We will be CLOSED SATURDAY NOV 17th for a Private Event. Thanks for understanding!

October 16, 2018 – Tuesday

The menu at Garden Kitchen changes daily!
You can always view today's menu here or see our previous menus here.

Garden Kitchen Menu, Tuesday 10/16/2018

Taster
Green Curry Fish Cakes marinated hawaiian opah, caramelized onion, purslane, dill & lemon tartar sauce, cherry tomato, grilled lemon, edible flower   (GF) 14

Squash Fries tempura battered squash & zucchini, cotija crumble, arugula chimichurri, chipotle crema, pickled onion, radish & jalapeno   (VO,GF) 12

Kitchen Sink 3 cheeses, calabrese salami, grilled baby artichoke, eggplant hummus, strawberry jam, marinated olives, spiced nuts, honey, garlic pickled cucumbers & beets, seasonal fruit, champagne cherry tomato, white wine pickled raisins, pickled fairy tale eggplant, whole wheat grilled bread   (VO, can be GF) 17
~ 5 cheeses & double bread   25~ roasted bone marrow & extra bread  +9
Suggested Drink: Garden Kitchen Sangria   

Farmers Salad
Haricot Vert macro greens, lemon zest & fresh herb tossed yellow & green beans, apple cucumber, grape tomato, toasted almonds, gorgonzola, fried shallot, sel gris, mustard vinaigrette (VO,GF) 14

Italian Pancetta tender arugula, fresh mozzarella, heirloom tomato, grilled zucchini, heirloom achocha cucumber, crispy pancetta, basil, smoked maldon, olive oil & agave balsamic (VO,GF) 15

Warm the Soul Soup
Asparagus roasted asparagus,  tarragon, lemon zest, pine nut cream, cracked pepper, asparagus tips (V,GF) 9/13

Mushroom house made stock, mirepoix, cremini mushroom, cashew cream, fried shallot (V,GF)9/13

Entree
Salmon Ravioli considered the world’s best, mt. cook alpine salmon, shallot, thyme & white wine, eight hand rolled house made semolina flour raviolis, asparagus, valencia orange cream sauce, basil 28
Suggested Wine: Tohu Sauvignon Blanc

Ratatouille Grass Fed Steak 8 oz flat iron, herbs de provence tomato cream sauce, garlic & white wine roasted wild mushrooms, garlic beans, crookneck & black beauty squash, charred corn & green onion   (GF) 28
Suggested Wine: Valle de Tintos Monograma Cabernet Sauvignon

Greek Lamb grilled rack of lamb, warm saffron & heirloom pepper lentils, fennel & mint labneh, chioggia & golden beet cucumber slaw, kalamata tahini dressing, shaved radish, fresh mint  (GF) 25
Suggested Wine: Santo Tomás Tempranillo Cabernet

Pumpkin Alfredo handmade semolina pasta, roasted black futsu pumpkin & pine nut cream sauce, roasted portobello mushroom, parmigiano reggiano, pine nuts, basil & fried sage   (VO,can be GF) 20
Suggested Wine: Domaine de Cristia – Côtes du Rhône

Farmer’s Delight choice of soup & salad, whole wheat grilled bread, whipped herb butter  (VO, can be GF) 20/22

Sweet Tooth
Carrot Cake Cheesecake almond flour & cinnamon crust, whipped coconut cream & cashew cheese, carrot marmalade, maple roasted pecans   (V,GF) 14

Fruit Galette baked pie crust, fig, plum & nectarine, whipped mascarpone, mint simple syrup   14
Suggested Dessert Wine: Edwards Late Harvest Syrah

Plum Clafouti baked french custard cake, charred plum, powdered sugar, roasted plum sauce, candied nuts   14
Suggested Dessert Bubbles: South Coast Sparkling Pinot Grigio

(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.