Join us during Farm To Fork Week Sept, 12th-16th - Three Courses $40

January 22, 2016 – 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 1/22/2016

Taster
Sweet Potato Tater Tots honey dijon dip   (V,GF)    7

Garden Kitchen Board 3 gourmet cheeses, vanilla pickled cherries, avocado hummus, roasted almonds, crudites, spicy beets, hemp seed pate, grilled house bread   12
Suggested Wine: Mesa Grande Grenache Rose

Crunchy Salad
Freckled Romaine Caesar grilled avocado, garlic herb croutons, shaved shallot, asiago petals   (V)   10

Freckled Farm Romaine sprouts, golden & red beetroot, d’avignon radish, baby carrot, avocado hummus, cauliflower, red onion, dukkha dressing   (V,GF)   10

Warm the Soul Soup
Winter Leek & Potato niman ranch bacon, smoked gouda   (GF)   7/9

Mary’s Whole Chicken farm celery, butternut squash, turnip greens, mexican aromatics   (GF)   8/10

Cook Pigs Bratwurst beer boiled, caramelized onion   8/10

Beet Greens jalapeno & ginger spice, jalapeno cream   (VO,GF)   7/9

Entrees
Dry Aged Porterhouse Loin Chop 10 oz berbere rubbed, cast iron seared, rosemary butter couscous, maple braised cabbage   24
Suggested Wine: Mesa Grande Corazon Cabernet Franc 2012

Hanger Steak grilled, parsley butter, parmesan crusted cauliflower trio, wilted lemon greens, red wine mushroom farro risotto   24           
(add $10 for 10 oz Wagyu Flat Iron)
Suggested Wine: Chuparosa Vineyards Zinfandel

Lentil Enchilada Bake white corn tortilla, chipotle enchilada sauce, spanish lentils, garlic pak choi, purple kohlrabi, avocado, cotija crumble, black olives, chipotle “kream”, cilantro   (VO,GF)   16
Suggested Beer: Pizza Port Ponto Session IPA

~ Additional Entree Specials Available, Your Server will Advise ~

Sweet Tooth
Drunken Chocolate Figs dipped in dark chocolate, warm port syrup, fresh whipped cream   (GF)   9

Apple Bavarian Torte almond crust, bavarian cream, pear cinnamon top   9

Banana Cake dulce de leche filling, buttercream frosting, candied walnuts   (V)   8