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!

July 1, 2017 – Saturday

Garden Kitchen Menu, Saturday 7/1/2017

Creamy Garlic Crudite dickinson farm whipped garlic spread, japanese cucumber, cherry tomato, carrot & black radish, grilled whole wheat bread   (V, can be GF)   9  

Wild Mushroom Flatbread white wine marinated beech, maitake & oyster mushroom, housemade herb ricotta, red wine onion jam, arugula, porcini balsamic   (VO)   14

Kitchen Sink 3 gourmet cheeses, local raw honey, dry salami, pickled green beans, white nectarine, mustard seed pickled raisins, mix nuts, panang curry hummus, citrus marinated olives, sweet radish, fennel carrot marmalade, tomato jam, whole wheat grilled bread   (VO, can be GF)   17
Suggested Drink: Garden Kitchen Sangria

Farmers Salad  
Summer Fruit arugula, nectarine, roasted strawberry, japanese cucumber, shaved carrot, point reyes blue cheese mousse, toasted pistachio, red onion, mint, basil, balsamic reduction   (VO,GF)   14

Baja Bound butter lettuce, charred corn, blistered padron peppers, cherry tomato, tortilla strips, fried cotija, grilled corn & zucchini, caramelized onion, shaved radish, chipotle crema (VO,GF) 13   

Warm the Soul Soup
Cream of Celery Root celery root puree, farm celery, house made chicken stock, parmesan, fried shallot (GF) (8/12)

Spicy Cucumber Gazpacho served cold, jalapeno, japanese cucumber, white nectarine,valencia orange  (V,GF) 7/11

Dry Aged Pork Chop 16oz grilled, cherry tomato & bing cherry reduction, charred corn on the cob, loaded baked potato with bacon, chives, herb butter & parm   (GF)   39
Suggested Wine: Stehleon Vineyards Grenache Rosé

Chicken & Linguine Alfredo italian herb brined & roasted jidori chicken bone in, housemade semolina pasta, sundried tomato, rampicante squash, crispy broccoli, young garlic cream sauce, garden basil   25   
Suggested Wine: South Coast Winery Chardonnay Sans Chêne

Sculpin Fish Tacos benchmark table beer batter, handmade corn tortilla, purple cabbage slaw, lime crema, strawberry & nectarine picoo, cotija kidney beans, roasted jalapeno salsa (can be GF) 23
Suggested Beer: Benchmark Table Beer  

Stuffed Portobello Mushroom balsamic marinade, stuffed with sauteed rustic greens, roasted red bell pepper & herb quinoa, topped with sheep’s milk feta crumble & toasted pine nuts, side of grilled baby artichoke & japanese trifle tomato   (VO,GF)   20
Suggested Wine: Chuparosa Vineyards Zinfandel

Sweet Tooth
Toasted Coconut Cupcake butter cake, white chocolate ganache filling, cream cheese frosting, toasted coconut   9

Strawberry Chocolate Tart chocolate crust, chocolate ganache filling, fresh strawberries   9

Sangria Sorbet white nectarine, valencia orange, strawberry, red wine reduction, mint   (V,GF)   11
~ add a champagne float   +3 ~

(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.