Taster
Creamy Kale Dip cashew cream, corn tortilla chips (V,GF) 7
Kitchen Sink 3 gourmet cheeses, rose strawberries, dry salami, artichoke heart spread, roasted nuts, cherry jam, citrus marinated olives, pickled asparagus, cornichons, house bread 13
Suggested Wine: Mesa Grande Corazon Grenache Rose
Crunchy Salad
Beet Gorgonzola alfalfa sprouts, beet pickled egg, spiraled golden & red beet, gorgonzola mousse, cayenne candied pecans, red onion, blue cheese dressing (GF) 10
Spring Salanova farm carrots, d’avignon radish, candy cane & red beets, toasted sunflower seeds, onion sprouts, fresh dill, feta crumble, herb croutons, greek dill vinaigrette (VO) 11
Warm the Soul Soup
Tuscan Lamb Belly kidney beans, meyer lemon, kale, mushrooms, parmigiano reggiano (GF) 8/10
Cream of Kale nutmeg sprinkle & cashew cream (V,GF) 8/10
Entrees
Char Siu Pork snake river farms kurobuta tenderloin, chinese style bbq sauce, crispy broccoli, whipped japanese turnip (GF) 20
Suggested Wine: Kohill Winery Cabernet Sauvignon
Fried Duck Confit leg and thigh confit, italian bread crumbs, strawberry sage sauce, over wilted arugula & red dandelion greens with meyer lemon vinaigrette 24
Suggested Wine: South Coast “Wild Horse Peak” Cabernet Sauvignon
Portobello Mushroom Rockefeller stuffed with cashew creamed kale & green garlic, roasted root vegetables of turnip, farm carrot & red beet, baked garlic bread (V,GF) 18
Suggested Wine: South Coast Chardonnay Sans Chene
Sweet Tooth
Strawberry Buttermilk Pie sugar cornmeal crust, whipped cream 8
Strawberry Ice Cream balsamic ribbon, dark chocolate chunks (GF) 7
White Chocolate Fudge candied pecans (GF) 6
Stuffed Dates cashew cheese, strawberries, toasted pine nuts, raw honey (V,GF) 5
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.
