We are currently closed for Summer Break Friday 8/23 - Saturday 8/31, thanks for understanding!

May 29, 2019 – 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 5/29/2019

Taster
Fried Fig Leaf tempura batter, roasted garlic hummus, kalamata tapenade, feta, parsley (VO,GF) 13

Kitchen Sink 3 cheeses, dry salami, soft boiled egg, house preserves & marmalades, smoked garbanzo “cheddar”, crudite, 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
Strawberry Avocado salanova butter lettuce, fresh strawberry, jamon serrano, housemade chevre, watermelon radish, fresh citrus, shaved carrot, candied pecan, red onion, blood orange vinaigrette (VO,GF) 13

Untraditional Caesar romaine, frisee & massaged kale, meyer lemon & herb marinated portobello mushroom, parmesan petals, herb butter croutons, smoked sea salt, cashew caesar dressing, cracked pepper (VO, can be GF) 14

Warm the Soul Soup
Pesto Squash house vegetable broth, goldbar squash, carrot top & pine nut pesto drizzle, parmesan (VO,GF) 9/13

Entree
Beef Osso Bucco braised short rib beef osso bucco, 8 hour tenderloin stock, caramelized leek polenta cakes, mirepoix & red wine demi glace, roasted patty pan & ball squash, garlic fava bean, prosciutto crisp   (GF) 29
Suggested Wine: Luigi Einaudi – Dolcetto di Dogliani

Chicken Hand Pie jidori chicken, housemade chicken stock & italian herb marinade, roasted carrot & celery, handmade flakey parmesan crust, meyer lemon & point reyes blue veloute’, crispy broccoli, chicharron   24
Suggested Wine: Pedroncelli Winery Zinfandel

Frenched Pork Chop 10 oz brined, sous vide & grilled bone in pork chop, warm tomatillo sauce, cotija crumble & escabeche loaded butternut squash, duck fat-guajillo pinto beans   (GF) 23
Suggested Wine: El Cielo Chardonnay

Salmon en Papillote considered the world’s best salmon, grilled meyer lemon, lemon verbena butter, loquat relish, turmeric ginger toasted quinoa, grilled romanesco squash, cilantro, calabrian chile oil   (GF) 24
Suggested Wine: Fess Parker Dry Riesling

Pesto Ravioli hand cut semolina ravioli, garlic beet greens & pine nut pesto, meyer lemon & fennel cashew cream sauce, pecorino romano, roasted carrot & crispy broccoli   (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

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

Strawberry Angel Cake orange zest cake, white chocolate sauce, macerated strawberries, whipped cream   15
Suggested Bubbles: South Coast Ruby Cuvee Sparkling Syrah

Blood Orange Cake upside down olive oil cake, candied pine nuts, blood orange curd & strawberry coulis   (VO,GF) 14  
Suggested Dessert Wine: Chateau Piada Sauternes

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.