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

June 28, 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 6/282018

Taster
Biscuit & Gravy duck fat & cheddar biscuit, pasture raised chicken, mushroom gravy, crispy shallot, chives   12

Blistered Padron Peppers tossed queso fresco, lemon zest, pickled radish, maldon, chimichurri aioli   (VO,GF) 10

Strawberry Brie baked brie, strawberry lavender jam, candied pistachio, valencia orange, molasses toast points   12

Kitchen Sink 3 gourmet cheeses, dry salami, nasturtium jelly, cabbage leaf marmalade, caramelized fennel,  citrus marinated olives, sweet spiced nuts, honey drizzle, pickled asparagus, pickled green strawberries, kumquat preserve, tarragon pickled cucumbers, 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  
Fruity Salanova whipped goat cheese, butter lettuce, blackberry, strawberry, valencia orange, pickled raisins & cranberries, golden beet, cucumber, shaved carrot, almonds, mint, olive oil & hibiscus reduction   (VO,GF) 14

Italian Arugula wild arugula, mozzarella pearls, smoked bacon, heirloom tomato, sungold tomato, crispy broccoli, shaved red beet, roasted chioggia beet, pine nuts, red onion, creamy tarragon (GF) 15

Warm the Soul Soup
Cream of Mushroom house made broth, button mushrooms, touch of cream, creme fraiche, parsley  (VO, GF) 9/13

Entree
Shrimp Linguine jumbo shrimp, basil puree & semolina pasta handmade linguine, green garlic & pine nut pesto, white wine cream sauce, herb roasted tomato, sungold tomato, herb whipped mascarpone, aged parmesan   MP
Suggested Wine: South Coast Winery Chardonnay Sans Chêne

Pork Belly slow roasted pork belly, ginger, garlic & tamari gochugaru glaze, beech mushrooms & roasted carrot, roasted corn on the cob, topped with radish, cucumber, toasted sesame seed, black radish chile sauce   (GF) 23
Suggested Wine: F. Rubio “Herencia” Rose

Steak Roll 8 oz flank steak, pan jus & balsamic reduction, stuffed with carrots, green onion & squash, garlic roasted corn on the cob, wilted arugula, red beet puree   (GF) 23
Suggested Wine: Primate Red Blend

Duck Confit slow roasted duck breast, black rice & beet stem risotto, wilted chard, honey roasted carrots, warm ginger & fennel chutney, green onion ribbons   (GF) 24
Suggested Wine: Fallbrook Winery Sauvignon Blanc

Stuffed Squash roasted yellow zucchini, opal basil hummus, feta crumble, roasted heirloom tomato sauce, grilled  wheat bread, whipped herb butter & corn, roasted red bell pepper & kalamata salad   (VO, can be GF) 20
Suggested Wine: Chuparosa Vineyards Zinfandel

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

Sweet Tooth
Stone Fruit & Butterscotch Budino apricot & plum marmalade, butterscotch sauce, whip   (GF) 13

Chocolate Stout Cake four layer chocolate stout cake, chocolate stout ganache, fresh strawberry   14

Lemon Verbena Pound Cake lemon verbena simple syrup, coconut whip, fresh berries (V) 12
Suggested Dessert Wine: South Coast Muscat Canelli

Benchmark Beer Specials: Stargazer Scotch Ale & 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.