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

October 10, 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 10/10/2015

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Taster
Gourmet G.K Board with Grilled Housemade Bread, Duck Proscuitto, Persian Pickles, Sunflower Seed Pate, Gourmet Cheeses,Black Grapes, Vanilla Tarragon Cherries 16

Caprese Skewer with Stupice Tomato, Baby Basil, Fresh Mozzarella, Balsamic Reduction 8

Warm the Soul Soup
Soup du Jour 7/9

Crunchy Salad
Sprout Salad with Early Girl Tomato, Red Onion, Persian Cucumber, Roasted Beets, Toasted Pine Nuts, Goat Cheese & Lemon Tarragon Dressing (VO) 12

Butter Lettuce, Prosciutto, Farm Carrots, Seedless Grapes, Persian Cucumber, Walnuts, Gorgonzola Blue Cheese, Balsamic Vinaigrette 12

Entree
Ginger Seared Ahi Tuna over Basmati Rice, Crispy Broccoli, Avocado Salad & Garlic Ponzu 22

“Frenched” Jidori Chicken Parmigiana in 7 Hour Marinara, Mozzarella & Basil, served with House Bread 18

Garlic Roasted Lamb, Mediterranean Quinoa Pilaf, Cucumber & Red Pepper Salad 22

Half Roasted Hubbard Squash stuffed with Farm Carrots, Roasted Onion, Chickpeas & Early Girl Tomato topped with Goat Cheese, Garlic Cashew Cream & Fall Side Salad (VO) 16

Sweet Tooth
Traditional Apple Pie 8 ~ add Vanilla Ice Cream 3 ~

Double Stout Float with Vanilla Ice Cream, Hot Fudge & Chocolate Bark 8

Cashew Cheesecake with Berry Puree (V) 7

Specialty Drink
Housemade Sangria 7