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 8, 2016 – Tuesday

Garden Kitchen Menu, Tuesday 38d/2016

Artichoke Heart Bruschetta house made toast, bull’s blood beet microgreens   (V)   7

Kitchen Sink 3 gourmet cheeses, dry salami, roasted nuts, cherry jam, strawberries, citrus marinated olives, pickled asparagus, cornichons, house bread   10
Suggested Wine: Mesa Grande Corazon Grenache Rose

Crunchy Salad
Bloomsdale Spinach niman ranch bacon, beet pickled egg, medjool dates, sauteed mushrooms, gorgonzola blue crumble, candied pecans, red onion, blue cheese dressing   (GF)   12  

Spring Salanova farm carrot, d’avignon radish, candy cane & red beets, toasted sunflower seeds, onion sprouts, fried shallot, herb croutons, parmigiano reggiano, balsamic vinaigrette   (VO,GF)   11

Warm the Soul Soup
Black Bean mizuna greens, chard greens & micro greens   7/9   (V,GF)

Italian Meatball classic meatballs, navy beans, bloomsdale spinach, parmigiano reggiano (GF) 8/10

Hanoi Roasted Chicken 8oz jidori airline breast, ginger, garlic, cilantro & mint marinade, stir fried tatsoi with baby carrots, japanese turnips & mushroom, basmati rice & sambal mayo (GF) 18
Suggested Wine: South Coast Sauvignon Blanc

Flat Iron Pork Milanese italian aromatics, parmigiano reggiano breadcrumbs, meyer lemon & caper cream sauce over wilted arugula, warm 3 bean salad   20
Suggested Wine: South Coast Chardonnay Sans Chene

Spring Vegetable Lasagna arugula pesto, sauteed mushrooms & kale, wilted mizuna, carrot ribbons, chickpea ricotta, roasted red bell pepper, sun dried tomato cream sauce, pecorino, micro basil, served with grilled house bread   (VO,GF)   18              
Suggested Wine: South Coast “Wild Horse Peak” Cabernet Sauvignon

Sweet Tooth
Strawberry Ice Cream balsamic ribbon, dark chocolate chunks   (GF)   7

White Chocolate Fudge candied pecans   (GF)   6

Strawberry Cheesecake albion strawberries, whipped mascarpone, graham cracker crust   8

Stuffed Dates cashew cheese, strawberries, toasted pine nuts, raw honey   (V,GF)   5

(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.