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

December 29, 2018 – Saturday

Garden Kitchen Menu, Saturday 12/29/2018

Patatas Bravas spanish fried sweet potato, tossed in smoked chipotle & nasturtium crema, cotija crumble, parsley, smoked sea salt   (VO,GF) 13

Brie & Strawberry Jam baked brie, wheat toast, lavender flower, candied walnut (can be GF) 12

Kitchen Sink 3 cheeses, calabrese salami, meyer lemon hummus, carrot marmalade,  strawberry jam, sangria pickled cherries, marinated olives, mace & fennel mixed nuts, honey, sangria beets, garlic pickled cucumbers, medjool date puree, tangerine, grilled bread (VO, can be GF) 18
~ deluxe sink, 5 cheeses & double bread   25 ~
Suggested Drink: Garden Kitchen Sangria

Farmers Salad
Kale Caesar charred kale, romano petals, pomegranate, chioggia beet, toasted pine nuts, red onion, herb croutons, tossed in creamy sesame caesar dressing   (VO, can be GF) 14

Winter Fruit wild arugula, jamon serrano, whipped goat cheese, persimmon, grapefruit, yellow snow & green snap peas, fried sage, black futsu pumpkin seeds, creamy sage  (VO,GF) 15

Warm the Soul Soup
Cream of Snap Pea cashew milk, fennel broth, meyer lemon, mint, creme fraiche, cracked pepper (VO,GF) 9/13

Soup du Jour additional from scratch soups may be available, please inquire   (VO, can be GF) 9/13

Eggplant Meatballs roasted eggplant, steel cut oats, parmesan polenta cake, herb ricotta, 7 hour marinara, garlic roasted cremini & broccoli greens, toasted pine nuts, fried sage   (VO, GF) 23
Suggested Wine: Fallbrook Winery “Dalla Collina” Red Blend

Meyer Lemon Chicken mary’s free range bone in chicken, meyer lemon & white wine garlic herb marinade, preserved lemon & harissa spiced lentils, celeriac puree, roasted carrot, pomegranate, parsley   (GF) 24
Suggested Wine: F. Rubio “Herencia” Montepulciano Rose

Pesto Linguine handmade semolina pasta linguine, wild nettle & mallow hemp seed creamy pesto, roasted beech mushrooms, snap peas, sundried tomato, romano, parsley   (VO) 23
~ add jumbo sea scallops to linguine + $10 ~
Suggested Wine: South Coast Winery Reserve Chardonnay

Pork or Fish “Ramen”  12 hour braised pork shank broth, braised pork or baqueta grouper, soft boiled egg, crispy garlic, spaghetti squash “noodles”, crispy broccoli, kale, ginger, chili oil, green onion, thai basil  (GF) 26
Suggested Wine: Cavas Valmar Mezcla de Tintos

Beef Tenderloin slow roasted herb butter tenderloin, melted english stilton, brown turkey fig jam, charred kalette & broccoli greens, roasted turnips, herb risotto, crispy onions   (GF) 36
Suggested Wine: Wild Horse Peak Cabernet Sauvignon

Sweet Tooth
Pumpkin Pie seminole pumpkin, winter spices, handmade flakey crust, served warm, vanilla whipped cream 14     ~add scoop housemade vanilla bean ice cream +3

Dulce de Leche Bread Pudding coconut & almond milk custard, housemade whole wheat bread, chocolate chips, candied pecans, champagne soaked raisins, coconut whipped cream, dulce de leche drizzle   (V) 14
Suggested Dessert Wine: Edwards Late Harvest Syrah

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.