Garden Kitchen Menu, Thursday 2/15/2018
Taster
Loaded Sweet Potato garbanzo bean cheddar, chipotle aioli, avocado puree, pickled onions, cilantro (V,GF) 9
Pesto Goat Cheese baked goat cheese, sun dried tomato, rustic greens pesto, wheat crostini, basil top 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
Cream of Turnip japanese hakurei turnip, housemade chicken stock, touch of cream, nutmeg dust (GF) 9/12
Russian Borscht traditional russian style, roasted beets, cabbage, dill & fennel, lemon creme fraiche (VO,GF) 8/11
Entree
Pork Chop bone in brined then grilled, choice of 10 oz dry aged or 14oz frenched tomahawk pork chop, cabernet & roasted cherry thyme, creamy wild rice, edible flower (GF) 24/30
Suggested Wine: Chuparosa Vineyards Zinfandel
New York Steak 6 oz or 12 oz grilled grass fed new york steak, tenderloin demi glace, caramelized onion & sweet potato mash, garlic roasted carrot, fried onions, (GF) 26/40
~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 35
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) 22
Suggested Wine: South Coast Winery Chardonnay Sans Chêne
Farmers Delight choice of soup & salad, whole wheat bread & garlic parmesan butter (VO, can be GF) 20/22
Sweet Tooth
Red Velvet Beet Cake double chocolate cake, beet puree chocolate mousse, whipped noir chocolate ganache 10
Strawberry Cheesecake traditional cheesecake filling, almond flour oat crust, macerated strawberries (GF) 13
Chocolate Peanut Butter Fudge vegan treat made from dates & cocoa powder, peanut butter glaze (V,GF) 9
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.
