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!

July 11, 2019 – Thursday

Garden Kitchen Menu, Thursday 7/11/2019

Taster
Avocado Fries tempura battered avocado, blistered shishitos, chipotle crema, cotija crumble, lemon salt   (VO,GF) 14

Fried Fig Leaf tempura battered fig leaf, olive tapenade, almond parmesan, dill   (V,GF) 12

Kitchen Sink 3 cheeses, dry salami, house preserves & marmalades, squash tops, crudite, pickled veggies, pickled green strawberry, citrus marinated olives, roasted nuts, raw honey, fresh fruit, sangria cherries, house made whole wheat grilled bread   (VO, can be GF) 19
~ add local honeycomb + 7 ~ deluxe sink, 5 cheeses & double bread +7  
~ add double roasted bone marrow, parmesan, house jam & bread + 15 ~

Farmers Salad
Haricot Vert  salanova, yellow & green beans, heirloom tomato, cherry tomato, roasted beet, sliced radish, buffalo mozzarella, toasted pine nut, sage chip, creamy sage   (VO, GF) 14

Berry Arugula wild arugula, jamon serrano, cambozola, patty pan squash, strawberry, blueberry, blackberry, candied pecan, himalayan sea salt, mint, african blue basil infused olive oil, balsamic (VO, GF) 13

Warm the Soul Soup
Walla Walla French Onion marrow broth, stehly farms walla walla onion, gruyere crostini, chive   (can be GF) 10/14 

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

Entree
Grilled Steak 8 oz flat iron steak, cotija pinto beans, kale & carrot curtido, grilled squash, corn tortilla chips & avocado mash, chives   (GF) 24 ~ 8 oz wagyu new york strip top sirloin 40 ~
Suggested Wine: Santo Tomás Barbera

Carribean Jerk Chicken poulet rouge roast chicken, scallion & padron jerk marinade, coconut basmati rice & “dirty” kidney beans, grilled stone fruit salsa, cucumber & tomato   (GF) 25
Suggested Wine: Fess Parker Dry Riesling

Big Eye Tuna seared big eye tuna loin, cherry tomato tabbouleh salad, tarragon & beet leaf chimichurri, avocado & lemon salt, tossed arugula, pistachio dust, calabrian chili oil   (GF) MP   
Suggested Wine: Tohu Sauvignon Blanc 

Acorn Squash Risotto parmesan risotto stuffed roasted acorn squash, touch of cream, herb & red wine poached granadero tomato, grilled squash & eggplant, toasted pine nut, basil   (VO, GF) 22
Suggested Wine: Garden Kitchen Pinot Noir

Rainbow Zoodles yellow & green zucchini noodles, granadero tomato, roasted carrot, golden beet, pumpkin seed & basil pesto, white wine, garlic, orange zest, chili flake sauteed zoodles, grilled mushroom, feta crumble, fresh herbs   (VO,GF) 22
Suggested Wine: Aphros Loureiro Vinho Verde

 Farmers Delight soup du jour, choice of salad, house made bread & whipped herb butter   (VO, can be GF) 22/23
Suggested Wine: El Cielo Capricornio Chardonnay

Sweet Tooth
Fruity Tart grilled peaches, apricots & strawberries, almond crust, caramel, mint reduction, candied almond   (V,GF) 14
Suggested Dessert Wine: Chateau Piada Sauternes 

Zucchini Cupcake orange zest buttercream frosting, rainbow sprinkles   $6  
$6 minimum donation per cupcake, 100% proceeds donated to The LGBT Community Center
Suggested Bubbles : South Coast Sparkling Pinot Grigio  

Dessert du Jour additional from scratch desserts may be available (VO, can be GF) 12

(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.