Taster
Sticky Wings jidori chicken wings, tamari, ginger & chili glaze (GF) 8
Smoked Mozzarella Sticks house breadcrumbs, 7 hour marinara, genovese basil 7
Rockefeller Portobello Mushroom cashew cheese, sauteed beet greens, lemon wedge, breadcrumb (V) 7
Kitchen Sink 3 gourmet cheeses, olli salami, roasted jalapeno hummus, sweet raisins, dill pickles, sweet pepper jelly, fig jam, pickled green bean, watermelon, mixed nuts, grilled bread 16
Suggested Drink: Garden Kitchen Sangria
Crunchy Salad
Pork Belly & Fresh Mozzarella butter lettuce, indigo rose tomato, herb croutons, basil pesto (GF no croutons) 14
Farmhouse salanova butter lettuce, indigo rose tomato, japanese cucumber & farm carrot, grilled zucchini, french radish, goat cheese, shaved red onion, toasted sunflower seeds, house dressing (VO,GF) 12
Warm the Soul Soup
Corn Chowder & Cajun Lump Crab late summer sweet corn, parmesan & micro greens MP
Soup du Jour please ask your server for additional soups (VO,GF)
Entree
Creole Gumbo black beauty eggplant, okra, eight ball squash, yellow & purple wax beans, holy trinity, herb brown rice (VO) 18
~ add chicken & duck sausage, jumbo shrimp +4 ~
Suggested Beer: Benchmark Beaten Path Pale Ale
Chilean Sea Bass white & brown beech mushroom miso broth, sesame sauteed matchstick crookneck squash, shiso leaf, john’s red gold (GF) MP
Suggested Wine: South Coast Chardonnay Sans Chene
Wagyu Steak 10 oz grilled, smoked rosa bianca eggplant, fried shallot, butternut squash mash, lardon sauteed brussel sprouts (GF) 39
Suggested Wine: Santo Tomas Tempranillo Cabernet
Frenched Pork Chop 12oz grilled, mission fig & thyme jam, roasted red beet puree, sauteed rustic greens (GF) 26
Suggested Wine: Stehleon Vineyard Rose
Sweet Tooth
French Apple Tart almond pate sucree crust, honeycrisp apple, salted butter caramel ice cream (GF) 12
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.
