Please note: We will be CLOSED this Saturday October 21st for a private event

June 29, 2017 – Thursday

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

Garden Kitchen Menu, Thursday 6/29/2017

Taster
Creamy Garlic Crudite dickinson farm whipped garlic spread, japanese cucumber, cherry tomato, carrot & black radish, grilled whole wheat bread   (V, can be GF)   10  

Polenta Caprese Stack fried polenta cakes, mozzarella, japanese tomato, garden basil, 7 hour marinara   (GF)   10

Kitchen Sink 3 gourmet cheeses, local raw honey, dry salami, pickled green beans, strawberries, garlic pickles, mix nuts, panang curry hummus, citrus marinated olives, escabeche, fennel carrot marmalade, tomato jam, whole wheat grilled bread   (VO, can be GF)   17
Suggested Drink: Garden Kitchen Sangria

Farmers Salad  
Summer Fruit arugula, soft boiled duck egg, nectarine, strawberry, valencia orange, shaved carrot, whipped goat cheese, pistachio, red onion, mint, basil, balsamic reduction   (VO,GF)   14

Beet Tartare butter lettuce, roasted chioggia & red beet, roasted strawberry, toasted pine nuts, sheep’s milk feta crumble, caperberry, maple balsamic reduction   (VO, GF)   13

Warm the Soul Soup
Cream of Celery Root celery root puree, farm celery, house made chicken stock, parmesan, fried shallot   (8/12)

Entree
Chimichurri Lamb slow roasted lamb shoulder, fresh mexican herbs & spices, argentine sauce, caramelized onions, roasted rampicante squash & carrots, whipped polenta   (GF)   25  
Suggested Wine: Cavas Valmar Mezcla de Tintos

Roast Chicken italian herbs & pistachio gremolata, bone in jidori chicken, roasted garlic & herb quinoa, crispy lemon broccoli & charred carrot   (GF)   22
Suggested Wine: Chuparosa Vineyards Zinfandel

Sculpin Fish Tacos benchmark table beer batter, handmade corn tortilla, purple cabbage slaw, lime crema, strawberry & nectarine pico, cotija black beans, roasted jalapeno salsa (can be GF) MP
Suggested Beer: Benchmark Table Beer  

Wild Mushroom Flatbread white wine marinated beech, maitake & oyster mushroom, housemade ricotta, wild arugula, shaved red onion, truffle balsamic, garden salad & choice of dressing (VO) 22
Suggested Wine: South Coast Winery Chardonnay Sans Chêne

Sweet Tooth
Sangria Sorbet white nectarine, valencia orange, strawberry, red wine reduction, mint   (V,GF)   11
~add a champagne float   +3 ~

Lemon Bar almond crust, eureka lemon filling, lemon peel   (V,GF)   10

Strawberry Chocolate Tart chocolate crust, chocolate ganache filling, fresh strawberries   9

~ add a scoop of vanilla bean custard ice cream to any dessert   +3 ~

(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.