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

January 7, 2016 – 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 1/7/2016

Taster
Carne Asada Nachos masa tortillas, pinto beans, cotija, avocado mash, jalapeño crema  8

Garden Kitchen Board olli salami, 3 gourmet cheeses, herbed chickpea spread, spicy pickled beets, rosemary spanish olives, grilled house bread  12
Suggested Wine: Mesa Grande Grenache Rose

Crunchy Salad
Charred Frisee crispy pork belly, farm carrot, french radish, shaved red onion, asiago petals, rye croutons, warm paprika vinaigrette (VO)  12

Beetroot Carpaccio golden & red beet, bed of sprouts, gorgonzola mousse, micro beet greens, lemon oil, balsamic reduction (VO)  10

Warm the Soul Soup
Victory Bison Stew winter vegetables, mashed potato, raw cheddar  12

Garden Gumbo black eyed peas, red beans, bell pepper, chard, sweet potato, smoked paprika (VO)  7/9

Triamble Pumpkin pork sausage, chardonnay raisins, creme fraiche  8/10

Entrees
Char Siu Pork Tenderloin snake river farm pork, chinese style bbq, steamed pak choi, bell pepper & daikon, napa cabbage kimchi, garlic basmati  17
Suggested Wine: Chuparosa Vineyards Zinfandel

8oz Butler Steak rosemary & red wine sauce, popcorn grits, roasted rainbow chard & radish
Suggested Wine: South Coast “Wild Horse Peak” Cabernet Sauvignon 24

Farro & Roasted Sweet Potato plump raisins, goat cheese, pecans, pomegranate gastrique, mint (VO)  15
Suggested Wine: South Coast “Wild Horse Peak” Syrah

Sweet Tooth
Mission Fig Torte toasted walnut, warm dark chocolate, whipped cream  9

Key Lime Cheesecake cashews, date crust (V)  7

Specialty Drink: Honeydew Kombucha $5