The Garden
A seasonal table in the countryside
We cook what the land gives us — nothing more, nothing less.
— The Garden Kitchen
Picked this morning
Before service each evening, our chef walks the garden rows with a basket, deciding the menu by what's ready rather than what's written down. Whatever comes back — the last of the tomatoes, the first stalks of asparagus — becomes that night's table.
The menu changes with the harvest, sometimes week to week, always written the morning of service.
Vegetables, dairy and meat travel a few miles at most, from farms we've worked with for years.
Bread, butter and preserves are made in-house, in a kitchen built around a wood-fired oven.
The Harvest Table
The Garden
Written with the harvest
Starters
- Garden Salad$14
Heirloom tomatoes, cucumber, aged balsamicV · GF
- Mushroom Broth$16
Foraged wild mushrooms, thyme, crusty breadV
- Whipped Ricotta$15
Roasted beets, walnut, chive oilV
- Smoked Trout$18
Crème fraîche, capers, pickled shallotGF
Mains
- Grilled Striploin$52
Herb butter, seasonal vegetables, bone marrow jusGF
- Garden Risotto$28
Arborio, summer squash, parmesan, lemonV · GF
- Pan-Seared Salmon$38
Pea purée, crispy capers, dill creamGF
- Braised Short Rib$48
Root vegetable medley, red wine reduction
V vegetarian · GF gluten-free · Tell us about any allergies when you request a table
Find the table
12 Orchard Lane, Green Valley, CA 94534
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