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March 14, 2019 – Thursday

Garden Kitchen Menu, Thursday 3/14/2019

Lucky Mushroom Fries tempura battered portobello & trumpet mushroom, parmesan, creamy chive   (VO,GF) 13

Green Garlic Hummus roasted green garlic, garbanzo bean hummus, crudite, grilled bread   (V, can be GF) 12

Kitchen Sink 3 cheeses, calabrese salami, cabbage marmalade, golden beet maple spread, house preserves, pickling cucumbers, sweet basil cinnamon fairy tale eggplants, marinated olives, smoked nuts, raw honey, fresh orange, sweet watermelon rind, green beans, house made bread (VO, can be GF) 18 ~  deluxe sink, 5 cheeses & double bread  25
~ add roasted bone marrow with cotija & tomato-poblano jam  + 12

Suggested Drink: Garden Kitchen Sangria

Farmers Salad
Spinach Pesto dickinson farm spinach, turnip leaf & hemp seed pesto, housemade raw goats milk chevre, green garlic sauteed fava beans & greens, sun dried tomato, pine nuts, fava flower, agave balsamic   (VO,GF) 14

Heirloom Farmhouse dickinson farm butter lettuce, grand noir blue cheese, roasted asparagus, watermelon radish, broccoli flower, spring peas, golden & chioggia beet, carrot, red onion, choice of dressing   (VO,GF) 13

Warm the Soul Soup
Cream of Spinach mirepoix, spinach, touch of cream, dill, creme fraiche, pea flower (VO,GF) 9/13

Stout Lamb Stew seared lamb shoulder, oatmeal stout, lardon, carrot, beet greens, chive cream (can be GF) 13/17

Corned Beef & Cabbage house brined beet corned beef, pan jus, roasted carrot, caramelized celery, onion & bacon braised cabbage, baguette & whipped herb butter, choice of whole grain mustard or horseradish aioli   (GF no roll) 25
Suggested Wine: South Coast Winery “Group Therapy” Red Blend    ~    Suggested Beer: Benchmark Oatmeal Stout

Shepherd’s Pie lentils, cremini mushroom “ground lamb”, farm carrot, red wine, broccoli stem, butternut squash, yukon gold & broccoli leaf colcannon mash, english cheddar, spring pea cashew sauce   (VO,GF) 22
Suggested Wine: Luigi Einaudi – Dolcetto di Dogliani

Fresh Catch Fish & Chips gold spotted bass, tempura battered, dill tartar, grilled lemon, hakurei turnip fries & pickled beet katsup, tatsoi garden salad   (malt vinegar upon request) (GF) 25
Suggested Wine: Legado Sais Chenin Blanc
Suggested Beer: Benchmark Brewing Feisty Fleur Belgian Tripel

Pork Karubi & Mash braised pork karubi ribs, cheesy butternut squash mash, cremini mushroom & pork broth gravy, shoestring onions & sprouting broccoli, crispy sage   (GF) 23
Suggested Beer: Benchmark Brown Ale

Stout Lamb Stew seared lamb shoulder cooked in oatmeal stout, bouquet garni, lardon, roasted carrot, beet greens, chive cream, grilled bread & whipped herb butter   (can be GF) 22
Suggested Wine: Santo Tomás Tempranillo Cabernet

Farmers Delight soup du jour, choice of salad, house made bread & whipped herb butter   (VO, can be GF) 22/26

Sweet Tooth
Butterscotch Budino butterscotch pudding, whipped cream, toffee tastic crumble   (GF) 14

Flourless Chocolate fudgy cake, noir chocolate cake, white & dark chocolate sauce, strawberry preserve   (GF) 14
Suggested Dessert Wine: Edwards Censorship Port

Meyer Lemon Goat Cheesecake cookie crust, whipped meyer lemon & goat cheese filling, mint reduction   14
Suggested Bubbles : South Coast Sparkling Pinot Grigio

Dessert du Jour additional from scratch desserts may be available, please inquire

(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.