We are currently closed for Summer Break Friday 8/23 - Saturday 8/31, thanks for understanding!

June 19, 2019 – Wednesday

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

Garden Kitchen Menu, Wednesday 6/19/2019

Taster
Smoked “Cheddar” Crudite smokey garbanzo bean cheddar, vegetable crudite, pita bread   (V, can be GF) 14

Blistered Padrons can be spicy! Tossed in lemon salt & served with creamy sage dip   (VO,GF) 13

Kitchen Sink 3 cheeses, dry salami, house preserves & marmalades, seasonal spread, crudite, house pickles, pickled green strawberry, citrus marinated olives, garam masala nuts, raw honey, fresh fruit, fried fig leaf, beet chutney, house made whole wheat grilled bread   (VO, can be GF) 18
~ add local honeycomb +7 ~  deluxe sink, 5 cheeses & double bread  25
~ add double roasted bone marrow, cotija, house jam & bread +12 ~
Suggested Drink: Garden Kitchen Sangria

Farmers Salad
Beet Caprese arugula, trio of beets, grilled squash, pt. reyes blue cheese, candied pecan, strawberry, strawberry vinaigrette, himalayan sea salt   (VO, GF) 13

Non Traditional Caesar agua dulce romaine, duck chicharron, soft boiled egg, golden cherry tomato, parmesan petals, red onion, cracked pepper, smoked sea salt, herb pangritata, cashew caesar dressing   (VO, can be GF) 14

Warm the Soul Soup
Coconut Curry & Carrot fennel broth,curry spices, coconut milk, chili oil, toasted coconut, coriander flower  (VO,GF) 9/13

Rustic Greens garden kitchen favorite cold busting soup with leeks, radish greens, beet greens, kohlrabi greens, ginger, garlic, lemon zest, calabrian chile oil   (V,GF) 9/13

Entree
Chimichurri Steak grilled flank steak, marigold butter, beet greens chimichurri, garlic blistered green beans, daikon radish, nasturtium salsa, duckfat beans, cotija   (GF) 25
~ 8 oz wagyu top sirloin 45 ~
Suggested Wine: Santo Tomás Tempranillo Cabernet

Pork Belly roasted pork belly steak, butternut squash mac & parmesan cheese, tonnellerie rue beer, crispy broccoli & onions, cabbage & carrot slaw,    25
Suggested Wine: Fess Parker Dry Riesling

Italian Lamb braised lamb shoulder, caramelized onion polenta cake, green tomato & basil pomodori verdi sauce, parmesan petals, marinated fava beans, roasted carrots & squash, tossed arugula   (GF) 24
Suggested Wine: Garden Kitchen Pinot Noir

Summer Linguine house made semolina pasta rustic greens linguine, roasted fennel cashew cream sauce, lemon salt, kale, roasted maitake mushrooms, sundried tomato, pecorino romano, fennel flower   (VO, can be GF) 22 veg /add sea scallops 32
Suggested Wine: Cava Maciel Vino de Luna Chardonnay

 Farmers Delight soup du jour, choice of salad, house made bread & whipped herb butter   (VO, can be GF) 22

Sweet Tooth
Apricot Upside Down Cake baked upside down cake, rum caramel, coconut whipped cream, fennel seed   (V) 14

Zucchini Cake shredded zucchini, warm spices, whipped calendula mascarpone, caramel, candied almond, grilled apricot   10
Suggested Dessert Wine: Chateau Piada Sauternes

Fruit Crumble strawberries & blueberries, orange zest, cinnamon crumb, vanilla bean whip, candied oats (VO,can be GF)   14
Suggested Bubbles : South Coast Sparkling Pinot Grigio

Flourless Chocolate Cake ibarra chocolate glaze, sangria cherries, vanilla bean whipped cream & cocoa dust   (GF) 14
Suggested Dessert Wine: Edwards Censorship Port

(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.