Join us during Farm To Fork Week 1/15- 1/19 - 3 course prix fixe for $40

December 6, 2018 – 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 12/6/2018

Taster
Squash Flautas flour tortilla, acorn squash, corn, cheddar, chile verde, crema, escabeche, green onion   (VO) 13

Fried Avocado butter leaf, zutano avocado, tempura batter, sesame seed, kale kimchi, creamy chive (V, GF) 12

Kitchen Sink 3 cheeses, calabrese salami, medjool dates, cantaloupe curd, carrot marmalade, strawberry jam, candied figs, beet chutney, baba ganoush, marinated olives, mixed nuts, honey, garlic pickled cucumbers, sangria beets, valencia orange, grilled wheat bread (VO, can be GF) 18
~ 5 cheeses & double bread   25 ~ roasted bone marrow & extra bread  +9
Suggested Drink: Garden Kitchen Sangria

Farmers Salad
Rooty Goat butter oak lettuce, housemade goat milk chevre cheese, iberico ham, roasted sweet potato, turnips, carrots, radish, chioggia beet, parsley, toasted pine nuts, pickled raisins, persillade (VO,GF) 15

Greek Feta wild arugula, sheep’s milk feta cheese, kalamata olive, heirloom tomato, avocado, winter peas, pistachio, fresh dill, red onion, choice of dressing (VO,GF) 14
~ add wild shrimp + 5 or  grilled flat iron steak to either salad + 10 ~

Warm the Soul Soup
Power Greens our best cold fighting soup, carrot top, turnip & beet greens, ginger, cashew yogurt (V,GF) 9/13

Spicy Carrot chicken broth, heirloom pepper, cotija, chimichurri, avocado, tortilla chips, green onion (GF) 9/13

Entree
Chimichurri Lamb Shank 16 oz lamb shank braised in a housemade lamb bone broth, chimichurri sauce, caramelized onion butternut squash mash, pickled onions & radish, warm cabbage slaw   (GF) 26
Suggested Wine: Santo Tomás Tempranillo Cabernet

Eggplant Lasagna & Meatballs  semolina pasta, housemade herb ricotta, hand rolled ground beef steel cut oat meatballs, sun dried tomato, roasted casper pumpkin, grilled eggplant, kohlrabi & cashew creamed broccoli stem, 7 hour marinara, mozzarella, roasted acorn squash   26
Suggested Wine: Vigneti del Vulture Pipoli Aglianico

Portobello “Mac & Cheese” white wine & garlic roasted portobello mushroom, roasted spaghetti squash, butternut squash cheddar bechamel, heirloom tomato, herb pangritata, truffle oil, parmigiano reggiano (VO, GF) 22 ~add local San Diego Spiny Lobster tail  add $25 ~
Suggested Wine: South Coast Winery Reserve Chardonnay

Beer Battered Fish & Chips fresh catch cabrilla grouper, butternut squash fries, garden salad, dill tartar   24
Suggested Wine: Tohu Sauvignon Blanc

Farmers Delight soup du jour, choice of salad, whole wheat bread & whipped herb butter   (VO, can be GF) 18/20

Sweet Tooth
Chocolate Date Mousse whipped medjool dates & coconut cream, pomegranate reduction & arils (V,GF) 10
Suggested Dessert Wine: Edwards Late Harvest Syrah

Gingerbread Spice Cake warm spices, molasses, valencia orange, maple mascarpone frosting, candied pecans 12
Suggested Wine: South Coast Winery Sparkling Pinot Grigio

Apple Dumpling cinnamon sugar gala apple, baked in house made pastry crust, voyager caramel sauce, vanilla bean whipped cream   (can be GF) 14
~ add housemade vanilla bean ice cream +2 ~

(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.