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 16, 2018 – Friday

Garden Kitchen Menu, Friday 2/16/2018

Polenta Ragu crispy polenta cake, cremini mushroom & tomato ragu, mozzarella, parmesan, basil (VO,GF) 9

Loaded Sweet Potato garbanzo bean cheddar, chipotle aioli, avocado puree, pickled onions, cilantro (VO,GF) 9

Kitchen Sink 3 gourmet cheeses, dry salami, citrus marinated olives, red wine onion jam, meyer lemon 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 salanova butter lettuce, strawberries, prosciutto, shaved comte, roasted butternut squash, grilled blood orange, 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

Pork Chop bone in brined then grilled, choice of 10 oz dry aged or 14oz frenched tomahawk pork chop, garlic basmati rice, sauteed asian greens,  tamari ginger glaze, cabbage kimchi, charred spring onion   (GF)   24/30
Suggested Wine: Mesa Grande Cabernet Franc Rosé

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   + 30~        
Suggested Wine: Valle de Guadalupe Primate

Hawaiian Opah top loin filet seared & crispy opah belly, lemongrass & kaffir lime coconut cream, warm purple & green cabbage salad, pickled green strawberry pico de gallo   (GF)   MP
Suggested Wine: Fallbrook Winery Sauvignon Blanc    or    Suggested Bubbles: South Coast Sparkling Pinot Grigio

Spanakopita greek style rustic greens pie, herb infused flaky phyllo dough, layers of broccoli greens, turnip greens, mustard greens, wilted arugula & spinach greens, housemade herb cashew cheese, side garden salad   (V)   20
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, from dates & cocoa powder, peanut butter glaze (V,GF) 9

(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.