Holiday Hours: CLOSED Thanksgiving, OPEN Friday Nov 24th & Saturday Nov 25th

February 24, 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 2/24/2017

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

Cognac & Cranberry Sausage Roll pastry crust, benchmark brown ale-dijon & blackberry dip   8   

Crab Salad Crostini lump crab, chimichurri, radish, micro cilantro, house grilled bread   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, red wine soaked portobello mushroom, pecorino, st. valery carrot & roasted beets, black radish, shaved red onion, round radish, sunflower seeds, herb crouton, coriander flower, choice of dressing   (VO)   12

Warm the Soul Soup
Seafood Chowder clams, shrimp, grouper, parsnip, bacon, potato, chives & toast   11/15

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 & herbes fines     9/12

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

Greek Lamb Lollipops trio of grilled 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, golden beet, farm carrot & pecorino   (VO)   22
Suggested Wine: South Coast Winery Chardonnay Sans Chêne

***10 oz Wagyu Steak Special Available ***

Sweet Tooth
Toasted Coconut Tiramisu kahlua soaked ladyfingers, whipped  zabaglione, decaf espresso   10

Noir Chocolate Pot de Creme dark chocolate pudding, tangelo zest, whipped cream   (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.