Join us during Farm To Fork Week Sept, 12th-16th - Three Courses $40

November 21, 2015 – Saturday

The menu at Garden Kitchen changes daily!
You can always view today's menu here or see our previous menus here.

Garden Kitchen Menu, Saturday 11/21/2015

Taster
Pulled Pork Nachos, Pipian Sauce, Pico de Gallo, Aji Crema 10

GK Board with Cheeses, Cured Meats, House Accoutrements 12
Suggested Wine: Mesa Grande Corazón Grenache Rosé

Crunchy Salad
Red Butter Lettuce, Prosciutto, English Cucumber, Pepper Cress, Gorgonzola Crumble, Walnuts, White Balsamic Reduction Vinaigrette 12

Freckled Romaine, Early Girl Tomato, Baby Broccoli, Borage Sprouts, D’Avignon Radish,
Red Onion, Farm Carrot, Housemade Croutons, Pecorino Romano, Garlic Oregano Vinaigrette (VO) 12
~ add Roasted Jidori Chicken 5 ~

Warm the Soul Soup
Cheesey Cheddar Cauliflower (VO) 7/9

Bison Short Rib Stew with Crispy Polenta Cake 12

Entree
Crispy Lamb Belly, Garlic Herb Farro Risotto, Parmesan Cauliflower & Broccoli 20
Suggested Wine: South Coast “Wild Horse Peak” Syrah

Grilled Hanger Steak soaked Cabernet Shallot Reduction, Herb Roasted Farm Carrots, Mini Sweet Potato Shepherd’s Pie 25
Suggested Wine: South Coast “Wild Horse Peak” Cabernet Sauvignon

Whole Roasted Oyster Mushroom “Steak” in Garlic & White Wine Herb Butter, Cheddar Cauliflower Chive Mash with Crispy Shallots, Italian Sauteed Chard & Tomato (VO) 18
Suggested Wine: South Coast Chardonnay Sans Chene

Sweet Tooth
Warm Chocolate Brownie & Fresh Mint Ice Cream 9

Toasted Coconut Cream Pie 9

Beer Specials: Ballast Point Grunion Pale, Sculpin IPA, Big Eye IPA $5