Garden Kitchen Menu, Friday 12/7/2018
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, baked apple, 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 whole 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
Pork Tenderloin 8 oz grilled pork tenderloin, sweet & sour orange gastrique, mushroom risotto, roasted gala apple, persimmon, pomegranate arils (GF) 25
Suggested Wine: F. Rubio “Herencia” Montepulciano Rose
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
Linguine & Meatballs tomato pesto sauce with mallow, hempseed & fermented tomato, steel cut oat grass fed organic beef meatballs, sun dried tomato, romano, parsley 25
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, can be GF) 22
~ add local San Diego Spiny Lobster tail add $25 ~
Suggested Wine: South Coast Winery Reserve Chardonnay
Jumbo Scallops five pan seared jumbo sea scallops, creamy whipped polenta, seared green tomato, Warm chile verde sauce, marigold butter, chioggia beet, breakfast radish (GF) MP
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
Peanut Butter Chocolate Tart almond crust, noir chocolate & peanut butter ganache (GF) 14
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 ~
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.
