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December 11, 2018 – Tuesday

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

Garden Kitchen Menu, Tuesday 12/11/2018

Taster
Casper Pumpkin Fries butter leaf, tempura batter, sesame seed, creamy chive   (V, GF) 12

Chevre of the Day housemade goat cheese, seasonal jam, grilled bread, fresh fruit (can be GF) 12

Kitchen Sink 3 cheeses, calabrese salami, pickled raisins, baked apple, cantaloupe curd, carrot marmalade, strawberry jam, candied figs, beet chutney, marinated olives, mixed nuts, honey, garlic pickled cucumbers, sangria beets, fresh fruit, grilled whole wheat bread   (VO, can be GF) 18
~ 5 cheeses & double bread   25 ~ roasted bone marrow & extra bread  +9
Suggested Drink: Garden Kitchen Sangria

Farmers Salad
Heirloom Arugula dickinson farm tuscan arugula, spanish ham, manchego cheese, golden beets, shaved carrot, nardello & corbaci pepper, mixed olives, pistachio, red onion, pomegranate shallot vinaigrette   (VO,GF) 15

Winter Fruit butter oak lettuce, sheep’s milk feta cheese, persimmon, pomegranate, grapefruit, valencia orange, fuerte avocado, toasted walnut, sweet pickled shallot, mint, evoo & agave balsamic (VO,GF) 14

Warm the Soul Soup
Power Greens our best cold fighting soup, carrot top, turnip & beet greens, ginger, cashew yogurt (V,GF) 9/13

Creamy Green Tomato caramelized leek, marigold leaf, italian herbs, hemp seed pesto   (V,GF) 9/13

Entree
Spicy Pork sous vide then grilled pork tenderloin, garlic roasted brown rice, caramelized cabbage, gala apples & broccoli leaves, roasted japanese eggplant, sweet & sour sauce, crispy broccoli, green onion  (GF) 23
Suggested Wine: South Coast Winery Sparkling Pinot Grigio

Meatball Polenta four hand rolled organic, grass fed meatballs, african blue basil & fermented tomato sauce, whipped romano cheese polenta, sun dried tomato, wilted kale, toasted pine nuts, persillade, parsley   (GF) 25
Suggested Wine: Vigneti del Vulture Pipoli Aglianico

Portobello “Mac & Cheese” white wine & garlic roasted portobello mushroom, roasted spaghetti squash, butternut squash cheddar bechamel, heirloom tomato, herb pangritata, truffle oil, parmigiano reggiano   (VO, can be GF) 22
Suggested Wine: South Coast Winery Reserve Chardonnay

Mediterranean Lamb four grilled lamb lollipops, preserved lemon & harissa lentils, pomegranate, toasted sesame seed & eggplant baba ganoush, heirloom tomato salad, dill tzatziki, roasted garlic pita   (can be GF) 25
Suggested Wine: Santo Tomas Colombard

Mexican Pasta house made semolina pasta, chimichurri cotija cheese sauce, marigold butter, shaved breakfast radish, roasted red bell pepper & corn, black olives, tortilla strips, cilantro (VO) 22
Suggested Wine: Tohu Sauvignon Blanc

Farmers Delight soup du jour, choice of salad, whole wheat bread & whipped herb butter (VO, can be GF) 18/20

Sweet Tooth
Peanut Butter Chocolate Tart almond crust, noir chocolate & p.b. ganache, gala apple (VO, GF) 14

Apple Dumpling cinnamon sugar gala apple, baked in house made pastry crust, voyager caramel sauce, vanilla bean whipped cream   (can be GF) 14
~ add housemade vanilla bean ice cream +2 ~
Suggested Dessert Wine: Edwards Late Harvest Syrah

Cheese & Chocolate honey gorgonzola, red wine goat cheese, humboldt fog, noir chocolate fudge sauce, champagne pickled blackberry, gala apple slices, apple bread   (can be GF) 16
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.