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

January 16, 2018 – 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 1/16/2018

Taster
Crispy Fried Broccoli garden kitchen favorite, meyer lemon, maldon salt, creamy dill dip (VO,GF) 9

Osso Bucco Flatbread braised beef short rib in pan jus, mozzarella, red onion, arugula, balsamic 13

Goat Cheese Toast meyer lemon whipped goat cheese, roasted butternut squash, raw honey, fried sage   (VO)   10

Kitchen Sink 3 gourmet cheeses, dry salami, citrus marinated olives, carrot marmalade, medjool dates, honey drizzle, dill & preserved lemon hummus, sweet pickled beets, sweet mace pickled gherkins, roasted nuts, whole wheat grilled bread   (VO, can be GF)   17   
~   add roasted bone marrow & extra bread to kitchen sink  +9   ~   (+8 upcharge for prix fixe)
Suggested Drink: Garden Kitchen Sangria

Farmers Salad
Mexican Kale wilted kale, roasted seminole pumpkin, black beans, cotija cheese, heirloom tomato, roasted red bell pepper, shaved radish, pickled red onion, chimichurri dressing (VO,GF) 13

Arugula Farmhouse baby arugula, carrot tops & beet greens, kalamata olive, toasted pine nut, shaved chioggia beet, st. valery carrot, heirloom tomato, tamari sunflower seeds, red onion, agave balsamic & olive oil   (VO,GF)   13

Warm the Soul Soup
Cream of Pasilla Pepper roasted pepper, rustic greens, almond milk, tortilla strips, radish, cilantro (V,GF) 8/12

Moroccan Lamb lamb shoulder, ras el hanout, chickpeas, medjool dates, carrots, ginger, pistachio (GF) 9/14

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

Sweet Potato Gnocchi roasted sweet potato “dumpling”, wilted chinese cabbage & caramelized onions, spinach, carrot, trumpet mushroom, macadamia nut brown ale cream sauce   (V)   22  
Suggested Beer: Benchmark Brewing Brown Ale

Lamb Ravioli braised lamb, italian herbs & dried fig leaf stuffed in two oversized handmade ravioli, red wine & roasted tomato cream sauce, shaved pecorino romano, basil flower, garden salad 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

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

Sweet Tooth
Noir Chocolate Fudge Cake gooey fudge ganache, vanilla bean whip, hazelnut chocolate 13

Beet Cheesecake sweet beet puree, cheesecake filling, chocolate sable crust, cocoa dust   (GF)   12

Chai Spiced Pumpkin Pie handmade crust, chai spices, casper pumpkin, maple whipped cream   (V)   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.