Indoor Lounge & Expanded Patio Now Open! Same Place, More Space

March 26, 2019 – Tuesday

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

Garden Kitchen Menu, Tuesday 3/26/2019

Taster
Salmon Toast house cured salmon, garlic lemon, tartar, grilled fava, rye toast   (can be GF) 13
Suggested Wine: El Cielo Capricornio Chardonnay

7 Layer Dip avocado mash, walnut chorizo, chipotle crema, cotija crumble, pickled escabeche, green olives, cilantro, corn tortilla chips   (VO,GF) 13

Kitchen Sink 3 cheeses, charcuterie, green garlic hummus, house preserves & marmalades, pickling cucumbers, sweet basil cinnamon fairy tale eggplants, marinated olives, smoked nuts, pickled root veggies, raw honey, fresh orange pickled green beans, house made bread (VO, can be GF) 18
~  deluxe sink, 5 cheeses & double bread  25
~ add roasted bone marrow with cotija & tomato-poblano jam +12

Suggested Drink: Garden Kitchen Sangria

Farmers Salad
Greek Feta lettuce greens, sheep’s milk feta, prosciutto, turnip leaf & hemp seed pesto, roasted bell pepper, radish, kalamata olive, sun dried tomato, pine nuts, red onion, creamy tahini dressing, fava flower   (VO,GF) 14

Cabbage & Chevre purple cone cabbage, wilted broccoli & beet greens, stems & caramelized onion, carrot, goats milk chevre, spring peas, strawberry, watermelon radish, crispy shallot, agave balsamic (VO,GF) 14

Warm the Soul Soup
Cream of Potato & Leek yukon gold potato, leek, cream, queso fresca, fried shallot (GF) 9/13

Soup du Jour additional from scratch soups may be available, please inquire   (VO,GF) 9/13

Entree
Lamb Tomatillo braised, then pulled lamb shoulder, green strawberry “tomatillo” sauce, garlic brown rice, strawberry pico de gallo, breakfast radish, pickled vegetables, calabrian chile oil (GF) 26
Suggested Wine: Santo Tomás Tempranillo Cabernet

Pork Belly 4 hour braised pork belly, miso glaze, quick kimchi, sauteed beech mushroom, tatsoi & kohlrabi greens,  spring peas, butternut squash fries, pickled beet katsup, garden salad (GF) 24
Suggested Beer: Benchmark Brewing Beaten Path XPA on Draft

Sausage & Spaetzle beer boiled wild boar sausages, housemade soft egg noodle, roasted turnip, carrots & peas, green peppercorn & brandy cream sauce, shoestring onions, sage chips   24
Suggested Wine: Fallbrook Winery – “33° North” BDX Red Blend

Pesto & Pea Linguine housemade semolina pasta linguine, pea & pesto cashew sauce, spring peas, crispy broccoli, toasted pine nuts, almond parmesan, edible flower   (VO, can be GF) 23
Suggested Wine: Legado Sais Chenin Blanc

Vegetable Tagine moroccan style stew with chickpeas & raisins, collard & beet greens, roasted carrots, yukon gold potato, tomato sauce, morrocan spices, preserved lemon, whole wheat garlic pita (V, can be GF) 20
Suggested Wine: Mesa Grande Cab Franc Rose

Farmers Delight soup du jour, choice of salad, house made bread & whipped herb butter   (VO, can be GF) 22

Sweet Tooth
Peach Strawberry Crumb Tart pate sucree crust, spiced peaches & strawberries, streusel crumb topping, salted caramel, strawberry sauce, vanilla whipped cream   (VO, can be GF) 14
Suggested Bubbles : South Coast Sparkling Pinot Grigio   

Flourless Chocolate fudgy cake, noir chocolate cake, white & dark chocolate sauce, strawberry preserve   (GF) 14
Suggested Dessert Wine: Edwards Censorship Port

Blood Orange Cake classic butter cake, orange blossom whipped cream, caramelized blood oranges, pistachio   14
Suggested Bubbles :Amelia- Brut Rose “Cremant de Bordeaux”

(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.