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

March 19, 2019 – Tuesday

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

Garden Kitchen Menu, Tuesday 3/19/2019

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

Corned Beef Nachos corn tortilla, crispy corned beef, cheddar, chipotle crema, radish, green garlic, chimichurri sauce, chicharron, calendula   (VO,GF) 15

Kitchen Sink 3 cheeses, calabrese salami, green garlic hummus, parmesan crisp, house preserves & marmalades, pickling cucumbers, sweet basil cinnamon fairy tale eggplants, marinated olives, smoked nuts, dill kohlrabi, raw honey, orange & pomegranate, pickled 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 greens, sun dried tomato, pine nuts, fava flower, agave balsamic   (VO,GF) 14

Heirloom Farmhouse dickinson farm butter lettuce, bellavitano merlot 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, 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
Bison Steak sous vide bison steak, english cheddar whipped yukon gold & broccoli leaf colcannon mash, roasted carrots, clover roll & whipped herb butter, choice of whole grain mustard or horseradish aioli   (GF no roll) 28
Suggested Wine: South Coast “Group Therapy” Red Blend  

Karubi Pork Ribs 4 hour braised ribs, miso glaze, quick kimchi, smoked bacon cabbage, butternut squash fries, pickled beet katsup, tatsoi garden salad   (GF) 24
Suggested Beer: Benchmark Brewing Beaten Path XPA on Draft

Bangers & Mash choice of beer boiled grilled wild boar sausages OR housemade mushroom sausages, cheesy butternut squash mash, mushroom gravy, crispy broccoli,  shoestring onions, sage chips (VO,can be GF) 23
Suggested Wine: Santo Tomás Tempranillo Cabernet   

Spring Pea Linguine housemade semolina pasta linguine, spring pea cashew sauce, snap peas, snow peas, roasted beech mushroom, crispy broccoli, toasted pine nuts, parmesan, edible flower (VO, can be GF) 22
Suggested Wine: Tohu Sauvignon Blanc  

Farmers Delight soup du jour, choice of salad, house made bread & whipped herb butter   (VO, can be GF) 22/25

Sweet Tooth
Peach Strawberry Crumb Tart pate sucree crust, spiced peaches & strawberries, streusel crumb topping, strawberry sauce, vanilla whipped cream   (VO, can be GF) 14
Suggested Bubbles : South Coast Sparkling Pinot Grigio   

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

Blood Orange Cake classic butter cake, orange blossom whipped cream, caramelized blood oranges, pistachio   14
Suggested Bubbles :Amelia- Brut Rose “Cremant de Bordeaux”

(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.