Please note: We will be CLOSED this Saturday October 21st for a private event

July 6, 2017 – 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 7/6/2017

Taster
Spicy Blistered Padron Peppers gomasio, eureka lemon juice, gochugaru aioli, sea salt   (VO, can be GF)   9

Baked Brie piping hot brie, green tomato jam, whole wheat toast points   (VO, can be GF)   10

Roasted Quail hass avocado, valencia orange & jalapeno glaze, charred corn, black radish & roasted carrot   (GF)  12

Kitchen Sink 3 gourmet cheeses, local raw honey, dry salami, pickled green beans, valencia orange, mustard seed pickled raisins, mix nuts, panang curry hummus, citrus marinated olives, sweet radish, tomato jam, fennel carrot marmalade, whole wheat grilled bread   (VO, can be GF)   17
Suggested Drink: Garden Kitchen Sangria

Farmers Salad  
Arugula & “Egg Salad” wild arugula. japanese cucumber, shaved carrot, garbanzo bean “egg salad”, mustard pickled raisins, golden beet, cherry tomato, toasted pistachio, red onion, creamy fennel   (VO,GF)   13

Butter Lettuce Caprese golden ponderosa & japanese trifle tomato, arugula & basil pesto, roasted chioggia & red beet, mozzarella, toasted pine nut, olive oil & balsamic   (VO,GF)    13   

Warm the Soul Soup
Pork & Lentil slow cooked pork chop, mirepoix, green lentils, parmesan & fried shallot   (GF)   9/13

Eggplant Tagine ras al hanout, japanese eggplant, cherry tomato, coconut milk, feta crumble 7/11 (VO,GF)

Entree
Seared Duck fresh bay leaf brine, boneless breast, crispy skin, caramelized red onion jam,  maitake & oyster mushroom duxelle, charred purple cabbage, rampicante squash, cherry tomato   (GF)   22
Suggested Wine: South Coast Winery Chardonnay Sans Chêne

Flat Iron Steak cilantro cumin & beer soak, young garlic & avocado butter, pickled onion, charred corn on the cob with shaved radish & lime crema, crispy potato   (can be GF)   25
Suggested Wine: Cavas Valmar Mezcla de Tintos

Local White Sea Bass filet with crispy skin, jalapeno gazpacho sorbet, roasted fennel & potato puree, grilled valencia orange & cherry tomato   (GF)   MP
Suggested Wine: Monte Xanic Vina Kristel

Squash Blossom Rajas Rellenos 3 blossoms stuffed with queso panela, roasted anaheim chiles & caramelized onion, heirloom tomato ranchero sauce & grilled eightball squash   (VO)   21  
Suggested Wine: Santo Tomas Tempranillo Cabernet

Sweet Tooth
Chocolate Mousse baking cocoa, hass avocado, coconut mint whipped cream   (V,GF)   9

Cherry Mascarpone Cheesecake almond crust, mascarpone & lemon filling,
macerated bing cherries (GF) 10

Nectarine Crumble white nectarine, valencia orange, spiced oatmeal, vanilla bean ice cream   11

Sangria Sorbet white nectarine, valencia orange, strawberry, red wine reduction, mint   (V,GF)   10

(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.