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 22, 2017 – Wednesday

Garden Kitchen Menu, Wednesday 2/22/2017

Tempura Battered Artichokes italian artichoke hearts, sriracha lime aioli   (V)   8

Chimichurri Bone Marrow roasted marrow, caramelized onion, chimichurri, radish, grilled toast points   9

Zucchini Flowers lightly battered, japanese eggplant hummus, arugula   (V, GF)   12

Kitchen Sink 3 gourmet cheeses, prosciutto, cornichons, pickled beets, roasted garlic, roasted nuts, buddha’s hand marmalade, pickled rat tail radish, mixed olives, red pepper hummus, raspberry jam, grilled housemade bread   16
Suggested Drink: Garden Kitchen Sangria

Farmers Salad
Pesto Nduja sundried tomato & salami, 3 rustic greens pesto, farm lettuce, golden, red & chioggia beet, mozzarella, roasted carrots, toasted pine nuts, rosemary olive oil & balsamic reduction, edible pea tendril   (GF)   14

Dickinson Farmhouse salanova butter lettuce, pecorino, snow peas, st. valery carrot & roasted beets, black radish, shaved red onion, round radish, sunflower seeds, herb croutons, coriander flower, choice of dressing   (VO, GF)   12

Warm the Soul Soup
Sausage & Vegetables pork & cranberry sausage, housemade tenderloin broth, radish greens, parsnip, potato, farm carrot, parmesan & chive   (GF)   9/12

Russian Borscht farm beets, heirloom cabbage, chives, lemon creme fraiche   (GF)   8/11

Jidori Chicken Cassoulet housemade chicken & duck fennel stock, slow cooked with chickpeas, smoked bacon, turnips, farm carrot & spinach, fines herbes, served with crusty baguette & herb butter   (GF no bread)   22
Suggested Wine: South Coast Winery Chardonnay Sans Chêne

Zucchini  Puttanesca zucchini noodles, 7 hour marinara, portobello mushroom, capers & beldi olives, chili pepper flakes, white wine, bloomsdale spinach, sundried tomato, pecorino, wheat garlic bread   (VO, GF no bread)   20
Suggested Wine: Chuparosa Vineyards Zinfandel

Beef Stroganoff Polenta organic & grass fed beef, roasted tenderloin, cremini mushroom & benchmark brown ale glace, roasted carrots & fried onion over parmesan polenta, lemon cream & chives   20
Suggested Beer: Benchmark Brown Ale

Sweet Tooth
Meyer Lemon Meringue Pie pastry crust, lemon meringue curd, torched meringue topping   9

Mousse au Chocolate semi sweet chocolate, ribboned whip cream, edible viola flower   (GF)   8

Berry Cashew Cheesecake almond date crust, cashew “cream cheese” filling, 3 berry sauce (V,GF) 9

(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.