Farm To Fork Week Sept 11th - Sept 15th, Three Courses for $40, details here

February 14, 2018 – Wednesday

The menu at Garden Kitchen changes daily!
You can always view today's menu here or see our previous menus here.

Garden Kitchen Menu, Wednesday 2/14/2018

Taster
Crispy Broccoli flash fried, meyer lemon chipotle aioli, maldon sea salt   (V,GF)   9

Pesto Goat Cheese baked goat cheese, sun dried tomato, rustic greens pesto, wheat crostini, basil top   (VO)   12

Kitchen Sink 3 gourmet cheeses, dry salami, citrus marinated olives, sunflower seed pate, seasonal hummus, roasted garlic, roasted nuts, honey drizzle, dill pickled beets, coriander pickled green strawberries, whole wheat grilled bread   (VO, can be GF)   17  ~   5 cheeses & double bread   25    
~   add parmesan roasted bone marrow & extra bread to kitchen sink  +9   ~  
Suggested Drink: Garden Kitchen Sangria

Farmers Salad
Beet Tartare tossed arugula, meyer lemon & fresh herb roasted chioggia & red beet, gorgonzola crumble, toasted pine nuts, agave balsamic reduction   (VO,GF)   13

Strawberry Prosciutto Goat salanova butter lettuce, strawberries, prosciutto, roasted butternut squash, grilled blood orange, whipped lemon goat cheese, red onion, candied nuts, strawberry vinaigrette   (VO, GF)   14

Warm the Soul Soup
Russian Borscht traditional russian style, roasted beets, cabbage, dill & fennel, lemon creme fraiche   (VO,GF)   8/11

Cream of Turnip japanese hakurei turnip, housemade chicken stock, touch of cream, nutmeg dust (GF) 9/12

Entree
Pork Chop bone in brined then grilled, choice of 10 oz dry aged or 14oz frenched tomahawk pork chop, cabernet & roasted cherry thyme chutney, creamy wild rice, edible flower   (GF)   29/39
Suggested Wine: Chuparosa Vineyards Zinfandel

Beef Tenderloin or New York Steak 8 oz herb butter roasted beef tenderloin or 12 oz grilled new york steak, caramelized onion & sweet potato mash, crispy broccoli & garlic roasted carrot, fried onions, balsamic   (GF)   35/45    
~make it a Surf n Turf, add a local San Diego spiny lobster tail   + 35~        
Suggested Wine: Valle de Guadalupe Primate

Lobster Ravioli lemon zest & fresh herb stuffed san diego caught spiny lobster, handmade semolina pasta ravioli, cooked in housemade lobster & white wine stock, strawberry champagne beurre blanc, mint & cilantro   38
Suggested Bubbles: South Coast Sparkling Pinot Grigio

Wild Mushroom Risotto white wine & garlic confit, roasted beech, oyster, & maitake mushroom,  carnaroli risotto, meyer lemon cream, italian herbs, toasted pine nut milk, pecorino tartufo, basil tops   (VO, GF)   24
Suggested Wine: South Coast Winery Chardonnay Sans Chêne

Sweet Tooth
Red Velvet Beet Cake double chocolate cake, beet puree chocolate mousse, whipped noir chocolate ganache   14

Strawberry Cheesecake traditional cheesecake filling, almond flour oat crust, macerated strawberries   (GF)   13

Vanilla Bean Creme Brulee almond & cashew cream custard, torched cane sugar, fresh strawberry (V,GF) 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.