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

January 18, 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 1/18/2020

Taster
Avocado Fries tempura battered, lemon salt tossed arugula, cotija, creamy cilantro   (VO, GF) 13

Kitchen Sink 3 gourmet cheeses, dry salami, house preserves & marmalades, pickled “frog egg” eggplant, pickled beets & zucchini, raw honey, candied figs,  marinated olives, roasted nuts, fruit, grilled bread (VO, can be GF) 20 ~  deluxe sink, 5 cheeses & double bread +8
~ add double roasted bone marrow, parmesan, house jam & bread  +16 ~  add local honeycomb +7
+ upcharge applies on kitchen sink for prix fixe option  + $9    

Farmers Salad
Cashew Caesar massaged lacinato kale in a cashew caesar dressing, tempura fried green tomato, soft egg, shaved romano cheese, dukkah spiced seeds & nuts, crispy shallot (VO,GF) 14     

Cauliflower Citrus herb marinated & roasted fioretto cauliflower, leaf lettuce, chickpeas, sheep’s milk feta crumble, kalamata olives, navel orange, sweet pickled red onion, pine nuts, parsley, olive oil & agave balsamic   (VO,GF) 14

Warm the Soul Soup
Indian Squash tromboncino squash, turmeric, carrot, coconut milk, chile oil drizzle, cilantro (V,GF) 9/14

Entree
“Chicken” Fried Steak grass fed flank steak seasoned & breaded, mushroom gravy, crispy onion, cheddar chive biscuit, sauteed collard greens, mokum carrot, pork confit trumpet mushroom, chive & parsley (can be GF)   26
Sommelier Suggestion: Léguillette Romelot Champagne

Thai Curry Fresh Catch locally caught halibut, lemongrass green coconut curry sauce, charred butternut squash rings, grilled zucchini, roasted carrot & carrot chips, umami red sauce, scallion & cilantro, chili oil   (GF) 25   
Suggested Wine: Trasiego White Blend 

Lamb Ranchero slow cooked lamb shoulder, housemade bone broth, caramelized onion, slow cooked tomato, serrano, mexican spices, basmati sofrito, black beans, lime crema, cotija, charred green onion, salted radish, cilantro  (GF) 25
Suggested Wine: F. Rubio Herencia Rose

Wild Mushroom Polenta trio of lemon herb & white wine portobello, oyster & shitake, charred arugula, parmigiano reggiano, caramelized onion creamy polenta, toasted pine nut, sundried tomato, gremolata oil, microgreens   (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) 22/24

Sweet Tooth 
Fig Galette two forks farm figs, traditional pastry crust, honey ricotta, lavender syrup drizzle   15
Suggested Dessert Wine: Chateau Piada Sauternes

Vegan Chocolate Cream Pie avocado & coconut whipped “pastry cream, cocoa powder, coconut whipped cream   (V,GF) 14
Suggested Dessert Wine: Edwards Censorship Port 

Winter Citrus Angel Cake vanilla bean & grapefruit fluffy angel cake, meyer lemon curd, navel orange, whipped cream   14
Suggested Bubbles: Avinyo Cava Reserva 

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.