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

May 4, 2017 – 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 5/4/2017

Taster
Jidori Chicken Wings crispy fried, ginger & garlic tamari glaze   (GF)   9

Baba Ganoush black beauty eggplant, toasted pine nut, roasted red bell pepper, grilled whole wheat bread   (V)   9

Dickinson French Onion Dip & Crudite creamy dorata di parma onion, roasted sunflower seeds, black radish, golden celery, spring peas & housemade toast points   (can be GF)   10

Kitchen Sink 3 gourmet cheeses, dry salami, pickled radish pods, strawberries, cornichons, pickled beets, roasted nuts, olive medley, carrot fennel marmalade, seasonal hummus, strawberry jam, grilled whole wheat bread   16
Suggested Drink: Garden Kitchen Sangria

Farmers Salad  
Greek Falafel wild willows arugula, dry salami, feta crumble, black radish, dill, beldi olives, sun dried tomato, grilled asparagus, fava beans, red onion, pita strips, green garlic tahini dressing (VO, can be GF) 13  Suggested Beer: Talking Tree Saison

Duck Confit salanova butter lettuce, tangerine whipped goat cheese, strawberries, chioggia beet, shaved carrot, red onion, grilled asparagus, slow cooked duck, chicharron, meyer lemon hop oil vinaigrette   (GF)   13

Warm the Soul Soup
Spring Pea Gazpacho sugar snap peas, cucumber, popcorn chile salt, served cold   (V,GF)   7/9

Eggplant & 3 Bean Chili black beauty eggplant, black beans, kidney beans & black eyed peas, spring vegetables, pickled onion, black radish, lime crema, cilantro, cheddar cornbread   (VO, can be GF)   9/13   ~add sausage   +5   ~

Entree
New Zealand Salmon snap pea butter pan sear, kumquat & chili flake glaze, crispy romanesco, sauteed rustic greens, edible chive flower   (GF)   25
Suggested Wine: Monte Xanic “Vina Kristel” Sauvignon Blanc

Betsy & Lori’s Shiitake Risotto a local couple’s favorite vegan dish, mirepoix base, lemon zest, fresh herbs, white wine marinated shiitake mushroom, asiago shavings & toasted pine nut   (VO,GF)   20
Suggested Wine: South Coast Chardonnay Sans Chene

Red Door Pork Sausage beer boiled then grilled, dried apricot & fennel, pan jus gravy, table beer mustard, sauteed chard greens, heirloom potato, snap peas & onions, roasted carrot,
pork crackling   (can be GF)   22
Suggested Wine: Chuparosa Vineyards Zinfandel

Pesto Lamb Lollipops 3 grilled lamb chops, carrot top & almond pesto, grilled chard, roasted summer squash, carrots & snap peas, maple balsamic   (GF)   23   
Suggested Wine: Santo Tomas Tempranillo Cabernet

Sweet Tooth
Kumquat Panna Cotta almond & cashew vanilla bean custard, kumquat puree & fresh loquats (V,GF) 9

Strawberry & Rhubarb Handheld Tart beet frosting, puff pastry, vanilla bean whipped cream   8

Chocolate Stout Ice Cream Sundae 3 scoops, salted caramel, whipped cream & candied pecans   10

Benchmark Beers on Tap! Talking Tree Saison & Trail Dog IPA

(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.