Join us during Farm To Fork Week Sept, 12th-16th - Three Courses $40

December 20, 2015 – Sunday Brunch

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

Garden Kitchen Menu, Sunday 12/20/2015

Start Me Off!
Double Streusel Coffee Cake 6

Churros with Mole Stout Dipping Sauce 6

Stone Crab Cakes over Charred Arugula tossed in Lemon Vinaigrette, Spicy Aioli, Micro Cilantro MP

Entrees
~ all Served with Farmers Market Fresh Fruit ~
Jidori Chicken Breast Chilaquiles, Fried Egg, Corn Chips, Green Tomato Salsa & Tomatillo Sauce, Queso Fresco, Cilantro, Pickled Onions, Cilantro, Lime Crema, Aji Hot Sauce 18

Walnut “Chorizo” Casserole with Black Beans, Roasted Pumpkin, Rustic Greens, Chipotle Mayo, Avocado & Micro Cilantro (V) 14

“Green Eggs & Ham”~ Avocado & Goat Cheese Scrambled Eggs, Duroc Pork TenderBelly, Crispy Truffle Potatoes, Pickled Cauliflower, Carrots & Jalapeno 18

Open Faced Garlic & Herb Texas Toast, Grilled Cranberry Pork Sausage, Cognac & Duck Fat Gravy, Duck Fat Fried Egg, Crispy Broccoli 16

Ricotta Pancakes with Bananas, Honey Butter & Lemon Verbena Strawberry Syrup 14
~Add Fried Egg 2~ ~Add Crispy Truffle Potatoes 4~

Sweet Tooth
Chocolate Ice Cream Sundae with Truffles of Your Choice 9

Brunch Specialty Drinks
Fresh Squeezed Orange Juice 6

Mimosa (OJ or Kombucha) 6

Champagne for the Kitchen 1

Hot Chocolate & Whipped Cream 5

Champagne Bottle & Carafe of Fresh Squeezed Orange Juice 20

Premium Champagne Bottle & Carafe of Fresh Squeezed Orange Juice 30

Bottle Special: South Coast Winery “Ruby Cuvee” Sparkling Syrah served with Raspberries 30