After 8 amazing years we lost our lease. If you are a fan of our restaurant, contact us to see what we are up to!

February 13, 2019 – Wednesday

Garden Kitchen Menu, Wednesday 2/13/2019

Crispy Broccoli garden kitchen favorite, radish & pine nut pesto   (V,GF) 13

Halloumi fried greek cheese, wine flambe, tomato, kalamata & pea bruschetta, grilled bread, parsley (can be GF) 12

Mediterranean Meatballs four hand rolled baharat spiced grass fed beef, arugula, harissa, blood orange & preserved lemon glaze, chevre, cilantro   14

Kitchen Sink 3 cheeses, calabrese salami, carrot marmalade, golden beet maple spread, house preserves, pickled squash, white wine raisins, tarragon pickles, marinated olives, smoked nuts, raw honey, fresh fruit, sweet pickled watermelon rind, ginger pickled beets, cinnamon peaches, grilled wheat bread   (VO, can be GF) 18 ~  deluxe sink, 5 cheeses & double bread  25
~ add roasted bone marrow with cotija & tomato-poblano jam  + 12

Suggested Drink: Garden Kitchen Sangria

Farmers Salad
Bacon Kale Caesar massaged kale, smoked bacon, sauteed kale stem, heirloom tomato, sundried tomato, parmesan crisp, snap peas, red onion, cashew caesar dressing   (VO,GF) 15

Farmhouse salanova lettuce, roasted golden beet, snap peas, pea shoots, pea flowers, herb chevre, pomegranate, tangelo, carrot ribbons, choice of dressing   (VO,GF) 14

Warm the Soul Soup
Cream of Broccoli stems, leaves & florets, crispy broccoli, cream, parmesan, creme fraiche, fennel (VO,GF) 9/13

Tomahawk Pork Chop grilled 10 oz bone in chop, caramelized onion, russet potato & butternut squash mash, herb butter, chevre, crispy onions & chive, roasted graffiti cauliflower, brown turkey fig jam   (GF) 35
Suggested Wine: F. Rubio “Herencia” Montepulciano Rose

Duck Confit 8 oz boneless duck breast, spaghetti squash & butternut squash bechamel “mac & cheese”, gruyere, pangritata, crispy broccoli, duck chicharron   (can be GF) 27
Suggested Wine: South Coast Winery Sans Chene Chardonnay  

Gorgonzola Steak choice of herb butter wagyu top sirloin or herb butter beef tenderloin, 12 hour jus, creamy fennel risotto, gorgonzola dolce mousse, roasted baby carrot & celeriac horseradish cream   (GF) 40 ~ add a spiny lobster tail + 35 ~
Suggested Wine: Fallbrook Winery “Dalla Collina” Red Blend

Mushroom Ravioli handmade semolina pasta, ground cremini mushroom, white wine, garlic, truffle butter, white wine roasted oyster mushroom, romano cheese, toasted pine nuts, carrot top pesto   (VO) 26
Suggested Wine: J. Brix “The Augur” Riesling

Pacific Lobster san diego spiny lobster, whole or tail only, citrus yuzu butter, carrot top & fennel frond ocean salad, dulse flake vinaigrette, wilted cabbage, sauteed snap peas, carrot, radish & sweet potato   (GF) MP

Farmers Delight soup du jour, choice of salad, whole wheat bread & whipped herb butter   (VO, can be GF) 20/22

Sweet Tooth
Carrot Cake four layers cake, shredded farm carrots, cream cheese frosting, candied walnuts   14

7 Layer Trifle sponge cake, noir chocolate pudding, vanilla bean whipped cream, toasted coconut, salted caramel, chocolate cookie crumb, cocoa dust   14

Beet Cheesecake chocolate almond crust, cashew & coconut cream cheese, roasted sweet beet, cocoa powder, strawberry   (V,GF) 14

(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.