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
, 2017 5pm – 9pm

Taster
Patatas Bravas baked then crisp fried heirloom potatoes, tossed in a
chipotle paprika sauce (VO, GF) 9

Avocado Mash & Salsa corn tortilla, hass avocado, jalapeño & tomatillo salsa, chipotle cream, cilantro   (VO, GF)   12

Blistered Padron Peppers spicy spanish peppers, flash fried, himalayan sea salt, lemon juice (V,GF) 9

Kitchen Sink 3 gourmet cheeses, dry salami, local raw honey,  cantaloupe, dill pickles, grapes, mustard seed pickled raisins, mix nuts, seasonal hummus, citrus marinated olives, sangria cherries, fennel carrot marmalade, whole wheat grilled bread   (VO, can be GF)   17    
~ 5 cheeses & double bread   25 ~
Suggested Drink: Garden Kitchen Sangria

Farmers Salad  
Wild Goat wild arugula, lemon whipped goat cheese, heirloom melon, santa rosa plum, cherry tomato, armenian cucumber, golden beet, toasted pistachio, red onion (VO,GF) 14

B. L. A. T. blue cheese mousse, salanova lettuce, double smoked bacon, salanova lettuce, hass avocado, golden ponderosa tomato, fried shallot, olive oil & balsamic reduction   (GF)   14

Warm the Soul Soup

Black Bean roasted tomato, farm carrot, cherry bomb, hass avocado, tortilla strips   (V,GF)   8/12

Entree
Opah Provencal pan seared hawaiian opah fillet in a shallot & garlic caper cream sauce, white wine provencal roasted cherry tomato, bell pepper, squash & carrot, lemon risotto & basil coulis (GF) 25
Suggested Wine: Chuparosa Vineyards Albariño

Lamb Chermoula slow cooked lamb shoulder, moroccan chermoula sauce, creamy polenta, greek yogurt, toasted pistachio, mint, roasted rampicante squash   (GF)   25
Suggested Wine: Santo Tomas Tempranillo Cabernet

Linguine & Meatballs  grass fed wagyu beef, hand rolled meatballs, 7 hour marinara, semolina pasta linguine, shaved pecorino, garden basil, crispy lemon broccoli   (can be GF)   24
Suggested Wine: Chuparosa Vineyards Zinfandel

Stuffed Bell Pepper agua dulce roasted bell pepper, butternut squash, herbes fines, yellow wax peppers, beldi olives, feta crumble, pine nuts, garlic roasted quinoa, trifle tomato   (GF)   20
Suggested Wine: Edwards Vineyard Cabernet Sauvignon

Sweet Tooth
Pot de Creme milk chocolate french custard, whipped mascarpone, red wine reduction   (GF)   10

Coconut Porter Brownie thorn streets cocomotive, whipped cream cheese frosting, toasted coconut 10

Green Fig Panna Cotta vegan version cold italian custard, candied green fig   (V,GF)   9

(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.