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

June 28, 2019 – Friday

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

Garden Kitchen Menu, Friday 6/28/2019

Taster
Grilled Artichoke braised artichoke, local olive oil, smoked sea salt, tarragon cream, grilled lemon (GF) 13

Fried Fig Leaf tempura battered fig leaf, smoked garbanzo bean cheddar, almond parmesan, charred green onion   (V,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) 19
~ add local honeycomb + 7 ~ deluxe sink, 5 cheeses & double bread +7  
~ add double roasted bone marrow, parmesan, house jam & bread + 12 ~

Farmers Salad
Beet Caprese arugula, roasted beet duo, grilled ball squash, pt. reyes blue cheese, candied pecan, fresh strawberry, himalayan sea salt,  balsamic vinaigrette (VO, GF) 13

Non Traditional Caesar agua dulce romaine, prosciutto crisp, 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
Cream of Carrot roasted carrot, caramelized fennel, lemon creme fraische, fennel bud (VO,GF) 9/13 

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

Entree
Mediterranean Sea Bass local white seabass, pumpkin seed & basil pesto, feta crumble, white wine, garlic, orange zest, chili flake & kalamata olive sauteed zoodles, grilled tomato, basil & dill   (GF) 26
Suggested Wine: Aphros Loureiro Vinho Verde   

Steak & Risotto grilled flank steak stuffed with roasted carrots & green onion, balsamic drizzle, garlic sauteed green beans, roasted ball squash, parmigiano reggiano, creamy chive orzo risotto   25
~ 8 oz wagyu top sirloin 40 ~
Suggested Wine: Santo Tomás Barbera

Mojo Pork slow roasted pork shoulder, blood orange garlic sauce, queso cotija crumble, cabbage & carrot slaw, marigold butter grilled corn tortilla, strawberry pico de gallo, daikon radish, blistered padron   (GF) 24   
Suggested Wine: Ostatu Rosado 

Chicken & Biscuit roasted poulet rouge chicken, cheddar biscuit, whipped herb butter, tonnellerie rue beer cheese mac & cheese, creamed broccoli greens, cremini mushroom gravy, crispy onion, chive   23
Suggested Wine: El Cielo Capricornio Chardonnay

Falafel garbanzo bean & fresh herb patties, dill & cucumber tzatiki, whole wheat garlic pita, walnut muhammara, heirloom tomato garden salad, balsamic vinaigrette   (VO, can be GF) 22
Suggested Wine: Tohu Sauvignon Blanc  

 Farmers Delight soup du jour, choice of salad, house made bread & whipped herb butter   (VO, can be GF) 22
Suggested Wine: Cava Maciel Vino de Luna Chardonnay

Sweet Tooth
Berry Pound Cake warm butter pound cake, macerated blueberries & strawberries, vanilla bean whipped cream   14
Suggested Bubbles : South Coast Sparkling Pinot Grigio

Chocolate Pot de Creme noir chocolate french custard, ibarra chocolate syrup, whipped cream, cherry   (GF) 12
Suggested Dessert Wine: Edwards Censorship Port

Apricot Tart almond crust, baked apricot, caramel, coconut whipped cream, candied almond, fennel flower   (V,GF) 14
Suggested Dessert Wine: Chateau Piada Sauternes

(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.