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May 18, 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 5/18/2019

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, seasonal spread, snap peas, house pickles, 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, creamy chive 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
Cream of Mushroom roasted leek, cremini mushroom, touch of cream, parmesan, crispy onions, chive   (VO,GF) 9/13

Entree
Mt. Cook Salmon en Papillote salmon filet baked in parchment paper, lemon verbena compound butter, strawberry pico, toasted curry quinoa, goldbar squash, cilantro  (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) 30   
Suggested Wine: Pedroncelli Winery Zinfandel

Char Siu Pork Ribs braised karubi pork ribs, kohlrabi mash, red beet & chinese 5 spice char siu bbq sauce, toasted sesame seed, bok choy kimchi, green onion, roasted romanesco squash   (GF) 26
Suggested Wine: Casta de Vinos Cardon     ~ Suggested Beer: Benchmark Brewing Voyager Dubbel

Lamb grilled rack of lamb, kalamata olive tapenade, crumbled feta, pistachio dust, zaatar & mint chutney, mediterranean pasta salad, 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 cashew 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
Strawberry Tart almond crust, layers of stehly farms strawberries, orange zest, oat crumb topping, vanilla bean whipped cream (GF)   14
Suggested Bubbles: South Coast Ruby Cuvee Sparkling Syrah

Pot de Creme noir chocolate traditional french custard, spiced rum, whipped cream, candied nut medley   (GF) 14
Suggested Dessert Wine: Edwards Censorship Port

Peanut Butter Chocolate Fudge almond crust, medjool dates, whipped peanut butter, chocolate ganache, maldon  (V,GF) 14

Dessert du Jour additional from scratch desserts may be available  (VO, can be GF) 12

(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.