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!

January 29, 2020 – Wednesday

Garden Kitchen Menu, Wednesday 1/29/2020

Meyer Lemon Hummus lemon zest & whipped garbanzo beans spread, vegetable crudite, grilled bread   (V, can be GF) 14

Kitchen Sink 3 gourmet cheeses, salamis, house preserves & marmalades, pickled cucumber, roast garlic, pickled beets & zucchini, raw honey, candied figs,  marinated olives, roasted nuts, 5 spice persimmon, housemade grilled bread   (VO, can be GF) 20
~ add local honeycomb +7  ~  deluxe sink, 5 cheeses & double bread +8 
~ add double roasted bone marrow, parmesan, house jam & bread  +16 ~ 
Suggested Wine: Garden Kitchen Sangria

Farmers Salad
Mexican Caesar massaged lacinato kale in a cashew caesar dressing, cotija crumble, grilled squash ribbons, toasted pepita seeds, avocado, shaved radish, crispy tortilla strips  (VO,GF) 14

Beet Caprese roasted beet, anjou pear, red leaf lettuce, fresh buffalo mozzarella, crispy shallot, shaved fennel, candied pecans, olive oil & agave balsamic   (VO,GF) 14

Warm the Soul Soup
Power Greens the best cold fighting soup, four rustic greens, eureka lemon & housemade jalapeno tabasco   (V,GF) 9/14

Fresh Catch local caught pink baquetta grouper, meyer lemon caper sauce, grilled trumpet mushroom, sauteed greens, fioretto cauliflower floret, carrot puree, fresh dill   (GF) 28  
Suggested Wine: Aphros Loureiro Vinho Verde

Grilled Steak grilled 8oz flat iron steak, bone broth & marrow pan jus, emmentaler butternut squash mash, fresh arugula, crispy onion, roasted carrot, tromboncino, fioretto cauliflower (GF) 26
Suggested Wine: Woof n’ Rose Winery Grenache Noir

Duck Confit L’ Orange duck confit bone in legs, housemade duck bone broth, l’ orange sauce, grilled zucchini, roasted carrot & carrot chips, scallion & cilantro, chili oil   (GF) 24   
Suggested Wine: Trasiego White Blend

Cabbage Rolls baked in a sundried tomato sauce, stuffed with mediterranean quinoa, cremini mushroom & sauteed kale,  smothered in nasturtium hemp seed pesto, toasted pine nut, scintilla farms pea microgreens  (V,GF) 23
Suggested Wine: Cava Maciel Vino de Luna Chardonnay

 Farmers Delight soup du jour, choice of salad, house made bread & whipped herb butter   (VO, can be GF) 23

Sweet Tooth 
Fig Galette two forks farm figs, traditional pastry crust, honey ricotta, lavender syrup, orange 10
Suggested Dessert Wine: Chateau Piada Sauternes

White Chocolate Pot de Creme creamy white chocolate custard, whipped cream & dark chocolate curls   (GF) 13 
Suggested Bubbles: Avinyo Cava Reserva

P. B. Chocolate Cheesecake cashew date crust, chocolate cashew “cream cheese”, warm peanut butter sauce   (V,GF) 15
Suggested Dessert Wine: Edwards Censorship Port

(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.