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

December 23, 2017 – 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 12/23/2017

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

Tuna Melt Toast big eye tuna salad open faced, melted comte cheese, dill, avocado, whole wheat toast   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, pickled beech mushroom, roasted carrot, cherry tomato, clementine, 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

Cream of Broccoli celery, broccoli stems & leaves, lemon zest, goat cheese, fried shallot   (GF)   8/12

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   23
Suggested Wine: Fallbrook Winery Special Selection Chardonnay

New York Steak 12 oz strip grilled, herb butter & fried shallot, wilted arugula, loaded sweet potato (GF) 35  
Suggested Wine: Chuparosa Vineyards Zinfandel

Grilled Pork 7 oz kurobuta pork tenderloin or 12 oz frenched pork chop, brined, dry rubbed, then grilled, fried shallot, wilted kale greens, cheddar-mozzarella bechamel spaghetti squash “mac n cheese”   (GF)   23/32
Suggested Wine: F. Rubio Herencia Rose

Vegetable Lasagna layers of collard greens, butternut squash, cremini mushroom, sundried tomato, caramelized onions, italian herb cashew cheese, 7 hour marinara, pesto, mozzarella & parmesan   (VO,GF)   20
Suggested Wine: Chuparosa Vineyards Cabernet Franc   

Farmers Delight choice of soup, salad, w/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.