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

January 23, 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 1/23/2018

Taster
Duck au Vin Crostini duck leg braised in red wine, lardon & fresh herbs, creamy brie, baguette crostini   10

Avocado & Chips corn tortilla chips, avocado mash, lentils, chipotle crema, pickled onion, cilantro (V,GF) 12

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 parmesan roasted bone marrow & extra bread to kitchen sink  +9   ~  
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
Fish Chowder grouper & seabass, celery, carrot, spring onion, touch of cream, topped with bacon, parmesan, herb croutons, parsley oil (can be GF)   10/14

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

Entree
Italian Vegetable Stew red wine, garbanzo beans, roasted tomatoes, eggplant, broccoli greens & floret, carrot, mozzarella, shaved pecorino romano, mirepoix, italian herbs, served with meyer lemon & rosemary  whipped butter, rustic baguette   (VO, GF no baguette)   20
Suggested Wine: South Coast “WHP” Cabernet Sauvignon

Lamb Lollipops 4 grilled lamb chops, raisin, curry & carrot basmati rice, dill & meyer lemon yogurt, toasted pine nuts, heirloom tomato & parsley gremolata   (VO,GF)   22
Suggested Wine: F. Rubio Herencia Rose

Spanish Steak south of the border dry rub, grilled 8 oz flat iron, smoked mole sauce, toasted sesame, sweet potato mash w/tajin butter, grilled avocado, spring onion & charred radish   (GF)   26
Suggested Wine: Suggested Wine: Santo Tomas Tempranillo Cabernet

Korean Pork seared flat iron, ginger tamari & garlic marinade, celeriac root puree, quick kimchi, honey glazed carrots & trumpet mushroom, black sesame & green onion   (GF)    
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
Birthday Carrot Cake 4 layers, stehly farm carrots, whipped cream cheese frosting, candied maple pecans   13

Strawberry Shortcake strawberries, tangerine zest, sugar biscuits, vanilla bean whipped cream   12    

Triple Chocolate Cookie oversized cookie, chocolate fudge, vanilla bean whipped cream, hazelnut shavings   10

Macadamia Cheesecake macadamia nut & medjool date crust, macadamia nut milk & white chocolate “cream cheese” filling, toasted coconut   (V,GF)   14

(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.