Taster
Herb Ricotta Toast house crostini, farm cucumber, sea salt & balsamic 7
Pulled Pork Nachos corn chips, cheddar & queso panela, strawberry jalapeno bbq, watermelon salsa, avocado mash (GF) 13
Kitchen Sink 3 gourmet cheeses, olli salami, red pepper hummus, fig jam, pickled red beet, farm fruit, b & b pickles, sweet pickled cherries, citrus marinated olives, mixed nuts, grilled bread 16
Suggested Drink: Garden Kitchen Sangria
Crunchy Salad
Prosciutto & Heirloom Melon salanova lettuce, blackberry, danish blue cheese, shaved red onion, pine nut, mint & basil, balsamic & eureka lemon (GF) 13
Avocado & Tomato Caprese sprouts, haas avocado, heirloom tomato, burrata, balsamic syrup, basil pesto (VO,GF) 12
Warm the Soul Soup
Soup du Jour please ask your server (VO,GF) 7/9
Entree
Pork Belly Puttanesca crispy pork belly, housemade semolina linguine, heirloom tomato, white wine & caper sauce, 7 hour marinara, shaved asiago, micro basil, grilled garlic bread 25
~ sub crispy eggplant parmesan ~ (VO) 22
Suggested Wine: Cavas Valmar Mezcla de Tinto
Leopard Grouper panko & thyme parmesan crusted, sage butternut squash mash, blackberry coulis, garlic sauteed green beans 24
Suggested Wine: South Coast Chardonnay
Balsamic Grilled Steak crispy fried maui onion, blistered shishito peppers, braised bacon cabbage (GF) 22/38
Suggested Wine: Monte Xanic “Calixa” Red Blend
Orange Lavender Duck 7oz crispy duck breast, 5 spice, valencia orange & lavender reduction, cucumber salad, basmati rice, roasted squash & shitake mushroom (GF) 22
Suggested Wine: Stehleon Vineyards Rosé
Sweet Tooth
Sweet Corn Ice Cream lemon verbena & blackberry sauce (GF) 8
Watermelon Sorbet mint simple syrup (V,GF) 8
Pineapple & Carrot Cashew Cheesecake pecan date crust, cashew & coconut “cream cheese”, pineapple carrot filling, tropical fruit (V,GF) 9
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.
