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 31, 2019 – Wednesday

Garden Kitchen Menu, Wednesday 7/31/2019

Blistered Shishitos flash fried sweet pepper, sesame seed, lemon salt, radish, kimchi aioli   (V,GF) 12

Fried Green Tomatoes housemade ricotta, tempura battered green tomatoes, southern style spices, damsel tomato & local olive oil, basil   (VO, GF) 14

Kitchen Sink 3 gourmet cheeses, charcuterie, house preserves & marmalades, cocktail onions, crudite, pickled veggies, table grapes, pickled green strawberry, citrus marinated olives, roasted nuts, raw honey, fresh fruit, house made grilled bread   (VO, can be GF) 19
~ add local honeycomb + 7 ~ deluxe sink, 5 cheeses & double bread +7  
~ add double roasted bone marrow, parmesan, house jam & bread + 15 ~
Suggested Drink: Garden Kitchen Sangria 

Farmers Salad
Summer Time farm greens, prosciutto di parma, green beans, cherry tomato, armenian cucumber, point reyes blue, grilled squash, toasted pine nut, italian herbs, african blue basil oil & balsamic   (VO) 14

Thai Cucumber apple cucumber, avocado, strawberry, orange, roasted golden beet, green beans, red onion, radish, tamari roasted sunflower seed, mint, thai basil, scallion, thai basil coconut vinaigrette   (V,GF) 14

Warm the Soul Soup
Pork & Lentil housemade pork broth, pork belly, lardon, leek, red wine, vegetables, parmesan, chives   (GF) 9/13

Soup du Jour additional from scratch soups may be available, please inquire   (VO,GF) 9/13

Pork Tenderloin bacon wrapped pork tenderloin, caramelized onion whipped acorn mash, cauliflower vichyssoise, crispy onions & broccoli   (GF) 26
Suggested Wine: Cava Maciel Vino de Luna Chardonnay 

Lamb Chops pan seared lamb chops, basil & pistachio pesto, grilled japanese eggplant, lemon thyme brown rice, cherry tomato, feta crumbles   (GF) 25
Suggested Wine: Santo Tomás Tempranillo Cabernet

Jerk Chicken Quesadilla mary’s free range chicken, padron & orange jerk sauce, choice of corn or flour tortillas, melted cheddar & cotija, lime crema, avocado, charred corn & stone fruit salsa, scallion pinto beans   (can be GF) 24
Suggested Wine: Fess Parker Dry Riesling

Roasted Poblano Yemista stuffed poblano pepper with quinoa, leek, greek spices, lemon zest, charred corn, montmorency cherry & pine nuts, garlic confit granadero tomato sauce, garlic blistered dill green beans   (V,GF) 23
Suggested Wine: Garden Kitchen Pinot Noir

Cacio e Pepe housemade semolina pasta, copious amounts of lemon zest, butter, parmigiano reggiano & cracked pepper, served over arugula toss & cherry tomato   (VO) 23
~ add crispy pancetta + 6
Suggested Wine: Domaine Seguinot Chablis

 Farmers Delight soup du jour, choice of salad, house made bread & whipped herb butter   (VO, can be GF) 22

Sweet Tooth
Peanut Butter Fudge medjool dates, dark chocolate, peanut butter coconut cream, maldon salt, mint   (V,GF) 14
Suggested Dessert Wine: Edwards Censorship Port 

Plum Galette baked flakey, buttery, sugar crust, elderflower glaze, candied almond, blackberry puree, powdered sugar   14
Suggested Dessert Wine: Chateau Piada Sauternes 

Strawberry Crumble fresh strawberry, lemon zest, baked strawberries, pecan oat crumble, vanilla whipped cream   14
Suggested Bubbles : South Coast Sparkling Pinot Grigio

(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.