Please note: We will be CLOSED this Saturday October 21st for a private event

December 14, 2016 – Wednesday

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

Garden Kitchen Menu, Wednesday 12/14/2016

Taster
Loaded Yam Skins twice baked, black radish, chipotle cream, cilantro   (GF, VO) 9

Mushroom Flatbread whole wheat, gorgonzola mousse, roasted beech mushroom, honey balsamic, basil   10

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, 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
Wilted Cauliflower Leaves double smoked bacon, ground almonds, gorgonzola crumble, shaved fennel & red onion, herb croutons, honey balsamic   (GF no croutons)   14

Heirloom Farmhouse dickinson farm lettuce, asiago petals, heirloom tomato, belgian blanche carrot, chioggia beet, sugar snap peas & black radish, red onion, herb croutons, choice of dressing   (VO,GF no croutons)   13

Warm the Soul Soup
Butternut Squash roasted butternut, ceylon tea, creme fraiche, fried sage   (GF)   8/11

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

Entree
Local Farm Burrito tronchuda kale wrapped, black beans, cilantro brown rice, ground mushrooms, roasted zucchini, heirloom tomato, pickled red onion, carrot top chimichurri & lime crema   (VO,GF)   18  
Suggested Beer: Fall Brewing Magical & Delicious  Pale Ale

Jidori “Oyster” Chicken pan seared bites, creamy polenta, roasted carrots & sundried tomato cream sauce  (GF)  20
Suggested Wine: Cavas Valmar Mezcla de Tintos

Flat Iron Steak agave balsamic marinade & grilled, meyer lemon parsley butter, wine soaked crimini mushrooms & carrot puree,    25   (GF)   
Suggested Wine: South Coast “WHP” Cabernet Sauvignon

Sweet Tooth
Chocolate Peppermint Meringue 3 dipped in dark chocolate, served with hot cocoa & whipped cream   (GF)   9

Agave Lavender Cheesecake cashew “cream cheese”, almond date crust, edible flower petals (V,GF) 9

Chocolate Truffles decaf espresso, maple syrup, carob powder dust   (V,GF)   8
~ scoop of housemade chocolate ice cream +3 ~

(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.