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 26, 2018 – Wednesday

Garden Kitchen Menu, Wednesday 9/26/2018

Loaded Sweet Potato cheddar, cotija, roasted corn, chipotle crema, pickled onions, micro cress (VO,GF) 12

Oyster Chicken Bites tender jidori chicken, creamy polenta, ginger tamari, sesame, crispy shallot, leek (GF) 12

Kitchen Sink 3 cheeses, jamon serrano wrapped melon, carrot marmalade, strawberry jam, marinated olives, spiced nuts, honey, fried pickles & southern dip, garlic beets, valencia orange & champagne brined cherry tomato, white wine pickled raisins, tempura battered fennel flower, baked daily grilled bread (VO, can be GF) 17
~ 5 cheeses & double bread 25~ roasted bone marrow & extra bread +9
Suggested Drink: Garden Kitchen Sangria

Farmers Salad
Thai Basil lettuce leaf, peaches, plums, grilled nectarines, cantaloupe, crimson watermelon, apple cucumber, maple roasted cashews, red onion, mint, thai basil, coconut & kiwano lime vinaigrette (V,GF) 14
Italian Tomato arugula, heirloom tomato, charred corn, shaved beet, boothby cucumber, sweet mace ricotta, micro pea tendril, fried sage, pine nut, pangritata, olive oil & agave balsamic, nasturtium greens (VO,can be GF) 14

Warm the Soul Soup
Saag Shorba kale, collard, broccoli & mustard greens, indian spices, ginger, coconut milk, cashew (V,GF) 9/13

Steak & Fig choice of grilled 8 oz flat iron or top sirloin, red wine & thyme mission fig compote, grilled plum, creamy polenta cake, garlic roasted carrot & asparagus, (GF) 27/35
Suggested Wine: Valle de Tintos Monograma Cabernet Sauvignon

Pesto Linguine semolina pasta linguine or spiralized zucchini noodles, hemp seed & basil pesto, sundried tomato, roasted squash, sauteed kale, cherry tomato, mozzarella, basil (VO, can be GF) 22
Suggested Wine: Tohu Sauvignon Blanc

Mediterranean Falafel four handmade fluffy garbanzo bean falafels, smoked eggplant baba ganoush, garlic & turmeric basmati rice, kalamata tahini, boothby cucumber, preserved lemon pickled eggplant (V,GF) 21
Suggested Wine: South Coast Winery Reserve Chardonnay

Wild Boar Spaetzle benchmark table beer boiled & grilled wild boar sausages, brown ale mustard, chive, housemade soft egg herb noodle, walla walla onion gravy, roasted butternut squash & green beans 25
Suggested Beer: Benchmark Brown Ale

Farmer’s Delight saag soup & choice of salad, wheat grilled bread & whipped herb butter (VO, can be GF) 20

~ additional entree specials may be available ~

Sweet Tooth
Peach Upside Down Cake champagne cake, kaffir caramel sauce, baked peaches, vanilla whip 13

PB Chocolate Bar chocolate almond crust, whipped pb filling, chocolate ganache (GF) 14

Fig Panna Cotta almond & cashew italian custard, candied heirloom flanders green fig (V,GF) 13
Suggested Dessert Bubbles: South Coast Sparkling Pinot Grigio

(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.