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!

March 29, 2017 – Wednesday

Garden Kitchen Menu, Wednesday 3/29/2017

Tempura  Artichokes baby italian artichokes, roasted garlic & lemon aioli   (V,GF)

Huitlacoche Nachos mexican corn “truffle”, creamy pinto beans, cheddar & cotija, fuerte avocado, pickled shallot, purple spring onion, lime crema, cilantro, housemade green hot sauce, broccoli flower   (VO,GF)   12

Asada Portobello Mushroom avocado, pickled shallot, cilantro, chipotle crema   (V,GF)   9

Kitchen Sink 3 gourmet cheeses, serrano ham, roasted garlic, pickled kohlrabi, cornichons, pickled beets, roasted nuts, olive medley, carrot fennel marmalade, spring onion hummus, three berry cara cara orange jam, grilled whole wheat  bread   16
Suggested Drink: Garden Kitchen Sangria

Farmers Salad  
Pesto Farmhouse dandelion & carrot top pesto, simpson lettuce, comte cheese, roasted golden beet, rainbow carrot, black radish, red onion, housemade herb croutons, choice of dressing   (VO, GF no croutons)   12

Curried Jackfruit slow cooked jackfruit in a coconut curry broth, salanova lettuce, roasted red  beet, blood orange, pickled cherries, rainbow carrots, cilantro vinaigrette, micro mint   (V,GF)   14

Warm the Soul Soup
Sausage & Greens beer boiled wild boar sausage, beet greens, braised cabbage, caramelized onion 8/11

Butternut Squash roasted butternut squash pureed, carrot, creme fraiche, sage chips   (GF)   8/11

Balsamic Grilled Flat Iron 8 oz flat iron in a red wine & balsamic marinade, grilled arugula, loaded baked potato, horseradish cream, crispy onions & fava bean flower   (GF)   25
Suggested Wine: Naui Mezcla de Tintos

Salmagundi Chicken karaage “oyster” bites, salanova butter lettuce, grand noir blue cheese, bell pepper, beet pickled egg, roasted carrot, avocado, beldi olives, shaved red onion, creamy parsley garlic dressing   (GF)   22
Suggested Wine: South Coast Winery Chardonnay Sans Chêne

Nettle Pappardelle & Trumpet Mushroom housemade nettle infused semolina pasta, white wine marinated trumpet mushroom, toasted pine nuts, parmesan, green garlic, parsley & sage, red chili pepper flakes   (VO)   20 ~ add duck confit + 5 ~
Suggested Wine: L.A. Cetto Nebbiolo

Sweet Tooth
Dulce de Leche Cheesecake almond & graham cracker crust, vanilla bean & cream cheese filling, dulce drizzle   9

Noir Chocolate Pot de Creme dark chocolate pudding, vanilla bean whipped cream   (GF)   7

Passion Fruit Panna Cotta almond & cashew vanilla bean,
passion fruit & chia lemongrass coulis   (V,GF)   8

(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.