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

February 23, 2017 – Thursday

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

Garden Kitchen Menu, Thursday 2/23/2017

Taster
Tempura Battered Artichokes italian artichoke hearts, sriracha lime aioli   (VO)   8

Spanakopita Triangles housemade ricotta & parmesan, radish greens, baked filo dough   7   

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

Kitchen Sink 3 gourmet cheeses, prosciutto, cornichons, pickled beets, roasted nuts, buddha’s hand marmalade, pickled rat tail radish, mixed olives, red pepper hummus, raspberry jam, grilled housemade bread   16
Suggested Drink: Garden Kitchen Sangria

Farmers Salad
Pesto Nduja sundried tomato & salami, 3 rustic greens pesto, farm lettuce, golden, red & chioggia beet, mozzarella, roasted carrots, toasted pine nuts, rosemary olive oil & balsamic reduction, edible pea tendril   (GF)   14

Dickinson Farmhouse salanova butter lettuce, pecorino, pink pearl, st. valery carrot & roasted beets, black radish, shaved red onion, round radish, sunflower seeds, herb croutons, coriander flower, choice of dressing   (VO, GF)   12

Warm the Soul Soup
Cream of Broccoli leaves, stems & florets, cashew cream, topped with parmesan & crispy broccoli (V,GF) 8/11

Sausage & Vegetables pork & cranberry sausage, housemade tenderloin broth, radish greens, rainbow chard, parsnip, potato, farm carrot, parmesan & chive   (GF)   9/12

Entree
Seared Big Eye Tuna 7oz tuna steak, peppercorn crusted, pickled ginger, ponzu & cara cara orange sauce, grilled romanesco, grape tomato, tossed arugula & cilantro   (GF)   MP
Suggested Wine: Stehleon Vineyards Torrontes

Greek Lamb Lollipops trio of marinated lamb chops, beldi olive & roasted red pepper tapenade, garden rice, zucchini flower, roasted carrots & crispy broccoli   (GF)   22   
Suggested Wine: L.A. Cetto Cabernet Sauvignon

Karubi Pork Ribs 10 oz, braised then crisp fried, blackberry bbq glaze, cabbage & carrot slaw, slow cooked molasses & bacon pinto beans   (GF)   24
Suggested Wine: Stehleon Vineyards Grenache Rosé

Pea Tendril Gnocchi pillows of pasta housemade with dickinson farm pea tendrils &, lemon & sweet pea cream sauce, sauteed zucchini noodle, golden beet, farm carrot & pecorino   22
Suggested Wine: South Coast Winery Chardonnay Sans Chêne

Sweet Tooth
Meyer Lemon Meringue Pie pastry crust, lemon meringue curd, torched meringue topping   9

Mousse au Chocolate semi sweet chocolate, ribboned whip cream, edible viola flower   (GF)   8

Berry Cashew Cheesecake almond date crust, cashew “cream cheese” filling, 3 berry sauce (V,GF) 9

(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.