Taster
Fried Calamari roasted green garlic aioli 8
Turmeric & Coconut Chickpea crostini, sunflower greens (V) 7
Kitchen Sink 3 gourmet cheeses, dry salami, roasted nuts, citrus marinated olives, vanilla rosemary pickled cherries, pickled cauliflower, asparagus & fennel, cornichons, parmesan crackers 14
Suggested Wine: Mesa Grande Corazon Grenache Rose
Crunchy Salad
Greek Chop spinach & freckled romaine, prosciutto, salami, beet pickled egg, avocado, artichoke heart, gorgonzola mousse, red onion, gorgonzola blue dressing (GF) 13
~ add crispy lamb or pork belly 5 ~
Butter Salanova shaved carrot, avocado, sunflower seeds, sunflower greens, fennel fronds, red onion, herb croutons, pecorino romano, meyer lemon-shallot vinaigrette (VO, can be GF) 10
Warm the Soul Soup
Fennel Avgolemono caramelized fennel, creamy meyer lemon (GF) 7/9
Cognac & Cranberry Sausage & Peruano Beans rustic greens, roasted potato (VO,GF) 8/10
Entree
Wild Mushroom Pappardelle trumpet & king oyster mushroom, green garlic confit, sun dried tomato, crispy broccoli (V) 18 ~ add duck confit 7 ~
Suggested Wine: South Coast Chardonnay Sans Chene
Lamb Osso Bucco benchmark brown ale “chili”, fennel cornbread cake, spring vegetable gravy, piave vecchio, rainbow microgreens 24
Suggested Beer: Benchmark Brown Ale
Wagyu Steak 10oz grilled, smoked paprika butter, king oyster mushroom “scallops”, turnip greens & puree, harissa roasted cauliflower (GF) 38
Suggested Wine: South Coast “Wild Horse Peak” Cabernet Sauvignon
Sweet Tooth
Coconut Banana Cream Pie macadamia nut & banana custard, coconut whip,
toasted coconut (V,GF) 9
Chocolate Pots de Creme french chocolate custard, honey & vanilla bean whipped cream (GF) 8
Blueberry Hand Pies pie crust, honey whipped cream (V) 7
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.
