Holiday Hours: CLOSED Thanksgiving, OPEN Friday Nov 24th & Saturday Nov 25th

June 10, 2017 – Saturday

The menu at Garden Kitchen changes daily!
You can always view today's menu here or see our previous menus here.

Garden Kitchen Menu, Saturday 6/10/2017

Taster
Bay Scallop Ceviche avocado mash, heirloom tomato salsa, corn tortilla chips, dill flower (VO,GF) 10/14

Roasted Bone Marrow beef marrow, roasted garlic & lemon oil, red wine onion jam, toast (GF) 10

Stuffed Squash Blossoms summer squash flowers stuffed with herb goat cheese, crisp fried, balsamic   (GF)   12

Kitchen Sink 3 gourmet cheeses, dry salami, beet pickled egg, raw local honey, lemon spiced cherries, blackberries & strawberries, pickled cauliflower, mix nuts, fennel lemon hummus, citrus marinated olives, fennel carrot marmalade, tomato jam, grilled bread   (VO, can be GF)   17
Suggested Drink: Garden Kitchen Sangria

Farmers Salad  
Berry Goat arugula, strawberries & blackberries, cabra al vino goat cheese, candied pecans, shaved fennel & red onion, cucumber, pistachio pangritata, strawberry vinaigrette (VO, can be GF) 14   

Farmhouse Pate butter lettuce, roasted carrot pate, roasted chioggia, red & golden beet, green beans, tamari sunflower seeds, shaved radish & red onion, choice of dressing   (VO, GF)   14

Warm the Soul Soup
Vichyssoise french cream of heirloom potato, from scratch chicken stock, sweet mace, creme fraiche (GF) 9/12

Entree
Karubi Pork Ribs braised then crisp fried, strawberry & chili flake glaze, japanese eggplant & garlic green beans, crispy rose finn potato   (VO, GF)   24   
Suggested Wine: Cavas Valmar Mezcla de Tintos

Jumbo Shrimp & Basil Pesto Linguine semolina pasta, baja blue jumbo shrimp, radish green & pine nut basil pesto, shaved pecorino, roasted carrot, fresh basil   (VO)   22/ MP
Suggested Wine: South Coast Winery Chardonnay Sans Chêne

Short Rib Osso Bucco italian herbs, slow cooked beef shank, sage infused polenta, cabernet pan jus, roasted carrot & italian rampicante squash   (GF)   29
Suggested Wine: Chuparosa Vineyards Zinfandel      

Local White Seabass crispy skin, poached farm celery & carrot, mushroom, ghee & baja wakame broth, lemon-garlic & white wine zucchini noodles, napa cabbage kimchi, cilantro   (GF)   MP
Suggested Wine: Monte Xanic “Vina Kristel” Sauvignon Blanc

Sweet Tooth
Strawberries & Cream Galette puff pastry, cream cheese filling, grand marnier strawberries, whip 10

Chocolate Cherry Bundt Cake chocolate ganache, macerated bing cherries, vanilla bean whip   10

Peanut Butter Chocolate Fudge medjool dates, cocoa powder, peanut butter drizzle, maldon sea salt   (V,GF)   9

(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.