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!

May 11, 2016 – Wednesday

Garden Kitchen Menu, Wednesday 5/11/2016

Jidori Chicken Wings strawberry jalapeno bbq   (GF)   7

Onion Jam Crostini goat cheese, grilled house bread, balsamic reduction   6

Kitchen Sink 3 gourmet cheeses, cured meat, pickled beets, cornichons, carrot jam, pickled peaches, olive trio, strawberry jam, roasted garlic, curry hummus, mixed nuts, grilled house bread 15
Suggested Wine: South Coast Winery GVR

Crunchy Salad
Beet Carpaccio red & golden beetroot, mozzarella, micro basil, truffle oil   (GF)   12

Farmhouse Salanova grilled squash, farm carrot, cucumber, avocado, toasted sunflower seeds, cylindra beetroot, asiago shavings, pickled onion, italian lemon vinaigrette   (VO,GF)   13

Warm the Soul Soup
Roasted Carrot & Fennel maple butter & anise seed   (GF)   7/9

Palak Paneer pureed rustic greens, garam masala chickpeas, fried paneer cheese   (VO,GF)

Mary’s Roasted Chicken quartered & bone-in, meyer lemon-thyme beurre blanc, garlic wild rice & roasted squash   (GF)   18
Suggested Wine: South Coast Winery Chardonnay

New Zealand Rack of Lamb wilted arugula, pesto, balsamic reduction,
thyme glazed carrots (GF) 22
Suggested Wine: South Coast Winery Cabernet Sauvignon

Vegetable Lasagna “chard noodles”, sundried tomato, roasted squash,mozzarella, 7 hour marinara & micro basil served with grilled garlic bread   18
Suggested Wine: South Coast Winery Sangiovese

Sweet Tooth
Dark Chocolate Ganache Tart pate sucree crust, blackberry port jam   8
Suggested Wine: Black Jack Port   

Bavarian Cream Torte almond crust, bavarian cream center, peach reduction   (GF)   10

(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.