Dine on our Outdoor Patio Wed-Sat - Reservations Recommended - Curbside Pickup also available - 619-431-5755

December 20, 2019 – Friday

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

Garden Kitchen Menu, Friday 12/20/2019

Taster
Mezze Platter parsley tahini, cumin labneh, dukkah spiced seeds & nuts, pomegranate, roasted carrot & eggplant, winter peas, cucumber, watermelon radish, grape tomato, fried fig leaf (VO,GF)15

Bone Marrow double roasted bone marrow, housemade goat milk tarragon ricotta, warm tarragon tomato jam, lemon salt tossed arugula, grape tomato, grilled whole wheat bread   (can be GF) 19

Kitchen Sink 3 gourmet cheeses, dry salami, house preserves & marmalades, pickled green beans, roast garlic, pickled beets, raw honey, dill pickles, epazote marinated olives, roasted nuts, fresh fruit, grilled bread   (VO, can be GF) 20 ~ deluxe sink, 5 cheeses & double bread +7
~ add double roasted bone marrow, parmesan, house jam & bread +16  ~  add local honeycomb +7
Suggested Wine: Garden Kitchen Sangria

Farmers Salad
D’Acquisto Farms Caprese yellow & red vine ripe tomatoes, persimmon, golden beet, cucumber, fresh mozzarella, tossed arugula, toasted pine nuts, cracked pepper, lemon salt, creamy hemp seed pesto   (VO,GF) 14

Winter Blues charred leaf lettuce, crispy prosciutto, sheep’s milk roquefort, white wine pickled cherries, roasted carrot, charred winter squash, green beans, crispy onions, candied nuts, olive oil & agave balsamic   (VO,GF) 15

Warm the Soul Soup
Russian Borscht traditional roasted beet, housemade beef bone marrow broth or vegetable broth, roma tomato, cabbage, labne cream, cracked pepper, fresh dill   (VO,GF) 9/14   

Entree
Grilled Steak choice of organic bison ribeye OR beef NY strip, whiskey peppercorn sauce, crispy onions, roasted peas & carrots, loaded sweet potato with butter, parmesan, bacon, sour cream & chives   (GF) 45
Suggested Wine: Scherrer Winery Zinfandel

Pork Belly slow cooked crispy pork belly, pink lady apple, spaghetti squash three cheese “mac & cheese”, garlic rustic greens, green beans, warm fig jam, crispy fried onions, chive   (GF) 26 
Suggested Wine: Garden Kitchen Pinot Noir 

Mako Shark mako shark wrapped in collard leaf with lemon butter, marigold chimichurri sauce, sofrito brown rice, cotija black beans, persimmon & pomegranate pico de gallo (GF) 24
Suggested Wine: Aphros Loureiro Vinho Verde

Curry Lentils lemongrass green coconut curry, roasted acorn squash bowl, sweet potato rounds, green beans, oyster mushrooms, turnips, umami red sauce, scallion & cilantro   (VO,GF) 23
Suggested Wine: Trasiego White Blend 

Linguine Alfredo housemade semolina linguine pasta, cracked pepper cashew ricotta, snap peas, grape tomato, almond parmesan, splash of cream, parsley   (V) 23
Suggested Wine: Cava Maciel Vino de Luna Chardonnay

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

Sweet Tooth 
Persimmon Pudding  medjool dates, cocoa powder, whipped coconut cream, winter spices, candied fig  (V,GF) 14
Suggested Bubbles: Avinyo Cava Reserva 

 Cookie Cheesecake chocolate almond crust, cashew “cream cheese”, sweet potato chocolate chip cookie chunks   (V) 14
Suggested Dessert Wine: Chateau Piada Sauternes

Tiramisu italian cake, coffee, kahlua & vanilla bean vodka soaked lady fingers, housemade zabaglione, cocoa dust   15
Suggested Dessert Wine: Edwards Censorship Port

~ add house made vanilla bean ice cream to any dessert +5 ~

(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.