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May 8, 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 5/8/2019

Taster
Fried Fig Leaf tempura battered fig leaf, sunflower seed pate, pecorino, parsley   (VO,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 sauteed kohlrabi greens, 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

Entree
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) 24
Suggested Wine: Château de Campuget Rose

Fresh Catch Fish & Chips tempura battered catch of the day, hakurei turnip chips, meyer lemon & dill aioli, grilled meyer lemon, garden salad with blood orange vinaigrette   (GF) MP
~ malt vinegar served upon request ~
Suggested Beer: Benchmark Table Beer

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 flower   (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, 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, garnished with maldon sea salt & a tagalong girl scout cookie   (VO,can be 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.