Join us for Farm To Fork Week, Tuesday January 16th - Saturday January 20th

December 15, 2017 – Friday

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

Garden Kitchen Menu, Friday 12/15/2017

Taster
Mushroom Fries tempura battered, portobello & trumpet, creamy herb dip   (VO)   10

Greek Toast pan fried greek cheese, fresh herbs, white wine & garlic, pesto, tomato, mint, grilled bread   9

Kitchen Sink 3 gourmet cheeses, dry salami, citrus marinated olives, cinnamon pickled grapes, honey drizzle, pickled golden beets, sweet mace pickled gherkins, roasted nuts, carrot marmalade, preserved lemon hummus, brazilian guava compote, grilled bread (VO, can be GF) 17
~   5 cheeses & double bread   25    ~   add roasted bone marrow & extra bread to kitchen sink  +9   ~
Suggested Drink: Garden Kitchen Sangria

Farmers Salad  
Arugula Caesar wild arugula, soft poached duck egg, cambozola blue cheese, cherry tomato,  toasted pine nuts, red onion, herbed croutons, asiago, cracked pepper, cashew caesar cream   (VO, can be GF)   15

Eggplant Ricotta salanova butter lettuce, balsamic marinated japanese eggplant, cherry tomato, meyer lemon, whipped housemade ricotta, fuyu persimmon, candied pecans & walnuts, basil, olive oil, maldon   (VO,GF)   14

Warm the Soul Soup
Pork Chile Verde green tomatoes & tomatillos, jalapenos, pork tenderloin, tortilla strips, pickled onions, lime crema, cilantro & chive   (GF)   10/14

Carrot & Persimmon seasons sweetest persimmons, garlic, ginger, curry spice, coconut milk, cilantro   (V,GF)   8/12

Entree
Fresh Catch Fish & Chips catalina offshore fresh catch baquetta grouper, beer battered, meyer lemon aioli, crispy sweet potato rounds, cherry tomato & corn salad 22
Suggested Beer: Benchmark Table Beer

Jidori Fried Chicken 8 oz airline bone in buttermilk soaked, house made italian bread crumbs, cremini mushroom gravy, cheddar & chive duck fat biscuit with whipped herb butter, sweet mace creamed kale & broccoli leaf   23
Suggested Wine: South Coast Winery Reserve Chardonnay

Bleu Steak grilled 8oz flat iron or 10oz new york strip, blue cheese mousse & fried shallot, wilted arugula, garlic roasted trumpet mushroom, purple sweet potato mash   (GF)   24/34
Suggested Wine: Chuparosa Vineyards Cabernet Franc

Vegetable Flautas flour tortilla, black beans, farm carrots & sweet potato, roasted tomato enchilada sauce, cheddar & cotija, chipotle crema, radish, avocado, cilantro (VO, can be GF) 20
Suggested Wine: Cavas Valmar Mezcla de Tintos

Farmers Delight choice of soup, salad, wheat & herb butter (VO, can be GF) 20/22

Sweet Tooth
Oversized Cookie white & dark chocolate, served warm, hot fudge sauce, frozen vanilla bean whipped cream, pecan toffee bits   10

Chocolate Tea Tart vegan ganache, earl grey infused, almond oat crust, preserved kumquats (V,GF) 10

Arroz con Leche traditional costa rican dessert, creamy basmati rice, cinnamon sugar, nutmeg, clove, raisins  (GF)  9

(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.