Indoor Lounge & Expanded Patio Now Open! Same Place, More Space

March 15, 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 3/15/2019

Taster
Lucky Mushroom Fries tempura battered portobello & trumpet mushroom, parmesan, creamy chive   (VO,GF) 13

Chimichurri Steak grilled grass fed steak, wild nettle chimichurri sauce, radish, cotija, calendula (GF) 13

Kitchen Sink 3 cheeses, calabrese salami, cabbage marmalade, green garlic hummus, house preserves, pickling cucumbers, sweet basil cinnamon fairy tale eggplants, marinated olives, smoked nuts, raw honey, fresh orange, sweet watermelon rind, green beans, house made bread   (VO, can be GF) 18 ~  deluxe sink, 5 cheeses & double bread  25
~ add roasted bone marrow with cotija & tomato-poblano jam  + 12

Suggested Drink: Garden Kitchen Sangria

Farmers Salad
Spinach Pesto dickinson farm spinach, prosciutto, turnip leaf & hemp seed pesto, housemade raw goats milk chevre, fava beans & greens, sun dried tomato, pine nuts, fava flower, agave balsamic   (VO,GF) 14

Heirloom Farmhouse dickinson farm butter lettuce, grand noir blue cheese, strawberry, pecan dust, watermelon radish, broccoli flower, spring peas, golden beet, carrot, red onion, choice of dressing   (VO,GF) 13

Warm the Soul Soup
Cream of Turnip japanese turnips, touch of cream, parmesan, dill, creme fraiche, pea flower (VO,GF) 9/13

Stout Lamb Stew seared lamb shoulder, oatmeal stout, lardon, carrot, beet greens, chive cream (can be GF) 13/17

Entree
Corned Beef & Cabbage house brined beet corned beef, pan jus, roasted carrot, caramelized celery, onion & bacon braised cabbage, clover roll & whipped herb butter, chicharron choice of whole grain mustard or horseradish aioli   (GF no roll) 25
Suggested Wine: South Coast Winery “Group Therapy” Red Blend
Suggested Beer: Benchmark Oatmeal Stout

Shepherd’s Pie lentils, cremini mushroom “ground lamb”, farm carrot, red wine, broccoli stem, butternut squash, yukon gold & broccoli leaf colcannon mash, english cheddar, spring pea cashew sauce   (VO,GF) 22
Suggested Wine: Luigi Einaudi – Dolcetto di Dogliani

Fresh Catch Fish & Chips gold spotted bass, tempura battered, dill tartar, grilled lemon, hakurei turnip fries & pickled beet katsup, garden salad   (malt vinegar upon request) (GF) 25
Suggested Wine: Legado Sais Chenin Blanc
Suggested Beer: Benchmark Brewing Feisty Fleur Belgian Tripel

Pork Karubi & Mash braised pork karubi ribs, cheesy butternut squash mash, beech mushroom & pork broth gravy, shoestring onions, crispy cauliflower, sage chips   (GF) 23
Suggested Beer: Benchmark Brown Ale

Stout Lamb Stew seared lamb shoulder cooked in benchmark brewing oatmeal stout, bouquet garni, lardon, roasted carrot, beet greens, chive cream, grilled bread & whipped herb butter   (can be GF) 22
Suggested Wine: Santo Tomás Tempranillo Cabernet

Farmers Delight soup du jour, choice of salad, house made bread & whipped herb butter   (VO, can be GF) 22/26

Sweet Tooth
Flourless Chocolate fudgy cake, noir chocolate cake, white & dark chocolate sauce, strawberry preserve   (GF) 14
Suggested Dessert Wine: Edwards Censorship Port

Meyer Lemon Goat Cheesecake cookie crust, whipped meyer lemon & goat cheese filling, mint reduction   14
Suggested Bubbles : South Coast Sparkling Pinot Grigio

Dessert du Jour additional from scratch desserts may be available, please inquire

(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.