Garden Kitchen Menu, Saturday 2/24/2018
Taster
Fried Turnips tempura battered hakurei turnips, kimchi aioli, 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 (can be GF) 16
Russian Borscht traditional russian style, roasted beets, cabbage, dill & fennel, lemon creme fraiche (VO,GF) 8/11
Entree
Seafood Pasta handmade semolina & spinach linguine, mussels, clams, scallops & jumbo shrimp, pine nut milk “cream” sauce, aged parmigiano reggiano, fried sage, grilled meyer lemon 28
Suggested Wine: Fallbrook Winery Special Selection Chardonnay
Pipian Steak dry rub grilled flank steak, charred onions, spinach, cilantro & pumpkin seed pipian sauce, tajin roasted butternut squash, housemade masa tortillas (GF) 24
Suggested Wine: Valle de Guadalupe Primate
Rack of Lamb 3 lamb chops sous vide, strawberry couscous tabbouleh, white wine & herb fried halloumi cheese, garlic roasted carrot (can be GF) 24
Suggested Wine: Mesa Grande Cabernet Franc Rose’
Walnut “Chorizo” Bake layers of corn tortilla, mexican spiced walnut “chorizo”, sweet potato mash, black & kidney beans, broccoli & beet greens, cheddar & queso fresco, smothered in avocado cream sauce, side of pickled radish, carrot & onion, house fermented red jalapeno hot sauce upon request (VO, GF) 22
Suggested Wine: Cavas Valmar Mezcla de Tintos
Farmers Delight cup of borscht, choice of salad, wheat bread & house whipped herb butter (VO, can be GF) 20
Sweet Tooth
Salted Caramel Budino vanilla bean caramel custard, butter caramel, smoked maldon (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
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.
