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

June 17, 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 6/17/2017

Taster
Patatas Bravas twice cooked crispy potatoes, chipotle cream & smoked paprika   (VO,GF)   9

Stuffed Squash Blossoms tempura battered, stuffed with herb goat cheese, summer fruit & balsamic   (GF)   12

Mexican Fried Cheese queso fresco, chipotle cream, pickled onions, cilantro, escabeche   (GF)   10

Kitchen Sink 3 gourmet cheeses, dry salami, pickled beet stems, summer fruit, pickled cauliflower, garlic pickles, mix nuts, roasted eggplant hummus, citrus marinated olives, fennel carrot marmalade, tomato jam, whole wheat grilled bread   (VO, can be GF) 17
Suggested Drink: Garden Kitchen Sangria

Farmers Salad  
Dickinson Caprese arugula, golden ponderosa & brandywine tomato, mozzarella, basil leaves, rustic greens pesto, pine nuts, olive oil & balsamic reduction   (VO, GF)   14

Farmhouse butter lettuce, roasted carrot, roasted chioggia, golden & chioggia beet, vine tomato, japanese cucumber, p’tit basque sheep’s milk cheese, pistachio pangritata, red onion, choice of dressing  (VO, can be GF)   13

Warm the Soul Soup
Smoky Lentil orange & green lentil, mirepoix, lemon zest, white wine, parmesan, crispy shallot (VO,GF) 8/12 ~ add crispy pork belly   +3 ~

Entree
Pork Tenderloin brined & grilled kurobuta tenderloin, strawberry & chili flake glaze, ginger garlic sauteed green beans & butternut squash mash   (GF)   25   
Suggested Wine: Cavas Valmar Mezcla de Tintos

Beef Bucatini thick spaghetti like semolina pasta, grass fed ground beef simmered in a 7 hour heirloom tomato & cremini mushroom marinara, shaved pecorino, garden basil   24  
Suggested Wine: Chuparosa Vineyards Zinfandel

Greek Portobello sun dried tomato & cucumber orzo salad, red beet puree, balsamic “steak marinade”, sauteed kale, rustic greens pesto, tomato, mediterranean olives, feta crumble & basil (VO, can be GF) 21
Suggested Wine: South Coast Winery Chardonnay Sans Chêne

Korean Cabrilla Grouper pan seared crispy skin fillet, garlic brown rice, purple cabbage slaw, gochugaru aioli, bok choy kimchi, cilantro & mint   (GF)   MP
Suggested Wine: Monte Xanic “Vina Kristel” Sauvignon Blanc

Sweet Tooth
Cashew Chocolate Cheesecake almond & date crust, chocolate “cheese” filling, peanut butter drizzle   (V,GF)   12

Grandma Glo’s Carrot Cake farm carrot, cinnamon & nutmeg, toasted walnut, cream cheese frosting   10

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