Happy Hour Tues - Sat 3-5pm ~ Beer, wine & appetizer specials

February 17, 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 2/17/2017

Taster
Di Parma Onion Tart dickinson farm onion, flakey pastry crust, housemade ricotta, parmesan   9

Chimichurri Bone Marrow roasted marrow, caramelized onion, chimichurri, grilled toast points   9

Beer Battered Mushrooms benchmark table beer, cremini mushroom, sriracha lime aioli   (V)   8

Swordfish Bites tempura batter, meyer lemon & roasted garlic aioli   MP

Kitchen Sink 3 gourmet cheeses, dry salami & prosciutto, cornichons, pickled beets, roasted garlic, roasted nuts, pickled rat tail radish, beet pickled egg, mixed olives, hummus, raspberry jam, grilled housemade bread   16
Suggested Drink: Garden Kitchen Sangria

Farmers Salad
Pesto Shrimp wild baja shrimp, rustic greens pesto, arugula, mozzarella, roasted asparagus & carrots, beet trio, herb croutons,  rosemary olive oil & balsamic reduction, edible pea tendril   (VO, GF no croutons)   16

Dickinson Farmhouse farm lettuce, romano petals, avocado, heirloom carrot & roasted beets, mammoth snow peas, black radish, crispy broccoli, red onion, toasted pine nuts, coriander flower, choice of dressing   (VO, GF)   13

Warm the Soul Soup
Chickpea Saag four rustic greens slow cooked in a tomato sauce, extra spice available!   (V, GF)  8/11

Russian Borscht farm beets, heirloom cabbage, dill, lemon creme fraiche   (GF)   8/11

Entree
Whole Fried Fish Rojo & Verde lane snapper, roasted onion & red bell pepper, chimichurri green sauce & roasted tomato garlic sauce, topped with red onion, persian lime, cilantro & mint (GF) MP
Suggested Wine: Stehleon Vineyards Torrontes

Balsamic Steak 8 oz flat iron grilled with balsamic glaze & fried shallot, tahitian squash & sweet potato mash, madeira & cremini mushroom cream sauce, crispy broccoli   (GF)   25    
Suggested Wine: Naui Mezcla de Tintos

Rack of Lamb grilled, mint & coriander chutney, japanese eggplant hummus, charred arugula, beldi olive & roasted red bell pepper tapenade, charred carrots   (GF)   24
Suggested Wine: L.A. Cetto Cabernet Sauvignon

Linguine Puttanesca semolina linguine, 7 hour marinara, capers & beldi olives, chili pepper flakes, white wine, bloomsdale spinach, zucchini, trumpet mushroom, pecorino & basil, whole wheat garlic bread   (VO)   22
Suggested Wine: South Coast Winery Chardonnay Sans Chêne

Sweet Tooth
Chocolate Royale four layer chocolate cake, orange zest, chocolate ganache & buttercream, viola flower   11

Chocolate Dipped Strawberries strawberries, dark chocolate, chocolate chips & coconut (V, GF) 7

Strawberry Charlotte Cake two layers milk cake, lady fingers, strawberry mousse & fresh strawberries   9

Red Velvet Cupcake natural beet juice coloring, cocoa powder, cashew cream cheese frosting (V) 7

(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.