Garden Kitchen Menu, Friday 7/6/2018
Taster
Rutabaga Chips tempura battered, sesame seed, chives, gochugaru aioli (V,GF) 12
Seared Big Eye 7 oz tuna steak, wasabi arugula, yuzu ponzu, fennel & peach chutney, pickled ginger (GF) MP
Kitchen Sink 3 gourmet cheeses, dry salami, nasturtium jelly, cabbage leaf marmalade, sage hummus, citrus marinated olives, roasted spiced nuts, honey drizzle, pickled asparagus, pickled green strawberries, tarragon cucumber, kumquat preserve, pickled vegetables, whole wheat grilled bread (VO, can be GF) 17
~ 5 cheeses, honeycomb & double bread 25 ~ add roasted bone marrow & extra bread +9 ~
Suggested Drink: Garden Kitchen Sangria
Farmers Salad
Greek Arugula wild arugula, purple cabbage kraut, feta crumble, kalamata olive, shaved beet & radish, sungold tomato, roasted red bell pepper, red onion, pine nuts, fried sage chip & creamy sage dressing (VO,GF) 14
Summer Prosciutto salanova butter lettuce, red wine soaked goat cheese, grilled squash & corn, cherry tomato, blackberry, strawberry, valencia orange, pistachio, olive oil & balsamic (VO,GF) 15
~ add seared tuna steak to salad + 10 ~
Warm the Soul Soup
Cream of Carrot caramelized leek, touch of cream, parmesan, chive oil (VO, GF) 8/12
Beer Cheese tonnellerie rue beer, rampicante squash, pork belly croutons, whole wheat crostini 9/13
Entree
Fresh Catch of the Day pan seared cabrilla grouper, arugula & mint schug, roasted heirloom green tomato sauce, wine sauteed beech mushrooms, preserved lemon & cumin roasted fairy tale eggplant, padron peppers (GF) 24
Suggested Wine: South Coast Winery Cali Girl Table White
Mexican Linguine handmade semolina pasta, chimichurri & pepita pesto, cotija crumble, white wine cream sauce, charred corn & squash, red & gold cherry tomato, radish, cilantro (VO, can be GF) 20
Suggested Wine: Santo Tomas Tempranillo Cabernet
Italian Duck slow roasted duck breast, tarragon butter duck broth, black rice & beet stem risotto, shaved carrot & arugula toss, chicharron (GF) 22
Suggested Wine: Fallbrook Winery Sauvignon Blanc
Pork Tenderloin grilled 8 oz tenderloin, carrot mustard crust, red wine & herb onion jam, whipped rutabaga, red beet puree, torched valencia orange & blackberry, balsamic reduction (GF) 25
Suggested Wine: Chuparosa Vineyards Zinfandel
Farmers Delight choice of soup & salad, grilled bread & whipped butter (VO, can be GF) 20/22
Sweet Tooth
Cheesecake graham cracker crust, traditional cream cheese filling, strawberry & beet stem puree 12
Grandma’s Carrot Cake shredded farm carrots, raisins, valencia orange cream cheese frosting, candied walnuts 13
Chocolate Royale Tart noir ganache, almond flour crust, valencia orange zest, kumquat preserves (V,GF) 13
Dessert du Jour additional from scratch desserts may be available, please inquire
Suggested Dessert Wine: South Coast Muscat Canelli
Benchmark Beer Specials: SD71 Double IPA $7 (canned yesterday) Voyager Belgian Dubbel $7
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.
