Happy Hour Tues - Sat 3-5pm ~ Beer, wine & appetizer specials

June 8, 2018 – 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 6/8/2018

Taster
Grilled Artichoke housemade veggie stock, braised & grilled artichoke, tossed arugula, fried fig leaf, meyer lemon salt, arugula & beet greens pistachio pesto aioli  (V,GF)   13

Mozzarella Sticks smoked mozzarella, italian breadcrumbs, strawberry & beet bbq sauce, chive parmesan   12

Kitchen Sink 3 gourmet cheeses, calabrese dry salami, cabbage marmalade, onion jam, citrus marinated olives, sweet spiced nuts, honey drizzle, pickled asparagus, pickled green strawberries, roasted garlic, white wine soaked raisins, 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  
Spanish Kale sweet salami, mustard vinaigrette massaged kale, cranberries, almonds, marinated goat cheese, grilled asparagus, roasted carrot, fried shallot   (VO,GF) 13

Smokey Salanova prosciutto, smoked beet chutney, gorgonzola, charred oro grapefruit & navel orange, strawberry, shaved carrot, red onion, olive oil & hibiscus reduction  (VO,GF) 14

Warm the Soul Soup
Power Greens immune boosting & cold fighting soup with carrot tops, radish leaf, beet greens & collard greens, ginger & eureka lemon, topped with hemp seed & garlic cream   (V,GF) 8/12

Entree
Fresh Catch of the Day catalina offshore fresh halibut, lemon tarragon butter pan sear, white wine grilled zucchini, carrot puree, caramelized fennel, grilled strawberry, fennel frond (GF) 26
Suggested Wine: Jack Simon Vineyards Albariño  

Greek Lamb pulled lamb shoulder, braised in bone broth, whipped rutabaga, sheep’s milk feta crumble, kalamata olive, sweet mace & parsley chimichurri, charred crookneck squash & green beans   (GF) 24
Suggested Wine: Santo Tomas Tempranillo Cabernet

Zucchini & Squash Involtini green zucchini & yellow crookneck squash stuffed with housemade herb ricotta, sun dried tomato, pine nuts, parmigiano reggiano, grilled asparagus, opal basil pesto cream sauce   (VO,GF) 20
Suggested Wine: South Coast Winery Chardonnay Sans Chêne

Beef Ribs  braised beef back ribs in house made beef stock, white miso ginger glaze, roasted turnip chips & kimchi aioli, crispy broccoli, roasted carrot, sesame seed & scallion   (GF) 25

Suggested Beer: Benchmark Brewery Blonde Ale

Sweet Tooth
Berry Berry Shortcake strawberry & blackberry, vanilla bean whipped cream, oversized sugar biscuit   13

Peach Galette wild willow farm peaches, skin on, handmade pie crust, mint & white chocolate cream   13

Dessert du Jour additional from scratch desserts may be available, please inquire   (VO,GF) 10/12

(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.