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
, 2019 5pm – 9pm

Taster
Lucky Mushroom Fries tempura battered portobello & trumpet mushroom, parmesan, creamy herb   (VO,GF) 13

Chimichurri Steak grilled grass fed steak, wild nettle chimichurri sauce, radish, cotija, calendula   (GF) 13

Kitchen Sink 3 cheeses, calabrese salami, green garlic hummus, parmesan crisp, house preserves & marmalades, pickling cucumbers, sweet basil cinnamon fairy tale eggplants, marinated olives, smoked nuts, dill kohlrabi, raw honey, orange & pomegranate, pickled green beans, house made bread (VO, can be GF) 18 ~  deluxe sink, 5 cheeses & double bread  25
~ add roasted bone marrow with cotija & tomato-poblano jam  + 12

Suggested Drink: Garden Kitchen Sangria

Farmers Salad
Spinach Pesto dickinson farm spinach, prosciutto, turnip leaf & hemp seed pesto, housemade raw goats milk chevre, fava beans & greens, sun dried tomato, pine nuts, fava flower, agave balsamic (VO,GF) 14

Heirloom Farmhouse dickinson farm butter lettuce, bellavitano merlot cheese, strawberry, pecan dust, watermelon radish, broccoli flower, spring peas, golden beet, carrot, red onion, choice of dressing (VO,GF) 13

Warm the Soul Soup
Cream of Turnip japanese turnips, touch of cream, parmesan, dill, pea flower   (VO,GF) 9/13

Stout Lamb Stew seared lamb shoulder, oatmeal stout, lardon, carrot, beet greens, chive cream (can be GF) 13/17

Entree
Corned Beef & Cabbage house brined beet corned beef, pan jus, roasted carrot, caramelized celery, onion & bacon braised cabbage, clover roll & whipped herb butter, chicharron choice of whole grain mustard or horseradish aioli   (GF no roll) 25
Suggested Wine: South Coast Winery “Group Therapy” Red Blend      Suggested Beer: Benchmark Oatmeal Stout

Shepherd’s Pie lentils, cremini mushroom “ground lamb”, farm carrot, red wine, broccoli stem, butternut squash, yukon gold & broccoli leaf colcannon mash, english cheddar, spring pea cashew sauce   (VO,GF) 22
Suggested Wine: Luigi Einaudi – Dolcetto di Dogliani

Fresh Catch Fish & Chips gold spotted bass, tempura battered, dill tartar, grilled lemon, vegetable fries & pickled beet katsup, tatsoi garden salad   (malt vinegar upon request) (GF) 25
Suggested Wine: Legado Sais Chenin Blanc
Suggested Beer: Benchmark Brewing Feisty Fleur Belgian Tripel

Bangers & Mash beer boiled & grilled wild boar sausages, cheesy butternut squash mash, crispy cauliflower, tossed arugula & pomegranate, beech mushroom gravy, shoestring onions, sage chips (can be GF) 23
Suggested Beer: Benchmark Brown Ale

Stout Lamb Stew seared lamb shoulder cooked in benchmark brewing oatmeal stout, bouquet garni, lardon, roasted carrot, beet greens, chive cream, grilled bread & whipped herb butter   (can be GF) 22  
Suggested Wine: Santo Tomás Tempranillo Cabernet

Farmers Delight soup du jour, choice of salad, house made bread & whipped herb butter   (VO, can be GF) 22/26

Sweet Tooth
Peach Crumb Tart pate sucree crust, spiced peaches, streusel crumb, vanilla whipped cream   (VO, can be GF) 14
Suggested Bubbles : South Coast Sparkling Pinot Grigio   

Flourless Chocolate fudgy cake, noir chocolate cake, white & dark chocolate sauce, strawberry preserve   (GF) 14
Suggested Dessert Wine: Edwards Censorship Port

Dessert du Jour additional from scratch desserts may be available, please inquire

(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.