Our menu changes regularly! Our meals each day are uniquely crafted from scratch using fresh ingredients, most of which we get from local farms. Our cooking style reflects a love of all flavors, colors, cuisines & cultures, with options for carnivores, vegetarians & vegans alike.

Garden Kitchen Dinner Menu
, 2018 5pm – 9pm

Scotch Duck Egg la vigne farms duck egg, walnut “chorizo”, housemade cumin breadcrumbs, chipotle crema, grilled romaine, cilantro   12

Roasted Beet Hummus carrot, chioggia beet, breakfast radish, whole wheat grilled bread   (V,can be GF) 12

Kitchen Sink 3 gourmet cheeses, dry salami, carrot marmalade, roasted beet hummus, citrus marinated olives, roasted nuts, honey drizzle, pickled raisins, pickled chioggia beets,  pickled green strawberries, whole wheat grilled bread   (VO, can be GF) 17 ~    5 cheeses & double bread 25
~   add roasted bone marrow & extra bread to kitchen sink  +9 ~
Suggested Drink: Garden Kitchen Sangria

Farmers Salad  
Smoked Beet & Strawberry Prosciutto wild arugula, smoked beet chutney, shaved prosciutto, strawberry, lemon whipped goat cheese, blood orange, fava beans, candied pecans, red onion, blood orange dressing  (GF) 14

Dickinson Caprese black seeded simpson lettuce, heirloom tomato, shaved radish, shaved golden beet & turnips, chamomile ricotta, sel gris, pine nuts, edible radish flower, agave balsamic, fresh basil   (VO,GF) 14
~ add scotch duck egg to any salad   +6 ~

Warm the Soul Soup
Lentil Vegetable slow cooked lentils, red wine, spring vegetables, parmesan, parsley   (VO, GF) 8/12

Sausage & Beer Onion wild boar sausage, pork & bone marrow broth, table beer, caramelized onions   9/13

***Featured Dish***   Salsa Verde Fresh Catch Fish pan seared locally caught white seabass, warm salsa verde, garlic couscous, and roasted spring vegetables   (GF) 26
Suggested Wine: Cavas Valmar Chenin Blanc

Pork  Blues brined then grilled 10 oz pork flat iron, crispy polenta cake, benchmark brown ale mushroom gravy, papillon blue cheese mousse, shoestring onions & crispy broccoli   (can be GF) 24
Suggested Wine: Chuparosa Vineyards Zinfandel

Rainbow Bowl slow cooked black beans, roasted garlic brown rice, ground “beef” cremini mushrooms, white wine roasted beech mushrooms, roasted carrot, shaved radish slaw, cheddar, pepperjack, chimichurri sauce, strawberry pico de gallo, edible flowers   (VO,GF)
20 ~ add scotch duck egg +6 ~
Suggested Wine: Cavas Valmar Mezcla de Tintos

Stout Lamb Stew seared lamb, oatmeal stout, bouquet garni, lardon, carrot, beet greens, spring onion, served with housemade mini baguette & house whipped herb butter   22
Suggested Wine: South Coast “WHP” Cabernet Sauvignon

Farmers Delight choice of soup & salad, whole wheat grilled bread & herb whipped butter   (VO, can be GF) 20/22

Sweet Tooth
Local Olive Oil Cake ramona gold olive oil, blood orange curd, cream cheese frosting   12

Passionfruit Mousse  passion fruit juice & seed, hand whipped mousse, strawberries   (GF)   12

Mint Pistachio Cheesecake almond date crust, cashew “cream cheese”, mint reduction, maple pistachios (V,GF)   12

(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.