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

January 13, 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 1/13/2017

Taster
Crispy Fried Broccoli garden kitchen favorite, chipotle aioli   (VO,GF)   8

Blackberry Char Siu Chicken jidori “oyster” bites, karaage flash fried, chinese bbq sauce   (GF)   8

Hummus, Pesto & Crudite sundried tomato hummus, dill & pistachio pesto, farm vegetables, grilled bread   (V)   8

Kitchen Sink 3 gourmet cheeses, dry salami, dill pickles, pickled beets, cinnamon cherries, “rat tail” radish, roasted nuts, mixed olives, carrot marmalade, raspberry jam, citrus pickled fennel, grilled whole wheat bread   16
Suggested Drink: Garden Kitchen Sangria

Crunchy Salad
Mediterranean baby arugula, prosciutto, beet pickled egg, dill & pistachio pesto, toasted pine nuts, gorgonzola crumble, chioggia beet, shaved red onion & baby carrot, creamy chive dressing (GF) 14

Heirloom Farmhouse  bibb lettuce, goat cheese, farm carrot, roasted red beet, shaved chioggia & black radish, red onion, toasted sunflower seeds, pea tendrils, choice of dressing   (VO,GF)   13        ~ add grilled chicken   +5~

Warm the Soul Soup
Power Greens cold fighting soup, 4 rustic greens, ginger, eureka lemon & jalapeno   (V,GF)   8/11

Mustard Beer Cheese benchmark table beer, sharp cheddar, lancashire, fresh chevre, smoked bacon & green onions, served with grilled bread   9/12

Entree
Hawaiian Opah Fish lime butter grilled, cilantro chili puree, fried shallot, roasted seaweed salt turnips & oyster mushroom   (GF)   MP
Suggested Wine: Stehleon Vineyards Torrontes

Eggplant Parmesan breaded black beauty eggplant, 7 hour marinara, carrot top & basil pesto, parmesan & mozzarella, fresh basil, grilled garlic bread   (VO)   18
Suggested Wine: Chuparosa Vineyards Zinfandel

Flat Iron or New York Steak balsamic grilled, herb butter roasted rose finn potatoes, garlic & parsley butternut squash mash   (GF)   26/49
Suggested Wine: South Coast “WHP” Cabernet Sauvignon

Bao Bun Kurobuta Pork Tenderloin grilled tenderloin, bok choy slaw, valencia orange & sriracha sauce, black radish, gochugaru pickles   20
Suggested Beer: Fall Brewing Pilsner

Sweet Tooth
Creme Brulee milk chocolate & peanut butter custard, torched caramel   (GF)   10

Carrot & Pecan Cupcake  farm carrot, toasted pecan, valencia orange cream cheese frosting   8

Hazelnut Sundae handmade hazelnut ice cream, noir chocolate fudge, whipped cream   (GF)   9   

Strawberries & Cream Mousse cashew cream, fresh strawberries, coconut whipped cream (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.