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

March 2, 2019 – Saturday

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

Garden Kitchen Menu, Saturday 3/2/2019

Taster
Smoked Cheddar smoked garbanzo bean “cheddar”, bread & butter pickles, crudite, rye bread (VO, can be GF) 13

Butternut Squash mexican spiced roasted butternut squash, chipotle crema, cotija crumble, escabeche, black olives, radish, cilantro   (VO,GF) 13

Kitchen Sink 3 cheeses, calabrese salami, carrot marmalade, golden beet maple spread, house preserves, b & b pickles, sweet basil cinnamon fairy tale eggplants, marinated olives, smoked nuts, raw honey, fresh fruit, 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
Fennel Blues salanova lettuce, prosciutto, grand noir blue cheese, shaved fennel, strawberry, pomegranate, shaved chioggia, toasted walnuts, fennel frond, red onion, ramona gold olive oil & meyer lemon   (VO,GF) 14

Asian Arugula wild willow arugula, shoyu egg, snow peas, snap peas, blood orange, pea shoots, golden beet, herb chevre, carrot ribbons, radish, sesame seed, dulse vinaigrette   (VO,GF) 13

Warm the Soul Soup
Fennel Avgolemono celery, fennel stalk & frond, meyer lemon, housemade chicken stock, cream (GF) 9/13

Entree
Pomegranate Lamb grilled new zealand grass fed lamb lollipops, turmeric & lamb bone broth, basmati rice, pomegranate balsamic, roasted cauliflower, fennel yogurt dip, cilantro (GF) 30
Suggested Wine: Santo Tomás Tempranillo Cabernet

Hanger Steak 4 hour sous vide, creamy dijon marinade, creamy fennel wild rice, prosciutto wrapped asparagus, tatsoi, roasted baby carrot, edible flower  (GF) 28
Suggested Wine: Fallbrook Winery “Dalla Collina” Red Blend

Bone In Pork Chop brined & grilled sous vide chop, caramelized leek & cheddar bechamel mac n cheese, crispy onions, roasted spring vegetables, brown turkey fig jam   (GF) 25
Suggested Wine: “Millesimato” Extra Dry Prosecco

Red Miso Bass seared gold spotted bass, all day fish fumet & kombu broth, chrysanthemum greens, chioggia beet, roasted carrot, green garlic, portobello mushroom, radish, snow peas, calabrese oil, cilantro   (GF) 25
Suggested Wine: Legado Sais Chenin Blanc  

7 Layer Lasagna pasta less lasagna, layers of cabbage & chrysanthemum leaf, sauteed beet stems & leaves, sun dried tomato, roasted butternut squash, caramelized onion & cremini mushroom, radish leaf & hemp seed pesto, mozzarella, african blue basil marinara   (VO,GF) 24
Suggested Wine: South Coast Winery Sans Chene Chardonnay

Farmers Delight soup du jour, choice of salad, house made bread & whipped herb butter   (VO, can be GF) 20/22

Sweet Tooth
Mascarpone Cheesecake traditional cheesecake, mascarpone filling, graham cracker crust, noir chocolate glaze, strawberry preserve   15

Strawberry Panna Cotta italian strawberry custard, champagne gelee, fresh strawberry    (GF) 10

Lemon Pound Cake eureka lemon pound cake served warm, macerated winter strawberries, vanilla bean whipped cream   (VO,GF) 14

(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.