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November 1, 2018 – 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 11/1/2018

Taster
Radish Toast roasted radish & pine nut spread, arugula, pine nuts, raisins, balsamic, sel gris, mint (V, can be GF) 12

Southern Fried Biscuit & Gravy oversized warm & flakey cheddar biscuit, tempura fried green tomatoes, paprika dust, cremini mushroom gravy, chives   (can be GF) 14 ~ add fried egg + 2 ~

Kitchen Sink 3 cheeses, calabrese salami, deep fried fig leaf, seasonal hummus, strawberry jam, candied figs, marinated olives, spiced nuts, honey, garlic pickled cucumbers & beets, sangria pickled cherries, fresh fruit, plum puree, pickled turnips, pickled eggplant, wheat grilled bread   (VO, can be GF) 18
~ 5 cheeses & double bread   25 ~ roasted bone marrow & extra bread  +9
Suggested Drink: Garden Kitchen Sangria

Farmers Salad
Thai Squash butterhead lettuce, roasted spaghetti squash, beech mushroom, roasted carrot, grapefruit, tangerine, golden & chioggia beet, mint, cilantro, tulsi basil & coconut lime vinaigrette (VO,GF) 14

Fall Caesar romaine, shaved persimmon, pomegranate arils, ash ripened cheese, gala apple, butternut squash “croutons”, parmigiano reggiano, red onion, cashew caesar dressing, cracked pepper (VO,GF) 14

Warm the Soul Soup
Lentil Vegetable slow cooked lentils, saffron, fall vegetables, parmesan, fried onion   (VO,GF) 9/13

Cannellini & Celeriac white bean & celeriac root, pancetta, chive, horseradish oil  (VO,GF) 9/13

Entree
Persian Lamb 8 hour braised & pulled lamb, pomegranate molasses & arils, garlic green beans & wilted greens, preserved lemon & eggplant hummus, labne, cilantro & mint, cherry tomato (GF) 26
Suggested Wine: Fallbrook Winery – “33° North” BDX Red Blend

White Seabass local caught fillet pan seared with crispy skin, 8 hour fumet, crispy broccoli, garlic roasted mushrooms, green beans, wilted greens, sweet potato, wasabi flowers   (GF) MP
Suggested Wine: Santo Tomas Colombard        

Bison Steak 6 oz grilled steak, whipped caramelized onion & purple sweet potato mash, mushroom demi glace, roasted green zucchini, crispy onion   (GF) 25
Suggested Wine: Chuparosa North Block Blend Super Tuscan

Mac & Cheese roasted spaghetti squash “mac”, creamy butternut squash cheese, white wine roasted portobello mushrooms, cashew lemon cream sauce, cherry tomato, parmigiano reggiano, pine nuts, fried sage (VO,GF) 22 ~ add pork belly croutons +4 ~   
Suggested Wine: Cantina Santadi Vermentino

Eggplant Parmesan Stack black beauty eggplant, italian bread crumbs, 7 hour marinara, whipped goat cheese, heirloom tomato, roasted broccoli stem puree, parmesan & basil, garlic bread   (VO) 18
Suggested Wine: Valle de Tintos Monograma Cabernet Sauvignon

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

Sweet Tooth
Cantaloupe Tart almond crust, cantaloupe curd filling, mint reduction & leaf, edible flower (GF) 12
Suggested Bubbles: South Coast Sparkling Pinot Grigio

Flourless Chocolate Cake noir chocolate cake, caramel sauce, vanilla bean whipped cream   (GF) 14

Peach Crumble served warm, pecan oat crumble topping, fall coconut whipped cream   (V,GF) 14
Suggested Bubbles: South Coast Sparkling Pinot Grigio

(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.