bean cornbread, strawberry lavender jam, macerated orange juice strawberries, coconut whip, lavender flower (V,GF) 13

Suggested Wine: South Coast Muscat Canelli
Basil Olive Oil Cake whipped cream cheese, fresh watermelon & cantaloupe, candied pine nuts, agave balsamic, basil top 12

Dessert du Jour please inquire about additional from scratch selections   (VO,GF) 10/14

(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.