Taster
Stuffed Squash Blossom crispy fried, creamy brie, fig jam, fig balsamic drizzle (VO) 9
Suggested Wine: Stehleon Grenache Rosé
Beef Nachos corn tortillas, queso panela, pickled red onion & radish, chipotle crema & micro cilantro (GF) 10
Kitchen Sink 3 gourmet cheeses, sausage & benchmark mustard, roasted red pepper hummus, sweet raisins, dill pickles, sweet pepper jelly, fig jam, pickled green bean, tiger stripe figs, mixed nuts, grilled bread 16
Suggested Drink: Garden Kitchen Sangria
Crunchy Salad
Double Smoked Bacon & Balsamic Fig butter lettuce, fried quail egg, honey crisp apple, balsamic grilled figs, cambozola cheese, fried shallots, balsamic vinaigrette (GF) 14
Farmhouse salanova butter lettuce, indigo rose tomato, japanese cucumber & farm carrot, grilled zucchini, french radish, goat cheese, shaved red onion, toasted sunflower seeds, creamy herb dressing (VO,GF) 13
Warm the Soul Soup
Cream of Carrot orange juice, tarragon, coconut milk (V,GF) 7/9
Split Pea & Pork farm carrot & shallot, pork chop, parmesan, micro greens (GF) 8/10
Power Greens rainbow chard, radish greens, kale, mustard greens, lemon zest & ginger (V,GF) 7/9
Entree
Duck au Vin 8oz duck leg & thigh, slow cooked with lardon, farm carrot, portobello mushroom & eight ball squash, cippolini onion, red wine, french herbs, housemade baguette & chive butter (GF) 20
Suggested Wine: South Coast Winery Cabernet Sauvignon
Linguine & “Neatballs” semolina pasta, 7 hour marinara, walnut & cream cheese “neatballs”, parmigiano reggiano, micro basil, grilled garlic bread 18
Suggested Wine: Kohill Winery Merlot
Sticky Pork Belly Steak tamari, ginger & chili glaze, beech mushroom rice, spicy garlic green beans (GF) 22
Suggested Wine: Stehleon Vineyard Rose
Vegan Delight choice of soup & salad, served with grilled garlic bread (V) 17
Sweet Tooth
Chocolate Kahlua Bundt Cake milk chocolate chunks, hot fudge, toasted coconut, coconut whipped cream 10
Lemon Verbena Cheesecake cashew “cheese”, coconut cream, almond date crust (V,GF) 8
Creme Brulee orange blossom custard, torched caramel, burnt orange peel (GF) 10
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.
