Garden Kitchen Menu, Tuesday 2/20/2018
Taster
Portobello Mushroom tempura battered, chipotle crema, pickled onions, cilantro (V,GF) 10
Smokey Mozzarella fresh mozzarella & cheddar cheese dip, rosemary olive oil crostini, parsley (VO, can be GF) 12
Kitchen Sink 3 gourmet cheeses, dry salami, red wine onion jam, meyer lemon hummus, citrus marinated olives, roasted garlic, roasted nuts, honey drizzle, rosemary pickled cherries, coriander pickled green strawberries, whole wheat grilled bread (VO, can be GF) 17
~ 5 cheeses & double bread 25
~ add roasted bone marrow & extra bread to kitchen sink +9 ~
Suggested Drink: Garden Kitchen Sangria
Farmers Salad
Cabbage Blues wilted red & green cabbage, avocado, roasted carrot, caramelized onions & celery, roasted bulls blood beet, gorgonzola crumble, candied nuts, medjool dates, creamy dijon dressing (VO,GF) 13
Mediterranean heirloom lettuce, prosciutto, soft poached egg, feta crumble, kalamata olive, herb roasted chioggia beet, sundried tomato, toasted pine nuts, red onion, choice of dressing (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
Pipian Chicken roasted 10oz jidori airline chicken, spinach, cilantro & pumpkin seed “mole”, arugula & radish toss, garlic roasted butternut squash (GF) 22
Suggested Wine: Fallbrook Winery Sauvignon Blanc
Beef Larb sauteed ground flank steak marinated in lime juice, cilantro, mint, chili spices, fish sauce, shallots, garlic & lemongrass, sauteed asian greens, basmati rice, cabbage kimchi, charred spring onion (GF) 23
Suggested Wine: Mesa Grande Cabernet Franc Rose’
Rack of Lamb 3 lamb chops, agave balsamic, caramelized onion & sweet potato mash, garlic roasted carrot & sauteed beet greens (GF) 24
Suggested Wine: Valle de Guadalupe Primate
Sweet Potato Chimichanga flour tortilla, baked sweet potato, black beans, broccoli greens, avocado cream sauce, queso fresco, pickled radish & carrot, side of house fermented red jalapeno hot sauce (VO, can be GF) 20
Suggested Wine: Cavas Valmar Mezcla de Tintos
Farmers Delight choice of soup & salad, whole wheat bread & house whipped herb butter (VO, can be GF) 20/22
Sweet Tooth
Lemon Poppy Seed Bundt meyer lemon, black poppy seed, clementine zested cream cheese frosting 10
Blondie extra large white chocolate brownie served warm, fresh whipped cream, caramel drizzle 12
Avocado Mousse vegan treat stuffed with chocolate & creamy whipped avocado (V,GF) 9
Suggested Bubbles: South Coast Sparkling Pinot Grigio
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.
