We will be CLOSED SATURDAY NOV 17th for a Private Event. Thanks for understanding!

January 19, 2018 – 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 1/19/2018

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

Roasted Bone Marrow beef bone marrow, garlic, parmesan, arugula & grilled bread 9

Strawberry & Butternut Squash Flatbread meyer lemon whipped goat cheese, seasons’ first strawberries, roasted butternut squash, red onion, tossed arugula, fried sage, balsamic (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, whole wheat grilled bread   (VO, can be GF) 17  
~   add roasted bone marrow & extra bread to kitchen sink  +9   ~   (+8 upcharge for prix fixe)

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

Thai Spaghetti Squash shaved carrot & chioggia beet, tangerine, strawberry, pickled beech mushroom, mint, cilantro, kaffir lime coconut vinaigrette   (V,GF)   13

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

Butternut Squash casper pumpkin, browned butter, caramelized onion, creme fraiche,crispy sage (GF) 8/12

Entree
Mole Chicken 10 oz airline cut jidori chicken, baked in smoky mole sauce, toasted sesame, loaded sweet potato with tajin butter, lime crema, pickled onion & cilantro, arugula & radish toss   (GF)   23
Suggested Wine: Cavas Valmar Mezcla de Tintos

Crispy Pork Belly braised pork belly, maple dijon sauce, creamed broccoli, roasted carrots (GF) 23
Fallbrook Winery – “33° North” BDX Red Blend

Saffron Eggplant & Lentils saffron soaked then grilled black beauty eggplant, red wine lentils slow cooked with roasted tomatoes, butternut squash & mirepoix, dill & meyer lemon yogurt, toasted pine nuts, parsley   (VO,GF)   20
Suggested Wine: Fallbrook Winery Sauvignon Blanc

Crab Ravioli steamed baja stone crab, caramelized shallot & celery, dijon mustard & meyer lemon zest, stuffed into housemade semolina raviolis, meyer lemon & guava beurre blanc, cilantro 25
Suggested Wine: South Coast Winery Reserve Chardonnay

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

Sweet Tooth
Chai Spiced Pumpkin Pie handmade crust, casper pumpkin, maple coconut whipped cream (V) 12

Nectarine Butter Cake 2 layer cake stuffed with nectarine jelly, coconut buttercream, toasted coconut   10

PB & C Creme Brulee peanut butter & chocolate custard, torched sugar & chocolate 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.