Happy Hour Tues - Sat 3-5pm ~ Beer, wine & appetizer specials

August 25, 2018 – Saturday

The menu at Garden Kitchen changes daily!
You can always view today's menu here or see our previous menus here.

Garden Kitchen Menu, Saturday 8/25/2018

Taster
Bison Steak grilled bison steak, cherry tomato toss, sweet mace ricotta, asparagus, basil   (GF) 15

Fried Pickles housemade pickle chips & edible flowers, cornmeal tempura batter, southern style dip (V,GF) 12

Kitchen Sink 3 gourmet cheeses, beet pickled egg, charcuterie, carrot marmalade, peach jam, preserved lemon hummus, fresh fruit, cherry tomatoes & balsamic, citrus marinated olives, roasted nuts, honey, pickled beets, sangria cherries, pickled cucumber, grilled bread (VO, can be GF) 17
~   5 cheeses & double bread   25 ~ add roasted bone marrow & extra bread  +9 ~
Suggested Drink: Garden Kitchen Sangria

Farmers Salad  
Haricot Vert Tomato yellow & green beans, granadero tomato, marinated red beet, roasted asparagus, patty pan squash, pecorino romano, pine nuts, red onion, olive oil & truffle balsamic (VO,GF) 14

Bangkok tossed carrot ribbons & cherry tomato, boothby & apple cucumber, blackberry, valencia orange, shaved radish, kiwano & dragon fruit, cashew, shallot, thai chile oil, coconut basil & lime dressing, mint (V,GF) 14 ~ add Duck a L’Orange to salad  +6 ~

Cool the Soul Soup
Tomato Gazpacho chilled, granadero tomato, cucumber, agua chile, panela, rajas   (VO, GF) 8/12

Entree
Rack of Lamb grass fed new zealand lamb, white wine & garlic marinade, cucumber & yogurt tzatziki, feta, fried sage, radish leaf & pistachio pesto, roasted carrot & asparagus, mediterranean lentil salad   (GF) 24
Suggested Wine: Bodegas Juan Gil Monastrell Mourvedre

Smokey Beef Ribs braised beef ribs, valencia orange & ancho pepper bbq sauce, garlic green beans, caramelized leek butternut squash mash, pico, pickled radish, grilled sweet pepper (GF) 26
Suggested Wine: F. Rubio “Herencia” Montepulciano Rose

Wild Shrimp Alfredo baja wild shrimp, handmade semolina linguine, sweet pepper cream sauce,  asparagus & squash, herb soaked tomato, parmigiano reggiano, basil flower   (VO, can be GF) 21/28
Suggested Wine: Fallbrook Winery “Dalla Collina” Red Blend

Eggplant Parmesan Stack black beauty eggplant, italian herb bread crumbs, portobello mushroom, heirloom green tomato, 7 hour marinara, fresh mozzarella, cherry tomato, basil, grilled wheat bread & butter  22
Suggested Wine: Fallbrook Winery – “33° North” BDX Red Blend

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

Sweet Tooth
Dragon Fruit Cake lemon & tulsi basil pound cake, whipped cream cheese, blackberry puree, dragon fruit   14

Chocolate Tart almond crust, noir chocolate ganache, valencia orange reduction, candied walnuts (GF) 13
Suggested Dessert Wine: South Coast Sparkling Pinot Grigio

Chocolate Cheesecake sweet potato, coconut cream, cinnamon, maple rum pecans, burnt orange (V,GF) 10

Specialty Beer: Benchmark Hop Chunks Imperial IPA   $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.