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November 3, 2018 – 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 11/3/2018

Taster
Radish Toast roasted radish & pine nut spread, arugula, pine nuts, raisins, balsamic, sel gris, mint (V, can be GF) 12

Italian Eggplant Stack black beauty eggplant, italian bread crumbs, 7 hour marinara, whipped goat cheese, heirloom tomato, marinated mozzarella pearls & basil   12

Kitchen Sink 3 cheeses, calabrese salami, deep fried fig leaf, carrot marmalade, strawberry jam, candied figs, marinated olives, spiced nuts, honey, garlic pickled cucumbers & beets, sangria pickled cherries, fresh fruit, plum puree, pickled turnips, pickled 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
Thai Squash butterhead lettuce, roasted spaghetti squash, beech mushroom, roasted carrot, grapefruit, tangerine, golden & chioggia beet, mint, cilantro, tulsi basil & coconut lime vinaigrette (VO,GF) 14

Farmhouse pepper arugula, shaved persimmon, pomegranate arils, ash ripened cheese, gala apple, butternut squash “croutons”, parmigiano reggiano, red onion, choice of dressing (VO,GF) 14

Warm the Soul Soup
Cannellini Bean creamy white bean & celery root, parmesan, pancetta, chive   (VO,GF) 9/13

Soup du Jour additional from scratch soups may be available, please inquire   (VO,GF) 9/13

Entree
Persian Lamb 8 hour braised & pulled lamb, pomegranate molasses & arils, garlic blistered green beans & wilted greens, preserved lemon & eggplant hummus, mint & fennel yogurt, cilantro & mint, cherry tomato   (GF) 26
Suggested Wine: Galil Mountain Winery “Ela” Red Blend

White Seabass local caught fillet pan seared with crispy skin, 8 hour fumet, crispy broccoli, garlic roasted mushrooms, green beans, wilted greens, sweet potato, wasabi flowers   (GF) 27
Suggested Wine: Santo Tomas Colombard        

Pork Belly Steak slow roasted pork belly, whipped caramelized onion & purple sweet potato mash, mushroom demi glace, roasted green zucchini, crispy onion   (GF) 25
Suggested Wine: Chuparosa North Block Blend Super Tuscan

Mac & Cheese roasted spaghetti squash “mac”, creamy butternut squash cheese, white wine roasted portobello mushrooms, cashew lemon cream sauce, cherry tomato, parmigiano reggiano, pine nuts, fried sage   (VO,GF) 22 ~ add pork belly croutons +4 ~
Suggested Wine: Cantina Santadi Vermentino

Karaage Fried Chicken 3 sons farm chicken, choice of bone in breast or thigh, cremini mushroom gravy, creamy parmesan green beans, duck fat & cheddar biscuit, chive   (can be GF) 25
Suggested Beer: Benchmark Blond Ale   Suggested Bubbles: Amelia Brut Rose

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

Sweet Tooth
Cantaloupe Tart almond crust, cantaloupe curd filling, mint reduction & leaf, edible flower (GF) 12

Flourless Chocolate Cake noir chocolate cake, caramel sauce, vanilla bean whipped cream   (GF) 14

Peanut Butter Chocolate Cake double layer dark chocolate, peanut butter mousse, noir chocolate glaze   (V) 15

Poached Pear warm white wine poached pear, poaching syrup, vanilla bean ice cream, almond shortbread  (GF) 15

(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.