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 3, 2016 – Wednesday

Garden Kitchen Menu, Wednesday 8/3/2016

Eggplant Parmesan crispy japanese eggplant, heirloom tomato, ground parmesan, 7 hour marinara   (VO)   7

Herb Ricotta & Goat Canapes house crostini, farm cucumber, indigo rose tomato, mediterranean mousse   7

Kitchen Sink 4 gourmet cheeses, roasted garlic hummus, fig jam, pickled red beet, farm fruit, pickle spear, sweet pickled cherries, citrus marinated olives, mixed nuts, grilled bread   16
Suggested Drink: Garden Kitchen Sangria

Crunchy Salad
Heirloom Melon  grilled mission fig, prosciutto, sweet cucumber, pecans, shaved red onion, balsamic   (VO,GF)   13

Farmhouse salanova lettuce, heirloom tomato, shaved red onion, farm cucumber, danish blue cheese, grilled green beans & farm carrot, house vinaigrette   (VO,GF)   13    
~ add grilled jidori chicken   5~

Warm the Soul Soup
Sweet Potato & Leek farm carrot, coconut milk & ginger, chili oil   (V,GF)   7/9

Wild Boar Sausage polenta corn cake, corno di toro peppers & maui onions, 7 hour marinara & asiago (GF)   20
Suggested Wine: Chuparosa Vineyards Malbec

New Zealand Lamb Chops grilled mission fig rosemary kebab, roasted squash,
chickpea toss   (GF)   22
Suggested Wine: Monte Xanic “Calixa” Red Blend

Sweet Potato Tacos masa tortilla, cabbage salad, chipotle crema, queso panela, haas avocado, black bean & corn salsa, spicy carrots   (VO,GF)   18
Suggested Wine: Cavas Valmar Chenin Blanc

Sweet Tooth
Strawberry Pie end of summer strawberries, coconut whipped cream   (V)   10

Hawaiian Sweet Bread Pudding pecans, raisins & bourbon sticky sauce   9

Specialty Beer: Benchmark Hop Chunks  

(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.