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 4, 2016 – Saturday

Garden Kitchen Menu, Saturday 6/4/2016

Blue Masa Corn Chips smoked mozzarella pinto beans, fried quinoa, tomatillo salsa,
avocado (GF) 9

Cashew Herb Stuffed Crispy Squash Blossoms 7 hour marinara, pecorino romano, tulsi basil (VO) 8

Miso Steak Bites grilled wagyu over beet greens, sriracha aioli   (GF)   10

Kitchen Sink 3 gourmet cheeses, apricot jam, roasted red pepper hummus, dill cucumber, strawberries,marinated citrus olives, cornichons, beet pickled egg, dill hummus, mixed nuts, grilled bread   16
Suggested Wine: Edwards Vineyards Hint of Syrahs Rose

Crunchy Salad
Arugula & Avocado serrano ham, drunken goat cheese, fennel jam, strawberries, beet pickled fennel, pickled red onion, grapefruit & shallot vinaigrette   (VO,GF)   13

Butterfly Greens Farmhouse frisee & nasturtiums, red beetroot, farm carrot, lemon cucumber, cherry tomato, d’avignon radish, herb croutons, romano shavings, tomato & eureka lemon vinaigrette   (VO)   12
~  add lentil & beet patty   (V)   3       ~       add jidori roasted chicken   (GF)   5  ~

Warm the Soul Soup
Pesto & Heirloom Squash topped with parmesan & arugula pesto drizzle   (GF)   7/9

Cream of Farm Carrot pureed with cashews, dill sprig   (V,GF)   7/9

Beef Short Rib Osso Bucco mustard ricotta polenta, braised turnip, farm carrot &
green bean (GF) 26

Suggested Wine: Kohill Vineyards Barbera

Halibut en Papillote fennel frond & pine nut pesto, date & tomato pearl couscous, lemon haricot verts   24   
Suggested Wine: Kohill Viognier

Tri Colored Macaroni & 3 Cheese basil, beet & semolina pasta with ricotta, mozzarella & parmesan, topped with fried shallot & cherry tomato, smoky collard greens   18
Suggested Beer: Benchmark Brown Ale

Grilled Lamb Lollipops chimichurri, grilled spring onion, blistered shishitos & carrot, peruano white bean   (GF)    22
Suggested Wine: Cavas Valmar Mezcla de Tintos

Sweet Tooth
Banana Cake triple layer, coconut custard, vanilla bean buttercream, candied walnuts, caramel drizzle   (V)   10

Blueberry Buttermilk Bundt blueberry glaze, creme anglaise   9

Apricot & Blackberry Ice Cream lemon poppy seed shortbread cookies   8

Specialty Drink: Garden Kitchen Sangria

(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.