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

March 5, 2019 – Tuesday

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

Garden Kitchen Menu, Tuesday 3/5/2019

Taster
Smoked Cheddar smoked garbanzo bean “cheddar”, bread & butter pickles, crudite, rye bread   (V, can be GF) 12

7 Layer Dip corn tortilla chips, hass avocado mash, chipotle crema, cotija crumble, escabeche, spanish olives, radish, cilantro   (VO,GF) 13

Kitchen Sink 3 cheeses, calabrese salami, shoyu egg, carrot marmalade, golden beet maple spread, house preserves, b & b pickles, sweet basil cinnamon fairy tale eggplants, marinated olives, smoked nuts, raw honey, fresh fruit, sweet watermelon rind, green beans, house made bread (VO, can be GF) 18 ~  deluxe sink, 5 cheeses & double bread  25
~ add roasted bone marrow with cotija & tomato-poblano jam  + 12

Suggested Drink: Garden Kitchen Sangria

Farmers Salad
Cabbage & Bacon Blues wilted purple cabbage & caramelized onion, kohlrabi noodles, smoked bacon, grand noir blue cheese, sauteed creminis, shaved fennel, strawberry, pomegranate, olive oil & agave balsamic   (VO,GF) 14

Farmhouse salanova lettuce, herb chevre, radish & hemp seed pesto, roasted asparagus, watermelon radish, snow peas, snap peas, golden & chioggia beet, carrot ribbons, red onion, choice of dressing   (VO,GF) 13

Warm the Soul Soup
Fennel Avgolemono celery, fennel stalk & frond, meyer lemon, housemade chicken stock, cream (GF) 9/13

Entree
Pomegranate Lamb grilled new zealand grass fed lamb lollipops, turmeric & lamb bone broth wild rice, pomegranate balsamic, roasted spring vegetables, fennel yogurt dip, cilantro   (GF) 28
Suggested Wine: Santo Tomás Tempranillo Cabernet

Bone In Pork Chop brined & grilled bone in chop, caramelized onion & cheddar bechamel mac n cheese, crispy onions, brown turkey fig jam, purple cabbage slaw, crispy broccoli   (GF) 25
Suggested Wine: F. Rubio Herencia Rose

7 Layer Lasagna pasta less lasagna, layers of cabbage & chrysanthemum leaf, sauteed beet stems & leaves, sun dried tomato, roasted butternut squash, caramelized onion & cremini mushroom, radish leaf & hemp seed pesto, mozzarella, african blue basil marinara   (VO,GF) 22
Suggested Wine: South Coast Winery Sans Chene Chardonnay

Portobello Pesto Linguine handmade semolina pasta linguine, marinated portobello mushroom, fava leaf, radish leaf pesto, sundried, toasted pine nuts, snow peas, romano, fava flower   (VO) 23
Suggested Wine: Luigi Einaudi – Dolcetto di Dogliani

Farmers Delight soup du jour, choice of salad, house made bread & whipped herb butter   (VO, can be GF) 20/22

Sweet Tooth
Strawberry Panna Cotta italian strawberry custard, champagne gelee, vanilla whipped cream   (GF) 10
Suggested Bubbles: Canella – “Millesimato” Extra Dry Prosecco

Blood Orange Olive Oil Cake olive oil pound cake, blood orange zest, caramelized blood oranges, strawberry pomegranate coulis, vanilla bean whip   (VO, GF)
Suggested Bubbles: South Coast Ruby Cuvee Sparkling Syrah

Flourless Chocolate Cake fudgy cake, noir chocolate cake, strawberry preserve   (GF) 14
Suggested Dessert Wine: Edwards Censorship Port

(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.