After 8 amazing years we lost our lease. If you are a fan of our restaurant, contact us to see what we are up to!

November 27, 2018 – Tuesday

Garden Kitchen Menu, Tuesday 11/27/2018

Roasted Acorn Squash charred corn, cheddar cheese, chipotle crema, pickled onions, cilantro (VO,GF) 14

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

Kitchen Sink 3 cheeses, calabrese salami, medjool dates, cantaloupe curd, carrot marmalade, strawberry jam, candied figs, beet chutney, baba ganoush, marinated olives, mixed nuts, honey, garlic pickled cucumbers & beets,  fresh fruit, plum puree, 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
Ricotta Caprese macro greens, heirloom tomato, prosciutto, housemade herb ricotta, gala apple, persimmon, roasted beets, toasted pine nuts, olive oil & balsamic   (VO,GF) 15

Portobello Mushroom arugula, white wine & garlic roasted portobello mushroom, red wine cheese, carrot ribbons, pomegranate arils, snap & snow peas, honey tangerine, pickled raisins, pistachio, choice of dressing (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

Grilled Pork Chop 8 oz frenched pork chop, 3 hour sous vide, slow cooked fig jam, english stilton cheese, caramelized onion & cashew creamed broccoli stem, roasted carrot, crispy onion   (GF) 35
Suggested Wine: F. Rubio “Herencia” Montepulciano Rose OR Bubbles: Amelia Brut Rose

Braised Lamb Shank 16 oz lamb shank braised in a housemade lamb bone broth, polenta cake, butternut squash rings, arugula, romano cheese, tomato confit, persillade   (GF) 30
Suggested Wine: Edwards Vineyard Syrah Flight

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

Sweet Potato Gnocchi roasted sweet potato gnocchi dumplings, goat cheese & guava bechamel grilled trumpet mushroom, snap peas, cherry tomato, fried sage   24
Suggested Wine: South Coast Winery Chardonnay

Linguine & “Meatballs” semolina pasta, mushroom & eggplant “meatballs”, sun dried tomato, caramelized onion, rustic greens pesto, almond parmesan, mozzarella, basil (VO,can be GF) 22
Suggested Wine: Vigneti del Vulture Pipoli Aglianico

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

Sweet Tooth
Turtle Cheesecake cheesecake, voyager caramel sauce, noir chocolate fudge, candied pecan 14

Chocolate Date Mousse whipped medjool dates & coconut cream, pomegranate reduction & arils (V,GF) 13

Tropical Tart almond crust, cashew “cream cheese”, dragon fruit, toasted coconut, mint syrup (V,GF) 10

Citrus Meringue flakey pie crust, cantaloupe curd filling, powdered sugar, torched meringue 14

(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.