After 8 amazing years we lost our lease. If you are a fan of our restaurant, contact us to see what we are up to!

May 7, 2019 – Tuesday

Garden Kitchen Menu, Tuesday 5/7/2019

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

Sunflower Seed Pate whipped sunflower seeds, sunflower oil, fresh herbs, vegetable crudite, grilled bread  (V, can be GF) 13

Kitchen Sink 3 cheeses, dry salami, beet chutney, house preserves & marmalades, green garlic dip, smoked garbanzo cheddar, house pickles, b & b green strawberry, marinated olives, smoked nuts, raw honey, fresh strawberry, 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 egg, massaged kale tossed in cashew caesar dressing & cotija crumble, grilled squash, sauteed kale stem, breakfast radish, corn tortilla strips   (VO,GF) 14

Spring Salanova farm 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

Ancho Chile Duck duck confit in chile ancho, mexican herbs & spices, orange juice & duck broth, green garlic & masa corn sope, wilted leek & cabbage, lime crema, grilled romanesco squash, escabeche, nasturtium   (GF) 25
Suggested Wine: Edwards Vineyard Rose of Syrah

Flank Steak 8oz tenderized flank steak, grilled with mexican spices, spanish brown rice, nettle & parsley chimichurri, tossed arugula, beef fat onions “encebollada”, green onion   (GF) 23
Suggested Wine: Pedroncelli Winery Zinfandel

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) 22
Suggested Wine: Tohu Sauvignon Blanc

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

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

Strawberry Tres Leches Cake vanilla sponge cake, orange zest, soaked in 3 milks, whipped cream, fresh strawberries   14
Suggested Bubbles: South Coast Ruby Cuvee Sparkling Syrah

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

(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.