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

December 28, 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 12/28/2017

Taster
Steak Bites grilled steak bites, arugula, onion jam, meyer lemon aioli   (GF)   10

Carribean Jerk Wings 8 jidori chicken wings, jamaican jerk glaze, cilantro   (GF)   9

Hummus Toast jalapeno hummus, avocado, tomato, radish, chipotle crema, cilantro, whole wheat toast   (V)   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
Greek wilted kale, feta crumble, kalamata olives, pickled beech mushrooms, cherry tomato, tamari sunflower seeds, roasted carrot, shaved radish, red onion, choice of dressing   (VO,GF)   13

Winter Fruit wild arugula, prosciutto, clementines, grapefruit, persimmon, stilton blue cheese, golden ponderosa, beet, toasted pine nuts, red onion, agave balsamic & olive oil (VO,GF) 13

Warm the Soul Soup
Vegetable Minestrone tomato, cabbage, kidney beans, kale, celery, carrot, parmesan (V,GF) 8/12

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

Entree
Shrimp Fra Diavolo garlic sauteed wild jumbo shrimp over handmade semolina linguine, 7 hour marinara sauce with capers, red pepper flakes & fresh parsley, shaved pecorino romano & roasted eggplant, grilled meyer lemon   MP
Suggested Wine: Chuparosa Vineyards Zinfandel

Duck Confit “Mac & Cheese” slow cooked duck breast over cheddar-mozzarella bechamel spaghetti squash “mac n cheese”, shaved tartufo pecorino, cherry tomato, crispy broccoli, duck chicharron, crispy sage   (GF)   23
Suggested Wine: Fallbrook Winery Special Selection Chardonnay

Cabbage Rolls farro, pine nuts, meyer lemon zest, mixed herbs, shallot, carrots, celery, kalamata olives, baked in a butternut squash cream sauce, white wine & garlic roasted oyster mushrooms (VO, can be GF) 20
Suggested Wine: South Coast Winery Reserve Chardonnay

Steak & Onions grilled flank steak with roasted onions, cumin & cotija black beans, avocado, radish, persimmon pico de gallo & flour tortilla, house made red jalapeno hot sauce (can be GF) 24
Suggested Wine: Cavas Valmar Mezcla de Tintos

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

Sweet Tooth
Passionfruit Cashew Cheesecake almond date crust, vegan cashew “cream cheese”, passionfruit redux   (V,GF)   9

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

Meyer Lemon Meringue Pie pastry crust, meyer lemon custard, whipped golden brown meringue top   12

Blackberry Cake double chocolate cake, whipped sweet potato mousse, blackberry puree, blackberry liqueur ganache frosting   10

(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.