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

February 8, 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 2/8/2020

Taster
Fried Avocado tempura battered bacon avo, chipotle crema, cotija crumble, cilantro (VO,GF) 14

Goat Cheese Quesadilla flour tortilla, caramelized onion goat cheese, hibiscus flower, lemon crema, avocado   15

Kitchen Sink 3 gourmet cheeses, salamis, house preserves & marmalades, pickled cucumber, beets & zucchini, garlic green beans, raw honey, candied figs,  marinated olives, roasted nuts, sweet pickled watermelon radishes, house made whole wheat grilled bread   (VO, can be GF) 20
~ local honeycomb +7  ~  deluxe sink, 5 cheeses & double bread +8  
Suggested Wine: Garden Kitchen Sangria

Farmers Salad
Broccoli Blues sauteed broccoli & kale leaf & stem, caramelized onion & spaghetti squash, crispy bacon & broccoli, point reyes blue cheese, candied pecans, crispy onion, dijon vinaigrette (VO,GF) 15

Winter Beet tender lettuce, golden beet & roasted red beet, anjou pear, orange, prosciutto, fresh herb baby mozzarella, white carrot ribbons, toasted pine nut, olive oil & agave balsamic   (VO,GF) 14

Warm the Soul Soup
Cream of Broccoli vegetable broth, broccoli leaves, stems & florets, splash of cream, parmesan, dill oil   (VO,GF) 9/14

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

Entree
Halibut locally caught halibut filet over white wine, garlic & orange zest zucchini noodles, all day fish fumet broth, charred carrot & turnip, fresh dill, chili oil   (GF) 25
Suggested Wine: Aphros Loureiro Vinho Verde 

Grilled Steak choice of 8oz flat iron steak warm medjool date & fig puree sauce, gorgonzola crumble, creamy polenta cake, sauteed swiss chard, carrot puree, crispy rapini, parsley  
~ 6 oz bison steak + 7 ~ (GF) 28
Suggested Wine: Kohill Winery Cabernet Sauvignon

Pork Tenderloin 8 oz seared berkshire pork tenderloin, white miso butternut mash, mushroom trio, grilled zucchini, gochugaru orange glaze, scallion & cilantro   (GF) 26
~ 14oz bone in frenched pork chop +10 ~
Suggested Wine: Trasiego White Blend  

Jerk Chicken mary’s free range chicken bone-in, marinated in a house made carribean jerk sauce, cotija crumble, coconut rice & beans, curtido slaw, shaved radish, cilantro   (GF) 24
Suggested Wine: F. Rubio Herencia Rose

Lentil Lasagna layers of collard leaf, lentils, butternut squash, caramelized onions, cremini mushroom, chard stem, garbanzo herb ricotta, sundried tomato sauce, carrot top hemp seed pesto, garden salad, grilled bread & butter   (VO, can be 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) 23/24

Sweet Tooth 
NY Cheesecake classic graham cracker crust, honey ricotta & cream cheese filling, meyer lemon curd   15
Suggested Bubbles: Avinyo Cava Reserva

Meyer Lemon Pound Cake meyer lemon icing, orange blossom chocolate sauce, coconut whip, candied pistachio  (V) 14

Carrot Cake double layer cake, winter spices, shredded carrot, cream cheese frosting, candied walnut   15
Suggested Dessert Pairing: Leguillette Romelot

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.