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 30, 2019 – Thursday

Garden Kitchen Menu, Thursday 5/30/2019

Crispy Broccoli garden kitchen favorite, ground parmesan, lemon salt, creamy chive dressing

Fried Fig Leaf tempura battered, roasted garlic hummus, chimmichurri, cotija, parsley (VO,GF) 13

Kitchen Sink 3 cheeses, dry salami, soft boiled egg, house preserves & marmalades, smoked garbanzo “cheddar”, crudite, house pickles, pickled green strawberry, marinated olives, smoked nuts, raw honey, fresh fruit, sangria pickled cherries, house made bread   (VO, can be GF) 18
~  deluxe sink, 5 cheeses & double bread  25
~ add double roasted bone marrow with cotija & house jam + 12  
Suggested Drink: Garden Kitchen Sangria

Farmers Salad
Strawberry Avocado salanova butter lettuce, fresh strawberry, jamon serrano, housemade chevre, watermelon radish, fresh citrus, shaved carrot, candied pecan, red onion, blood orange vinaigrette (VO,GF) 13

Untraditional Caesar romaine, frisee & massaged kale, meyer lemon & herb marinated portobello mushroom, parmesan petals, herb butter croutons, smoked sea salt, cashew caesar dressing, cracked pepper   (VO, can be GF) 14

Warm the Soul Soup
Pesto Squash house vegetable broth, goldbar squash, carrot top & pine nut pesto drizzle, parmesan (VO,GF) 9/13

Roasted Quail pair of sage butter roasted & blood orange stuffed quail, warm cannellini bean & kale, parmesan & italian herb breadcrumb stuffed zucchini, sage flower   (can be GF) 28
Suggested Wine: Cava Maciel Vino de Luna Chardonnay

Fresh Catch of the Day catalina offshore fresh catch, lemon verbena butter, loquat relish, turmeric ginger toasted quinoa, grilled romanesco squash, cilantro, calabrian chile oil   (GF) MP
Suggested Wine: Fess Parker Dry Riesling

Chicken Hand Pie jidori chicken, housemade chicken stock & italian herb marinade, roasted carrot & celery, handmade flakey parmesan crust, meyer lemon & point reyes blue veloute’, crispy broccoli, chicharron   24
Suggested Wine: Pedroncelli Winery Zinfandel      

Frenched Pork Chop 10 oz brined, sous vide & grilled bone in pork chop, warm tomatillo sauce, cotija crumble & escabeche loaded butternut squash, duck fat-guajillo pinto beans   (GF) 23
Suggested Wine: Ostatu Rosado

Pesto Ravioli hand cut semolina ravioli, garlic beet greens & pine nut pesto, meyer lemon & fennel cashew cream sauce, pecorino romano, roasted carrot & crispy broccoli   (VO,can be GF) 23
Suggested Wine: Tohu Sauvignon Blanc     

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

Sweet Tooth
Blood Orange Cake upside down olive oil cake, candied pine nuts, blood orange curd & strawberry coulis   (VO,GF) 12  
Suggested Dessert Wine: Chateau Piada Sauternes

White Chocolate Mousse lemon verbena infused white chocolate, strawberry coulis, fresh whip & strawberry   (GF) 14
Suggested Bubbles: South Coast Ruby Cuvee Sparkling Syrah

Strawberry Shortcake warm oversized sugar biscuit, orange macerated strawberries, vanilla bean whip   15

Dessert du Jour additional from scratch desserts may be available (VO, can be GF) 12

(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.