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

September 15, 2016 – Thursday

The menu at Garden Kitchen changes daily!
You can always view today's menu here or see our previous menus here.
Garden Kitchen Menu, Thursday 9/15/2016

Taster
Stuffed Squash Blossom crispy fried, creamy brie, fig jam, fig balsamic drizzle   (VO)   9
Suggested Wine: Stehleon Grenache Rosé

Steak Nachos corn tortillas, queso panela, pickled red onion & radish, corn salsa, chipotle crema (GF) 10

Kitchen Sink 3 gourmet cheeses, olli salami, 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

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 no bread)   20
Suggested Wine: South Coast Winery Cabernet Sauvignon

Smoked Eggplant Steak fried shallot, butternut squash mash, roasted corn on the cob   (V)   18
Suggested Wine: Kohill Winery Merlot

Sticky Pork Belly Steak tamari, ginger & chili glaze, brown beech mushroom rice, spicy garlic green beans   (GF)  22
Suggested Wine: Stehleon Vineyard Rose

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

(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.