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 29, 2016 – Tuesday

Garden Kitchen Menu, Tuesday 3/29/2016

Beer Battered Garlic Cheese Curds meyer lemon aioli   7

Zucchini Parmigiana sundried tomato & fennel marinara   (VO)   8

Kitchen Sink 3 gourmet cheeses, fig jam, pickled beets, rose cherries, pickled beet eggs, cornichons, Benchmark ipa mustard, roasted nuts, marinated olives, grilled house bread   15
Suggested Wine: Mesa Grande Grenache Rosé

Crunchy Salad
Salanova Butter Lettuce clover sprouts, golden beetroot, shaved farm carrot, d’avignon radish, cambozola blue, herb croutons, balsamic vinaigrette   (VO,GF)   12

Greek Chop bloomsdale spinach, sauteed lambs quarter, niman ranch bacon, pickled egg, feta crumble, kalamata olive, artichoke heart, roasted bell pepper, pickled red onion, creamy dill dressing   (GF)   14

Warm the Soul Soup
Creamy Turnip Puree julienned farm carrot & chive   (V)   7/9

Beef Enchilada red fox leicester cheese, lime crema, cilantro   (GF)   8/10

Carrot Top Pesto & Potato Gnocchi pecorino romano & micro basil, carrot top salad   18
Suggested Wine: Edwards Vineyard Mature Oak Syrah

Pan Roasted Mary’s Chicken bone in, garlic ginger butter, wilted bok choy with creamy sambal sauce, lemongrass basmati rice   (GF)   20
Suggested Wine: South Coast Chardonnay Sans Chene

Flat Iron Steak dill creme fraiche, sauteed beet greens, roasted d’avignon radish, polenta cake   20
Suggested Wine: South Coast Cabernet Sauvignon

Sweet Tooth
Carrot Cake shredded farm carrot, toasted coconut, candied walnuts,
cashew coconut frosting (V) 9

Mexican Chocolate Cake horchata mousse filling, dulce de leche drizzle   9

Specialty Drink: Garden Kitchen Sangria   7

(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.