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 23, 2017 – Saturday

Garden Kitchen Menu, Saturday 9/23/2017

Preserved Lemon Hummus house made pita, watermelon radish, chioggia, carrot & cucumber   (V, can be GF)   10

Fried Halloumi pan fried greek cheese, fresh herbs, white wine & garlic, served with grilled bread 12

Kitchen Sink 3 gourmet cheeses, calabrese salami, garlic dill pickles, ambrosia cantaloupe melon, citrus marinated olives, sweet mace pickled gherkins, roasted nuts, preserved lemon hummus, strawberry guava compote, red wine onion jam, housemade bread (VO, can be GF) 17 ~    add roasted bone marrow & extra bread to kitchen sink   + 9   ~

Farmers Salad  
Farmhouse butter lettuce, cherry tomato, persian cucumber, roasted squash & carrot, moody blue cheese, smoked almonds, shaved red onion, herb croutons, choice of dressing     (VO, can be GF)   13

Fruity Goat butter lettuce, red wine soaked goat cheese, prosciutto, heirloom melon, grilled plum, flanders figs, shaved carrot, toasted pine nuts, mint & basil, olive oil & balsamic reduction (VO,GF) 14

Warm the Soul Soup
Pork & Lentils tender pork loin, caramelized leek & celery, parmesan, fried onion   (GF)   9/13

Borscht red & chioggia beet, carrot & dill, creme fraiche, fried parsley   (VO,GF)   8/12

Rabbit Ravioli 8 handmade semolina pasta raviolis, stuffed with braised rabbit, roasted carrot &  tarragon cream   24
Suggested Wine: Chuparosa Vineyards Malbec

Eggplant Parmesan Bake black beauty & rosa bianca eggplant, italian bread crumbs, heirloom tomato marinara sauce, roasted squash ribbons, mozzarella, parmesan & basil, garlic parmesan bread   (VO)   20
Suggested Wine: Fallbrook Winery – “33° North” BDX Red Blend

BBQ Kurobuta Pork Tenderloin cast iron pork, creamy polenta, red & golden beet bbq sauce, garlic & white wine sauteed beech mushrooms, roasted carrot, green onions   (GF)   24   
Suggested Wine: Vinos Lechuza Amantes

Salmon en Papillote new zealand salmon, french style “steamed in paper”, basil butter, grilled eureka lemon, sun dried tomato orzo salad, grilled herb rampicante squash   (can be GF)   28
Suggested Wine: South Coast Winery Chardonnay Sans Chêne

Beef Wellington 8 oz balsamic marinated flat iron, marsala sauteed crimini mushrooms duxelle, garlic fried green beans, pan jus, crispy fried onion   35  

Sweet Tooth
Joan’s Birthday Creme Brulee classic french vanilla bean custard   (GF)   10  

Sweet Potato Pie cinnamon & nutmeg, pate sucree crust, white chocolate mousse, candied pecan 12

Apple Dumpling & Ice Cream gala apple, cinnamon & sugar flakey crust, vanilla bean & cinnamon ice cream  12

Pumpkin Bundt Cake heirloom “luxury” pumpkin, chocolate chips, whiskey caramel sauce (V) 10

(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.