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May 11, 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 5/11/2019

Taster
Fried Fig Leaf tempura battered fig leaf, green garlic hummus, parmesan, parsley   (VO,GF) 13

Kitchen Sink 3 cheeses, charcuterie, house preserves & marmalades, seasonal spread, snap peas, house pickles, herb pickled 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
Spring sauteed kohlrabi greens, jamon serrano, cambozola cheese, garlic roasted fava beans, shaved fennel & carrot, crispy broccoli, citrus, watermelon radish, blood orange vinaigrette   (VO,GF) 14

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

Warm the Soul Soup
Curry Butternut roasted butternut squash, curry spices, ginger, coconut milk, calabrian chile oil, cilantro   (V,GF) 9/13

Entree
Stuffed Quail pair of roasted quail stuffed with honey tangerines, ras al hanout spices & preserved kumquat lentils, snap peas, pomegranate molasses, parmigiano reggiano, coriander flower (GF) 28
Suggested Wine: El Cielo Halley Chardonnay

Salmon en Papillote considered the world best salmon, baked filet, lemon verbena compound butter, purslane & strawberry pico, grilled cabbage, roasted fennel creamy cannellini bean puree, goldbar squash   (GF) MP
Suggested Wine: Aphros Loureiro Vinho Verde

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

Ricotta Mushroom Stroganoff housemade meyer lemon & sweet mace ricotta, ground cremini mushroom, macaroni noodle, roasted snap peas & carrots, crispy broccoli & onions, touch of cream & nutmeg, parmesan cracker (VO, can be GF)   23  
Suggested Wine: Fallbrook Winery 33 North Dalla Collina

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 whip 12
Suggested Bubbles: Canella – “Millesimato” Extra Dry Prosecco

Meyer Lemon Pound Cake fluffy pound cake with meyer lemon zest & glaze, orange buttercream frosting, navel orange   14
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.