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January 11, 2019 – Friday

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

Garden Kitchen Menu, Friday 1/11/2019

Taster
Pumpkin Hummus masque de provence roasted pumpkin, garbanzo bean & sesame tahini, parmesan crisp, crudite of carrot, celery & radish, whole wheat grilled bread   (VO, can be GF) 13

Fried Green Tomato seasoned green tomatoes, tempura battered, cotija crumble, smoked chipotle, edible nasturtium flower, cilantro, smoked sea salt (VO,GF) 13

Kitchen Sink 3 cheeses, calabrese salami, carrot marmalade,  strawberry jam, medjool date puree, sangria pickled cherries, marinated olives, black futsu pumpkin seeds,, raw honey, sangria beets, garlic pickled cucumbers, fresh strawberry, grilled whole wheat bread   (VO, can be GF) 18
~ deluxe sink, 5 cheeses & double bread   25 ~ add roasted parmesan bone marrow + 9   ~
Suggested Drink: Garden Kitchen Sangria

Farmers Salad
Winter Blues sauteed broccoli & kalette greens, caramelized onion, crispy broccoli, gorgonzola & fennel whipped mousse, smoked bacon, strawberry, pickled raisins, walnuts, olive oil & balsamic (GF) 15

Farmhouse salanova butter lettuce, manchego cheese, heirloom nardello peppers, shaved golden beets, yellow snow peas, roasted carrot, dukkah spiced nuts, red onion (VO, GF) 13

Warm the Soul Soup
Cream of Snap Pea cashew milk, fennel broth, meyer lemon, mint, creme fraiche, cracked pepper (VO,GF) 9/13

Mushroom Chili cremini, portobello, kidney & black bean, stewed tomato, chili powder, greek yogurt, cheddar, pickled radish, green onion, tortilla strips, cilantro (VO,GF) 10/14

Entree
Smoked Opah Burrito slow cooked shredded opah “tri tip”, wilted cabbage & cheddar, wrapped in an oversized collard leaf, smothered in chipotle tomato sauce, escabeche, cotija & cilantro (GF) 24
Suggested Wine: Cavas Valmar Mezcla de Tintos

Chicken Hand Pie mary’s free range chicken, meyer lemon & white wine garlic herb marinade, roasted carrot & celery, handmade flakey parmesan crust, spaghetti squash mac & cheese, crispy broccoli 25
Suggested Wine: South Coast Winery Reserve Chardonnay

Grilled Ribeye Steak 8 oz boneless ribeye steak, sweet potato mash, english stilton cheese, brown turkey fig jam, grilled arugula & crispy onions (GF) 35
Suggested Wine: South Coast Winery Group Therapy Red Blend

Linguine & Meatballs handmade semolina pasta linguine, hand rolled mushroom meatballs, 7 hour marinara, herb ricotta & romano cheese, sundried tomato, pine nut, parsley (VO) 23
Suggested Wine: Fallbrook Winery “Dalla Collina” Red Blend

Indian Saag four rustic greens- broccoli leaf, radish leaf, kale & collard greens, slow cooked in a rich coconut milk, garam masala, ginger & cumin, toasted cashew, turmeric basmati, cilantro, heirloom tomato salad (V, GF) 20
Suggested Bubbles: Amelia Brut Rose

Farmers Delight soup du jour, choice of salad, whole wheat bread & whipped herb butter (VO, can be GF) 20/22

Sweet Tooth
Pumpkin Goat Cheesecake masque de provence roasted pumpkin, goat cheesecake filling, warm dulce de leche & candied pecan dust (GF) 14   ~  add scoop housemade vanilla bean ice cream +3

Baklava layers of phyllo dough, candied spaghetti squash, cashew cream cheese, spiced pistachio paste, lemon verbena & orange blossom water “honey”, seasons first strawberry (V) 13

P.B. Chocolate Pot de Creme  noir chocolate custard, pb & fudge sauce, whipped cream (GF) 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.