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May 16, 2019 – Thursday

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

Garden Kitchen Menu, Thursday 5/16/2019

Taster
Braised Artichoke whole artichoke braised in house vegetable broth, garlic butter roasted over tossed arugula, parmesan, grilled lemon, creamy fennel dip   (VO,GF) 10

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

Kitchen Sink 3 cheeses, dry salami, house preserves & marmalades, sunflower seed pate, 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
Kale Cobb romaine, massaged kale & kohlrabi, soft boiled egg, jamon serrano, avocado, housemade chevre, garlic roasted fava beans, shaved carrot, crispy broccoli, sundried tomato, chives, choice of dressing   (GF) 14

Beet Tartare fresh herb & meyer lemon marinade, roasted, diced & marinated red beets, rainbow chard, point reyes blue crumble, toasted pine nuts, agave balsamic & local olive oil   (VO,GF) 14

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

Cream of Mushroom roasted leek, cremini mushroom, touch of cream, parmesan, crispy onions, chive   (VO,GF) 9/13

Entree
Fresh Catch en Papillote baked filet in parchment paper, lemon verbena compound butter, strawberry pico, roasted fennel quinoa, goldbar squash   (GF) MP
Suggested Wine: Aphros Loureiro Vinho Verde

Chimichurri Bison Steak sous vide bison steak, argentinian parsley & chimichurri sauce, roasted carrot, rainbow chard, romanesco squash, charred purple onion, grilled avocado, mini baguette & herb butter, nasturtium   (can be GF) 28
Suggested Wine: Pedroncelli Winery Zinfandel

Stuffed Quail pair of roasted quail stuffed with honey tangerines, ras al hanout spices & preserved kumquat lentils, grilled cabbage, pomegranate molasses, parmigiano, coriander flower (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 arugula   (can be GF) 24
Suggested Wine: Château Reynier Bordeaux

Pesto Ravioli hand cut semolina ravioli, garlic beet greens & pistachio pesto, meyer lemon & fennel cream sauce, pecorino romano, roasted beech mushroom   (VO,can be GF) 23
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 whip  10
Suggested Bubbles: Canella – “Millesimato” Extra Dry Prosecco

Peanut Butter Chocolate Fudge almond crust, medjool dates, whipped peanut butter, chocolate ganache, maldon  (V,GF) 14
Suggested Dessert Wine: Edwards Censorship Port

Coconut Cake four layer toasted coconut cake, passionfruit curd, orange buttercream frosting, fresh orange slice   15
Suggested Bubbles : South Coast Sparkling Pinot Grigio

(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.