Friday & Saturday Tasting Menu - $100/person, $35/optional wine pairing - Reservations Here

December 29, 2016 – Thursday

Garden Kitchen Menu, Thursday 12/29/2016

Dickinson Farm Fried Green Tomatoes housemade bread crumbs, tarragon cream sauce   8

Eggplant Caponata Crostini red bell pepper, pistachio & dill pesto, pickled “rat tail” radish (VO) 7

Beer Battered Artichoke Hearts & Trumpet Mushroom benchmark ipa, mint cream sauce (VO) 8

Kitchen Sink 3 gourmet cheeses, dry salami, eureka lemon hummus, pickled cherries, roasted garlic, dill pickles, roasted nuts, carrot marmalade, apple jam, raspberry jam, pickled fennel, grilled whole wheat bread   16
Suggested Drink: Garden Kitchen Sangria

Crunchy Salad
Herb Farro baby arugula, cured pork, fried quail egg, toasted pine nuts, gorgonzola crumble, roasted beet, toasted almond, shaved pear, red onion, torn croutons, balsamic reduction   14

Heirloom Farmhouse dickinson farm lettuce, shaved asiago, pea tendrils, heirloom carrot, raw chioggia beet, sugar snap peas, black radish, red onion, toasted sunflower seeds, choice of dressing   (VO,GF)   13

Warm the Soul Soup
Seafood Chowder opah, flounder & cabrilla grouper, smoked bacon, baby potato, parmesan & garlic stem   12/16
~ served with housemade 7 day sourdough ~

Power Greens our favorite cold fighting soup, 4 rustic greens, ginger, garlic, eureka lemon & jalapeno   (V,GF)   7/9   

Spanakopita chard, mizuna & beet greens, thin sliced farm squash, garlic basted flakey fillo dough, ricotta & feta crumble, beldi cured olives, local dill, side farmhouse salad   (VO)   18
Suggested Wine: South Coast Chardonnay

Flat Iron Steak 8 oz balsamic grilled, farm carrot & red beet puree duo, garlic & herb butter roasted baby potatoes, roasted zucchini   (GF)   26
Suggested Wine: South Coast “WHP” Cabernet Sauvignon

Kurobuta Pork Tenderloin brunswick cabbage & tronchuda kale bacon braised greens, apple butter   (GF)   20
Suggested Wine: Suggested Wine: Chuparosa Vineyards Zinfandel

Sweet Tooth
Passion Fruit Mousse hand whipped & topped with meringue   (GF)   9

Meyer Lemon Tart pate sucree crust, meyer lemon curd, edible white pea flower, hand whipped cream   9

Peanut Butter Chocolate Cup just like you remember, but vegan   (V,GF)   7

(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.