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 18, 2019 – Friday

Garden Kitchen Menu, Friday 1/18/2019

Avocado Mash avocado, peruvian spiced lentils, corn tortilla chips, cotija, escabeche (VO,GF) 14

Sunflower Seed Pate toasted sunflower seeds, thyme & meyer lemon puree, parmesan crisp, crudite of carrot, snow pea & radish, whole wheat crostini   (VO, can be GF) 13

Kitchen Sink 3 cheeses, calabrese salami, carrot marmalade, pumpkin hummus, strawberry jam, date puree, sangria pickled cherries , marinated olives, black futsu pumpkin seeds, raw honey, sangria beets, garlic pickles, cinnamon peaches, fresh strawberry, grilled whole wheat bread   (VO, can be GF) 18 ~  $8 upcharge for prix fixe  ~  
~  deluxe sink, 5 cheeses & double bread  25 ~ add roasted parmesan bone marrow +9  
Suggested Drink: Garden Kitchen Sangria

Farmers Salad
Winter Blues   salanova butter lettuce, crispy broccoli, gorgonzola & fennel whipped mousse, smoked bacon, strawberry, pickled raisins, walnuts, olive oil & balsamic   (GF) 15

Chicken Avocado Caesar jidori chicken bites, broccoli & kalette greens, parmesan petals, parmesan crisp, golden beets, red onion, snow peas, grilled baby artichoke & meyer lemon, cashew caesar dressing    (VO, GF) 13/15

Warm the Soul Soup
Mushroom Chili cremini, portobello, kidney & black bean, stewed tomato, chili powder, greek yogurt, cheddar, pickled radish, tortilla strips, cilantro   (VO,GF) 10/14 ~ add wild boar sausage +8 ~

Grass Fed Steak choice 8 oz flat iron or 8 oz naturally marbled ribeye, tromboncino squash rounds, gorgonzola cream, brown turkey fig jam, grilled arugula & crispy onions   (GF) 28
~ $7 upcharge for prix fixe ~
Suggested Wine: Chuparosa North Block Blend Super Tuscan

Chimichurri Lamb 8 hour braised lamb shoulder, sweet potato mash, garlic roasted beech mushroom, argentinian chimichurri sauce, cotija crumble, toasted pepitas, curtido slaw   (GF) 25
Suggested Wine: Santo Tomás Tempranillo Cabernet

Seabass “Ramen” crispy skin white seabass, white miso fumet, shoyu egg, sweet potato noodles, shitake mushroom, broccoli leaves, carrot, daikon & ginger pickled golden beet, toasted sesame, shaved leek   (GF) 25
Suggested Beer: Benchmark Blond Ale  

Portobello Pesto Linguine handmade semolina pasta linguine, roasted portobello mushroom, carrot top & pistachio pesto, housemade herb ricotta & romano cheese, sundried tomato, pine nut, parsley (VO) 23
Suggested Wine: South Coast Winery Reserve Chardonnay

Saag Paneer 4 rustic greens- broccoli leaf, radish leaf, kale & collard greens, fried indian cheese, slow cooked in coconut milk, garam masala, ginger & cumin, toasted cashew, turmeric basmati, cilantro, tomato salad (V, GF) 20 ~ add braised lamb + 8 ~
Suggested Wine: J. Brix “The Augur” Riesling

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

Sweet Tooth
Pumpkin Goat Cheesecake masque de provence roasted pumpkin, goat cheesecake filling, warm salted caramel & candied pecan dust   (GF) 14 ~  add scoop housemade vanilla bean ice cream +3

Baklava five layers of phyllo dough, candied spaghetti squash, cashew cream cheese, spiced pistachio paste, lemon verbena & orange blossom water “honey”, seasons first strawberry   (V) 13

Peach Crumble served warm, almond & oat crumb topping, spiced peaches, navel orange zest, vanilla bean whipped cream, edible flower   (GF) 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.