Taster
Roasted Beet Tartare avocado, pistachio, feta crumble, arugula (VO,GF) 9
Tempura Battered Avocado sambal dipping sauce (V) 7
Kitchen Sink 3 gourmet cheeses, duck sausage & guinness mustard, pickled beets, cornichons, strawberries, beet pickled egg, carrot jam, roasted nuts, grilled artichoke, grilled house bread 15
Suggested Wine: Mesa Grande Grenache Rosé
Crunchy Salad
Freckled Romaine Caesar parmigiano reggiano, herb croutons, fried shallot, cashew dressing (VO,GF) 10
Arugula Strawberry prosciutto, drunken goat cheese, candied walnuts, balsamic vinaigrette (GF) 12
Farm Salanova pea sprouts, alfalfa sprouts, toasted sunflower seeds, chioggia beet, carrot ribbons, d’avignon radish, pickled red onion, parmigiano reggiano, herb croutons, creamy gorgonzola (VO,GF) 12
Warm the Soul Soup
Tahini Carrot meyer lemon tahini & crispy chickpeas (V,GF) 7/9
Potato & Niman Ranch Bacon Chowder gorgonzola crumbles (GF) 8/10
Entree
Pork Belly Angel Hair Pasta handmade semolina, asparagus cream, roasted asparagus, wilted sorrel, parmesan, micro basil, served with house garlic bread 20
Suggested Wine: South Coast Chardonnay
Lamb Tagine moroccan spices, ginger & tomato, dates & figs, farm carrot & zucchini over saffron wild rice, pomegranate reduction, roasted pistachios, micro cilantro (GF) 18
Suggested Wine: Edwards Vineyards Syrah
Zucchini “Fish” Tacos beer battered, handmade masa tortillas, cabbage slaw, avocado, chipotle crema with spanish quinoa, pinto beans, micro cilantro (V) 16
Suggested Beer: Coronado Seacoast Pilsner
Sweet Tooth
Chioggia Beet Ice Cream candied beet slices, viola blossom (GF) 7
Quince Empanada caramelized banana, candied walnuts, raw honey drizzle (V) 5
Meyer Lemon Curd Tart flakey crust, powdered sugar & strawberries 7
Specialty Drink: Garden Kitchen Sangria
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.
