Garden Kitchen Menu, Thursday 3/7/2019
Taster
7 Layer Dip corn tortilla chips, black beans, hass avocado mash, chipotle crema, cotija crumble, escabeche, spanish olives, radish, cilantro (VO,GF) 13
Kitchen Sink 3 cheeses, calabrese salami, shoyu egg, carrot marmalade, golden beet maple spread, house preserves, b & b pickles, sweet basil cinnamon fairy tale eggplants, marinated olives, smoked nuts, raw honey, fresh fruit, sweet watermelon rind, 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
Cabbage & Bacon Blues wilted purple cabbage & caramelized onion, kohlrabi noodles, smoked bacon, grand noir blue cheese, sauteed creminis, shaved fennel, strawberry, pomegranate, olive oil & agave balsamic (VO,GF) 14
Farmhouse salanova lettuce, herb chevre, radish & hemp seed pesto, roasted asparagus, watermelon radish, snow & snap peas, golden & chioggia beet, carrot ribbons, red onion, choice of dressing, pea tendril (VO,GF) 13
Warm the Soul Soup
Fennel Avgolemono celery, fennel stalk & frond, meyer lemon, housemade chicken stock, cream (GF) 9/13
Entree
Flank Steak Churrasco (for one or for two) argentinian style grilled grass fed steak, wild nettle chimichurri sauce, skewered butternut squash, breakfast radish, cremini mushrooms & heirloom turnip, lime, baguette & herb butter choice of: black radish hot sauce, whipped green garlic dip, horseradish cream, nasturtium salsa (can be GF) 30/50
~ add grilled shrimp, add lamb lollipops + 8 ~ add san diego spiny whole or tail only lobster 40 ~
Suggested Wine: South Coast Winery Carter Estate Malbec
Whole Fried Fish gold spotted bass brined in heirloom tomato leaf, strawberry pico de gallo, pork fat masa tortillas, avocado mash, spring roasted vegetables, cilantro, house fermented green jalapeno tabasco (GF) MP
Suggested Wine: Legado Sais Chenin Blanc
Tomahawk Pork Chop 14 oz bone in brined & grilled pork chop, creamed cashew collard greens, hakurei turnip & butternut mash, crispy fried onions, brown turkey fig jam, chives (GF) 26
Suggested Wine: Fallbrook Winery 33 North BDX Blend
Mushroom Sausage & Jambalaya cremini, portobello & quinoa “andouille” sausage, holy trinity & collard stem jambalaya rice & kidney beans, parm crusted broccoli, pickled okra, parsley (V,GF) 23
~ add cajun spiced grilled shrimp + 8 ~
Suggested Beer: Benchmark Brewing Beaten Path XPA on Draft
Farmers Delight soup du jour, choice of salad, house made bread & whipped herb butter (VO, can be GF) 20/22
Sweet Tooth
Meyer Lemon Goat Cheesecake savannah smiles cookie crust, whipped goat cheese, meyer lemon & mint reduction 14
Suggested Bubbles : South Coast Sparkling Pinot Grigio
Tropical Tiramisu layers of samoa, decaf & kahlua cream soaked lady fingers, mascarpone zabaglione, toasted coconut, whipped cream 14
Suggested Wine: Fallbrook Winery 33 North “Dalla Collina”
Butterscotch Budino traditional butterscotch pudding, naval orange zest, chocolate fudge, toffee tastic crumble (GF) 14
Suggested Dessert Wine: Edwards Vineyard “Tin Man” Port
Thin Mint Mousse served in a wine glass, whipped hass avocado, mint extract, coconut cream, cocoa powder, medjool dates, thin mint dust (V,GF) 14
Suggested Wine : South Coast “Carter Estate” Malbec
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.
