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!

October 12, 2019 – Saturday

Garden Kitchen Menu, Saturday 10/12/2019

Fig Leaf garden kitchen favorite, light batter, crispy leaf, tomato fennel jam, feta crumble, fennel seed   (VO,GF) 14

Yellowtail Melt fresh baguette crostini, local yellowtail, dijon mustard, celery, petit basque, dill pickles   (can be GF) 12

Kitchen Sink 3 gourmet cheeses, dry salami, house preserves & marmalades, pickled green strawberries, soft egg, pickled beets, fresh figs & raw honey, dill pickles, citrus marinated olives, fall spiced nuts, grilled bread   (VO, can be GF) 19 ~   deluxe sink, 5 cheeses & double bread +7
~ add double roasted bone marrow, parmesan, house jam & bread + 15  ~  add local honeycomb + 7
Suggested Wine: Garden Kitchen Sangria  

Farmers Salad
Roasted Fall butter lettuce, chioggia, golden & white beet, cherry tomato, gooseberry tomato & zebra striped tomato, fresh burrata, crispy onions, roasted squash seeds, himalayan sea salt, olive oil & agave balsamic   (VO,GF) 14 

Fruity Goat young arugula, prosciutto, avocado, cambozola, red dragon fruit, white nectarine, gala apple, valencia orange, fig, candied almonds, mint, orange vinaigrette   (VO, GF) 14  

Warm the Soul Soup
Mediterranean Eggplant chickpeas, tomato, cumin, mediterranean spices, tarragon labne, cilantro   (VO,GF) 9/14

Duck au Vin slow cooked bone in duck legs, red wine, herbs & housemade duck broth, roasted delicata squash, warm farro corn salad, pan gravy, roasted patty pan squash   (can be GF) 27 
Suggested Wine: Rhône Blend, “Dentelle”  Domaine Rouge Bleu

Grilled Steak 8 oz grass fed flat iron steak, sauteed chickpeas with beet greens & beefsteak tomato, blistered coco pole beans, herb roasted fingerling potato, horseradish leaf butter, crispy onions   (GF) 25
Suggested Wine: Garden Kitchen Pinot Noir 

Thai Seafood lemongrass & tulsi basil coconut lime broth, gold spotted bass, mussels, clams, shrimp, corn, shishitos, beech mushrooms, crispy broccoli, green beans, calabrian chile oil, mint, cilantro, green onion   (GF) 25  
Suggested Wine: Suggested Wine: Leitz Riesling  

Pipian Pork Ribs slow braised in a housemade pork bone broth & fresh squeezed orange juice with mexican spices, rajas, lime butter smashed sweet potato, pumpkin seed & green tomato pipian sauce, queso panela, squash seeds, cilantro   (GF) 24
Suggested Wine: Ameztoi Txakolina Rose 

Pesto Linguine housemade fresh linguine, radish leaf & pine nut pesto, housemade sage ricotta, toasted pine nuts, grape tomato, blue coco pole beans, pecorino, parsley   (VO,can be GF) 23
~ add pork belly steak +5 ~
Suggested Wine: Cava Maciel Vino de Luna Chardonnay

Farmers Delight soup, choice of salad, house made bread & whipped butter (VO, can be GF) 22/23

Sweet Tooth
Angel Food Cake fluffy white cake, noir chocolate sauce, red wine cherries, fresh fig & whipped cream, mint   14
Suggested Dessert Wine: Edwards “Late Harvest Syrah 

Flourless Chocolate Cake fudge like cake, farm eggs, cream cheese whipped frosting, grand marnier orange sauce   (GF) 15
Suggested Dessert Wine: Edwards Censorship Port 

Key Lime Cheesecake almond crust, cashew “cream cheese” filling, lime zest & juice, toasted coconut, roasted macadamia nuts, coconut whipped cream   (V,GF) 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.