After 8 amazing years we lost our lease. If you are a fan of our restaurant, contact us to see what we are up to!

September 17, 2016 – Saturday

Garden Kitchen Menu, Saturday 9/17/2016

Italian Style Baby Artichoke deep fried, 7 hour marinara, parmigiano reggiano   (VO)   9

Sticky Wings  jidori chicken wings, tamari, ginger & chili glaze   (GF)   8

“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, mission figs, mixed nuts, grilled bread   16
Suggested Drink: Garden Kitchen Sangria

Crunchy Salad
Truffle Burrata B.L.T smoked bacon, butter lettuce, indigo rose tomato, basil pesto   (GF)   14

Farmhouse salanova butter lettuce, indigo rose tomato, japanese cucumber & farm carrot, red beet, french radish, cambozola, shaved red onion, toasted sunflower seeds, house dressing   (VO,GF)   12      

Warm the Soul Soup
Corn Chowder & Cajun Lump Crab late summer sweet corn, potato, parmesan & micro greens 15

Creole Gumbo black beauty eggplant, okra, eight ball squash, yellow & purple wax beans, herb brown rice (V) 8/10    
~ add duck sausage & jumbo shrimp   +6 ~   
Suggested Beer: Benchmark Beaten Path Pale Ale

Butternut Squash Ravioli lemon & white wine cream, toasted walnut, parmigiano reggiano, genovese basil, grilled garlic bread   (VO)   18
Suggested Wine: South Coast Chardonnay Sans Chene

Chilean Sea Bass white & brown beech mushroom miso broth, sesame sauteed matchstick crookneck squash, shiso leaf, seaweed salt, john’s red gold   (GF)   33
Suggested Wine: Cavas Valmar Chenin Blanc

New York Steak 6 or 12 oz grilled, smoked rosa bianca eggplant, fried shallot, butternut squash mash, lardon sauteed brussel sprouts   (GF)   32/49
Suggested Wine: Santo Tomas Tempranillo Cabernet

Frenched Pork Chop 14oz grilled, mission fig & thyme jam, roasted red beet puree, garlic wax beans   (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

(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.