Indoor Lounge & Expanded Patio Now Open! Same Place, More Space!

January 31, 2019 – Thursday

The menu at Garden Kitchen changes daily!
You can always view today's menu here or see our previous menus here.

Garden Kitchen Menu, Thursday 1/31/2019

Taster
Halloumi Bruschetta fried greek cheese, white wine & garlic flambe, roasted red bell pepper hummus, heirloom tomato & kalamata tapenade, whole wheat grilled bread, parsley (can be GF) 15

Stuffed Portobello Mushroom meyer lemon & ricotta, broccoli leaves, tossed arugula, stem duxelle, sundried tomato, mozzarella, pangritata, fava cream sauce   (VO, can be GF) 14

Kitchen Sink 3 cheeses, calabrese salami, carrot marmalade, sunflower seed pate, golden beet maple spread, strawberry jam, date puree, garlic pickled green beans, marinated olives, smoked nuts, raw honey, tarragon beets, garlic pickles, cinnamon peaches, fresh strawberry, grilled whole wheat bread   (VO, can be GF) 18 ~  deluxe sink, 5 cheeses & double bread  25 ~
~ add roasted bone marrow with cotija & tomato-poblano jam  + 12

Suggested Drink: Garden Kitchen Sangria

Farmers Salad
Chicken Caesar massaged kale, cashew chicken, shoyu egg, shaved carrot & daikon, snow pea, pickled raisins, crispy broccoli, parmesan petals, tortilla strips, cashew caesar dressing   (VO,GF) 15

Beet Caprese salanova lettuce, golden beet, housemade goat milk chevre, pancetta chips, blood orange segments, snap peas, blood orange & ginger miso dressing, sesame & cilantro   (VO,GF)   14

Warm the Soul Soup
Cream of Broccoli stems, leaves & florets, touch of cream, parmesan, cracked pepper, creme fraiche (VO,GF) 9/13

Soup du Jour additional from scratch soups may be available, please inquire   (VO,GF) 9/13

Entree
Salmon en Papillote considered world’s best New Zealand salmon, baked with radish leaf pine nut pesto & meyer lemon, herb garlic orzo salad, italian roasted radish & snap peas (can be GF) 26
Suggested Wine: Tohu Sauvignon Blanc

Bison Steak grass fed grilled 8 oz steak, herb butter sous vide, scalloped butternut squash, carrot puree, brown turkey fig jam, grand noir blue cheese, grilled arugula & crispy onions   (GF) 26
Suggested Wine: Fallbrook Winery – “33° North” BDX Red Blend

Karubi Pork Ribs slow cooked pork ribs, blood orange chipotle bbq sauce, corn tortilla chips & peruvian spiced lentils, cotija crumble, fresh cabbage curtido, pepitas & cilantro   (GF) 25
Suggested Wine: F. Rubio “Herencia” Montepulciano Rose

Wild Boar Puttanesca handmade semolina linguine, wild boar sausage, red pepper flake & tomato basil sauce, beet leaf, white wine trumpet mushroom, kalamata olive, parmesan, parsley (VO) 22/24
Suggested Wine: Campagnola Valpolicella Classico

Corvina & Nettle Curry local corvina, crispy skin, lemongrass & “stinging” nettle green coconut curry, garbanzo beans, broccoli, snap peas, carrots, cremini mushrooms, sweet potato, garlic turmeric brown rice, calabrian chile oil, cilantro,   (VO,GF) 23 vegan/ 28  
Suggested Wine: J. Brix “The Augur” Riesling   

Farmers Delight soup du jour, choice of salad, whole wheat bread & whipped herb butter   (VO, can be GF) 20/22

Sweet Tooth
Pot de Creme milk chocolate & peanut butter custard, whipped cream   (GF) 13

Pumpkin Spice Cake masque de provence pumpkin, cream cheese frosting, salted caramel, maple rum pecan   14
Suggested Dessert Wine: Edwards Late Harvest Syrah

Strawberry Shortcake oversized sweet biscuit served warm, macerated strawberries, vanilla whipped cream   15
Suggested Wine: South Coast Winery Sparkling Pinot Grigio

Key Lime Cheesecake medjool date & almond oat crust, avocado & cashew cream cheese crust, lime juice, coconut whipped cream, fresh strawberry, blood orange reduction   (V,GF) 13

(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.