We will be CLOSED SATURDAY NOV 17th for a Private Event. Thanks for understanding!

June 20, 2018 – 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 6/20/2018

Taster
Jamaican Jerk Chicken house made spice blend, oyster chicken bites, salanova, green onion yogurt dip   (GF) 10

Beech Mushroom Oat Toast white wine, rosemary, lemon goat cheese, blackberry, balsamic reduction   (VO) 10

Kitchen Sink 3 gourmet cheeses, dry salami, smoked beet chutney, red wine onion jam, caramelized fennel, citrus marinated olives, sweet spiced nuts, honey drizzle, pickled asparagus, pickled green strawberry, kumquat preserve, tarragon pickled cucumbers, whole wheat grilled bread (VO, can be GF) 17
~   5 cheeses, honeycomb & double bread   25 ~ add roasted bone marrow & extra bread  +9 ~
Suggested Drink: Garden Kitchen Sangria

Farmers Salad  
Ricotta Salanova sweet mace whipped ricotta, salanova butter lettuce, strawberry, shaved carrot, toasted almonds, cranberries, golden beet, cucumber, mint, olive oil & balsamic reduction (VO,GF) 14

Arugula Blues prosciutto wrapped gorgonzola stuffed medjool dates, wild arugula, smoked bacon, cambozola cheese, crispy broccoli, shaved red beet, pine nuts, red onion, mustard vinaigrette (GF) 15

Warm the Soul Soup
Cream of Carrot garden fresh carrots, ginger, turmeric, creme fraiche, chive oil   (VO,GF) 8/12

Entree
Rack of Lamb new zealand grass fed lamb, green garlic & white wine roasted, mint sauce, whipped rutabaga & caramelized onion mash, shaved eight ball squash, hibiscus reduction   (GF) 24
 Suggested Wine: Chuparosa Vineyards Zinfandel

Spicy Pork green onion, gochugaru & ground pork, ginger, garlic & tamari marinade, brown rice, green beans, beech mushrooms, roasted carrot, radish, cucumber, toasted sesame seed, black radish chile sauce   (GF) 22
Suggested Wine: Fallbrook Winery Sauvignon Blanc

Walnut Chorizo Stuffed Squash caramelized onion & ground walnut chorizo, stuffed inside a baked 8 ball squash, cotija crumble, cilantro & parsley chimichurri,  roasted red pepper sauce, roasted corn, spicy crema (VO,GF) 20
Suggested Wine: Santo Tomas Tempranillo Cabernet

Grilled Steak 8 oz flat iron steak, herb butter basted, gorgonzola crumbles, white wine sauteed pumba onions & cremini mushrooms, blistered green beans, fried shallot   (GF) 30
Suggested Wine: Primate Red Blend

New York Steak Limited Special: 12 oz grilled grass fed ny steak, choice of set up   (GF) 38

Sweet Tooth
Lavender Panna Cotta  traditional vanilla bean italian custard, strawberry puree, lavender flower (V,GF) 12

Lemon Verbena Creme Brulee french custard, steeped lemon verbena, cream & burnt sugar caramel 12

Berry Galette handmade crust, blackberries & strawberries, steel cut oat crumble, white chocolate mint sauce 13

(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.