Happy Hour Tues - Sat 3-5pm ~ Beer, wine & appetizer specials

January 13, 2018 – 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 1/13/2018

Taster
Jidori Wings 6 brined wings. crispy broccoli, maldon salt, creamy dill dip   (VO, GF)   9

Coconut Shrimp 4 wild shrimp, coconut cream batter, guava puree, toasted coconut, chinese cabbage   (GF)   12   

Hummus Wrap dill & preserved lemon hummus, roasted red bell pepper, radish, tossed kale, flour tortilla   (V)   9

Kitchen Sink 3 gourmet cheeses, dry salami, citrus marinated olives, carrot marmalade, dill & preserved lemon hummus, medjool dates, honey drizzle, sweet pickled beets, sweet mace pickled gherkins, roasted nuts, 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
Mediterranean wilted kale, tender beet greens, feta crumble, kalamata olive, shaved chioggia beet, heirloom tomato, tamari sunflower seeds, shaved radish, red onion, creamy dill   (VO,GF)   13

Prosciutto Arugula spicy baby arugula, carrot tops, prosciutto, soft poached egg, toasted pine nut, pecorino romano, st. valery carrot, red onion, agave balsamic & olive oil   (VO,GF)   15

Warm the Soul Soup
Pork & Beans tenderloin, cannellini beans, italian herbs, spinach, carrot, celery, parmesan, lemon zest   (GF)   9/14  

Cream of Celery celery stalk & leaf, kale stem, cashew cream, dill creme fraiche   (VO,GF)   8/12

Entree
Balsamic Steak 8 oz grilled flat iron in a balsamic marinade, roasted garlic & purple sweet potato mash, crispy broccoli, cremini mushroom gravy, fried shallot   (GF)   26      
Suggested Wine: Valle de Guadalupe Primate

Lamb Ravioli braised lamb, italian herbs & dried fig leaf stuffed in handmade ravioli, red wine & roasted tomato cream sauce, shaved pecorino romano, sauteed beet greens   23  
Fallbrook Winery – “33° North” BDX Red Blend

Tempura Vegetables garlic brown rice, carrot, trumpet mushroom, sweet potato, broccoli, butternut squash, round radish, yuzu zest & tamari ginger glaze, toasted sesame, pickled ginger, cilantro   (V, GF)   20
Suggested Wine: Fallbrook Winery Sauvignon Blanc

Mojo Opah Burrito baked hawaiian opah fish, garlic, blood orange & lime marinade, wilted chinese cabbage & caramelized onions, chipotle crema, blanched collard leaf “ burrito”, chimichurri rice, grilled radish   (GF)   22   
served with house fermented red jalapeno hot sauce
Suggested Beer: Benchmark Brewing IPA

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

Sweet Tooth
Fudge Cake noir chocolate cake, gooey fudge chocolate ganache, vanilla bean whipped cream, hazelnut chocolate shavings, served warm   13

Guava Panna Cotta almond & coconut cream custard, guava puree, toasted coconut (V,GF) 9

Beet Cheesecake sweet beet puree, cheesecake filling, chocolate sable crust, cocoa dust   (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.