After 8 amazing years we lost our lease. If you are a fan of our restaurant, contact us to see what we are up to!

March 20, 2020 – Friday

Garden Kitchen Menu, Friday 3/20/2020

Crispy Broccolini flash fried broccolini, parmesan, green garlic dip   (VO,GF) 13 

Kitchen Sink 3 gourmet cheeses, salamis, house preserves & marmalades, pickled cucumber & beets, roast garlic, honey, ginger pickled daikon, marinated olives, roasted nuts, sweet pickled watermelon radishes, sangria cherries, house grilled bread (VO, can be GF) 20
~ local honeycomb +7 ~ deluxe sink, 5 cheeses & double bread +8 
~ add double roasted bone marrow, parmesan, house jam & bread +20

Farmers Salad
Salanova Pesto butter lettuce, prosciutto, rustic greens pesto, goats milk chevre, snap peas, asparagus, sun dried tomato, butternut squash seeds, arugula flower, agave balsamic   (VO,GF) 14

Spinach Strawberry baby spinach, fresh strawberry & citrus, candied pecan, sheep’s milk feta, snow peas, pickled red onion, sunflower sprouts, strawberry vinaigrette   (VO,GF) 14

Warm the Soul Soup
Cream of Spinach mirepoix, touch of cream, dill creme fraiche, edible flower   (VO,GF) 9/14

Lamb Stew braised lamb shoulder, lamb bone broth, bouquet garni, carrot, beet greens, peas, cilantro labne   (GF) 11/17
~ make it a lamb stew entree with 4 leaf clover roll & whipped herb butter~   22

NY Strip Steak 8 oz grilled grass fed NY steak, herb butter, crispy onions, turnip puree, pine nuts & balsamic reduction, roast carrots & asparagus, parsley   (can be GF) 30     
Suggested Wine: Valley Girl Vino Dama Tatuada Cabernet Sauvignon
Suggested Wine: Cavas Valmar Tempranillo

Karubi Pork Ribs honey ale beer boiled heritage pork ribs, cheesy butternut mash, crispy broccoli, wilted greens, mushroom gravy, shoestring onions, sage chips   (can be GF) 26 
Suggested Wine: Stolpman Vineyards La Cuadrilla

Corned Beef & Cabbage house brined beet corned beef brisket, pan jus, roasted carrot, caramelized onion & bacon braised cabbage, 4 leaf clover roll & whipped herb butter, choice of mustard or horseradish aioli   (GF no roll) 25 
Suggested Wine: Rhône Blend, “Dentelle”  Domaine Rouge Bleu 

Pesto Agnolotti house made agnolotti pasta stuffed with goat cheese, creamy kale & basil hempseed pesto, parmigiano reggiano, arugula, grilled asparagus, sun dried tomato, micro arugula   24
Suggested Wine: Cava Maciel Vino de Luna Chardonnay

Southwestern Chili slow cooked black & kidney beans, carrot, kale, fennel, beet greens, topped with jalapeno tabasco, cheddar cheese & cilantro, served with grilled whole wheat bread & whipped herb butter   (VO, can be GF) 22 ~ add beef tenderloin + 10 ~
Suggested Beer: Duck Foot Brewing Honey Ale

Farmers Delight soup du jour, choice of salad, house made bread & whipped herb butter   (VO, can be GF) 23/28

Sweet Tooth
Meyer Lemon Goat Cheesecake cookie crust, whipped meyer lemon & goat cheese filling, white chocolate ganache   13  

Mexican Chocolate Pot de Creme chocolate, cinnamon & nutmeg,  traditional creamy french custard, vanilla whipped cream, cocoa sprinkles   (GF) 13

Blondie Brownie chickpeas, almond butter, chocolate chips, chocolate ganache, coconut whipped cream   (V,GF) 13

Wine Lounge 1 Year Anniversary Dessert  Chocolate Lush white chocolate ginger truffles, fromage blue, parmesan shortbread, fresh fruit, candied nuts  (can be GF) 17
~ make it a perfect dessert bottle to-go!, add a bottle of Stehleon Vineyards Vin de Paille +50  ~

(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.