Happy Hour Tues - Sat 3-5pm ~ Beer, wine & appetizer specials

May 16, 2018 – Wednesday

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

Garden Kitchen Menu, Wednesday 5/16/2018

Taster
Preserved Lemon Hummus housemade preserved meyer lemon, crudite, wheat pita chips   (V, can be GF) 12

Tenderloin Tips herb butter roasted tenderloin, seared in pan jus, chive cream, toast (can be GF) 15

Kitchen Sink 3 gourmet cheeses, dry salami, cabbage marmalade, onion jam, citrus marinated olives, roasted nuts, honey drizzle, pickled chioggia beets,  pickled green strawberries, roasted garlic, fresh strawberries, sangria pickled cherries, whole wheat grilled bread   (VO, can be GF) 17
5 cheeses & double bread 25 ~ add roasted truffle bone marrow & extra bread to kitchen sink  + 9 ~
Suggested Drink: Garden Kitchen Sangria

Farmers Salad  
Duck Egg Caesar wild arugula, medium boiled duck egg, house made italian pangritata, parmigiano reggiano, strawberry, red onion, cashew caesar dressing   (VO, can be GF) 13/15

Pork Belly Caprese salanova butter lettuce, slow roasted pork belly, roasted beets, fresh mozzarella, grape tomato, carrot top & pistachio pesto, snow peas, olive oil & balsamic reduction   (VO,GF) 13/15

Warm the Soul Soup
Cream of Mushroom cremini mushroom, white wine, mirepoix, cream, creme fraiche (VO) 9/13

Curry Lamb slow cooked lamb shoulder, coconut milk, curry, basmati rice, mint   (GF) 9/13

Entree
Chicken Pot Pie mary’s free range chicken, housemade flakey pie crust, roasted 8oz jidori airline chicken, italian herbs, carrot, celery & caramelized onion, side salad & choice of dressing   24
Suggested Wine: Primate Red Blend

Pork Flat Iron 10 oz brined & grilled, gorgonzola stuffed, balsamic roasted portobello mushroom, garlic sauteed spinach, carrot puree, beet mostarda   (GF) 22
Suggested Wine: F. Rubio “Herencia” Rose

Mushroom Risotto  white wine roasted beech & trumpet mushrooms, carnaroli rice, mirepoix, touch of cream, parmigiano reggiano, balsamic reduction   (VO,GF) 20
~ add medium boiled duck egg   + 4 ~
Suggested Wine: South Coast Winery Sparkling Pinot Grigio

Pesto Linguine arugula greens & pistachio pesto, handmade semolina pasta linguine, sundried tomato, toasted pine nuts, carrots, snow peas, pecorino romano   (VO) 23
~ add 3 jumbo shrimp + 10 ~
Suggested Wine: Fallbrook Winery “Dalla Collina” Red Blend

Sweet Tooth
Chocolate Zucchini Cake noir chocolate, green zucchini, chocolate glaze, candied walnuts   12

Strawberry Lemon Cake strawberry lavender jam, vanilla bean buttercream, fresh strawberry   12

Lemon Verbena Cheesecake almond & date crust, cashew “cream cheese” center, kumquat preserves   (V,GF) 13

(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.