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

January 11, 2018 – Thursday

Garden Kitchen Menu, Thursday 1/11/2018

Hummus Wrap dill & preserved lemon hummus, roasted red bell pepper, radish, tossed kale, flour tortilla   (V)   9

Jidori Wings 6 brined wings. broccoli floret & stem, crisp fried, maldon, creamy dill dip (VO, GF) 12

Kitchen Sink 3 gourmet cheeses, dry salami, citrus marinated olives, carrot marmalade, dill & preserved lemon hummus, medjool dates, honey drizzle, sweet pickled beets, sweet mace pickled gherkins, roasted nuts, whole wheat grilled bread   (VO, can be GF)   17
~   5 cheeses & double bread   25    ~   add roasted bone marrow & extra bread to kitchen sink  +9   ~
Suggested Drink: Garden Kitchen Sangria

Farmers Salad
Mediterranean wilted kale, tender beet greens, feta crumble, kalamata olive, roasted “bulls blood” beet, heirloom tomato, tamari sunflower seeds, shaved radish, red onion, creamy dill   (VO,GF)   13

Prosciutto Arugula spicy baby arugula, carrot tops, prosciutto, soft poached egg, toasted pine nut, pecorino romano, st. valery carrot, red onion, agave balsamic & olive oil   (VO,GF)   15

Warm the Soul Soup
Pork & Beans tenderloin, cannellini beans, italian herbs, spinach, carrot, celery, parmesan, lemon zest   (GF)   9/14  

Cream of Celery celery stalk & leaf, kale stem, cashew cream, dill creme fraiche   (VO,GF)   8/12

Osso Bucco Ragu slow cooked osso bucco in a red wine & roasted tomato pan jus, garlic roasted cremini mushroom, handmade semolina linguine, pecorino romano, fresh parsley, basil flower   26
Suggested Wine: Valle de Guadalupe Primate

Eggplant Enmoladas corn tortillas soaked in a smoky roasted mole sauce, slow cooked black beauty eggplant, tajin roasted sweet potato & black beans, lime crema, cheddar & cotija, pickled onion, cilantro  (VO,GF)   20  
Suggested Wine: Cavas Valmar Mezcla de Tintos

Moroccan Braised Lamb  slow cooked lamb shoulder, ras el hanout spices, chickpeas, medjool dates, roasted carrots, celery, ginger, toasted pistachio & mint over garlic quinoa   (GF)   23
Suggested Wine: South Coast “WHP” Cabernet Sauvignon

Mojo Opah Burrito baked hawaiian opah fish, garlic, blood orange & lime marinade, wilted chinese cabbage & caramelized onions, chipotle crema, blanched collard leaf “ burrito”, chimichurri rice, spicy carrots   (GF)   MP   
Suggested Beer: Benchmark Brewing IPA

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

Sweet Tooth
Fudge Cake noir chocolate cake, gooey fudge chocolate ganache, vanilla bean whipped cream, hazelnut chocolate shavings, served warm   13

Guava Panna Cotta almond & coconut cream custard, brazilian guava puree, coconut (V,GF) 9

Beet Cheesecake sweet beet puree, cheesecake filling, chocolate sable crust, cocoa dust   (GF)   12

(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.