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

Taster
Okra Rellenos heirloom “cow horn” okra stuffed with chipotle garbanzo bean cheddar, tempura battered, lime crema, green tomato salsa, cherry tomato, cilantro (V,GF) 13

Picada a la Maradona baked goat cheese, caramelized onions, rustic pesto, pine nuts, wheat bread  (can be GF) 13

Kitchen Sink 3 cheeses, calabrese salami, medjool dates, carrot marmalade, strawberry jam, candied figs, marinated olives, spiced nuts, honey, garlic pickled cucumbers & beets, brown turkey fig jam, fresh fruit, plum puree, pickled green beans, pickled eggplant, wheat grilled bread (VO, can be GF) 18     ~ 5 cheeses & double bread   25 ~ roasted bone marrow & extra bread  +9
Suggested Drink: Garden Kitchen Sangria

Farmers Salad
Antipasto salanova, prosciutto, red wine cheese, sun dried tomato, heirloom tomato, anchocha cucumber, mixed olives, crispy broccoli, carrot ribbons, toasted pine nuts, red onion  (VO,GF) 15

Winter Peas arugula, snap & snow peas, delice du bourgone cheese, lemon herb vinaigrette beet, persimmon, pomegranate, roasted walnut, parsley, olive oil & balsamic (VO,GF) 14

Warm the Soul Soup
Power Greens our cold fighting soup with garlic, ginger, lemon, chiles, rustic greens   (V,GF) 9/13

Soup du Jour additional from scratch soups may be available, please inquire (VO,GF) 9/13

Entree
Grilled Steak 8 oz grilled flat iron, beet stem chutney, duck fat whipped butternut & pumpkin puree, shaved romano, garlic roasted mushrooms, tomato confit, grilled apple, crispy onion  (GF) 27
Suggested Wine: Finca Las Moras Barrel Select Malbec

Curry Duck 5 hour sous vide duck, crispy skin, lemongrass & thai basil coconut curry, heirloom pepper, sweet potato noodles, roasted japanese eggplant, carrot & maitake, crispy broccoli, thai basil, mint (VO,GF) 22/26 ~ calabrese oil upon request~
Suggested Wine: Tohu Sauvignon Blanc>

Creamy Butternut Squash Linguine semolina linguine, roasted butternut squash cheese sauce, garlic & white wine roasted trumpet mushrooms, kale, cherry tomato, almond parmesan, pangritata, fried sage   (VO) 22
Suggested Wine: South Coast Winery Reserve Chardonnay

Chile Verde Pork Belly slow roasted pork belly steak, charred green tomato chile verde sauce, lime wedge, green onion, cilantro, loaded sweet potato with escabeche, chipotle crema, tortilla strips, radish, cotija   (GF) 23
 Suggested Wine: La Playa “un-oaked” Chardonnay

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

Sweet Tooth
Tropical Tart almond crust, cashew “cream cheese”, dragon fruit, toasted coconut, mint syrup (V,GF) 14

Classic Pumpkin Pie served warm, black futsu pumpkin, caramel sauce, vanilla bean whip, maple pecans   14

Poached Peach warm white wine & poaching syrup peach, vanilla bean ice cream, almond shortbread   (GF) 14

Wine Flight Special: Edwards Vineyard & Winery Vertical Syrah Flight 2009, 2010, 2012   $20

(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.