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

December 22, 2015 – 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 12/12 & Wednesday 12/22

Taster
Stone Crab Cake, Arugula with Lemon Vinaigrette, Chipotle Aioli 8

GK Board with Duck Prosciutto, Gourmet Cheeses, Roasted Garlic Hummus, Pickled Beets, Citrus Olives, Vanilla Tarragon Cherries, Grilled House Bread 12
Suggested Wine: Mesa Grande Grenache Rose

Crunchy Salad
Roasted Butternut Squash, Wild Arugula, Raspberries, Toasted Walnuts, Red Onion, Aged Parmesan & Shallot Vinaigrette 10

Butter Lettuce, Farm Carrot, Baby Broccoli, D’Avignon Radish, Red Onion, Smoked Almonds, Parmesan, House Croutons & Vinaigrette 11
~ add Pork Belly 5 ~

Warm the Soul Soup
Tender Duck with Cauliflower, Carrot, Rustic Greens & Broccoli 8/10

Potato & Beet Greens with Aged Gouda (VO) 7/9

Entrees
Tempura Vegetables- Broccoli, Turnips, Carrot, Cauliflower with Creamy Miso Dipping Sauce, Pea Shoot & Cabbage Salad, Fried Shallot, Basmati Rice (V) 16
Suggested Beer: Mother Earth Hop Diggity IPA

Savory Bread Pudding with Pork Sausage, Farm Carrots, Broccoli, Butternut Squash, Rustic Greens, Aged Parmesan, Thyme Gravy, Apple Carrot Puree 16
Suggested Wine: Chuparosa Zinfandel

Grilled New Zealand Lamb, Medjool Cherry Date Glaze, Garlic Sauteed Beet Greens, Herbed Couscous 20
Suggested Wine: South Coast “Wild Horse Peak” Syrah

Sweet Tooth
Raspberry Custard Pie 7

Spiced Eggnog Pound Cake, Holiday Glaze 7

Double Scoop Chocolate Ice Cream, Chocolate Truffles 8

Specialty Drink: Mulled Wine $5