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

January 31, 2018 – Wednesday

The menu at Garden Kitchen changes daily!
You can always view today's menu here or see our previous menus here.

Garden Kitchen Menu, Wednesday 1/31/2018

Taster
Crab & Avocado crab salad stuffed, baked avocado, cotija cheese, salted radish, chipotle crema, cilantro   (GF)   9

Smoked “Cheddar” Flatbread handmade flatbread, smoked garbanzo bean cheddar, butternut squash, red onion, tossed arugula, blackberry bbq sauce   (V)   12

Kitchen Sink 3 gourmet cheeses, dry salami, citrus marinated olives, carrot marmalade, medjool dates, honey drizzle, dill & preserved lemon hummus, sweet pickled beets, coriander pickled green strawberries, 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
Red Wine Roasted Beet beet greens & charred kale, red wine reduction roasted, “bulls blood” beet, shaved radish, lemon goat cheese, crispy broccoli, roasted carrot, toasted pistachio, red onion, agave balsamic   (VO,GF)   14

Cabbage & Bacon Blues shredded cabbage, smoked bacon, gorgonzola crumbles, strawberry, heirloom tomato, shaved red onion, herbed croutons, creamy dijon vinaigrette   (GF no croutons)   14

Warm the Soul Soup
French Onion beef marrow broth, caramelized onion, white wine, thyme, gruyere crostini (GF) 9/13

Cream of Spinach cashew cream, caramelized onion, lemon zest, creme fraiche, dill   (VO,GF)   8/12

Butternut Squash roasted butternut, touch of cream, smoked paprika, toasted pepitas, crema (GF) 8/12

Entree
Mojo Steak spanish seasoned flat iron steak, blood orange & garlic lime marinade, romanesco cauliflower garlic fried rice,  fried queso fresco, slow cooked black beans, radish & pickled onion 24
Suggested Wine: Santo Tomas Tempranillo Cabernet

Karubi Pork Ribs braised then crisp fried ribs, kumquat & blackberry ginger bbq sauce, purple sweet potato mash, crispy broccoli   (GF)   23
Suggested Wine: Fallbrook Winery Sauvignon Blanc

  Nettle & Kale Pesto Linguine rustic green puree infused handmade semolina pasta linguine, kale & pine nut pesto, roasted italian herb wild mushroom, heirloom tomato, roasted carrot, pecorino romano   (VO)   20
Suggested Wine: South Coast Winery Reserve Chardonnay

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

Sweet Tooth
Carrot Cake farm carrots, whipped cream cheese frosting, candied maple pecans   10

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

Strawberry Pie season’s first strawberries, tangerine zest, almond crust, vanilla bean whipped cream   (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.