After 8 amazing years we lost our lease. If you are a fan of our restaurant, contact us to see what we are up to!

June 30, 2018 – Saturday

Garden Kitchen Menu, Saturday 6/30/2018

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, roasted spiced nuts, honey drizzle, pickled asparagus, pickled green strawberries, 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  

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 beet, roasted chioggia beet, pine nuts, red onion, creamy sage (GF) 15

Warm the Soul Soup
Cream of Carrot caramelized leek, roasted corn, cream, creme fraiche, fried sage (VO, GF) 9/13

Shrimp Linguine jumbo shrimp, basil puree & semolina pasta handmade linguine, green garlic & pine nut pesto, white wine cream sauce, herb marinated sungold & panderino tomato, whipped mascarpone, aged parmesan   28
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 & peach, fennel chutney, fennel frond, chicharron   (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 carrot, choice of salad, grilled whole 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 served warm, 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.