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 29, 2018 – Saturday

Garden Kitchen Menu, Saturday 9/29/2018

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

Wild Boar Spaetzle benchmark table beer boiled & grilled wild boar sausage, brown ale mustard, housemade soft egg herb noodle, walla walla onion gravy, chive   12

Kitchen Sink 3 cheeses, dry salami, 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, fried sage, pine nut, pangritata, olive oil & agave balsamic, nasturtium greens (VO,can be GF) 14

Warm the Soul Soup
Cream of Squash butternut & heirloom rampicante squash, fresh herbs, creme fraiche, fried sage (VO,GF) 9/13

French Onion walla walla, pork & beef marrow broth, white wine & thyme, parmigiano crostini (can be GF) 9/13

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

Hawaiian Opah Fish pan seared opah top loin, roasted macadamia nut pate, jalapeno & strawberry guava sauce, peach & purslane salsa, kidney bean & turmeric basmati rice   (GF) 25
Suggested Wine: Santo Tomas Colombard

Green Curry Pork slow cooked pork shoulder, lemongrass, thai basil, almond & coconut milk curry sauce, grilled straightneck squash, pickled escabeche, roasted corn & pork fat arepa   (GF) 24
Suggested Wine: Cavas Valmar Chenin Blanc

Mediterranean Lamb trio of grilled lamb chops, cherry tomato quinoa tabbouleh, sheep’s milk feta, mint & boothby cucumber tzatziki , eggplant baba ganoush, preserved lemon pickled eggplant (GF) 28
Suggested Wine: Galil Mountain Winery Ela Red Blend   15/55

Acorn Squash Risotto herb roasted acorn squash, pine nut “milk”, leek & butternut squash mirepoix, arborio rice, carrot top & roasted kale hemp seed pesto, cherry tomato, buffalo mozzarella, asparagus   (VO,GF) 21
Suggested Wine: South Coast Winery Reserve Chardonnay

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

Sweet Tooth
Tropical Creme Brulee passionfruit & guava juice, french custard, burnt caramel, fresh fruit (GF) 13
Suggested Dessert Bubbles: South Coast Sparkling Pinot Grigio

Chocolate Angel double layer cake, mission fig jam, chocolate sauce, whipped mascarpone, burnt plum   14
Suggested Dessert Wine: Edwards Censorship Port

Chocolate Tart almond crust, noir chocolate ganache, candied heirloom flanders fig, edible flower (V,GF) 13

(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.