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!

September 10, 2016 – Saturday

Garden Kitchen Menu, Saturday 9/10/2016

Fried Plantains chipotle dipping sauce   (VO)  6   

Balsamic Grilled Lamb new zealand lamb, greek marinade (GF) 9

Maui Onion Dip creamy caramelized onions, crudite of carrot, s & p cucumber, french radish, grilled bread   (VO)   9

Kitchen Sink 3 gourmet cheeses, sausage & benchmark mustard, roasted red pepper hummus, sweet raisins, dill pickles, sweet pepper jelly, strawberry sage jam, pickled green beans, watermelon, mixed nuts, grilled bread   16
Suggested Drink: Garden Kitchen Sangria

Crunchy Salad
Mediterranean charred rosa bianca & black beauty eggplant, roasted red pepper, grilled zucchini & farm carrot, indigo rose tomato, s & p cucumbers, goat cheese crumble, shaved red onion, mint basil oil vinaigrette   (VO,GF)   13

Farmhouse salanova butter lettuce, indigo rose tomato, farm cucumber & carrot, french radish, pickled red onion, parmigiano reggiano, toasted sunflower seeds, lemon herb dressing   (VO,GF)   12      ~ add grilled chicken   +5

Warm the Soul Soup
Fish Chowder chili paste, sculpin, sea bass, sheepshead, bay scallops, baby potatoes, bacon, chive 14

Power Greens rainbow chard, radish greens, kale, mustard greens, lemon zest & ginger (V,GF) 7/9

Seared Ahi Tuna miso & preserved lemon drizzle, nori strips, sweet corn, farm cucumber & heirloom tomato “ceviche”, pickled ginger, micro cilantro   (GF)   25
Suggested Wine: Stehleon Torrontes  

Duck & Oyster Mushroom Linguine slow cooked duck confit, walnut alfredo cream sauce, white wine & garlic, parmigiano reggiano, micro basil, grilled garlic bread   22
Suggested Wine: F Rubio Herencia Rose

Gorgonzola Steak 8 oz flat iron, gorgonzola dulce cream sauce, butternut squash mash, herb roasted baby potatoes, “tongues of fire” bean toss  (GF)   25
Suggested Wine: Alximia “Alma” Red Blend

Eggplant Lasagna rosa bianca & black beauty eggplant layered with 7 hour marinara, cashew cheese, portobello mushroom, eight ball squash, basil pesto & mozzarella,
served with garlic bread (VO,GF) 18
Suggested Wine: Santo Tomas Tempranillo Cabernet

Sweet Tooth
Passion Fruit Mousse hand whipped, topped with lemongrass meringue   9

Cherry Jubilee Sundae double scoop vanilla bean ice cream, chocolate fudge sauce, fire brandied cherries, whipped cream   10

Red Velvet Cupcake beet juice for color, cream cheese frosting   (GF)   8

Hard Root Beer Float Mission Brewing 7.5% root beer, scoop of vanilla bean ice cream!    7

(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.