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

December 30, 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 12/30/2017

Taster
Cherry Jidori Wings 6 jidori chicken wings, tossed in a cherry 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 Caprese prosciutto, clementines, grapefruit, persimmon, stilton blue cheese, golden ponderosa, shaved 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

Pork Loin Split Pea southwest spiced tenderloin, carrots, caramelized onion, cheddar, crispy bacon (GF) 9/14   

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 asiago & roasted eggplant, grilled meyer lemon   26      
Suggested Wine: Valle de Guadalupe Primate

Beetloaf vegetarian “meatloaf”, shredded beet & carrot, chickpeas, sweet potato, italian herbs, oatmeal, caramelized onion, mozzarella, butternut squash cream sauce, garlic roasted trumpet mushroom   (VO,GF)   20  
Suggested Wine: South Coast “WHP” Cabernet Sauvignon

Chipotle Pork choice of 7oz pork tenderloin or 10oz frenched pork chop, chipotle rubbed, cotija black beans, flour tortilla, avocado & radish, persimmon pico de gallo   (can be GF)   24/34
Suggested Wine: Cavas Valmar Mezcla de Tintos

Osso Bucco slow cooked short rib beef osso bucco, creamy parmesan polenta, red wine pan jus, roasted carrot & onion, pine nut pesto   (GF)   32    
Suggested Wine: Fallbrook Winery Dalla Collina Red Blend

Farmers Delight choice of soup, salad, 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 traditional costa rican dessert, creamy basmati rice, cinnamon sugar, nutmeg, clove, raisins  (GF)  9

Double Fudge Brownie milk & dark chocolate, hot fudge, vanilla bean whipped cream, candied pecans   12

(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.