Happy Hour Tues - Sat 3-5pm ~ Beer, wine & appetizer specials

October 18, 2016 – 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 10/18/2016

Taster
Vegetable Nachos corn chips, black beans, cashew “nacho” cheese, grilled squash, heirloom tomatoes, pickled red onion & radish, micro cilantro, chipotle   (V)   10

Duck Sausage sauteed mushrooms, whole grain mustard & onion jam   (GF)   9

Haloumi fried cheese, garlic aioli, greek herbs, chickpea toss, grilled bread   8

Kitchen Sink 3 gourmet cheeses, italian salami, sweet pickled cherries, olives, fuji apple, mix nuts, sun dried tomatohummus, pickled gherkins, sunflower seed pate, sweet wine onion jam, marinated green beans, grilled bread   16
Suggested Drink: Garden Kitchen Sangria

Farm Salad
Almond Goat Cheese butter lettuce, heirloom tomato, roasted baby beet, butternut squash & broccoli, hand rolled goat cheese in almond dust, radish greens & pistachio pesto, micro radish, honey balsamic   (VO,GF)   14

Farmhouse salanova lettuce, pomegranate arils, fuji apple, cambozola wedge, candied pecans, sunflower sprouts, shaved red onion, maple dijon vinaigrette  (VO,GF)   12
 
Warm the Soul Soup
Butternut Squash roasted farm squash, fuji apple, creme fraiche, fried shallot   (VO,GF)   7/9

Soup du Jour chef’s selection of scratch soup   (VO,GF)      

Entree
Flat Iron Steak or Kurobuta Pork creole dry rub, linguica black eyed peas, garlic eightball squash (GF) 24
Suggested Wine: Stehleon Vineyards Rose

Gnocchi al Telefono semolina pasta dumplings, 7 hour marinara, italian marinated trumpet mushroom, mozzarella, fresh basil, grilled bread   (VO)   18
Suggested Wine: Chuparosa Zinfandel

Greek Chicken mary’s bone in, kalamata olive tapenade, israeli couscous, charred squash (GF) 20
Suggested Wine: South Coast Winery Chardonnay Sans Chene

Vegetarian Delight choice of soup & salad, whole wheat & smoked mozzarella grilled cheese (VO) 18

Sweet Tooth
Warm Apple Pie pate sucree crust, fuji apple filling, cinnamon crumble,
coconut whipped cream (V) 10

Mint Fudge Brownie served warm with hot fudge & whipped cream   7

White Chocolate Mousse pomegranate syrup & arils, served chilled in a wine glass   (GF)   7
Suggested Wine: Santo Tomas Grenache Rose

(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.