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

October 19, 2016 – Wednesday

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

Garden Kitchen Menu, Wednesday 10/19/2016

Taster
Duck Sausage onion jam, micro greens   (GF)   9

Gnocchi Bites semolina pasta dumplings, 7 hour marinara, mozzarella   8

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

Kitchen Sink 3 gourmet cheeses, italian salami, sweet pickled cherries, olives, fuji apple, mix nuts, sun dried tomato hummus, pickled gherkins, sunflower seed pate, 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   (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
Cream of Squash parmigiano reggiano, parsley pesto drizzle   (GF)   7/9

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

Entree
Buttermilk Fried Chicken mary’s bone in chicken, housemade italian breadcrumbs, serrano cream, garnet yam mash, garlic sauteed green beans   18
Suggested Beer: Benchmark Table Beer

Butternut Chimichanga flour tortilla, mexican spiced squash & wild mushrooms, smothered in cashew “nacho” cheese, heirloom tomato salsa, micro cilantro, creamy black beans   (V)   18
Suggested Wine: Cavas Valmar Chenin Blanc

Mediterranean Lamb grilled new zealand lamb lollipops, kalamata olive tapenade, israeli couscous, heirloom tomato & japanese cucumber tossed with dill vinaigrette   (GF)   22
Suggested Wine: South Coast Winery “WHP” Cabernet

Sweet Tooth
Lime Curd Layer Cake four layers filled with organic lime curd, lime buttercream, lime wheel   10

Warm Apple Pie flakey pie 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.