Please note: We will be CLOSED this Saturday October 21st for a private event

March 3, 2017 – Friday

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

Garden Kitchen Menu, Friday 3/3/2017

Taster
Foriana Blue Cheese Toast housemade toast, gorgonzola mousse, green garlic, walnut, pine nut, tart cherry & mediterranean herb blend, balsamic reduction   (VO)   9

Pesto Stuffed Cremini Mushrooms 3 greens pesto, goat cheese, rosemary oil   (GF)   7

Pibil Nachos citrus marinated ground beef, corn tortilla, cheddar, cotija, grape tomato, cilantro, radish, pickled red onion, cashew sriracha cream, housemade green jalapeno hot sauce   (VO)   10    

Kitchen Sink 3 gourmet cheeses, pork sausage, cornichons, pickled beets, roasted nuts, mixed olives, buddha’s hand marmalade, pickled rat tail radish, eggplant hummus, three berry jam, grilled housemade bread   16
Suggested Drink: Garden Kitchen Sangria

Farmers Salad
Strawberry Goat wild willows salanova lettuce, fresh strawberries, cabra al vino goat cheese, candied pecans, mammoth snow peas, hearts of palm, pickled shallot, citrus vinaigrette & balsamic reduction   (VO,GF)   14

Arugula Farmhouse baby arugula, romanesco cauliflower, shaved pecorino, roasted beet, black radish, chioggia beet, grape tomato, red onion, round radish, sunflower seed  (VO, GF)   12
~ add balsamic roasted portobello mushroom  or  lump crab salad  or  crispy pork belly +5 ~

Warm the Soul Soup
Chicken & Sausage Gumbo louisiana style, jidori chicken, linguica sausage, black eyed peas, bell pepper, spring onion, housemade green jalapeno hot sauce   9/12

Pesto & Creamed Greens radish greens, spinach, kale & broccoli greens, almond milk,
pesto swirl   (VO,GF)   8/11

Entree
Jumbo Sea Scallops pan seared, green garlic & fines herbes cream, white wine marinated beech mushroom, baby arugula, grape tomato, avocado & lemon oil   (GF)   25
Suggested Wine: Cavas Valmar Chenin Blanc

Herb Roasted Lemon Chicken italian herbs, meyer lemon marinade, mary’s chicken bone in, butternut squash mash,  crispy broccoli & cauliflower   (GF)   22
Suggested Wine: South Coast Winery Chardonnay Sans Chêne

Lamb Belly Porchetta slow cooked lamb belly stuffed with kale, sundried tomato, pesto & cremini mushroom, balsamic reduction, served over herb couscous & roasted red beet   24
Suggested Wine: L.A. Cetto Cabernet Sauvignon    

Farm Vegetable Lasagna semolina lasagna noodles, 7 hour marinara, butternut squash, kale, crimini mushrooms, italian herb cheese or herb cashew ricotta, whole wheat garlic bread   (VO)   20
Suggested Wine: Chuparosa Vineyards Zinfandel

~  10 oz. Wagyu Steak Special   45    ~    Tomahawk Pork Schnitzel & Spaetzle Special   25  ~

Sweet Tooth
Sponge Cake Trifle vanilla bean custard, berry jam, fresh strawberry & raspberry, whipped cream 8

Salted Caramel Cupcake vanilla bean cupcake, salted cashew caramel frosting   (V)   8

Passion Fruit Mousse passion fruit, hand whipped mousse & topped with meringue (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.