Farm To Fork Week Sept 11th - Sept 15th, Three Courses for $40, details here

July 26, 2018 – Thursday

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

Garden Kitchen Menu, Thursday 7/26/2018

Taster
Sundried Arancini beet leaves, garlic quinoa, sundried tomato & italian herbs bread crumbs, tarragon dip   12

Blistered Padrons tossed in tobiko, shaved radish, cherry tomato, lime crema, furikake   (VO,GF) 12

Kitchen Sink 3 gourmet cheeses, dry salami, red wine onion jam, peach chutney, cabbage marmalade,  citrus marinated olives, roasted spiced nuts, honey drizzle, pickled green strawberries, sangria cherries, chamomile pickled beet stems, garlic zucchini pickles, 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  
Dacquisto Italian avocado, steak tomato, charred green bell pepper, tarragon ricotta, microgreens, edible flowers, pink salt, olive oil & agave balsamic   (VO,GF) 15

Fruity Goat jamon serrano, whipped lemon goat cheese, baby watermelon & cantaloupe, torched grapefruit & valencia orange, blackberry, strawberry, red beet, red onion, pine nuts, vinaigrette, mint, pea tendril   (VO,GF) 15

Warm the Soul Soup
Lentil Vegetable mirepoix, housemade stock, tomato, chard, arugula, parmesan, fried shallot (VO,GF) 8/12

Entree
Kurobuta Pork heritage 16oz frenched rib pork chop, sous vide to perfection, garlic green beans, champagne soaked beech mushrooms, gorgonzola dulce, blackberries, crispy sage, amaranth   (GF) 45
Suggested Port: Edwards Censorship Port

BIg Eye Poke freshest of big eye tuna, tamari ginger & red jalapeno marinade, grilled melon, hass avocado, valencia orange, toasted macadamia nut, sesame seed, shaved radish & cucumber, green onion curls   (GF) MP
Suggested Wine: South Coast Winery Chardonnay Sans Chêne

Curry Chicken roasted poulet rouge pasture raised french chicken, indian style spicy coconut cream curry sauce, onion, carrot & heirloom potato, cucumber, basmati rice, green onion   (GF) 23
Suggested Wine: South Coast Muscat Canelli

Squash Puttanesca roasted beefsteak tomato, japanese eggplant, capers, oregano, garlic, white wine, red pepper flakes, parmigiano reggiano, beet leaf & radish gremolata, opal basil   (VO, GF) 18
Suggested Wine: F. Rubio “Herencia” Montepulciano Rose

Sweet Tooth
Flourless Chocolate Cake double chocolate, noir chocolate ganache, strawberry jam, lavender flower   (GF) 13
Suggested Dessert Wine: Edwards Late Harvest Syrah

Strawberry Crumble summer strawberries, valencia orange, oat crumble topping (V,GF) 10
Suggested Dessert Wine: South Coast Sparkling Pinot Grigio

Zucchini Cake farm fresh shredded zucchini, cream cheese frosting, butterscotch drizzle   12

Specialty Beverage: Watermelon Mint Spritzer   $4

Benchmark Specialty Beers: San Diego 71 IIPA   $7 or Voyager Belgian Dubbel $7

(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.