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

March 30, 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 3/30/2019

Taster
Chef’s Whim at the mercy of your preferences, chef sends out a surprise appetizer   (VO,GF) 12/14

Loaded Sweet Potato baked sweet potato, chipotle crema, cotija crumble, cheddar, pickled escabeche, black olives, cilantro, corn tortilla chips   (VO,GF) 13

Kitchen Sink 3 cheeses, charcuterie, green garlic hummus, house preserves & marmalades, pickling cucumbers, sweet basil cinnamon fairy tale eggplants, marinated olives, smoked nuts, pickled root veggies, raw honey, fresh orange, basil pickled squash, house made bread   (VO, can be GF) 18
~  deluxe sink, 5 cheeses & double bread  25
~ add double roasted bone marrow with cotija & tomato-poblano jam + 12  

Suggested Drink: Garden Kitchen Sangria

Farmers Salad
Greek Feta lettuce greens, feta, prosciutto, turnip leaf & pistachio pesto, radish, kalamata olive, sun dried tomato, pine nuts, red onion, creamy herb dressing, fava flower (VO,GF) 14

Cabbage & Chevre purple cone cabbage, wilted rustic greens, stems & caramelized onion, carrot, goats milk chevre, spring peas, strawberry, watermelon radish, crispy shallot, agave balsamic (VO,GF) 14

Warm the Soul Soup
Cream of Broccoli stem, leaf & floret, touch of cream, parmesan, dill, edible flower (VO,GF) 9/13

Entree
Beef Tenderloin herb butter sous vide beef tenderloin, loaded yukon gold potato, pan gravy, gorgonzola dolce mousse, crispy onions, sauteed fava leaf, garlic roasted cauliflower   (GF) 35
Suggested Wine: Luigi Einaudi – Dolcetto di Dogliani

Yellowfin Tuna fennel broth brined, seared medium rare tuna steak, crispy polenta cake, beet stem cream sauce, roasted red & golden beet, grilled blood orange, beet ate & caramelized baby fennel jam & frond   (GF) 28
Suggested Wine: Fallbrook Winery 33 North Dalla Collina

Pork Tomatillo braised, then pulled pork shoulder, green strawberry “tomatillo” sauce, spanish rice & beans, strawberry pico de gallo, spicy pickled baby carrot, onion & radish, calabrian chile oil (GF) 26
Suggested Wine: Santo Tomás Tempranillo Cabernet

Pesto & Pea Linguine housemade semolina pasta linguine, pea & pistachio pesto viognier sauce, spring peas, crispy broccoli, toasted pine nuts, parmesan, edible flower   (VO, can be GF) 23
Suggested Wine: Legado Sais Chenin Blanc

Vegetable Tagine moroccan style stew with chickpeas & raisins, feta crumble, collard & beet greens, carrots, yukon potato, morrocan spices, preserved lemon, green garlic sauce, cilantro, wheat garlic pita  (VO, can be GF) 20
Suggested Wine: Mesa Grande Cab Franc Rose

Sweet Tooth
Chocolate Turtle Cake 2 layer chocolate cake, noir chocolate ganache & glaze, pecan praline, caramel sauce   14
Suggested Dessert Wine: Edwards Censorship Port

Strawberry Cheesecake almond crust, cashew cream cheese filling, strawberry sauce, coconut whipped cream, fresh strawberry, mint & lemon syrup   (V, GF) 14
Suggested Bubbles: South Coast Ruby Cuvee Sparkling Syrah

Carrot Cake double layer cake, farm carrots, whipped cream cheese frosting, maple pecans   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.