Indoor Wine Lounge Now Open! 30 wines by the glass and a wine club! Details Here

July 26, 2019 – 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 7/26/2019

Taster
Chef’s Whim at the mercy of your preferences, chef sends out a surprise appetizer (VO,GF) 12/14

Basil Ricotta housemade ricotta, damsel tomato, grilled wheat bread, cracked pepper, local olive oil, basil (can be GF) 13

Kitchen Sink 3 gourmet cheeses, charcuterie, house preserves & marmalades, cocktail onions, crudite, pickled veggies, table grapes, pickled green strawberry, citrus marinated olives, roasted nuts, raw honey, fresh fruit, house made 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 ~
Suggested Drink: Garden Kitchen Sangria 

Farmers Salad
Summer Time farm greens, jamon serrano, green & yellow beans, cherry tomato, armenian cucumber, point reyes blue, grilled ball squash, toasted pine nut, italian herbs, african blue basil oil & balsamic   (VO) 14

Thai Cucumber cucumber curls, avocado, beech mushrooms, orange, roasted golden beet, green beans, red onion, radish, thai basil coconut vinaigrette, mint, thai basil, scallion, tamari roasted sunflower seed   (V,GF) 14 

Warm the Soul Soup
Pork & Lentil housemade pork broth, pork belly, lardon, leek, red wine, vegetables, parmesan, parsley   (GF) 9/13 

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

Entree
Lamb Chops pan seared lamb chops, zaatar & orange zest gremolata, grilled japanese eggplant, lemon thyme wild rice, cherry tomato, feta crumbles   (GF) 26
Suggested Wine: Santo Tomás Tempranillo Cabernet

Duck Confit slow cooked bone in duck legs, caramelized onion whipped acorn mash, tarragon tomato cherry tomato confit, fennel jam, crispy broccoli   (GF) 26
 Suggested Wine: Cavas Valmar Tempranillo 

Fish & Chips tempura battered gold spotted bass, squash fries, blistered padrons, dill tartar, garden salad, lemon   (GF) 25 ~ malt vinegar upon request ~
Suggested Wine: Domaine Seguinot Chablis

 Roasted Poblano Yemista stuffed poblano pepper with quinoa, leek, greek spices, lemon zest, charred corn,  montmorency cherry & pine nuts, garlic confit granadero tomato sauce, cashew dill cabbage slaw   (V,GF) 23  
Suggested Wine: Garden Kitchen Pinot Noir

Cacio e Pepe housemade semolina pasta, copious amounts of lemon zest, butter, parmigiano reggiano & cracked pepper, served over arugula toss & cherry tomato   (VO) 23
~ add crispy pancetta + 6
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) 22
Suggested Wine: Fess Parker Dry Riesling

Sweet Tooth
Sangria Sorbet housemade sangria, berry sorbet, elderflower macerated berries, mint   (V,GF) 14
Suggested Bubbles : South Coast Sparkling Pinot Grigio

Peaches & Cream Cheesecake cashew “cream cheese”, candied almond, coconut whip, lemon verbena peach sauce   (V,GF) 14
Suggested Dessert Wine: Chateau Piada Sauternes 

Chocolate Banana Tart graham cracker crust, roasted misi luki banana custard, chocolate glaze, rum whipped cream, toasted macadamia nuts   15

Suggested Dessert Wine: Edwards Late Harvest Syrah  

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.