Indoor Lounge & Expanded Patio Now Open! Same Place, More Space, Click Here

May 9, 2019 – 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 5/9/2019

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, herbs, celery, white wine, creme fraiche, cracked pepper (VO,GF) 9/13

Entree
Opah en Papillote prized hawaiian fish, baked top loin, meyer lemon compound butter, purslane pico, grilled purple cabbage, roasted fennel creamy cannellini bean puree, grilled goldbar & strawberry   (GF) 26
Suggested Wine: El Cielo Halley Chardonnay

Lamb grilled rack of lamb, kalamata olive tapenade, whipped feta mousse, pistachio dust, zaatar & mint chutney, mediterranean orzo & tossed spinach    (can be GF) 25
Suggested Wine: Château Reynier Bordeaux

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

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) 20
Suggested Wine: Tohu Sauvignon Blanc

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

Sweet Tooth
Mulberry Galette dickinson farm white mulberry, lemon zest, mint reduction, whipped cream   15
Suggested Bubbles: Canella – “Millesimato” Extra Dry Prosecco

Meyer Lemon Poppy Seed Cake double layer cake, meyer lemon zest, crunchy poppy seeds, buttercream frosting   15
Suggested Dessert Wine: Chateau Piada Sauternes

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.