Happy Hour Tues - Sat 3-5pm ~ Beer, wine & appetizer specials

August 9, 2018 – 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 8/9/2018

Taster
Muhammara & Pita roasted sweet red bell pepper, toasted walnuts, pomegranate molasses, red pepper flakes, eureka lemon zest & juice, whole wheat pita & crudite   (V, can be GF) 12

Chef’s Whim at the mercy of your likes & preferences, chef sends out a surprise appetizer   (VO, can be GF) 10/12

Kitchen Sink 3 gourmet cheeses, dry salami, carrot marmalade, peach jam, squash hummus, medjool dates, cherry tomatoes, citrus marinated olives, roasted spiced nuts, honey drizzle, pickled beets, sangria cherries, fresh grapefruit & cantaloupe, 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  
Agua Dulce massaged kale, whipped lemon goat cheese, red & orange sweet peppers, pandorino & trifle tomatoes, shaved patty pan squash, roasted beet, radish, kalamata olives, greek vinaigrette (VO,GF) 14

Arugula Blues prosciutto, gorgonzola, tender arugula, hemp seed pesto, sun dried tomato, steak tomato, grilled zucchini, cucumber, red onion, pistachio, olive oil & balsamic   (VO,GF) 15
~ add pork belly croutons to any salad   +4

Warm the Soul Soup
Walla Walla Beer Onion caramelized onions, bone marrow, thyme & tonnellerie rue beer, parm crostini   8/12

Potato & Leek heirloom potato, almond cream, thyme, white wine, parmesan   (VO,GF) 8/12    

Entree
Nopales Stack tempura battered nopales, grilled crookneck squash, melted queso panela, ancho enchilada sauce, lemon & cumin crema, black olives, pickled vegetables, creamy pinto beans (VO,GF) 20
Suggested Wine: Santo Tomás Tempranillo Cabernet

Pork Belly Ratatouille slow cooked pork belly steaks, warm amaranth, roasted herbs de provence tomato sauce, eggplant, green bell peppers, zucchini & crookneck squash, parmigiano reggiano, sage & amaranth micro   (GF) 24
Suggested Wine: Poderi Dolcetto di Dogliani

Linguine & Meatball hand rolled grass fed beef italian meatball with sweet mace, semolina pasta linguine, 7 hour marinara, sauteed bell peppers, pecorino romano, opal basil   (VO, can be GF) 25
Suggested Wine: Fallbrook Winery “Dalla Collina” Red Blend

Sea Bass en Papillote local caught white sea bass, wrapped & baked in parchment, basil & pine nut pesto, whipped lemon butter, italian orzo salad, herb roasted beefsteak tomato (can be GF) MP
Suggested Wine: Velenosi Verdicchio Dei Castelli Di Jesi

Farmers Deluxe choice of soup, choice of salad, whole wheat herb bread & brie grilled cheese   23
~ add pork belly to your grilled cheese   +3

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

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

Chocolate Mint Tart almond flour crust, dark chocolate ganache, coconut whip (V,GF) 13
Suggested Port: 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.