After 8 amazing years we lost our lease. If you are a fan of our restaurant, contact us to see what we are up to!

January 29, 2019 – Tuesday

Garden Kitchen Menu, Tuesday 1/29/2019

Halloumi Bruschetta fried greek cheese, white wine & garlic flambe, roasted red bell pepper hummus, heirloom tomato & kalamata tapenade, whole wheat grilled bread, parsley (can be GF) 15

Stuffed Portobello Mushroom meyer lemon & ricotta, broccoli leaves, tossed arugula, stem duxelle, sundried tomato, mozzarella, pangritata, fava cream sauce   (VO, can be GF) 14

Kitchen Sink 3 cheeses, calabrese salami, carrot marmalade, sunflower seed pate, golden beet maple spread, strawberry jam, date puree, garlic pickled green beans, marinated olives, smoked nuts, raw honey, tarragon beets, garlic pickles, cinnamon peaches, fresh strawberry, grilled whole wheat bread   (VO, can be GF) 18     ~  deluxe sink, 5 cheeses & double bread  25 ~ add roasted bone marrow with cotija & tomato-poblano jam  + 12
Suggested Drink: Garden Kitchen Sangria

Farmers Salad
Chicken Caesar massaged kale, cashew chicken, shoyu egg, shaved carrot & daikon, snow pea, pickled raisins, crispy broccoli, parmesan petals, tortilla strips, cashew caesar dressing   (VO,GF) 15

Beet Caprese salanova lettuce, golden beet, housemade goat milk chevre, pancetta chips, blood orange segments, snap peas, blood orange & ginger miso dressing, sesame & cilantro   (VO,GF)   14

Warm the Soul Soup
Cream of Broccoli stems, leaves & florets, touch of cream, parmesan, cracked pepper, creme fraiche (VO,GF) 9/13

Soup du Jour additional from scratch soups may be available, please inquire   (VO,GF) 9/13

Bison Steak grass fed grilled 8 oz steak, herb butter sous vide, scalloped butternut squash, brown turkey fig jam, grand noir blue cheese, grilled arugula & crispy onions   (GF) 26
Suggested Wine: Fallbrook Winery – “33° North” BDX Red Blend

Wild Boar Puttanesca handmade semolina linguine, wild boar sausage, red pepper flake & tomato basil sauce, beet leaf, white wine trumpet mushroom, kalamata olive, parmesan, parsley (VO) 22/26
Suggested Wine: Campagnola Valpolicella Classico

Karubi Pork Ribs slow cooked pork ribs, blood orange chipotle bbq sauce, corn tortilla chips & peruvian spiced lentils, cotija crumble, fresh cabbage curtido, pepitas & cilantro   (GF) 25
Suggested Wine: F. Rubio “Herencia” Montepulciano Rose

Fish & Chips tempura battered pink cabrilla grouper, creamy sage dip, crisp fried sweet potato, garden salad, choice of dressing, malt vinegar upon request   (GF) 23
Suggested Beer: Benchmark Survey Series Brut IPA on DRAFT

Mediterranean Shrimp sauteed chrysanthemum greens, warm orzo, marinated garbanzo beans, grilled wild shrimp, avocado, heirloom tomato, purple cauliflower, feta crumble, radish & pine nut pesto   (VO) 24
Suggested Wine: South Coast Winery Reserve Chardonnay

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

Sweet Tooth
Pot de Creme milk chocolate & peanut butter custard, whipped cream   (GF) 13

Pumpkin Spice Cake masque de provence pumpkin, cream cheese frosting, salted caramel, maple rum pecan 14   Suggested Dessert Wine: Edwards Late Harvest Syrah

Strawberry Shortcake oversized sweet biscuit served warm, macerated strawberries, vanilla whipped cream 15   Suggested Wine: South Coast Winery Sparkling Pinot Grigio

Key Lime Cheesecake medjool date & oat crust, avocado & cashew cream cheese crust, lime juice,

coconut whipped cream, fresh strawberry, blood orange reduction   (V,GF) 13

(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.