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 8, 2019 – Friday

Garden Kitchen Menu, Friday 2/8/2019

Avocado Fries tempura battered avocado & radish, lime salt, paprika dust, pepitas, chipotle crema (VO,GF) 13

Salmon Belly mt. cook salmon, crispy skin, lemon, blood orange, capers, fennel, chile oil (GF) 13
Suggested Wine: Tohu Sauvignon Blanc

Kitchen Sink 3 cheeses, calabrese salami, carrot marmalade, sunflower seed pate, golden beet maple spread, strawberry & fig jam, date puree, tarragon pickles, marinated olives, smoked nuts, raw honey, fresh strawberry, sweet pickled watermelon rind, ginger golden beet, cinnamon peaches, grilled wheat bread   (VO, can be GF) 18 ~  deluxe sink, 5 cheeses & double bread  25
~ add roasted bone marrow with cotija & tomato-poblano jam  + 12

Suggested Drink: Garden Kitchen Sangria

Farmers Salad
Avocado Caesar massaged kale, sauteed kale stem, hass avocado, pancetta chips, sun dried tomato, shoyu egg, parmesan petals, red onion, cashew caesar dressing   (VO,GF) 13

Almost Spring salanova lettuce, golden beet, snap peas, snow peas, strawberries, pea shoots & flowers, fried quail egg, goat cheese gouda, tangelo, carrot ribbons, choice of dressing   (VO,GF) 14

Warm the Soul Soup
Cream of Broccoli stems, leaves & florets, crispy broccoli, touch of cream, parmesan, creme fraiche  (VO,GF) 9/13

Porterhouse Pork Chop grilled 10 oz bone in chop, hasselback russet potato loaded with parmesan, herb butter, sour cream, crispy onions & chive, roasted balsamic spaghetti squash, brown turkey fig jam   (GF) 33
Suggested Wine: J.Brix Rougarou Carignan

Seared Duck 8 oz brined boneless duck breast, beet stem & navel orange chutney, warm herb & garlic farro, garlic snap peas, crispy broccoli   (can be GF) 26
Suggested Wine: South Coast Winery Reserve Chardonnay  

Mediterranean Meatballs baharat spiced grass fed beef, arugula, wilted cabbage, harissa, blood orange & preserved lemon glaze, labne, feta crumble, pistachio, pomegranate arils, cilantro, garlic pita bread  (can be GF) 24
Suggested Wine: Cavas Valmar Mezcla de Tintos

Pesto Linguine semolina pasta linguine, radish leaf & pistachio pesto, cashew ricotta, rustic greens, roasted turnips, black futsu pumpkin, romano, fava flower   (VO) 22 ~ add wild boar sausage +4 ~
Suggested Wine: Campagnola Valpolicella Classico

Vegetable Nettle Curry lemongrass & “stinging” nettle green coconut curry, crispy broccoli, snap peas, carrots, portobello mushroom, sweet potato, purple cauliflower rice, calabrian chile oil, cilantro   (V,GF) 20  
Suggested Wine: J. Brix “The Augur” Riesling

Fish & Chips tempura battered fresh catch of the day, crispy sweet potato fries, dill & roasted garlic aioli, garden salad, choice of dressing   ~malt vinegar upon request~ (GF) 24
Suggested Beer: Benchmark Survey Series Brut IPA on DRAFT

Farmers Delight soup du jour, choice of salad, whole wheat bread & whipped herb butter   (VO, can be GF) 20/22

Sweet Tooth
Pot de Creme milk chocolate & peanut butter custard, whipped cream   (GF) 13

Pumpkin Spice Cake masque de provence pumpkin, cream cheese frosting, salted caramel, maple rum pecan   12
Suggested Dessert Wine: Edwards Late Harvest Syrah

Olive Oil Cake served warm, orange zest, macerated strawberries, coconut whipped cream   (V) 13

(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.