Garden Kitchen Menu, Thursday 7/19/2018
Taster
Duck Confit slow cooked tarragon duck, griddled polenta cake, tomato sauce, pecorino (GF) 12
Stuffed Peppers hungarian wax peppers, beer “cheese” garbanzo dip, cheddar, parsley (VO) 10
Kitchen Sink 3 gourmet cheeses, dry salami, nasturtium jelly, carrot marmalade, peach jam, citrus marinated olives, roasted spiced nuts, honey drizzle, pickled green strawberries, garlic pickles, torshi eggplant, whole wheat grilled bread (VO, can be GF) 17
~ 5 cheeses & double bread 25 ~ add roasted bone marrow & extra bread +9 ~
Suggested Drink: Garden Kitchen Sangria
Farmers Salad
Beet Caprese whipped lemon goat cheese, prosciutto, red & chioggia beet, torched grapefruit, strawberry, blackberry, pine nuts, balsamic, mint (VO,GF) 15
Mexican Chop grilled zucchini ribbons, curtido, roasted corn, parmesan, cucumber, pepita pesto, roasted carrot & radish, cherry tomato, corn tortilla strips, red onion, cilantro lime vinaigrette (VO,GF) 14
Warm the Soul Soup
Cream of Avocado hass avocado, cucumber, coconut milk, cherry tomato, garlic oil, cilantro (V,GF) 8/12
Soup du Jour additional from scratch soups may be available, please inquire 8/12
Entree
White Seabass pan seared local sea bass, crispy skin, italian herb & cashew creamed kale, burnt cherry tomato, roasted carrot, opal basil & pesto sauce, opal micro basil (GF) MP
Suggested Wine: Jack Simon Vineyards Albariño
Stuffed Acorn Squash herb roasted acorn squash, stuffed with garlic quinoa, preserved lemon chickpeas, japanese eggplant, feta, tarragon cream sauce, cherry tomato, pistachio (VO,GF) 20
Suggested Wine: Fallbrook Winery “Dalla Collina” Red Blend
Wild Boar Ribs rack of braised baby back ribs, peach bbq sauce, cheddar beans, tempura battered veggie chips & garlic aioli, charred green onion & tomato (GF) 24
Suggested Beer: Benchmark Brewing SD71 Double IPA
Sirloin Flap Steak sake tamari orange marinade, mirin, sesame seed & tomato tossed cucumber noodles, burnt orange, scallion, crispy heirloom potato & wasabi arugula dip (GF) 24
Suggested Wine: Fallbrook Winery Sauvignon Blanc
Pancetta & Roe Linguine crisp pancetta, orange tobiko, truffle oil, fresh granadero tomato, roasted yellow zucchini, white wine & garlic cream sauce, parmigiano reggiano, parsley (can be GF) 23
Suggested Wine: South Coast Winery Chardonnay Sans Chêne
Sweet Tooth
Grapefruit Flan juice & zest, traditional vanilla bean & caramel custard, grapefruit supreme 10
Suggested Dessert Wine: South Coast Muscat Canelli
Berry Shortcake oversized sugar biscuit, macerated berries, vanilla bean whipped cream 13
Chocolate Mousse vegan treat, dark chocolate, coconut cream, orange syrup, strawberry (V,GF) 10
Dessert du Jour additional from scratch desserts may be available, please inquire
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.
