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October 30, 2019 – Wednesday

Garden Kitchen Menu, Thursday 10/30/2019

French Onion Bone Marrow double roasted marrow, french onion whipped goat cheese, warm bread   (can be GF) 17

Fried Fig Leaf tempura battered fig leaf, crumbled sheep’s milk feta cheese, fig & beet stem jam, lemon salt   (VO,GF) 14

Kitchen Sink 3 gourmet cheeses, dry salami, house preserves & marmalades, pickled sweet peppers, gala apple, pickled beets, 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
Haricot Vert arugula, green beans, dragon beans, cambozola cheese, cherry tomato & zebra striped tomato, charred corn, crispy onions, roasted sunflower seeds, himalayan sea salt, creamy tarragon dressing   (VO,GF) 14

Un-traditional Caesar crisp romaine, smoked bacon, parmigiano reggiano, asian pear, gala apple, cherry tomato, red onion, herb croutons, cashew caesar dressing   (VO, can be GF) 14

Warm the Soul Soup
 Cream of Tomato seasons best roma tomatoes, carrots, italian herbs, splash of cream, parmesan, edible flower   (VO) 9/14

Rack of Lamb four lollipops of new zealand lamb, mediterranean dry rub, tarragon labne, sundried tomato & kalamata orzo, grilled tromboncino, cherry tomato (can be GF) 26
Suggested Wine:  Carter Estate Malbec

Wild Boar Sausage smoked then grilled, herb spaetzle egg noodle in pork jus, trumpet mushroom,  brown turkey fig & thai chile jam, point reyes blue crumble, fresh arugula, grilled zucchini   24
Suggested Wine: Fallbrook Winery 33 North Dalla Collina   

Grilled Steak 8 oz grass fed flat iron steak, fennel cream sauce, herb roasted potato, parmesan spaghetti squash & caramelized onions, blistered green beans, cherry tomato, crispy onions (GF) 24
Suggested Wine: Primate Red Blend

Eggplant Lasagna 7 hour marinara, grilled eggplant & zucchini, cremini mushroom, tromboncino squash, cashew ricotta, collard leaves, kale & broccoli stems, fresh mozzarella, basil top, patty pan & blistered green beans   (VO,GF) 24 
Suggested Wine: Trisaetum Pinot Noir 

Pesto Linguine hemp seed pesto, roasted corn, cherry tomato, charred squash, parmigiano reggiano, pine nuts   (VO) 23
Suggested Wine: Cava Maciel Vino de Luna Chardonnay

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

Farmers Deluxe choice of soup & salad, duck fat corn tortilla cheddar & queso panela squash blossom quesadilla   (GF) 24

Sweet Tooth 
Chocolate Mousse vegan treat with whipped avocado, dark chocolate, coconut whip, pistachio crumble, mint   (V,GF) 14
Suggested Dessert Wine: Edwards Censorship Port 

Chocolate Tart almond crust, dark chocolate ganache, persimmon, fresh whipped cream   (GF) 14
Suggested Dessert Wine: Edwards Tin Man Port

Spiced Caramel Apple Cake gala apple spiced butter cake, caramel, whipped cream, candied almonds   13
Suggested Dessert Wine: Chateau Piada Sauternes

(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.