We are currently closed for Summer Break and will re-open Thursday August 25th

September 19, 2019 – Thursday

Garden Kitchen Menu, Thursday 9/19/2019

Portobello Mushroom Fries tempura battered mushroom fries, lemon salt, sesame seed, radish, kimchi aioli   (V,GF) 14

Stuffed Squash Blossom roasted leek, celeriac & gorgonzola dolce stuffed, grilled prosciutto, sweet potato greens   (GF) 14 ~stuffed squash blossom available vegetarian~

Kitchen Sink 3 gourmet cheeses, dry salami, house preserves & marmalades, crudite, pickled green strawberries, pickled veggies, 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, creamy chive dressing   (GF) 15

Summer Carpaccio heirloom tomato, thin sliced patty pan squash, golden & chioggia beet, cucumber, arugula, parmigiano reggiano petals, himalayan salt, mint, olive oil & agave balsamic   (VO,GF) 14 

Warm the Soul Soup
Cream of Rampicante Squash heirloom italian squash, curry spices, calabrese oil   (V,GF) 9/13

Wagyu Beef Back Ribs slow cooked beef ribs, chipotle peach bbq sauce, creamy panela pinto beans, mexican spiced carrot, cherry tomato, escabeche, lemon salted watermelon   (GF) 30
Suggested Wine: Chuparosa Vineyards Malbec

Mt. Cook Salmon considered the world’s best salmon, cooked in papillote with tarragon butter, crispy skin, cashew tarragon cream, roasted butternut squash, cherry tomato, toasted pine nuts, feta crumble, parsley   (GF) 27   
Suggested Wine: Aphros Loureiro Vinho Verde

Lamb Chops three grilled lamb chops, mediterranean couscous salad, marigold cilantro chimichurri, grilled zucchini, parmesan, cherry tomato, edible flower   (can be GF) 26
Suggested Wine: Garden Kitchen Pinot Noir

Pork Chop 8oz seared Berkshire Farms bone in pork chop, creamy parmesan polenta, bacon braised kale, sweet potato greens & roma tomato, garlic blistered green beans, warm fennel jam, crispy onions   (GF) 24
Suggested Bubbles: Léguillette Romelot  Champagne

Pesto Ravioli wontons stuffed with rustic greens & basil hemp seed pesto, pecorino romano, herb marinated cremini mushroom, heirloom tomato basil salad   (VO, can be GF) 23 
Suggested Wine: Cava Maciel Vino de Luna Chardonnay

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

Sweet Tooth
Cheesecake almond crust, goat cheese & cream cheese filling, candied almond,lemon verbena glaze, brown turkey fig (GF)  14 
Suggested Bubbles : South Coast Sparkling Pinot Grigio

Vanilla Bean Tart almond crust, almond & cashew milk pudding, fresh figs & white peaches, sugar dust, mint (V,GF) 14
Suggested Dessert Wine: Chateau Piada Sauternes

Dessert du Jour additional from scratch desserts may be available, please inquire (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.