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May 2, 2019 – 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 5/2/2019

Taster
Fried Fig Leaf tempura battered fig leaf, roasted leek hummus, parmesan, parsley   (VO,GF) 13

Braised Artichoke whole artichoke braised in house vegetable broth, grilled over tossed arugula, green garlic dip  (VO,GF) 12

Kitchen Sink 3 cheeses, dry salami, seasonal hummus & fried fig leaf, fennel jam, house preserves & marmalades, garlic pickled cucumbers, b & b green strawberry, marinated olives, smoked nuts, dill pickled cauliflower, raw honey, fresh fruit, sangria pickled cherries, house made bread (VO, can be GF) 18 ~  deluxe sink, 5 cheeses & double bread  25
~ add double roasted bone marrow with cotija & house jam + 12  
Suggested Drink: Garden Kitchen Sangria

Farmers Salad
Mexican Caesar soft boiled duck egg, massaged kale tossed in cashew caesar dressing & cotija crumble, avocado, sauteed kale stem, radish, tortilla strips   (VO,GF) 14

Spring Pea salanova lettuce, jamon serrano, cambozola cheese, garlic roasted fava beans, shaved fennel & carrot, sugar snap peas, citrus, watermelon radish, creamy fennel   (VO,GF) 14

Warm the Soul Soup
Borscht russian beet soup, mirepoix, roasted red beet, brunswick cabbage, dill, creme fraiche (VO,GF) 9/13

Entree
 Guava Yellowtail pan seared yellowtail fillet, guava beurre blanc, spinach, fennel, strawberry & blood orange salad, corn tortilla chips, avocado mash, nopale salsa   (GF) MP
Suggested Wine: Vinedos de la Reina Cuvee Blanc

Mediterranean Meatloaf grass fed ground beef, fenugreek spices, steel cut oatmeal, sauteed romanesco squash & carrots, fennel cream sauce, feta, kalamata olive, pistachio, mint (GF) 24
Suggested Wine: Fallbrook Winery 33 North Dalla Collina

Chile Morita Pork braised pork shoulder in chile morita, mexican herbs & spices, orange juice & pork jus, green garlic & masa corn sope, cabbage & lime crema, grilled spring onion, escabeche (GF) 25
Suggested Wine: Edwards Vineyard Rose of Syrah

Spanakopita flakey phyllo dough, layers of beet leaf, spinach leaf, beet & kale stem, caramelized onion & feta crumble, white wine grilled trumpet mushroom, roasted red bell pepper sauce   23
Suggested Wine: Tohu Sauvignon Blanc

Pesto Linguine handmade semolina pasta linguine, rustic greens & pine nut pesto, grilled artichoke, roasted goldbar squash, sun dried tomato, shaved pecorino, parsley   (V, can be GF) 22
Suggested Wine: El Cielo Halley Chardonnay

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

Sweet Tooth
Chocolate Tart almond flour crust, noir chocolate ganache, fresh whipped cream, candied pecan (GF) 14
Suggested Dessert Wine: Edwards Censorship Port

Dulce de Leche Panna Cotta vegan cinnamon custard, coconut cream caramel sauce, candied macadamia nut   (V,GF) 14
Suggested Bubbles: Canella – “Millesimato” Extra Dry Prosecco

Strawberry Tres Leches Cake vanilla sponge cake, orange zest, soaked in 3 milks, whipped cream, fresh strawberries   15
Suggested Bubbles: South Coast Ruby Cuvee Sparkling Syrah

(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.