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 20, 2019 – Wednesday

Garden Kitchen Menu, Wednesday 2/20/2019

Shrimp Stir Fry wild caught shrimp, snap peas, beech mushrooms, carrots & radish, johns umami gold & valencia orange glaze, sesame seed, chile oil, cilantro   (GF) 13

Pumpkin Croquette long island pumpkin, peas, carrots & eggplant bacon croquette, fennel & carrot top toss,  creamy curry dip, cilantro  (V,GF) 13

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, house made 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
Pesto Kale massaged kale, sauteed kale stem, carrot top & pine nut pesto, smoked bacon, romano cheese, shaved fennel, carrot ribbons, red onion, ramona gold olive oil   (VO,GF) 14

Farmhouse simpson lettuce, roasted golden beet, snap peas, pea shoots, edible flowers, chevre, pomegranate, tangelo, radish, choice of dressing   (VO,GF) 13

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

Gorgonzola Beef Tenderloin sous vide herb butter beef tenderloin, 12 hour jus, creamy fennel risotto, gorgonzola dolce mousse, spinach, roasted baby carrot & celeriac horseradish cream (GF) 28
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) 25
Suggested Wine: F. Rubio “Herencia” Montepulciano Rose

Pesto Linguine handmade semolina pasta, radish leaf & pine nut pesto, parmesan, sun dried tomato, snap peas, trumpet mushroom, pea shoots   (VO) 22
Suggested Wine: South Coast Winery Sans Chene Chardonnay

Sweet Potato Chimichanga roasted sweet potato, flour tortilla, black beans, caramelized onion & wilted cabbage, smothered in butternut squash “nacho cheese”, chipotle crema, radish, pea-co de gallo, cilantro   (V, can be GF) 22
Suggested Beer: Benchmark Blond Ale   

Ravioli Special eight handmade raviolis, ground cremini mushroom or san diego spiny lobster, truffle butter, romano, toasted pine nuts, grilled lemon, served with a garden salad   25/45

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

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

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

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

(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.