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 22, 2018 – Thursday

Garden Kitchen Menu, Thursday 2/22/2018

Steak Roll flank steak stuffed with butternut squash & spring onion, arugula chimichurri   (GF)   9

Portobello Mushroom tempura battered, chipotle crema, pickled onions, cilantro   (V,GF)   10

Smokey Mozzarella fresh mozzarella & cheddar cheese dip, rosemary olive oil crostini, parsley (can be GF) 9

Kitchen Sink 3 gourmet cheeses, dry salami, red wine onion jam, meyer lemon hummus, citrus marinated olives, 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
Lobster Bisque white wine sauteed local spiny lobster, shallot & madeira, meyer lemon, crostini   16

Russian Borscht traditional russian style, roasted beets, cabbage, dill & fennel, lemon creme fraiche   (VO,GF)   8/11

Seafood Pasta handmade semolina & spinach linguine, mussels, clams, scallops & jumbo shrimp, pine nut milk “cream” sauce, shaved pecorino, fried sage, grilled meyer lemon   MP
Suggested Wine: Fallbrook Winery Special Selection Chardonnay

Pipian Chicken roasted 8oz 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 Bubbles: South Coast Sparkling Pinot Grigio

Rack of Lamb 3 lamb chops, strawberry couscous tabbouleh, white wine & herb fried halloumi cheese, garlic roasted carrot   (can be GF)   24
Suggested Wine: Mesa Grande Cabernet Franc Rose’

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) 20
Suggested Wine: Cavas Valmar Mezcla de Tintos

Sweet Tooth
Lemon Poppy Seed Bundt meyer lemon, black poppy, clementine zest cream cheese frosting 10

Blondie extra large white chocolate brownie, fresh whipped cream, caramel drizzle (GF) 12

Chocolate Mousse vegan treat, whipped chocolate & creamy avocado, toasted coconut   (V,GF)   9

Strawberry Shortcake oversized sugar biscuit, tangerine zest macerated strawberries, whipped cream   12

(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.