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

September 9, 2016 – Friday

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

Taster
Balsamic Grilled Lamb new zealand lamb, greek marinade   (GF)   9

Maui Onion Dip creamy caramelized onions, crudite of carrot, s & p cucumber, french radish, grilled bread   9

Kitchen Sink 3 gourmet cheeses, sausage & benchmark mustard, roasted red pepper hummus, sweet raisins, dill pickles, sweet pepper jelly, strawberry sage jam, pickled green beans, watermelon, mixed nuts, grilled bread   16
Suggested Drink: Garden Kitchen Sangria

Crunchy Salad
Mediterranean charred rosa bianca & black beauty eggplant, roasted red pepper, grilled zucchini & farm carrot, indigo rose tomato, s & p cucumbers, goat cheese crumble, shaved red onion, mint basil oil vinaigrette   (VO,GF)   13

Farmhouse salanova butter lettuce, indigo rose tomato, farm cucumber & carrot, french radish, pickled red onion, pecorino petals, toasted sunflower seeds, lemon herb dressing   (VO,GF)   12
~ add duck confit or grilled chicken   5 ~

Warm the Soul Soup
Fish Chowder yellowtail, lingcod, sea bass, sheepshead, bay scallops, baby potatoes, bacon, chive 14

Power Greens rainbow chard, radish greens, kale, mustard greens, lemon zest & ginger (V,GF) 7/9

Entree
Seared Ahi Tuna miso preserved lemon drizzle, nori strips, sweet corn, farm cucumber & heirloom tomato “ceviche”, pickled ginger, micro cilantro   (GF)   MP  

Duck L’Orange leg & thigh, tarragon orange sauce, butternut squash mash, garlic green beans confit   (GF)   22
Suggested Wine: Stehleon Grenache Rose

Cuban Ropa Vieja 8 oz flat iron, slow cooked in a cumin, jalapeno & heirloom tomato sauce with farm carrot, maui onion & bell pepper, brown rice, radish two ways, spanish olive & micro cilantro, fried plantains   (GF)   24
Suggested Wine: Cavas Valmar Mezcla de Tintos

Mushroom & Polenta portobello & oyster white wine & garlic soaked, basil pesto drizzle, parmigiano reggiano, italian herbs & roasted eight ball squash   (VO,GF)   18
Suggested Wine: South Coast Reserve Chardonnay

Sweet Tooth
Cherry Jubilee Sundae double scoop vanilla bean ice cream, chocolate fudge sauce, brandied cherries, whipped cream   10

Red Velvet Cupcake beet juice for color, cream cheese frosting   (GF)   8

Chocolate Chip Cookie Cake decaf espresso buttercream   (V)   9    

Hard Root Beer Float Mission Brewing 7.5% root beer, scoop of vanilla bean ice cream    7

Wine Bottle Special: Vinicola Emeve, Shiraz 2009   $42
Fresh Squeezed Drink: Blueberry Lemonade   $4

(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.