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 22, 2019 – Saturday

Garden Kitchen Menu, Saturday 6/22/2019

Fried Green Tomatoes tempura battered green tomato, sweet mace whipped chevre, paprika, balsamic   (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, garbanzo bean cheddar, crudite, house pickles, pickled green strawberry, citrus marinated olives, garam masala nuts, raw honey, fresh fruit, squash tops, 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, parmesan, 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, golden cherry tomato, parmesan petals, red onion, cracked pepper, smoked sea salt, herb pangritata, cashew caesar dressing   (VO, can be GF) 14 ~ add crispy pork belly croutons + 5 ~

Warm the Soul Soup
Power 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

Chimichurri Steak grilled flank steak, marigold butter, beet greens chimichurri, garlic blistered green beans, daikon radish, butternut “nacho sauce”, 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

Whole Fried Fish for one or for two, catalina offshore whole fried pink grouper, lemon verbena coconut milk curry, garlic brown rice, sauteed green beans, squash, carrots & onions, cilantro, mint & thai basil, grilled lemon   (GF) 24/45
Suggested Wine: Tohu Sauvignon Blanc Suggested Beer: Benchmark Brut IPA

Summer Linguine house made semolina pasta rustic greens linguine, roasted fennel cashew cream sauce, lemon salt, kale, roasted squash, sundried tomato, pecorino romano, fennel flower   (VO, can be GF) 22 veg
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 flower   (V) 14
Suggested Dessert Wine: Chateau Piada Sauternes

Zucchini Cake shredded zucchini, warm spices, whipped calendula mascarpone, caramel, candied almond, grilled apricot   10
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

Dessert du Jour additional from scratch desserts may be available (VO, can be GF) 12

(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.