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December 22, 2018 – Saturday

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

Garden Kitchen Menu, Saturday 12/22/2018

Taster
Chef’s Whim at the mercy of your preferences, chef sends out a surprise appetizer (VO,GF) 12/14

Brie & Strawberry Jam baked brie, wheat toast, lavender flower, candied walnut (can be GF) 12

Kitchen Sink 3 cheeses, calabrese salami, meyer lemon hummus, carrot marmalade, baba ganoush, strawberry jam, sangria pickled cherries, beet chutney, marinated olives, mixed nuts, honey, sangria beets, garlic pickled cucumbers, medjool dates, tangerine, 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, toasted pine nuts, red onion, herb croutons, creamy sesame caesar dressing (VO, can be GF) 14   ~ add crispy pork belly   +5 ~

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

Warm the Soul Soup
Cream of Broccoli wild willow broccoli leaf, broccoli stem & floret, cream, parmesan (VO, GF) 9/13

Duck & Dumplings confit duck breast, simmered italian herb & chicken gravy, cannellini beans, lardon, gouda & benchmark table beer dumpling, peas & carrots, fresh chive 10/14

Entree
Wagyu Beef Ribs slow roasted ribs, roasted plum & chinese 5 spice sauce, riz rouge & fennel flower rice, braised rustic greens, celeriac puree,  bok choy & spinach slaw, sesame, green onion (GF) 35
Suggested Wine: Fallbrook Winery – “33° North” BDX Red Blend

Scallop & Pesto Linguine three pan seared jumbo sea scallops, handmade semolina pasta linguine, roasted beech mushrooms, wild nettle & mallow hemp seed creamy pesto, black futsu squash, romano 33
~ available vegetarian & vegan ~   Suggested Wine: South Coast Winery Reserve Chardonnay

Moroccan Quail ras al hanout spiced pair of quail, stuffed with valencia orange & marigold butter,  preserved lemon & harissa lentils, pomegranate, radish, arugula & carrot toss (GF) 29
Suggested Wine: Santo Tomás Tempranillo Cabernet   

Chimichurri Pork Shank braised volcano pork shank, roasted garlic & caramelized onion whipped butternut mash, cotija crumble, chimichurri cilantro sauce, charred corn, radish, escabeche, nasturtium flower (GF) 26
Suggested Wine: Cavas Valmar Mezcla de Tintos

Fish & Chips fresh catch of the day, tempura batter, butternut squash rings, dill tartar sauce, tarragon pickled japanese cucumber, butter lettuce garden salad, choice of dressing (GF) 25
Suggested Wine: South Coast Winery Pinot Grigio

Farmers Deluxe choice of soup & salad, house made flax poppy seed whole wheat bread, comte stuffed grilled cheese, marigold butter, fuerte avocado 24

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

Brownie Sundae noir chocolate brownie served warm, white chocolate chunks, housemade vanilla ice cream, salted caramel & chocolate fudge sauce, vanilla bean whipped cream, sangria cherry 16
Suggested Dessert Wine: Edwards Censorship Port

Lemon Bar meyer lemon tofu curd, almond crust, verbena syrup, powdered sugar, orange (V,GF) 13

Sweet Cheese Board honey, gorgonzola, red wine goat cheese, humboldt fog, vegan chocolate fudge, pickled blackberry, sweet pickled watermelon, persimmon slices, apple bread, pie crust cookies (can be GF) 16

(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.