Happy Hour Tues - Sat 3-5pm ~ Beer, wine & appetizer specials

March 7, 2018 – Wednesday

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

Garden Kitchen Menu, Wednesday 3/7/2018

Taster
Tatsoi Cashew Dip sauteed tatsoi, cashew tahini dip, crudite & grilled whole wheat bread   (V, can be GF) 9  

Bison Mulas two handmade tortillas stuffed with coffee braised local bison, cheddar & pepper jack, pipian crema, avocado, pickled radish, cilantro, house fermented red jalapeno hot sauce   (GF) 12

Kitchen Sink 3 gourmet cheeses, dry salami, prosciutto, red wine onion jam, meyer lemon hummus, citrus marinated olives, candied nuts, honey drizzle, rosemary pickled cherries, coriander pickled green strawberries, tempura fig leaf, whole wheat grilled bread   (VO, can be GF) 17 ~
5 cheeses & double bread   25 ~ add roasted bone marrow & extra bread to kitchen sink  +9 ~
Suggested Drink: Garden Kitchen Sangria

Farmers Salad
Portobello Mushroom massaged kale, miso roasted portobello mushroom, roasted carrot, shaved daikon & hakurei turnip, quick kimchi, toasted sesame, red onion, choice of dressing   (V,GF) 14

Goat Cheese Pesto salanova butter lettuce, housemade goats milk chevre, kale & beet greens pesto, cauliflower, kalamata olive, sun dried tomato, toasted pine nuts, agave balsamic, fresh basil   (VO,GF) 13    

Warm the Soul Soup
Red Wine Lentil mirepoix, rainbow chard, slow cooked lentils in red wine, parmesan, parsley   (VO,GF) 8/11

Pork & Greens simmered pork broth, cast iron pork chop, bacon & pancetta, braised rustic greens, parmigiano reggiano, fried onions, parsley   (GF) 9/13

Entree
Flat Iron Steak dry rub & grilled 8 oz steak, horseradish cream sauce, caramelized onion & sweet potato mash, grilled arugula, crispy shallot   (GF) 25
Suggested Wine: Santo Tomas Tempranillo Cabernet

Mushroom & Beef Bolognese handmade semolina & spinach linguine, grass fed organic ground beef, roasted red beet & cremini mushroom, fennel beet cream sauce, fennel frond & genovese basil   (VO) 22/ 25
Suggested Wine: Chuparosa Vineyards Zinfandel

Chimichurri Cauliflower “Steak” arugula, parsley & cilantro chimichurri marinated romanesco cauliflower “steak”, roasted garlic brown rice, tempura battered turnips & chipotle crema, black radish, grilled lime   (VO,GF) 20
Suggested Wine: Fallbrook Winery Special Selection Chardonnay

Italian Pork Belly slow cooked pork belly, creamy polenta, pistachio nettle pesto, crumbled sheep’s milk feta, sauteed rainbow chard, fried sage   (GF) 24
Suggested Wine: Valle de Guadalupe Primate

Farmers Delight choice of soup, choice of salad, wheat bread & house whipped herb butter  (VO, can be GF) 20/22

Sweet Tooth
Chocolate Strawberry Tart pate sucree crust, whipped dark chocolate pastry cream, fresh strawberries   10

Double Chocolate Bread Pudding  served warm, housemade whole wheat bread, white & milk chocolate chunks, white chocolate vanilla bean sauce, salted butter caramel sauce, whipped cream, mint   12

Blood Orange Cheesecake almond flour and coconut crust, cashew “cream cheese” filling, blood orange & mint reduction, calendula   (VO,GF) 13

(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.