Garden Kitchen Menu, Saturday 11/10/2018
Taster
Oysters on the Half Shell half dozen sol azul oysters, green tomato salsa, lemon, cherry tomato (GF) 15
Picada a la Maradona baked goat cheese, caramelized onions, rustic pesto, pine nuts, baguette (can be GF) 13
Kitchen Sink 3 cheeses, calabrese salami, medjool dates, carrot marmalade, 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
Beet Caprese arugula, lemon herb vinaigrette tossed red beet, grapefruit, persimmon, gala apple, gorgonzola mousse, roasted walnut, basil, olive oil & balsamic (VO,GF) 14
Farmhouse salanova, manchego, heirloom tomato, grilled zucchini, crispy broccoli, carrot ribbons, raisin, red onion, parsley & mint, pistachio, choice of dressing (VO,GF) 14
Warm the Soul Soup
Vegetable Chili black & kidney beans, eggplant, ground mushroom, carrot, zucchini, butternut squash, southwest chili spices, lime crema, radish, cheddar, green onion (VO,GF) 9/13
Creamy Cannellini celery root & cannellini bean, white truffle oil, parmesan, garlic chive (VO,GF) 9/13
Entree
Lobster Ravioli eight hand rolled ravioli, caramelized baby fennel & san diego spiny lobster stuffed, guava beurre blanc, pomegranate aril, basil, garden salad 36
Suggested Wine: Santo Tomas Colombard
Linguine alle Vongole semolina linguine, venus clams, roasted trumpet mushrooms, white wine, garlic, red chili pepper flake, parsley, cherry tomato, parmesan, pangritata, edible flower (VO) 25
Suggested Wine: South Coast Winery Reserve Chardonnay
Grilled Steak 8 oz grilled flat iron, cremini mushroom & cabernet pan jus, griddled polenta cake, shaved romano, confit heirloom tomato, crispy onion (GF) 27
Suggested Wine: Finca Las Moras Barrel Select Malbec
Chile Verde Pork Belly slow roasted pork belly steak, charred green tomato chile verde sauce, lime wedge, green onion, cilantro, loaded sweet potato with escabeche, lime & chipotle crema, tortilla strips, radish, cotija (GF) 24 ~ house fermented jalapeno hot sauce upon request ~
Suggested Wine: La Playa “un-oaked” Chardonnay
Seared Duck 5 hour sous vide duck, crispy skin, beet stem chutney, duck fat whipped butternut & pumpkin puree, garlic roasted beech mushrooms, grilled apple (GF) 26
Suggested Wine: Fallbrook Winery – “33° North” BDX Red Blend
Tempura Vegetable garlic brown rice, tempura butternut, zucchini & shiitake, garlic sauteed maitake, eggplant, broccoli & green beans, toasted sesame, quick kimchi, green onion, tamari ginger & tangerine sauce (V,GF) 20
Suggested Wine: Tohu Sauvignon Blanc
Farmers Delight soup, choice of salad, whole wheat bread & whipped herb butter (VO, can be GF) 20
Sweet Tooth
Poached Peach warm white wine & poaching syrup peach, vanilla bean ice cream, almond shortbread (GF) 14
Chocolate Zucchini Cake double layer chocolate cake, noir chocolate ganache, candied zucchini & walnuts (V) 14
Classic Pumpkin Pie flakey crust, black futsu pumpkin, vanilla bean whip, maple pecans 14
~ add scoop vanilla bean ice cream + 3 ~
Wine Flight Special: Edwards Vineyard & Winery Vertical Syrah Flight 2009, 2010, 2012 $25
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.
