After 8 amazing years we lost our lease. If you are a fan of our restaurant, contact us to see what we are up to!

August 22, 2017 – Tuesday

Garden Kitchen Menu, Tuesday 8/22/2017

Jidori Chicken Wings tossed in creamy dill sauce with sea salt    (GF)   10

Rampicante Squash Fries beer battered, cotija crumble, creamy jalapeno dip   (VO)   12

Smoked Mozzarella hand breaded italian sticks, 7 hour marinara, parmesan, basil   11

Kitchen Sink 3 gourmet cheeses, wild boar salami, soft boiled farm egg, roasted garlic, strawberries, raw honey,  garlic dill pickles, candied green figs, mix nuts, fig & thyme compote, green curry hummus, carrot marmalade, housemade grilled bread   (VO, can be GF)   17
Suggested Drink: Garden Kitchen Sangria

Farmers Salad  
Tahini Greek farm lettuce, cherry tomato, grilled baby artichoke, shaved golden beet & red onion, farm cucumber, grilled red bell pepper, beldi olives, feta crumble & creamy tahini dressing  (VO,GF) 14

Ricotta Caprese beet puree, heirloom tomato, housemade herb ricotta, toasted pine nuts, fresh basil & rustic greens pesto, balsamic & lemon oregano infused olive oil    (VO, GF)   14  

Warm the Soul Soup
Potato & Corn Chowder baby potato, roasted corn & celery, jalapeno, cheddar, pasilla cream (VO, GF) 9/13

Roasted Nacho Chicken mary’s bone in chicken, smothered in cashew “nacho” cheese, pickled onions & jalapenos, hass avocado & citrus puree, roasted corn pudding   (GF)   23
Suggested Wine: Monte Xanic Vina Kristel Sauvignon Blanc

Pasta Puttanesca al Tartufo housemade semolina linguine pasta, 7 hour italian marinara, cherry tomato & charred squash, capers, castelvetrano olives, garlic, chili flake & white wine, boschetto al tartufo & basil   (VO)   22 ~ add wild boar sausage   +5 ~
Suggested Wine: Chuparosa Vineyards Zinfandel

Ratatouille Stuffed Spaghetti Squash roasted spaghetti squash, roasted corn, eggplant, bell pepper, corn & summer squash, herbs de provence marinara, asiago & basil, grilled bread & herb butter   (VO, can be GF)   20   
Suggested Wine: Fallbrook Winery – “33° North” BDX Red Blend

Flat Iron Steak 8oz grilled, cognac peppercorn sauce, garlic mashed purple potato, roasted carrot & shallot caramel   (GF)   26   
Suggested Wine: Edwards Vineyard Cabernet Sauvignon

Sweet Tooth
Birthday Brownie & Ice Cream noir chocolate brownie, cheesecake ice cream, hot fudge & strawberry   14

Meyer Lemon Meringue Pie pastry crust, meyer lemon custard, whipped golden brown meringue top   12

Tropical Sorbet Sundae 3 scoops of passionfruit, fig & blackberry sorbet, fresh strawberries & coconut whipped cream   (V,GF)   11

(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.