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

October 2, 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 10/2/2018

Taster
Zucchini & Goat Cheese Tart whole wheat flakey crust, layers of whipped goat cheese, grilled zucchini, broccoli greens & caramelized onion, fried shallot, chive   (can be GF) 12

Butternut Squash cheddar, cotija, roasted corn, chipotle crema, escabeche, micro cress   (VO,GF) 10

Kitchen Sink 3 cheeses, dry salami, brown ale mustard. carrot marmalade, strawberry jam, marinated olives, spiced nuts, honey, garlic pickles, garlic beets, fresh fruit & champagne brined cherry tomato, white wine pickled raisins, tempura battered fennel flower, baked daily 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
Pad Thai spiralized boothby cucumber, portobello mushroom, apple cucumber, shredded carrot, green bean, grilled zucchini, cherry tomato, roasted almond & coconut lime dressing, thai basil, mint   (V,GF) 14

Asparagus Prosciutto arugula, charred asparagus, torched prosciutto & nectarine, heirloom tomato, shaved beet, red onion, candied pecans, buffalo mozzarella, gremolata & hemp seed pesto dressing   (VO,GF) 15    

Warm the Soul Soup
Cream of Squash butternut & heirloom rampicante squash, fresh herbs, creme fraiche, fried sage (VO,GF) 9/13

French Onion walla walla, pork & beef marrow broth, white wine & thyme, parmigiano crostini (can be GF) 9/13

Entree
Chimichanga flour tortilla, stuffed with roasted sweet potato, creamy black beans, charred corn, caramelized onion & tomato, roasted pepper cheese sauce, arugula chimichurri, pickled vegetables (V, can be GF) 21
Suggested Wine: Cavas Valmar Chenin Blanc

Sweet & Sour Duck seared duck confit, chinese 5 spice brine, plum & jalapeno o.j. bbq sauce, blistered green beans, white & brown beech mushrooms, sesame seed, fried shallot   (GF) 23
Suggested Wine: F. Rubio “Herencia” Montepulciano Rose

Mediterranean Lamb trio of grilled lamb chops, cherry tomato quinoa tabbouleh, sheep’s milk feta mint mousse, mint & boothby cucumber tzatziki , eggplant baba ganoush, preserved lemon pickled eggplant   (GF) 25
Suggested Wine: Galil Mountain Winery Ela Red Blend   15/55

Wagyu Beef Shank for one or for two, extra large wagyu beef shank braised in italian herbs & marrow bone broth, acorn squash & pine nut risotto, parmigiano reggiano, red wine demi glace, grilled zucchini (GF) 35/50
Suggested Wine: Cavas Valmar Cabernet Sauvignon

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

Sweet Tooth
Tropical Creme Brulee passionfruit & guava juice, french custard, burnt caramel, fresh fruit (GF)13
Suggested Dessert Bubbles: South Coast Sparkling Pinot Grigio

Chocolate Angel double layer cake, mission fig jam, chocolate sauce, whipped mascarpone, burnt plum 14
Suggested Dessert Wine: Edwards Censorship Port

Chocolate Tart almond crust, noir chocolate ganache, candied heirloom flanders fig (V,GF) 13

(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.