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!

January 17, 2017 – Tuesday

Garden Kitchen Menu, Tuesday 1/17/2017

Crispy Fried Broccoli garden kitchen favorite, chipotle aioli   (VO,GF)   8

Blackberry Char Siu Chicken jidori “oyster” bites, karaage flash fried, chinese bbq sauce   (GF)   8

Hummus, Pesto & Crudite sundried tomato hummus, dill & pistachio pesto, farm vegetables, grilled bread   (VO)   8

Kitchen Sink 3 gourmet cheeses, dry salami, dill pickles, pickled beets, cinnamon cherries, “rat tail” radish, roasted nuts, mixed olives, carrot marmalade, raspberry jam, citrus pickled fennel, grilled whole wheat bread   16
(+ $7 for prix fixe)           Suggested Drink: Garden Kitchen Sangria

Crunchy Salad
Mediterranean baby arugula, prosciutto, beet pickled egg, dill & pistachio pesto, toasted pine nuts, gorgonzola crumble, chioggia beet, shaved red onion & baby carrot, creamy chive dressing   (GF)   14

Heirloom Farmhouse  farm lettuce, goat cheese, farm carrot, roasted red beet, shaved chioggia & black radish, red onion, toasted sunflower seeds, pea tendrils, choice of dressing   (VO,GF)   13      

Warm the Soul Soup
Power Greens cold fighting soup, 4 rustic greens, ginger, eureka lemon & jalapeno   (V,GF)   8/11

Mustard Beer Cheese benchmark table beer, sharp cheddar, lancashire, fresh chevre, smoked bacon & green onions, served with grilled bread   9/12    

Buttermilk Fried Chicken port & blackberry thyme reduction, apple butter puree, smoked bacon & braised cabbage   (GF)   24    
Suggested Wine: L.A. Cetto Nebbiolo “Reserva Privada”

Hawaiian Opah Fish lime butter grilled, cilantro chili puree, fried shallot, roasted seaweed salt farm carrot & oyster mushroom   (GF)   25
Suggested Wine: Stehleon Vineyards Torrontes

Flat Iron or New York Steak balsamic grilled, herb butter roasted rose finn potatoes, garlic & parsley butternut squash mash   (GF)   26
Suggested Wine: South Coast “WHP” Cabernet Sauvignon

Linguine & “Meatballs” semolina pasta linguine, hand rolled cremini mushroom & lentil “meatballs”, 7 hour marinara, shaved asiago, fresh basil, grilled garlic bread   (VO)   20
Suggested Wine: Chuparosa Vineyards Zinfandel

Sweet Tooth
Creme Brulee milk chocolate & peanut butter custard, torched caramel   (GF)   10

Carrot & Pecan Cupcake  farm carrot, toasted pecan, valencia orange cream cheese frosting   8

Flourless Chocolate Cake blackberry date puree, vegan and gluten free!   (V,GF)   9   
Suggested Wine: South Coast Winery Extra Dry Sparkling Wine

(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.