Happy Hour Tues - Sat 3-5pm ~ Beer, wine & appetizer specials

March 25, 2017 – 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 3/25/2017

Taster
Irish Nachos corned beef, cheddar & cotija, fuerte avocado, chicharron, butternut squash, purple spring onion, lime crema, cilantro, housemade green hot sauce, coriander flower   (VO,GF)   12

Tempura Battered Farm Vegetables white wine marinated trumpet mushroom, rainbow carrot & hakurei turnip, sriracha cream   (V,GF)   9

Kitchen Sink 3 gourmet cheeses, dry salami, roasted garlic, fresh strawberries, cornichons, pickled beets, roasted nuts, olive medley, carrot fennel marmalade, green onion hummus, three berry cara cara orange jam, grilled whole wheat  bread   16
Suggested Drink: Garden Kitchen Sangria

Farmers Salad  
Dickinson Farmhouse simpson lettuce, grass fed gouda, roasted red beet & carrot, black radish, chioggia beet, breakfast radish, red onion, toasted pine nut, choice of dressing   (VO, GF)   12

Spanish Arugula grilled wild willows baby arugula, jamon serrano, cabra al vino goat cheese, avocado, strawberry, sweet pickled shallot, maple candied pecans,  rose’ vinaigrette    (VO,GF)   14

Warm the Soul Soup
Sausage & Greens beer boiled wild boar sausage, beet greens, braised cabbage, caramelized onion 10/13

Saffron Cabbage roasted red beet, farm carrot, parsnip, turmeric, paprika & dill   (V,GF)   8/11

Entree
Beef Tenderloin herb butter roasted, crispy polenta cake, cabernet pan jus, roasted rainbow carrot, horseradish cream, crispy onions & fava bean flower   (GF)   24
Suggested Wine: Naui Mezcla de Tintos

Chili Glaze New Zealand Salmon pan seared with crispy skin, sauteed rustic greens, roasted carrot, pickled ginger, cilantro & mint   (GF)   MP
Suggested Wine: Stehleon Vineyards Torrontes

Herb Roasted Chicken mary’s chicken bone in, buttermilk mashed potatoes, cremini mushroom & brown ale gravy, brown butter roasted radish, parsley gremolata   22
Suggested Beer: Benchmark Brown Ale

Portobello Mushroom “Steak” Salad salanova butter lettuce, shredded cabbage, creamy pinto beans, cheddar, queso cotija, fuerte avocado, tortilla strips, lime & chipotle crema, strawberry pico de gallo   (VO,GF)   20
Suggested Wine: L.A. Cetto Nebbiolo

Sweet Tooth
Strawberry Cheesecake almond & graham cracker crust, macerated strawberries   9

Blood Orange Bundt  almond milk cake, ginger, powdered sugar & blood orange icing   (V)   8

Flourless Chocolate Cake chocolate ganache, grand marnier, cara cara & three berry jam   (GF)   9

(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.