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!

December 27, 2019 – Friday

Garden Kitchen Menu, Friday 12/27/2019

Mediterranean Crudite roasted beet hummus, eggplant baba ganoush, olive tapenade, sheep’s milk feta, served with vegetable crudite & warm grilled whole wheat bread   (VO, can be GF) 15

Kitchen Sink 3 gourmet cheeses, dry salami, house preserves & marmalades, pickled green beans, roast garlic, pickled beets, raw honey, dill pickles, epazote marinated olives, roasted nuts, fruit, grilled bread (VO, can be GF) 20 ~ deluxe sink, 5 cheeses & double bread +7
~ add double roasted bone marrow, parmesan, house jam & bread +16 ~ add local honeycomb +7
Suggested Wine: Garden Kitchen Sangria

Farmers Salad
D’Acquisto Farms Caprese butter leaf lettuce, yellow & red vine ripe tomatoes, persimmon, golden beet, cucumber, buffalo mozzarella, lemon salt tossed arugula, toasted pine nuts, olive oil & agave balsamic   (VO,GF) 14

Winter Caesar massaged kale tossed in cashew caesar dressing, romano petals & cracked pepper, crispy prosciutto, sheep’s milk roquefort, pomegranate, grape tomato, dukkah spiced seeds & nuts, crispy shallot   (VO,GF) 15

Warm the Soul Soup
Russian Borscht traditional roasted beet, housemade beef bone marrow broth or vegetable broth, roma tomato, cabbage, sour cream, cracked pepper   (VO,GF) 9/14

Miso Osso Bucco slow cooked beef shank, miso soy glaze, shishito bacon relish, pork & umami gold broth, whipped scallion polenta, orange garlic blistered green beans & turnips, radish kimchi (GF) 35
Sommelier Suggestion: Léguillette Romelot Champagne

Grilled Bison Steak sous vide then grilled flat iron, whiskey peppercorn sauce, crispy onions, roasted peas & carrots, loaded spaghetti squash “mac & cheese”, parmesan, cheddar, bacon & parsley (GF) 29 ~ add lobster tail + MP ~
Suggested Wine: Scherrer Winery Zinfandel

Seafood Bouillabaisse fresh catch mako shark, pei mussels, venus clams, wild shrimp, winter tomato & fennel fumet broth, provencal herbs, roasted fennel & carrot, herb baguette & whipped lemon butter, parsley, chili oil   (can be GF) MP
Suggested Wine: Trasiego White Blend 

Pork Belly slow cooked crispy pork belly, warm fig jam, gorgonzola dolce, garlic rustic greens, green beans, cucumber & grape tomato salad, crispy fried onions   (GF) 24
Suggested Wine: Stolpman Vineyards La Cuadrilla 

Sweet Potato Gnocchi housemade sweet potato italian dumpling, cashew alfredo sauce, local goat milk tarragon ricotta, herb mushroom confit, grilled tromboncino squash, wilted kale   (VO,GF) 23
Suggested Wine: Garden Kitchen Pinot Noir

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

Sweet Tooth 
Baked Apple & Ice Cream caramelized maple & smoked vanilla bean ice cream, winter spices, poached apple dumpling in housemade flakey sugar coated pie crust, coconut caramel, candied nuts   15
Suggested Dessert Wine: Chateau Piada Sauternes

Peanut Butter Fudge Brownie you wont believe its vegan, chickpeas, cocoa powder, chocolate & peanut butter sauce, whipped cream, candied fig   (VO,GF) 14
Suggested Dessert Wine: Edwards Censorship Port

~ add house made vanilla bean ice cream to any dessert +5 ~

(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.