Join us during Farm To Fork Week 1/15- 1/19 - 3 course prix fixe for $40

December 19, 2018 – 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 12/19/2018

Taster
Sweet Potato Smash roasted sweet potato, potato flour crust, crisp fried, parmesan, creamy chive (VO,GF) 12

Sunflower Seed Pate Wrap toasted sunflower seeds, caramelized celery & onion, collard greens wrap, amaranth, golden & chioggia beet, roasted bell pepper, avocado, thai basil & cilantro, eggplant dip, chili oil (V,GF) 12

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

Farmers Salad
Kale Caesar charred kale, roasted nardello & corbaci peppers, romano petals, pomegranate, avocado, toasted pine nuts, red onion, herb croutons, tossed in creamy sesame caesar dressing (VO, can be GF) 14

Winter Arugula wild arugula, prosciutto, whipped goat cheese, roasted black futsu pumpkin, persimmon,valencia orange, yellow snow peas, fried sage, pistachio, choice of dressing (VO,GF) 15

Warm the Soul Soup
French Onion lamb & beef marrow stock, thyme, white wine, bone marrow, crostini, gruyere (can be GF) 12/15

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

Entree
Duck & Dumplings confit duck breast, cannellini beans, lardon, simmered italian herb & chicken gravy, crispy skin, gouda & benchmark table beer dumpling, broccoli, peas & carrots, fresh chive (can be GF) 25
Suggested Wine: South Coast Winery Reserve Chardonnay

Pork Belly & Plum Char Siu slow cooked pork belly, roasted plum & chinese 5 spice sauce, braised cabbage, beet & broccoli leaves, garlic roasted beech mushrooms, celeriac puree, sesame, green onion  (GF) 23
Suggested Wine: Fallbrook Winery – “33° North” BDX Red Blend

Grilled Cheese & Soup house made flax & poppy seed whole wheat bread, comte stuffed grilled cheese, marigold butter, fuerte avocado, creamy green tomato soup, parmigiano reggiano, parsley 23
Suggested Beer: Feisty Fleur Belgian Tripel

Stuffed Butternut Squash half roasted butternut squash, creamy mushroom riz rouge & fennel flower rice, humboldt fog, sun dried tomato, roasted kale & corn, pickled raisins, fried sage, spinach & carrot toss   (VO,GF) 22
Suggested Wine: Domaine Artefact – “Rincon Del Diablo” GSM

Fish & Chips fresh catch of the day, tempura batter, butternut squash rings, dill tartar sauce, butter lettuce garden salad, choice of dressing   (GF) 24
Suggested Wine: South Coast Winery Pinot Grigio

Sweet Tooth
Peanut Butter Chocolate Tart almond crust, noir chocolate & p.b. ganache, maldon   (VO, GF) 13
~ add housemade vanilla bean ice cream & salted caramel sauce +4 ~

Sweet Potato Cake roasted purple sweet potato, winter spices, maple buttercream, spiced rum pecan   14
Suggested Dessert Wine: Bodegas Marilena Malaguena

Cheese & Chocolate honey, gorgonzola, red wine goat cheese, humboldt fog, noir & white chocolate, pickled blackberry, sweet pickled watermelon, persimmon slices, apple bread, pie crust cookies   (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.