Garden Kitchen Menu, Thursday 1/25/2018
Taster
Lamb Lollipops 3 grilled chops, tossed arugula, dill & meyer lemon yogurt, pine nuts (GF) 10
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
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, touch of cream, topped with bacon, parmesan, herb croutons, parsley oil (can be GF) 9/14
Cream of Spinach cashew cream, caramelized onion, lemon zest, creme fraiche, dill (VO,GF) 8/12
Entree
Portobello Mushroom “Churrasco” smokey balsamic “steak” marinade, grilled portobello mushroom, argentinian chimichurri, romanesco cauliflower garlic fried rice, creamy cotija black beans, heirloom tomato, radish & pickled onion (VO,GF) 20
Suggested Wine: South Coast “WHP” Cabernet Sauvignon
Seared Big Eye (Ahi) Tuna seared medium rare, kumquat ginger puree, toasted macadamia nut, tossed arugula & radish, bacon avocado, raisin, curry & carrot basmati rice, grilled blood orange, cilantro (GF) 28
Suggested Wine: Fallbrook Winery Sauvignon Blanc
Spanish Steak south of the border dry rub, grilled 8 oz flat iron, smoked mole sauce, toasted sesame, loaded sweet potato mash with tajin butter, grilled avocado, spring onion & charred radish (GF) 26
Suggested Wine: Suggested Wine: Santo Tomas Tempranillo Cabernet
Korean Pork seared 10 oz flat iron, ginger tamari & garlic marinade, quick kimchi, honey glazed carrots & trumpet mushroom, black sesame, pickled ginger & green onion (GF) 22
Suggested Wine: F. Rubio Herencia Rose
Farmers Delight choice of soup, salad, w/whole wheat bread & herb butter (VO, can be GF) 20/22
Sweet Tooth
Grandma Glo’s Carrot Cake 4 layers, farm carrots, whipped cream cheese frosting, candied maple pecans 13
Triple Chocolate Cookie oversized cookie, chocolate fudge, vanilla bean whipped cream, hazelnut shavings 10
Macadamia Cheesecake macadamia nut & medjool date crust, macadamia nut milk & cashew “cream cheese” filling, toasted coconut (V,GF) 14
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.
