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 3, 2017 – Friday

Garden Kitchen Menu, Friday 2/3/2017

Wild Mushrooms white wine & garlic, parsley & pepper flakes, cacio al tartufo, arugula,
balsamic (VO,GF) 9

Roasted Eggplant Hummus & Chips corn chips, feta crumble, crudite,
mediterranean olives (VO, GF) 9

Duck Wings salt & pepper, slow cooked then crispy fried, blackberry port glaze   (GF)   10

Kitchen Sink 3 gourmet cheeses, dry salami, cornichons, pickled beets, roasted garlic, medjool dates, roasted nuts, mixed olives, hummus, raspberry jam, citrus pickled fennel, grilled housemade bread   16
Suggested Drink: Garden Kitchen Sangria

Farmers Salad
Arugula Pesto & Beet Trio prosciutto, roasted red beet, chioggia beet & golden beet, roasted baby carrot, pesto, goat cheese crumble, rosemary olive oil & balsamic reduction (VO, GF) 14

Heirloom Farmhouse  farm lettuce, cambozola, avocado, farm carrot & chioggia beet, mammoth peas, heirloom black radish, red onion, walnut dust, bok choy flowers (VO, GF) 13    

Warm the Soul Soup
Tahitian Curry  tahitian squash, madras curry, ginger, creme fraiche   (VO,GF)   8/11

Duck & Noodle slow cooked duck, housemade broth, golden celery, farm carrot, heirloom cauliflower, semolina linguine, parmesan   (GF no noodle)   9/12

Chili Rubbed Flat Iron Steak flat iron or wagyu grilled with paprika, cumin & cayenne, asiago turnip puree, roasted sweet potato wedges, meyer lemon & rose garlic remoulade   (GF)   27/49
Suggested Wine: L.A. Cetto Nebbiolo “Reserva Privada”

Grilled Swordfish Steak cilantro, ginger & jalapeno marinade, strawberry & starfruit pico de gallo, red jalapeno & grenache blanc coulis, avocado puree, crispy broccoli   (GF)   MP
Suggested Wine: Stehleon Vineyards Torrontes

Mojo Pork cuban style slow roasted pork, rainbow chard “tacos”, bears lime & meyer lemon garlic mojo sauce, local avocado, queso fresco, chipotle cream, jalapeno black beans   (GF)   22
Suggested Wine: Stehleon Vineyards Rose

Ricotta & Rustic Greens Pie flakey pie crust, housemade ricotta, beet, mizuna & dandelion greens, artichoke hearts, creamy mozzarella,  pistachio mint pesto, garden salad   (VO)   18  
Suggested Wine: South Coast Winery Chardonnay Sans Chêne

Sweet Tooth
Blood Orange Bar pastry crust, blood orange curd, whipped cream   (GF)   9

Chocolate Mousse dark & milk swirl, fresh raspberry, whipped cream   (GF)   9

Orange Blossom Chia Pudding blood orange, cashews, pistachios, toasted coconut   (V,GF)   8

(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.