Join us during Farm To Fork Week Sept, 12th-16th - Three Courses $40

August 6, 2015 – Thursday

The menu at Garden Kitchen changes daily!
You can always view today's menu here or see our previous menus here.

Garden Kitchen Menu, Thursday 8/6/2015

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Taster

Fig & Rosemary Crostini with Goat Cheese & Balsamic Reduction   7

Pulled Pork Wonton Tostadas, Blueberry  BBQ Drizzle & Cotija Crumble    8

Warm the Soul Soup

Carrot & Dill served with Grilled House Bread   7/9

Crunchy Salad

Greek with Leopard Lettuce, Baby Tomato, Red Onion, Persian Cucumber, Baby Carrots, Salami, Marinated Bell Pepper, Kalamata Olive Tapenade, Parmesan, House Croutons & House Vinaigrette   (VO)   14

Heirloom Sweet Watermelon & Mint with Feta & Pickled Onion   (VO)   10

Entree

Lemon Thyme Jidori Chicken with Baby Squash & Mediterranean Quinoa Salad   16

Smoked BBQ Tri Tip, Broccoli & Pork Belly Salad, Grilled Garlic Bread   18

Seared Ahi & Heirloom Melon over Charred Arugula, Goat Cheese & Cilantro Lime Dressing   15

Zucchini Spaghetti, “Neatballs”, Sundried Tomato Marinara, Fresh Basil, Shaved Parmesan   (VO)   14

Sweet Tooth

Date & Almond Fudge with Toasted Coconut   (V)   5

Blueberry Cobbler   7

Dulce de Leche Flan   6

Specialty Drink     Housemade “Sanzgria”    5