Join us for Farm To Fork Week, Tuesday January 16th - Saturday January 20th

December 21, 2017 – Thursday

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

Garden Kitchen Menu, Thursday 12/20/2017

Taster
Guava Baked Brie oven baked brie, guava puree, pistachio, baguette crostini, mint   12

Swordfish Bites tender pieces of swordfish tempura battered, meyer lemon aioli   (VO, GF)   9

Glazed Carrots arugula, brown sugar, tamari roasted sunflower seeds, cilantro, goat cheese (VO,GF) 9

Kitchen Sink 3 gourmet cheeses, dry salami, citrus marinated olives, cinnamon pickled grapes, honey drizzle, pickled golden beets, sweet mace pickled gherkins, roasted nuts, carrot marmalade, roasted jalapeno hummus, red wine onion jam, grilled bread   (VO, can be GF)   17

~   5 cheeses & double bread   25    ~   add roasted bone marrow & extra bread to kitchen sink  +9   ~
Suggested Drink: Garden Kitchen Sangria

Farmers Salad  
Miso Arugula wild arugula, balsamic marinated japanese eggplant, sweet pickled beech mushroom, roasted carrot, cherry tomato, tangerine, shaved radish, red onion, black sesame seed, miso ginger, mint  (V,GF)   13

Lentil Farmhouse salanova butter lettuce, cold lentil salad, cambozola blue cheese, sweet potato, heirloom tomato, shaved beet, toasted pine nuts, red onion, creamy tarragon   (VO,GF)   13

Warm the Soul Soup
Power Greens our best cold fighting soup, radish greens, carrot top greens, beet greens, meyer lemon, ginger, housemade jalapeno tabasco   (V,GF)   8/12

Wild Boar Chili wild boar sausage, kidney, black & garbanzo bean, stewed tomato, beet puree, celery & carrot topped with crema, cheddar, tortilla strips, chives   (GF)   10/14

Entree
Linguine al Vongole handmade semolina pasta, venus clams, butternut squash cream, white wine, garlic, parsley, red pepper flakes, cherry tomato, basil, grilled meyer lemon   MP
Suggested Wine: Fallbrook Winery Special Selection Chardonnay

Cherry Duck seared duck breast, crispy skin, thyme cannellini beans, bing cherry sauce, carrot puree   (GF)   22   
Suggested Wine: Chuparosa Vineyards Zinfandel

Pork Tenderloin kurobuta pork tenderloin brined, dry rubbed, then grilled, fried shallot, wilted broccoli greens, cheddar & mozzarella bechamel spaghetti squash “mac n cheese”   (GF)   23
Suggested Wine: Chuparosa Vineyards Cabernet Franc

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

Farmers Delight choice of soup, salad, grilled whole wheat & herb butter   (VO, can be GF)   20/22

Sweet Tooth
Chocolate Tea Tart vegan ganache, earl grey, almond oat crust, preserved kumquats (V,GF) 10

Arroz con Leche traditional costa rican dessert, creamy basmati rice, cinnamon sugar, nutmeg, clove, raisins  (GF)  9

Blackberry Cake double chocolate cake, whipped sweet potato mousse, blackberry puree, blackberry liqueur ganache frosting   13

(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.