Holiday Hours: CLOSED Thanksgiving, OPEN Friday Nov 24th & Saturday Nov 25th

October 1, 2016 – 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 10/12016

Taster
Prosciutto Wrapped Farm Melon cantaloupe & balsamic   (GF)   6

Italian Baby Artichokes beer battered, grilled pair of marinated artichoke, tarragon cream (VO,GF) 9

Squash Blossoms beer battered, sweet potato puree & goat cheese, tarragon cream   9

Kitchen Sink 3 gourmet cheeses, italian dry salami, roasted garlic, sweet pickled cherries, olives, sun dried tomato hummus, dill pickles, farm melon, mission fig & thyme jam, pickled green bean, mixed nuts, grilled bread   16
( $6 upcharge for prix fixe) Suggested Drink: Garden Kitchen Sangria

Farm Salad
Haricot Vert butter lettuce, marinated green beans, sundried tomato, yellow cherry tomato, japanese cucumber, baby beet, sunflower seed, pecorino romano, micro basil, herb vinaigrette (VO,GF) 13

Farmhouse salanova lettuce, heirloom & cherry tomato, fresh mozzarella, fried quail egg, japanese cucumber, grilled squash, red onion, balsamic, olive oil, cracked pepper   (VO,GF)   13

Warm the Soul Soup
French Onion maui onion, white wine, petite basque, house crostini   (GF)   7/9

Tarragon Squash cashew cream, lemon zest, chili oil   (V,GF)   7/9

Entree
Opah Fillet opah loin thai style with lime juice, ginger & lemongrass, fresh herbs & ground chile peppers, micro cilantro, mint & basil, sauteed rainbow chard, cucumber, tomatillo & carrot salad (GF) MP
Suggested Drink: Stehleon Vineyards Torrontes

Flat Iron Steak 8 oz grilled, button mushroom & gorgonzola cream sauce, crispy broccoli   25
Suggested Wine: Chuparosa Super Tuscan

Butternut Squash Risotto sage & thyme, pine nuts, cherry tomato, grilled squash, parmigiano reggiano, balsamic reduction, basil   (GF)   19
Suggested Wine: South Coast Winery Chardonnay Sans Chene

Persian Lamb Stew braised t bone & grilled lollipop, red wine, herbs, heirloom tomato, sweet potato, carrot, wax beans & brussels, basmati rice, yogurt cucumber dip, pomegranate arils, roasted pistachios   (GF)   25
Suggested Wine: Chuparosa Zinfandel

Sweet Tooth
Peanut Butter Chocolate Cheesecake almond chocolate & coconut crust, cashew chocolate filling, whipped peanut butter, chocolate ganache   (V,GF)   12

Acorn Squash Bread Pudding caramel sauce, whipped cream, maple candied pecans, served warm 9

White Chocolate Brownie white chocolate ganache topping, served warm   7   

(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.