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October 16, 2019 – Wednesday

Garden Kitchen Menu, Wednesday 10/16/2019

Stuffed Squash Blossoms whipped lemon goat cheese, parm, lemon salt, creamy tarragon (GF) 12

Fried Fig Leaf crispy leaf, lemon salt, tomato fennel jam, feta crumble, fennel seed (VO,GF) 14

Kitchen Sink 3 gourmet cheeses, dry salami, house preserves & marmalades, pickled green strawberries, hummus, pickled beets, fresh figs & raw honey, dill pickles, citrus marinated olives, fall spiced nuts, grilled bread   (VO, can be GF) 19 ~   deluxe sink, 5 cheeses & double bread +7
~ add double roasted bone marrow, parmesan, house jam & bread + 15  ~  add local honeycomb + 7
Suggested Wine: Garden Kitchen Sangria

Farmers Salad
Roasted Fall butter lettuce, chioggia, golden & white beet, cherry tomato, gooseberry tomato & zebra striped tomato, charred corn, fresh burrata, crispy onions, roasted squash seeds, himalayan sea salt, olive oil & agave balsamic   (VO,GF) 14

Fruity Arugula young arugula, prosciutto, cambozola, red dragon fruit, white nectarine, gala apple, valencia orange, fig, cucumber, red onion, candied almonds, mint, orange vinaigrette   (VO, GF) 14

Warm the Soul Soup
Mediterranean Eggplant chickpeas, tomato, cumin, mediterranean spices, tarragon labne, cilantro (VO,GF) 9/14

Duck au Vin slow cooked bone in duck legs, red wine, herbs & housemade duck broth, roasted delicata squash, beech mushrooms, warm farro corn salad, pan gravy, roasted patty pan squash, parsley & mint   (can be GF) 25
Suggested Wine: Garden Kitchen Pinot Noir

Grilled Steak 8 oz grass fed flat iron steak, tomatillo salsa verde, sauteed chickpeas with beet greens, beet stem & beefsteak tomato, herb roasted fingerling potato, crispy onions, scallion (GF) 25
Suggested Wine: Primate Red Blend

Pipian Pork Ribs slow braised in a housemade pork bone broth & fresh squeezed orange juice with mexican spices, lime butter smashed sweet potato, pumpkin seed & green tomato pipian sauce, queso panela, squash seeds, cilantro   (GF) 24
Suggested Wine: Casal de Arman Ribeiro Blanco

Pesto Linguine housemade fresh linguine, fennel & hempseed pesto, housemade sage ricotta, japanese eggplant, beefsteak tomato, toasted pine nuts, pecorino, parsley   (VO,can be GF) 23
Suggested Wine: Cava Maciel Vino de Luna Chardonnay

Farmers Delight soup, choice of salad, house made bread & whipped butter (VO, can be GF) 22/23

Sweet Tooth
Angel Food Cake fluffy white cake, noir chocolate sauce, red wine cherries, fresh fig & whipped cream, mint   14
Suggested Dessert Wine: Edwards “Late Harvest Syrah 

Flourless Chocolate Cake fudge like cake, farm eggs, cream cheese whipped frosting, grand marnier orange sauce   (GF) 14
Suggested Dessert Wine: Edwards Censorship Port 

Mint Matcha Mousse whipped avocado, coconut cream, matcha green tea, white nectarine, fresh mint syrup   (V,GF) 10
Suggested 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.