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November 21, 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 11/21/2018

Taster
Picada a la Maradona baked goat cheese, caramelized onions, rustic greens & pine nut pesto, whole wheat grilled bread   (can be GF) 10

Veggie Stir Fry benchmark table beer, tamari ginger glaze, sweet potato noodles, carrot, sauteed green beans, eggplant, shiitake & chanterelle mushroom, quick kale kimchi, sesame seed, fried onion   (V, can be GF) 13

Kitchen Sink 3 cheeses, calabrese salami, medjool dates, carrot marmalade, strawberry jam, candied figs, beet chutney, eggplant hummus, marinated olives, mixed nuts, honey, garlic pickled cucumbers & beets,  grapefruit, plum puree, pickled green beans & eggplant, wheat grilled bread (VO, can be GF) 18     ~ 5 cheeses & double bread 25 ~ roasted bone marrow & extra bread +9
Suggested Drink: Garden Kitchen Sangria

Farmers Salad
Antipasto salanova, prosciutto, red wine cheese, sun dried tomato, heirloom tomato, anchocha cucumber, mixed olives, crispy broccoli, carrot ribbons, toasted pine nuts, red onion, choice of dressing (VO,GF) 15 ~ add grilled chicken breast  +5 ~

Winter Peas arugula, snap & snow peas, delice du bourgogne cheese, shaved golden beet, zucchini ribbons, persimmon, pomegranate, roasted pistachio, parsley, olive oil & balsamic   (VO,GF) 14

Warm the Soul Soup
Curry Eggplant roasted black beauty eggplant, gala apple, curry spices, cashew yogurt, cilantro (V,GF) 9/13

Cream of Cauliflower roasted white cauliflower, housemade chicken stock, creme fraiche, persillade, chive   9/13

Entree
Braised Lamb Shank 16 oz lamb shank braised in a housemade lamb bone broth, creamy parmesan cannellini beans, butternut squash medallions, arugula, romano cheese, tomato confit, persillade   (GF) 35
Suggested Wine: Edwards Vineyard Syrah Flight

Grilled Pork Chop 8 oz frenched pork chop, 3 hour sous vide, slow cooked fig jam, english stilton cheese,  scalloped rampicante squash, roasted carrot & parmesan broccoli, crispy onion   (GF) 30
Suggested Wine: F. Rubio “Herencia” Montepulciano Rose OR  Bubbles: Amelia Brut Rose

Mexican Steak 8 oz grilled flat iron, charred green tomato chile verde sauce, radish & green onion, grilled & loaded corn on the cob with cotija, lime crema, escabeche & cilantro   (GF) 25
Suggested Wine: Santo Tomás Tempranillo Cabernet

Chicken Linguine three sons farm pasture raised chicken, sherry & cremini mushroom sauce, touch of cream, blistered green beans, cherry tomato, parmigiano reggiano, fried sage   24
Suggested Wine: South Coast Winery Chardonnay

7 Layer Vegetable Lasagna herb cashew ricotta, layers of broccoli & collard leaves, grilled eggplant, casper pumpkin, caramelized onion, button mushrooms, green zucchini ribbons, 7 hour marinara, almond parmesan, micro basil, torched mozz & garlic butter whole wheat  bread (VO, can be GF) 20
Suggested Wine: Vigneti del Vulture Pipoli Aglianico

Farmers Delight soup du jour, choice of salad, whole wheat bread & whipped herb butter   (VO, can be GF) 18/20

Sweet Tooth
Tropical Tart almond crust, cashew “cream cheese”, dragon fruit, toasted coconut, mint syrup (V,GF) 14

Carrot Cake 7 spices, whipped mascarpone cream cheese, candied pecan, edible flower   14

Turtle Cheesecake traditional cheesecake, voyager caramel sauce, noir chocolate fudge, candied pecan   15

Dessert du Jour additional from scratch desserts may be available, please inquire   

Wine Flight Special: Edwards Vineyard & Winery Vertical Syrah Flight 2009, 2010, 2012   $20

(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.