Indoor Lounge & Expanded Patio Now Open! Same Place, More Space!

February 16, 2019 – Saturday

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

Garden Kitchen Menu, Saturday 2/16/2019

Taster
Chef’s Whim at the mercy of your preferences, chef sends out a surprise appetizer   (VO,GF) 12/14

Kitchen Sink 3 cheeses, calabrese salami, carrot marmalade, golden beet maple spread, house preserves, beet stem chutney, white wine raisins, tarragon pickles, marinated olives, smoked nuts, raw honey, fresh fruit, sweet  watermelon rind, italian anchocha cucumber, 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 local greens, roasted golden beet, snap peas, pea shoots, edible flowers, chevre, pomegranate, tangelo, carrot ribbons, choice of dressing   (VO,GF) 14

Warm the Soul Soup
Cream of Cauliflower stems & florets, touch of cream, parm, creme fraiche, fennel (VO,GF) 9/13

Cream of Broccoli stems, leaves & florets, crispy broccoli, radish leaf pesto, toasted pine nuts (VO,GF) 9/13

Entree
Gorgonzola Beef Tenderloin sous vide herb butter beef tenderloin, 12 hour jus, creamy fennel risotto, gorgonzola dolce mousse, roasted baby carrot & celeriac horseradish cream   (GF) 36
Suggested Wine: Fallbrook Winery “Dalla Collina” Red Blend

Tomahawk Pork Chop grilled 12 oz bone in chop, caramelized onion, sweet potato herb butter mash, chevre, crispy onions & chive, roasted romanesco cauliflower, brown turkey fig jam   (GF) 32
Suggested Wine: F. Rubio “Herencia” Montepulciano Rose

Chimichurri Fresh Catch local tile fish, heirloom green tomato chimichurri, wilted cabbage, chipotle crema, cotija crumble, carrot top & fennel frond ocean salad, dulse flake vinaigrette (GF) 24
Suggested Wine: J. Brix “The Augur” Riesling

Pesto Linguine handmade semolina pasta, carrot top & pine nut pesto, romano cheese, shaved fennel, sauteed carrot, snap peas, & radish, nasturtium   (VO) 23
Suggested Wine: South Coast Winery Sans Chene Chardonnay

Mushroom or Lobster Ravioli Special eight handmade raviolis served with a garden salad 25/MP

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

Sweet Tooth
Strawberry Panna Cotta italian strawberry custard, champagne gelee, fresh strawberry (GF) 13

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

Triple Crown Chocolate Cake dark chocolate cake, orange liqueur, dark chocolate ganache filling, chocolate glaze, kumquat & valencia orange compote   15

(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.