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!

May 18, 2018 – Friday

Garden Kitchen Menu, Thursday 5/18/2018

Chive & Bacon Quiche duck eggs, parmesan, housemade pastry crust, served warm over tossed arugula   10

Grilled Artichoke braised then grilled, tossed arugula, meyer lemon, parmesan, green garlic dip (VO,GF) 12

Kitchen Sink 3 gourmet cheeses, dry salami, cabbage marmalade, onion jam, citrus marinated olives,roasted nuts, honey drizzle, pickled chioggia beets,  pickled green strawberries, roasted garlic, fresh strawberries, sangria pickled cherries, whole wheat grilled bread   (VO, can be GF) 17
5 cheeses & double bread 25 ~ add roasted truffle bone marrow & extra bread to kitchen sink  + 9 ~
Suggested Drink: Garden Kitchen Sangria

Farmers Salad  
Duck Egg Caesar wild arugula, medium boiled duck egg, house made italian pangritata, parmigiano reggiano, strawberry, red onion, cashew caesar (VO, can be GF) 13/15

Pork Belly Caprese salanova butter lettuce, slow roasted pork belly, roasted beets, fresh mozzarella, grape tomato, arugula greens & pistachio pesto, snow peas, olive oil & balsamic reduction   (VO,GF) 13/15

Warm the Soul Soup
Soup du Jour chef’s selection of scratch soups may be available, please inquire   (VO,GF) 9/13

Braised Lamb slow cooked lamb shoulder, heirloom cabbage & carrot curtido, butternut squash “cheddar cream”, radishes, pickled onions, cilantro, escabeche   (GF) 24
Suggested Wine: Primate Red Blend

Seared Hiramasa baja yellowtail filet, shaved kohlrabi salad, bruleed citrus, snow pea & mint parsley puree, aleppo pepper, edible flower   (GF) 26
Suggested Wine: Jack Simon Vineyards Albariño

Pork Tenderloin 8 oz brined & grilled tenderloin, white wine roasted mushroom risotto, celeriac puree, garlic grilled asparagus, parmigiano reggiano, balsamic reduction   (VO,GF) 24
Suggested Wine: South Coast Winery Sparkling Pinot Grigio

Pesto Portobello arugula & pistachio pesto zucchini noodles, herb & champagne marinated portobello mushroom, slow cooked tomato & sweet mace marinara, lemon whipped goat cheese (GF) 20
Suggested Wine: Fallbrook Winery “Dalla Collina” Red Blend

Farmer’s Delight choice of soup, salad, grilled bread & herb butter (VO, can be GF) 20/22

Sweet Tooth
Strawberry Crumble served warm, strawberries, oats, lemon zest, sugar crumble   (GF) 12
~ scoop of housemade vanilla bean ice cream   +3 ~

Chocolate Zucchini Cake noir chocolate, green zucchini, chocolate glaze, candied walnuts   13

Lemon Verbena Cheesecake almond & date crust, cashew “cream cheese” center, kumquat preserves   (V,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.