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

January 20, 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 1/20/2018

Taster
Mushroom & Brie Flatbread marsala sauteed cremini mushroom, creamy brie, red onion, tossed arugula, fried sage, balsamic (VO)  10

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

Fried Artichokes italian marinated baby artichokes, meyer lemon, maldon salt, creamy dill dip (V,GF) 9

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  ~   5 cheeses & double bread   25
~   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 butternut squash, 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
Duck au Vin classic french recipe, duck leg braised in red wine, lardon, fresh herbs, carrot, celery & trumpet mushroom, served with meyer lemon & rosemary  whipped butter, rustic baguette   23
Suggested Wine: South Coast “WHP” Cabernet Sauvignon

Mole Lamb 4 grilled lamb chops, smoked 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

Scallops & Gnocchi 3 jumbo seared scallops, roasted sweet potato “dumpling”, wilted chinese cabbage & caramelized onions, spinach, macadamia nut brown ale cream sauce 26  
Suggested Wine: Chuparosa Zinfandel

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

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

Sweet Tooth
PB & C Creme Brulee peanut butter & chocolate custard, torched sugar & chocolate dust   (GF)   12

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

Strawberry Shortcake seasons first strawberries, tangerine zest, sugar biscuits, vanilla bean whipped cream   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.