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

June 15, 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 6/15/2017

Taster
Steak Nachos cheddar, queso cotija, corn tortilla, pickled onions, crema, jalapeno & beet green salsa   (GF)   12

Stuffed Squash Blossoms tempura battered, stuffed with brie & strawberries, summer melon & balsamic   (GF)   12

Kitchen Sink 3 gourmet cheeses, dry salami, pickled beet stems, mixed berries, pickled cauliflower, spicy carrot escabeche, 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  
Papillon Blue & Beet arugula, papillon blue cheese, roasted chioggia, golden & red beet, strawberries, candied pecans, shaved fennel & red onion, balsamic reduction   (VO, can be GF)   13   

Farmhouse butter lettuce, midnight moon cheese, roasted carrot, roasted red bell pepper, painted lady beans, shaved radish, japanese cucumber, pistachio pangritata, red onion (VO, GF)   13

Warm the Soul Soup
Roasted Eggplant creamy miso, roasted tomato, japanese eggplant, cilantro & kimchee (V,GF) 8/12

Vichyssoise french cream of heirloom potato, chicken stock, sweet mace, creme fraiche   (GF)   8/12

Entree
Pork Belly Steak braised then crisp fried, strawberry & chili flake glaze, garlic sauteed painted lady beans & butternut squash mash   (GF)   24
Suggested Wine: Cavas Valmar Mezcla de Tintos

Butternut Squash Risotto creamy carnaroli rice, italian herbs, mirepoix, lemon zest, white wine, garlic roasted trumpet mushroom, shaved pecorino & fresh basil   (VO,GF)   20
Suggested Wine: South Coast Winery Chardonnay Sans Chêne

Grilled Flat Iron 8 oz balsamic marinade, herb butter, crispy heirloom potatoes & horseradish aioli, red beet puree   (GF)   24
Suggested Wine: Chuparosa Vineyards Zinfandel

Korean White Sea Bass pan seared with crispy skin local sea bass filet, garlic brown rice, purple cabbage slaw, gochugaru aioli, bok choy kimchi, cilantro & mint   (GF)   MP     

Sweet Tooth
Cherry Cashew Cheesecake almond & date crust, vanilla bean cashew “cheese” filling, bing cherries   (V,GF)   10

Lemon Poppyseed Pound Cake pan griddled, strawberries, raw honey drizzle, whipped cream   9

Shortbread Sundae vanilla bean ice cream, summer berries, almond shortbread, whipped cream & cherry   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.