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February 19, 2020 – Wednesday

Garden Kitchen Menu, Wednesday 2/19/2020

Avocado Toast whole wheat toast, fuerte avocado, rustic greens hemp seed pesto, dill (VO) 10

Tenderloin Tips grilled beef tenderloin tips, green tomato, toast points, parsley, local horseradish sauce   (can be GF) 15

Kitchen Sink 3 gourmet cheeses, salamis, house preserves & marmalades, pickled cucumber, beets & zucchini, spicy pickled strawberries, marigold radishes, 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
Fresh Mozzarella Salanova tender salanova lettuce, buffalo mozzarella, roasted beet, toasted sunflower seed, purple snow peas, fresh citrus & herbs, lemon dijon vinaigrette   (VO,GF) 15

Kale Caesar broccoli & kale greens, preserved lime & cashew caesar dressing, cracked pepper, romano petals, soft boiled egg, crispy prosciutto, crispy onion, toasted pine nut   (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

Rack of Lamb considered the world’s best lamb, roasted te mana new zealand rack of lamb, warm cannellini beans, rustic greens hemp seed pesto, sundried tomato, pistachio crumble, olive oil tossed arugula   (can be GF) 27
Suggested Wine: Itxas Harri Roxa Rosé  

Grilled Steak 8 oz grass fed flat iron, herb butter basted, creamy risotto, rustic greens, warm fig sauce, roasted carrots, peas & turnips, crispy onions, gremolata oil   (GF) 25
Suggested Wine: Mesa Grande Corazón Cabernet Franc

Pork Belly slow cooked pork belly steak, butternut squash red chile sauce, cotija crumble, napa cabbage slaw, corn tortilla chips & avocado mash, radish, cilantro   (GF) 26
Suggested Wine: F. Rubio Herencia Rose

Duck Confit bone in duck legs slow cooked in house made duck broth & duck confit, white miso spaghetti squash, seared mushrooms, roasted carrot, gochugaru orange glaze, green garlic top & cilantro   (GF) 25
Suggested Wine: Trasiego White Blend 

Beet Tartare Ravioli heart shaped handmade ravioli, lemon herb beet tartare & pink lady apple, sage brown butter & parm,  charred candied beets, toasted walnuts, goat cheese crumble, ramona olive oil tossed baby kale, micro pea shoots   (VO) 23
Suggested Wine: Fallbrook Winery 33 Red Blend

Mushroom Risotto house made mushroom broth, italian herbs & mirepoix, carnaroli rice, splash of cream, parmigiano reggiano, seared herb marinated portobello mushroom, arugula   (VO,GF) 24
Suggested Wine: La Zorra “La Moza Calabrés” Garnacha

Sweet Tooth
Cupid’s Pink Velvet Cake double layer fluffy white cake, whipped beet mousse, white chocolate ganache   15
Suggested Dessert Pairing: Léguillette Romelot “Prelude” Extra Brut Champagne

Meyer Lemon Cheesecake vegan version of an old classic, almond flour crust, meyer lemon cashew cream cheese filling, toasted coconut, tangerine sauce   (V,GF) 15
Suggested Dessert Wine: Domaine Fouet Crémant de Loire Rosé

Chocolate Royale Pot de Creme milk chocolate custard, orange zest, whipped cream, charred blood orange   (GF) 14
Suggested Dessert Wine: Edwards Winery Late Harvest Syrah

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.