Holiday Hours: CLOSED Thanksgiving, OPEN Friday Nov 24th & Saturday Nov 25th

October 8, 2016 – Saturday

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

Garden Kitchen Menu, Saturday 10/8/2016

Taster
Mushroom Stuffed Mushroom italian marinated portobello, cremini, gorgonzola, lemon zest, breadcrumbs   (VO)   8

Stuffed Squash Blossoms  yam puree, curry coconut cream   (V,GF)   10

Kitchen Sink 3 gourmet cheeses, italian dry salami, sweet pickled cherries, olives, sun dried tomato hummus, dill pickles, sunflower seed pate, sungold tomato jam, pickled green bean, mixed nuts, grilled bread   16
Suggested Drink: Garden Kitchen Sangria

Farm Salad
Pomegranate Goat butter lettuce, drunken goat cheese, pomegranate arils, port poached pear, candied maple walnuts, red onion, pea sprouts, maple dijon vinaigrette   (VO,GF)   13

Farmhouse salanova lettuce, fried green tomatoes, japanese cucumber, marinated green beans, roasted baby beet, pecorino romano, fried shallot, house dressing   (VO,GF no fried tomato)   10

Warm the Soul Soup
Spicy Lentil serranos, tomato, smoked paprika, lime crema   (VO,GF)   7/9  

Opah Chowder ground hawaiian opah, smoked bacon, baby potato, carrot & wax beans   13

Entree
Wagyu Steak 10 oz steak,  balsamic grilled black beauty eggplant, oyster mushrooms, crispy broccoli   (GF)   45  
Suggested Wine: Santo Tomas Tempranillo Cabernet

Whole Fried Fish red snapper, guava ginger reduction, basmati rice, cucumber mint salsa, grilled lemon   (GF)   MP
Suggested Wine: Stehleon Vineyards Torrontes

Chimichurri Lamb new zealand rack, chickpea puree, roasted squash & olive tapenade   (GF)   24
Suggested Drink:  Edwards Vineyard “Chosen Suns” Red Blend

Eggplant Involtini herb ricotta, 7 hour marinara, beet greens, smoked mozzarella, radish greens pistachio pesto, parmigiano reggiano, basil, whole wheat garlic bread   (VO,GF no bread)   18
Suggested Wine: Chuparosa Vineyards Zinfandel

Sweet Tooth
Maple Spice Cake double layer yam cake, maple buttercream, candied maple pecans   (V)   10

Port Poached Pear served warm with vanilla bean ice cream & port syrup reduction   (GF)   10
Suggested Wine: South Coast Blackjack Port

Rustic Raspberry Bundt Cake fresh raspberry, white chocolate ganache, whipped cream   12
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.