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May 10, 2019 – 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 5/10/2019

Taster
Fried Fig Leaf tempura battered fig leaf, sunflower seed pate, pecorino, parsley   (VO,GF) 13

Braised Artichoke whole artichoke braised in house vegetable broth, garlic butter roasted over tossed arugula, parmesan, grilled lemon, creamy fennel dip   (VO,GF) 12

Kitchen Sink 3 cheeses, charcuterie, house preserves & marmalades, green garlic dip, smoked garbanzo cheddar, house pickles, b & b green strawberry, marinated olives, smoked nuts, raw honey, fresh fruit, sangria pickled cherries, house made bread   (VO, can be GF) 18
~  deluxe sink, 5 cheeses & double bread  25
~ add double roasted bone marrow with cotija & house jam + 12  
Suggested Drink: Garden Kitchen Sangria

Farmers Salad
Mexican Caesar soft boiled egg, massaged kale tossed in cashew caesar dressing & cotija crumble, grilled squash, sauteed kale stem, breakfast radish, corn tortilla strips   (VO,GF) 14

Beet Tartare fresh herb & meyer lemon marinade, roasted, diced & marinated golden, chioggia & red beets, rainbow chard, point reyes blue crumble, toasted pine nuts, pomegranate molasses & local olive oil   (VO,GF) 15

Warm the Soul Soup
Fava Bean Soup fennel broth, herbs, celery, white wine, creme fraiche, cracked pepper (VO,GF) 9/13

Entree
Opah en Papillote prized hawaiian fish, baked top loin, meyer lemon compound butter, purslane & strawberry pico, grilled purple cabbage, roasted fennel creamy cannellini bean puree, grilled goldbar squash   (GF) 26
Suggested Wine: El Cielo Halley Chardonnay

Lamb grilled rack of lamb, kalamata olive tapenade, whipped feta mousse, pistachio dust, zaatar & mint chutney, mediterranean orzo & tossed spinach    (can be GF) 25
Suggested Wine: Château Reynier Bordeaux

Ancho Chile Duck duck confit in chile ancho, mexican herbs & spices, orange juice & duck broth, green garlic & masa corn sope, wilted leek & cabbage, lime crema, grilled romanesco squash, escabeche, nasturtium   (GF) 24
Suggested Wine: Château de Campuget Rose

Spanakopita flakey phyllo dough, layers of beet leaf, spinach leaf, beet & kale stem, lemon zest, dill, caramelized onion & feta crumble, white wine grilled trumpet mushroom, roasted red bell pepper sauce   (VO) 20
Suggested Wine: Tohu Sauvignon Blanc

Farmers Delight soup du jour, choice of salad, house made bread & whipped herb butter   (VO, can be GF) 22/24

Sweet Tooth
Mulberry Galette dickinson farm white mulberry, sugar pie crust, lemon zest, mint whipped cream 14
Suggested Bubbles: Canella – “Millesimato” Extra Dry Prosecco

Meyer Lemon Poppy Seed Cake four layer cake, cream cheese filling, crunchy poppy seeds, orange buttercream frosting   15
Suggested Dessert Wine: Chateau Piada Sauternes

Peanut Butter Chocolate Fudge almond crust, medjool dates, whipped peanut butter, chocolate ganache, garnished with maldon sea salt & a tagalong girl scout cookie   (VO,can be 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.