After 8 amazing years we lost our lease. If you are a fan of our restaurant, contact us to see what we are up to!

February 22, 2020 – Saturday

Garden Kitchen Menu, Saturday 2/21/2020

Green Garlic Hummus young green garlic whipped garbanzo beans, crudite, whole wheat grilled bread   (V,GF) 13

Tenderloin Tips grilled beef tenderloin tips, toast, parsley, local horseradish sauce   (can be GF) 15

Kitchen Sink 3 gourmet cheeses, salamis, house preserves & marmalades, pickled cucumber, beets & zucchini, spicy pickled strawberries, marigold radishes, marinated olives, roasted nuts, sweet pickled watermelon radishes, house whole wheat grilled bread   (VO, can be GF) 20
~ local honeycomb +7   ~ deluxe sink, 5 cheeses & double bread +8 
~  add double roasted bone marrow, parmesan, red wine onion jam & bread +16

Farmers Salad
Fresh Mozzarella Salanova tender salanova lettuce, buffalo mozzarella, roasted beet, toasted sunflower seed, purple snow peas, fresh citrus & herbs, lemon dijon vinaigrette   (VO,GF) 15

Kale Caesar broccoli & kale greens, preserved lime & cashew caesar dressing, cracked pepper, romano petals, soft boiled egg, crispy prosciutto, crispy onion, toasted pine nut   (VO, GF) 14

Warm the Soul Soup
Cream of Broccoli vegetable broth, broccoli leaves, stems & florets, splash of cream, parmesan, dill oil   (VO,GF) 9/14

Flank Steak Braciole braised flank steak stuffed with smoked bacon, raisins, parmesan, herbs & vegetables, simmered in bone marrow broth & red wine tomato sauce, mushroom gravy, creamy polenta, toasted pine nuts & gremolata oil   (GF) 28
Suggested Wine: La Zorra “La Moza Calabrés” Garnacha 

Teriyaki Fresh Catch locally caught sheephead fillet, cara cara orange & tamari marinade, garlic & white wine sauteed snow peas, snap peas, shitake & portobello mushroom, braised kale, bok choy & daikon radish kimchi   (GF) 25
Suggested Wine: Aphros Loureiro Vinho Verde

Pork Belly slow cooked pork belly steak, butternut squash red chile sauce, cotija crumble, napa cabbage slaw, corn tortilla chips & avocado mash, radish, cilantro   (GF) 26
Suggested Wine: F. Rubio Herencia Rose

Duck Confit pair of bone in leg slow cooked in housemade duck broth & duck confit, crispy broccoli, three cheese spaghetti squash mac & cheese, parmesan chive biscuit & herb butter, dill & parsley (can be GF)  26
Suggested Wine: Cava Maciel Vino de Luna Chardonnay

Beet Tartare Ravioli handmade ravioli, lemon herb beet tartare & pink lady apple, sage brown butter & parm, charred candied beets, toasted walnuts, goat cheese crumble, ramona olive oil tossed kale, parsley & calendula   (VO) 23
Suggested Wine: Fallbrook Winery 33 Red Blend

Greek Dolmas lentils, brown rice, fresh herbs & meyer lemon zest stuffed in collard leaf, warm nettle puree, smothered in rustic greens & hemp seed pesto, sheep’s milk feta crumble, calendula, warm pita   (VO, can be GF) 24 
Suggested Wine: Aphros Loureiro Vinho Verde 

Sweet Tooth
Pink Velvet Cake double layer fluffy white cake, whipped beet mousse, white chocolate ganache   13
Suggested Dessert Pairing: Léguillette Romelot “Prelude” Extra Brut Champagne

Pound Cake & Sorbet butter grilled, grapefruit sorbet, sauterne glaze, fresh grapefruit 15
Suggested Dessert Wine: Chateau Piada Sauternes

Chocolate Royale Pot de Creme milk chocolate custard, orange zest, whipped cream, charred blood orange (GF) 14
Suggested Dessert Wine: Edwards Winery Late Harvest Syrah

Wine Lounge 1 Year Anniversary Dessert glass of Stehleon Vineyards “vin de paille” grenache blanc, Chocolate Lush white chocolate ginger truffle, english stilton blue cheese, parmesan shortbread, fresh fruit, candied nuts   (can be GF) 24
~ make it a perfect dessert for two, add an additional glass of vin de paille +6  and extra truffle + 5 ~

(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.