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!

February 11, 2020 – Tuesday

Garden Kitchen Menu, Tuesday 2/11/2020

Goat Cheese Quesadilla flour tortilla, caramelized onion goat cheese, hibiscus flower, lemon crema (can be GF) 14

Kitchen Sink 3 gourmet cheeses, salamis, house preserves & marmalades, pickled cucumber, beets & zucchini, squash tops, garlic green beans, raw honey, candied figs,  marinated olives, roasted nuts, sweet pickled watermelon radishes, house whole wheat grilled bread   (VO, can be GF) 20
~ local honeycomb +7   ~ deluxe sink, 5 cheeses & double bread +8
~  add double roasted bone marrow, parmesan, red wine onion jam & bread +16  ~ 

Farmers Salad
Broccoli Blues sauteed broccoli & kale leaf & stem, caramelized onion & spaghetti squash, crispy bacon & broccoli, point reyes blue cheese, candied pecans, crispy onion, dijon vinaigrette (VO,GF) 15

Winter Beet tender lettuce, golden beet & roasted red beet, anjou pear, orange, prosciutto, fresh herb baby mozzarella, white carrot ribbons, toasted pine nut, olive oil & agave balsamic   (VO,GF) 14

Warm the Soul Soup
Cream of Broccoli vegetable broth, broccoli leaves, stems & florets, splash of cream, parmesan, dill oil   (VO,GF) 9/14

Fish & Chips tempura battered locally caught halibut, hakurei turnip chips, meyer lemon caper aioli, garden salad with creamy chive dressing, ~malt vinegar & katsup upon request ~   (GF) 24
Suggested Wine: Aphros Loureiro Vinho Verde 

Grilled Steak 8oz flat iron steak warm medjool date & fig puree sauce, gorgonzola crumble, creamy polenta, sauteed swiss chard, charred carrot, crispy rapini, crispy onion, parsley   (GF) 27
~ 6 oz bison steak + 7 ~
Suggested Wine: Kohill Winery Cabernet Sauvignon

Pork Tenderloin 8 oz seared berkshire pork tenderloin, white miso spaghetti squash, mushroom trio, roasted carrot, gochugaru orange glaze, scallion & cilantro   (GF) 26
~ 14oz bone in frenched pork chop +10 ~
Suggested Wine: Trasiego White Blend  

Jerk Chicken mary’s free range chicken bone-in, marinated in a house made carribean jerk sauce, cotija crumble, coconut rice & beans, curtido slaw, shaved radish, cilantro   (GF) 24
Suggested Wine: F. Rubio Herencia Rose

Mediterranean Falafel four handmade fluffy garbanzo bean herb falafels, roasted garlic & parsley couscous, whipped green garlic dip, carrot top hemp seed pesto, whole wheat pita, garden salad, fresh dill   (V, can be GF) 24
Suggested Wine: Cava Maciel Vino de Luna Chardonnay

Farmers Delight soup, choice of salad, house bread & whipped herb butter (VO, can be GF) 23/24

Sweet Tooth 
Chocolate Royale Pot de Creme milk chocolate custard, orange zest, whipped cream, charred blood orange   (GF) 14
Suggested Bubbles: Avinyo Cava Reserva

Meyer Lemon Pound Cake meyer lemon icing, orange blossom chocolate sauce, coconut whip, candied pistachio  (V) 14

Carrot Cake four layers, winter spices, shredded carrot, cream cheese frosting, candied walnut 15
Suggested Dessert Pairing: Leguillette Romelot

Wine Lounge 1 Year Anniversary Dessert glass of Stehleon Vineyards “vin de paille” grenache blanc, Chocolate Lush white chocolate ginger truffle, english stilton blue cheese, parmesan shortbread, fresh fruit, candied nuts   (can be GF) 24
~ make it a perfect dessert for two, add an additional glass of vin de paille +6  and extra truffle + 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.