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

February 29, 2020 – Saturday

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

Garden Kitchen Menu, Saturday 2/29/2020

Taster
Trio of Spreads green garlic hummus, sundried tomato n’duja, sunflower seed pate, crudite. grilled bread   (V, can be GF) 15

Kitchen Sink 3 gourmet cheeses, salamis, house preserves & marmalades, pickled cucumber & beets, rustic pesto, honey, spicy pickled strawberries, marigold radishes, marinated olives, roasted nuts, sweet pickled watermelon radishes, sangria cherries, house 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 +18  ~
Suggested Wine: Garden Kitchen Sangria

Farmers Salad
Spring Salanova tender salanova lettuce, cambozola cheese, roasted white, red & golden beet, shaved fennel, toasted sunflower seed, purple snow peas, fresh citrus, micro sunflower sprouts, lemon dijon vinaigrette   (VO,GF) 15

Pork Belly Caesar tender arugula, crispy pork belly, preserved lime & cashew caesar dressing, cracked pepper, romano petals, sundried tomato, soft boiled egg, crispy onion, toasted pine nut (VO, GF) 13/ 15

Warm the Soul Soup
Cream of Carrot roast carrot, ginger, splash of cream, charred carrot & cilantro   (VO,GF) 9/14

Entree
Halibut a la Nage locally caught halibut poached in a 12 hour fish fumet, fennel, snap peas, snow peas, trumpet mushrooms, bok choy & warm spaghetti squash, topped with bok choy & daikon radish kimchi, cilantro, scallion   (GF) 27
Suggested Wine: Selección Blanca Trasiego White Blend

Pork Cochinita Pibil slow cooked pork shoulder, rubbed in achiote & mexican spices, blood orange & lime juice, rustic greens & chard stem, creamy cotija pinto beans, pickled onions, radish & cilantro, pork fat masa tortillas   (GF) 27
Suggested Wine: Itxas Harri Roxa Grenache Rose

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

Caribbean Jerk Chicken bone in free range chicken,  marinated in a house made caribbean jerk sauce, coconut basmati rice, napa cabbage curtido slaw, strawberry pico, green onion   (GF) 24
Suggested Wine: F. Rubio Herencia Rose

Cauliflower Steak grilled then sous vide,  marinated in greek herbs, sheep’s milk feta crumble, butternut squash mash, creamy dill sauce, sauteed spinach, crispy onion   (VO, GF) 24
Suggested Wine: Cava Maciel Vino de Luna Chardonnay

Farmers Delight soup, choice of salad, house bread & whipped herb butter   (VO, can be GF) 23

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

Loaded Cinnamon Roll butter soaked cinnamon roll, champagne & warm apple compote, bourbon caramel sauce, fresh apples, goat & cream cheese frosting, candied nuts, spring mint   14
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 ~

Dessert du Jour additional from scratch desserts may be available, please inquire   (VO,GF) 13/15

(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.