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October 2, 2019 – Wednesday

Garden Kitchen Menu, Wednesday 10/2/2019

Fried Fig Leaves avocado mash, queso panela, chipotle crema, padron salsa   (VO,GF) 14

Rajas Quesadilla flour tortilla, roasted poblano & caramelized onion, sauteed squash blossom, pumpkin seed & green tomato “pipian” sauce, queso panela, cheddar, squash seeds, chive (can be GF) 14

Kitchen Sink 3 gourmet cheeses, dry salami, house preserves & marmalades, poached squash tops, pickled green strawberries, pickled beets, fresh figs & raw honey, dill pickles, citrus marinated olives, curry 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
Antipasto wild arugula, charcuterie, medium boiled egg, feta crumbles, bell pepper, cherry tomato, kalamata olive, italian pickled banana peppers, red onion, fresh basil, toasted sunflower seed, choice of dressing   (GF) 15

Arugula Caesar young arugula, smoked bacon, fresh fig, grape tomato, romano petals, herb croutons, crispy onion, cracked pepper, cashew caesar dressing (VO, can be GF) 14

Warm the Soul Soup
Power Greens radish greens, beet leaf, kale, sweet potato greens, ginger, garlic, lemon verbena, calabrese oil   (V,GF) 9/13

Karubi Pork Ribs  roasted pork ribs, caramelized onion & butternut squash mash, braised kale, arugula & roma tomato, fennel jam, crispy onions, fennel flower   (GF) 25
Suggested Wine: Ameztoi Txakolina Rose

Chimmichurri Lamb 4 grilled lamb chops, mediterranean quinoa salad, marigold cilantro chimichurri,  patty pan squash, parmesan, cherry tomato, edible flower   (can be GF) 25
Suggested Wine: Garden Kitchen Pinot Noir

Fish & Chips tempura battered yellowtail, striped zucchini fries, garlic aioli, garden salad (GF) 24
Suggested Wine: La Carrodilla Canto de Luna

Jerk Chicken three sons farm, pasture raised roasted bone in chicken, tangerine, green onion & serrano jerk marinade, mint basmati rice, peach salsa, avocado mash & corn tortilla chips   (GF) 23
Suggested Wine: Leitz Riesling

Eggplant Parmesan italian seasoned eggplant, layers of goat cheese & parmesan, 7 hour marinara, african blue basil, herb marinated blistered green beans, cherry tomato   (VO,GF) 23
Suggested Wine: Vigneti del Vulture Pipoli Aglianico

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

Sweet Tooth
Spiced Rampicante Pie heirloom squash pie similar to pumpkin pie, flakey crust, salted maple caramel drizzle, fresh whipped cream, candied pecans   15 
Suggested Dessert Wine: Chateau Piada Sauternes

Pot de Creme noir chocolate french custard, whipped cream, cocoa dust, blackberry   (GF) 14
Suggested Bubbles : South Coast Sparkling Pinot Grigio

Chocolate Peanut Butter Fudge vegan treat, medjool dates & chocolate, peanut butter coconut cream, maldon   (V,GF) 14
Suggested Dessert Wine: Edwards Censorship Port

(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.