Dine on our Outdoor Patio Wed-Sat - Reservations Recommended - Curbside Pickup also available - 619-431-5755

February 25, 2020 – Tuesday

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

Garden Kitchen Menu, Tuesday  2/25/2020

Taster
Steak Tips grilled tips, toast points, parsley, local horseradish sauce   (can be GF) 15

Green Garlic Hummus young green garlic whipped garbanzo beans, crudite, whole wheat grilled bread   (V, can be GF) 13

Kitchen Sink 3 gourmet cheeses, salamis, house preserves & marmalades, pickled cucumber, beets & zucchini, pesto, honey, spicy pickled strawberries, marigold radishes, marinated olives, roasted nuts, sweet pickled watermelon radishes, house whole wheat grilled bread   (VO, can be GF) 20
~ local honeycomb +7   ~ deluxe sink, 5 cheeses & double bread +8
~  add double roasted bone marrow, parmesan, red wine onion jam & bread +16

Farmers Salad
Cambozola Salanova tender salanova lettuce, cambozola cheese, roasted beet, toasted sunflower seed, purple snow peas, fresh citrus & herbs, lemon dijon vinaigrette   (VO,GF) 15

Arugula Caesar tender arugula, preserved lime & cashew caesar dressing, cracked pepper, romano, sundried tomato, soft boiled egg, crispy prosciutto, crispy onion, toasted pine nut (VO, GF) 14

Warm the Soul Soup
Soup du Jour additional from scratch soups may be available, please inquire   (VO,GF) 9/14

Entree
Flank Steak Braciole braised flank steak stuffed with smoked bacon, raisins & cherries, parmesan, herbs & carrot, bone marrow broth & red wine tomato sauce, mushroom gravy, creamy polenta, pine nuts & gremolata oil   (GF) 26
Suggested Wine: La Zorra “La Moza Calabrés” Garnacha 

Fish & Chips locally caught sheepshead fillet, cara cara orange & teriyaki tamari marinade, tempura fresh peas & turnip, braised bok choy & daikon radish kimchi aioli, garden salad   (GF) 24
Suggested Wine: Aphros Loureiro Vinho Verde

Pork Belly slow cooked pork belly steak, butternut squash red chile sauce, cotija crumble, napa cabbage slaw, corn tortilla chips & avocado mash, radish, cilantro   (GF) 23
Suggested Wine: F. Rubio Herencia Rose

Duck Confit pair of bone in leg slow cooked in housemade duck broth & duck confit, crispy broccoli, cheesy spaghetti squash mac & cheese, parmesan chive biscuit & herb butter, dill & parsley   (can be GF) 24
Suggested Wine: Cava Maciel Vino de Luna Chardonnay

Beet Tartare Ravioli handmade ravioli, lemon herb beet tartare & pink lady apple, sage brown butter & parm, charred candied beets, toasted walnuts, goat cheese crumble, ramona olive oil tossed arugula, parsley & calendula   (VO) 23
Suggested Wine: Fallbrook Winery 33 Red Blend

Lentil Curry ginger & turmeric lentil curry, basmati rice, roasted carrot, shitake mushroom & peas, warm whole wheat pita, pea micro greens, labne, radish, cilantro   (VO, can be GF) 23
Suggested Wine: Aphros Loureiro Vinho Verde

Sweet Tooth
Pink Velvet Cake double layer fluffy white cake, whipped beet mousse, white chocolate ganache   10
Suggested Dessert Pairing: Léguillette Romelot “Prelude” Extra Brut Champagne

Chocolate Marble Cake valencia orange & chocolate marble cake, chocolate ganache filling, burnt orange   (V) 15
Suggested Dessert Wine: Edwards Winery Late Harvest Syrah

Pound Cake & Sorbet butter grilled pound cake, grapefruit sorbet, sauterne glaze, grapefruit 15
Suggested Dessert Wine: Chateau Piada Sauternes

Wine Lounge 1 Year Anniversary Dessert glass of Stehleon Vineyards “vin de paille” grenache blanc, Chocolate Lush white chocolate ginger truffle, english stilton blue cheese, parmesan shortbread, fresh fruit, candied nuts   (can be GF) 24
~ make it a perfect dessert for two, add an additional glass of vin de paille +6  and extra truffle + 5 ~

(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.