After 8 amazing years we lost our lease. If you are a fan of our restaurant, contact us to see what we are up to!

June 19, 2016 – Sunday Brunch

Garden Kitchen Menu, Sunday 6/19/2016

Start Me Off!
Blackberry Muffin oatmeal & coconut flour, maple whipped butter   (V, GF)   4

Crab Stuffed Tempura Squash Blossoms chipotle aioli   7

Crunchy Salad
Salanova & Rainbow Micro Greens heirloom melon, farm strawberry & avocado, goat cheese crumble, shaved fennel, pistachios, basil vinaigrette   (VO,GF)   10  

~  All Entrees Served with Farm Fresh Fruit ~

Scottish Salmon rye & sunflower toast, eureka lemon mascarpone, onion sprouts, farm avocado, heirloom tomato & micro arugula   16

Flat Iron Steak & Fried Egg grilled 8 oz flat iron cajun style, house fries, breaded heirloom tomato   20
~ grilled 10oz wagyu steak  +5       ~ add cajun shrimp trio   +5 ~

Chickpea Chimichanga flour tortilla, garbanzo scramble, summer vegetables, farm avocado, chipotle sauce, cotija crumble, strawberry salsa  (VO)   16

Pork Belly & Comte Cheese Stuffed Crepe bechamel & chard greens, roasted asparagus   18

Oatmeal Pancakes lemon curd, blackberries & strawberries, whipped cream   16

Bacon & Eggs crispy pork belly, two eggs your way, house fries or strawberry jam & toast   18

Sweet Tooth
Fiori Dolci sweet fried squash blossoms, cashew cream cheese, powdered sugar, strawberry jam, coconut whipped cream   (V)   9

Lemon Verbena Vacherin ice cream, meringue nest, strawberry coulis   (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.