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May 3, 2019 – Friday

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

Garden Kitchen Menu, Friday 5/3/2019

Taster
Fried Fig Leaf tempura battered fig leaf, roasted leek hummus, pecorino, parsley   (VO,GF) 13

Braised Artichoke whole artichoke braised in house vegetable broth, grilled over tossed arugula, green garlic dip  (VO,GF) 12

Kitchen Sink 3 cheeses, dry salami, beet chutney, fennel jam, house preserves & marmalades, garlic pickled cucumbers, b & b green strawberry, marinated olives, smoked nuts, dill pickled cauliflower, 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
Mexican Caesar soft boiled duck egg, massaged kale tossed in cashew caesar dressing & cotija crumble, avocado, sauteed kale stem, radish, tortilla strips   (VO,GF) 14

Spring Pea salanova lettuce, jamon serrano, cambozola cheese, garlic roasted fava beans, shaved fennel & carrot, strawberry, citrus, watermelon radish, creamy fennel   (VO,GF) 14

Warm the Soul Soup
Fava Bean Soup fennel broth, italian herbs, celery, white wine, creme fraiche, cracked pepper (VO,GF) 9/13

Borscht russian beet soup, mirepoix, roasted red beet, brunswick cabbage, dill, creme fraiche (VO,GF) 9/13

Entree
 Guava Yellowtail pan seared yellowtail fillet, guava beurre blanc, corn tortilla chips, avocado mash & nopale salsa, spinach, fennel, strawberry & blood orange salad   (GF) 25
Suggested Wine: Vinedos de la Reina Cuvee Blanc

Flank Steak 8oz tenderized flank steak, grilled with mexican spices, spanish rice, nettle & parsley chimichurri, tossed arugula, beef fat onions “encebollada”   (GF) 25
Suggested Wine: Pedroncelli Winery Zinfandel

Chile Morita Pork braised pork shoulder in chile morita, mexican herbs & spices, orange juice & pork jus, green garlic & masa corn sope, cabbage & lime crema, grilled spring onion, escabeche (GF) 25
Suggested Wine: Edwards Vineyard Rose of Syrah

Spanakopita flakey phyllo dough, layers of beet leaf, spinach leaf, beet & kale stem, lemon zest, dill, caramelized onion & feta crumble, white wine grilled trumpet mushroom, roasted red bell pepper sauce   (VO) 23
Suggested Wine: Tohu Sauvignon Blanc

Vegetable Chimichanga roasted black beans, butternut, goldbar & romanesco squash wrapped in a flour tortilla, butternut  “nacho” sauce, chipotle cashew crema, avocado, radish, strawberry pico, cilantro   (V) 23
Suggested Wine: Loureiro Vinho Verde Suggested Beer: Benchmark Blond Ale

Farmers Delight soup du jour, choice of salad, house made bread & whipped herb butter   (VO, can be GF) 22/24

Sweet Tooth
Chocolate Tart almond flour crust, noir chocolate ganache, fresh whipped cream, candied pecan (GF) 14
Suggested Dessert Wine: Edwards Censorship Port

Dulce de Leche Panna Cotta vegan cinnamon custard, coconut cream caramel sauce, candied macadamia nut   (V,GF) 14
Suggested Bubbles: Canella – “Millesimato” Extra Dry Prosecco

Strawberry Tres Leches Cake vanilla sponge cake, orange zest, soaked in 3 milks, whipped cream, fresh strawberries   15
Suggested Bubbles: South Coast Ruby Cuvee Sparkling Syrah

(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.