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

December 10, 2016 – 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 12/10/2016

Taster
Crab Salad Crostini baked with chipotle cream & parmesan, sugar snap peas   10

Swordfish Bites tempura battered & fried, roasted garlic aioli   8

Eggplant Baba Ganoush smoked paprika, crudite, grilled whole wheat bread   (V, can be GF)   8

Kitchen Sink 3 gourmet cheeses, dry salami, pickled cherries & beets, fuji apple, persimmon, roasted garlic, japanese b & b pickles, toasted sunflower seeds, carrot marmalade, apple jam, grilled whole wheat bread   16
Suggested Drink: Garden Kitchen Sangria

Crunchy Salad
Winter Arugula local arugula, persimmon, pomegranate arils, fuji apple, ground almonds, gorgonzola crumble, shaved fennel & red onion, herb croutons, honey balsamic   (VO,GF no croutons)   13

Heirloom Farmhouse dickinson farm lettuce, asiago petals, heirloom tomato, st. valery carrot, chioggia beet, sugar snap peas & french radish, red onion, herb croutons, choice of dressing   (VO,GF no croutons)   13 ~ add pork belly or duck confit + 5

Warm the Soul Soup
Curried Lamb Stew medjool dates, farm carrots, ginger, garlic, stewed tomato   (GF)   12/16

Lemongrass & Vegetable coconut milk & lime, zucchini, carrot, cremini mushroom, snap pea, scallions  (V,GF)  8/11

Entree

Creole Gumbo holy trinity & bayou blast, japanese eggplant, sweet potato, carrot, zucchini & herb brown rice  (V) 18       ~ add chicken sausage & pork linguica  +4 ~
Suggested Beer: Fall Brewing Magical & Delicious  Pale Ale

Buttermilk Fried Chicken mary’s chicken bone in, tahitian squash mash, cremini mushroom gravy, dijon cream sauce, charred arugula   22
Suggested Wine: Cavas Valmar Mezcla de Tintos

Hawaiian Opah poached in meyer lemon fennel broth, bed of kale, white & brown beech mushrooms, grilled persimmon   (GF)   25
Suggested Wine: Stehleon Vineyards Torrontes

New York Strip 6 oz or 12oz grilled steak with meyer lemon parsley butter, red wine lentils, cedar & sage infused carrots   (GF)   26/ 49
Suggested Wine: South Coast “WHP” Cabernet Sauvignon

Sweet Tooth
Chocolate Ice Cream Sundae peppermint meringue crumble, hot fudge, whipped cream   (GF)   10

Chocolate Truffles decaf espresso, maple syrup, carob powder dust   (V,GF)   8

Guava Turnover local guava, flaky puff pastry, cream cheese & powdered sugar   5

(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.