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

May 9, 2018 – 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 5/9/2018

Taster
Fried Broccoli garden kitchen favorite, parmesan, pesto aioli, parsley   (VO,GF) 9

Tuna Steak Melt local caught tuna, celery & dill salad, grilled whole wheat bread, avocado, pepper jack,  crema, radish, spring onion, housemade hot sauce, pickled vegetable escabeche (can be GF) 10

Kitchen Sink 3 gourmet cheeses, dry salami, cabbage marmalade, onion jam, citrus marinated olives, roasted nuts, honey drizzle, pickled chioggia beets,  pickled green strawberries, montmorency cherries, sangria pickled cherries, whole wheat grilled bread   (VO, can be GF) 17
~    5 cheeses & double bread   25 ~ add roasted bone marrow & extra bread to kitchen sink  +9 ~
Suggested Drink: Garden Kitchen Sangria

Farmers Salad  
Root Vegetables wild arugula, wine braised baby carrots, roasted beets, shaved radish, grape tomato, carrot top & pistachio pesto, snap peas, pea tendril, creamy sweet mace dressing (VO,GF) 14

Fruity Prosciutto salanova butter lettuce, humboldt fog, bruleed grapefruit & tangerines, strawberries, snap peas, carrot ribbons, red onion, olive oil & agave balsamic   (VO, GF) 14

Warm the Soul Soup
Chicken & Vegetable mary’s free range chicken, housemade stock, spring vegetables, pecorino romano, parsley, african blue basil   (GF) 9/13

Entree
Pork Belly Choripan open faced baguette, slow cooked pork belly, sauteed beet greens & radish leaf, bone marrow whipped goat cheese, arugula chimichurri sauce, carrot puree (can be GF) 25
 Suggested Wine: F. Rubio Herencia Rose

Spanish Steak grilled 8 oz flat iron, roasted carrot, roasted bell pepper & onions, cotija pinto beans, mojo sauce, pickled onions,  arugula & grape tomato toss (GF)   24
Suggested Wine: Primate Red Blend

Lamb Tikka Masala  slow cooked lamb shoulder in a coconut milk & garam masala sauce, brown rice, topped with toasted cashews, white wine soaked raisins & cilantro, snap pea & radish slaw, mint   (GF) 23
Suggested Wine: Cavas Valmar Chenin Blanc

Falafel garbanzo bean falafel, arugula, grape tomato & radish, sheep’s milk feta, whole wheat pita, dill tzatziki   (VO,can be GF) 20
Suggested Beer:  Benchmark Table

Sweet Tooth
Horchata Panna Cotta vegan custard, brown rice, almond milk, chocolate cinnamon fudge sauce (V,GF) 9

Tres Leches Cake sponge cake soaked in 3 milks, citron liqueur, whipped cream frosting   10

Rhubarb Pie rhubarb, beet stem & strawberry compote, flakey pie crust, vanilla bean whipped cream   13

(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.