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November 16, 2018 – Friday

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

Garden Kitchen Menu, Friday 11/16/2018

Taster
Picada a la Maradona baked goat cheese, caramelized onions, rustic greens & pine nut pesto, whole wheat grilled bread   (can be GF) 13

Chef’s Whim at the mercy of your preferences, chef sends out a surprise appetizer   (VO,GF) 12/14

Kitchen Sink 3 cheeses, calabrese salami, medjool dates, carrot marmalade, strawberry jam, candied figs, marinated olives, spiced nuts, honey, garlic pickled cucumbers & beets, brown turkey fig jam, fresh fruit, plum puree, pickled green beans, 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
Antipasto salanova, prosciutto, red wine cheese, sun dried tomato, heirloom tomato, anchocha cucumber, mixed olives, crispy broccoli, carrot ribbons, toasted pine nuts, red onion, choice of dressing   (VO,GF) 15     ~ add grilled chicken or pork belly + 5 ~

Winter Peas arugula, snap & snow peas, delice du bourgone cheese, lemon herb vinaigrette beet, persimmon, pomegranate, roasted walnut, parsley, olive oil & balsamic   (VO,GF) 14

Warm the Soul Soup
Power Greens our cold fighting soup with garlic, ginger, lemon, chiles, rustic greens, marigold greens   (V,GF) 9/13

Entree
Grilled Pork Chop 8 oz frenched pork chop, 3 hour sous vide, seared polenta cakes, slow cooked fig jam, english stilton cheese, roasted carrot & parmesan broccoli, crispy onion   (GF) 30
Suggested Wine: F. Rubio “Herencia” Rose OR  Suggested Bubbles: Amelia Brut Rose

Mexican Steak 8 oz grilled flat iron, charred green tomato chile verde sauce, radish & green onion, grilled & loaded corn on the cob with cotija, lime crema, escabeche & cilantro   (GF) 25
Suggested Wine: Santo Tomás Tempranillo Cabernet

Curry Chicken three sons farm chicken, lemongrass & thai basil coconut curry, heirloom pepper, sweet potato noodles, roasted japanese eggplant, carrot & maitake, crispy broccoli, thai basil, mint (VO, GF) 22/26
Suggested Wine: Tohu Sauvignon Blanc

Vegetable Lasagna herb cashew ricotta, layers of broccoli & collard leaves, grilled eggplant, casper pumpkin, caramelized onion, button mushrooms, green zucchini ribbons, 7 hour marinara, almond parmesan, basil, torched mozzarella & whole wheat grilled bread   (VO, can be GF) 22
Suggested Wine: Vigneti del Vulture Pipoli Aglianico

Seafood Bouillabaisse venus clams, wild shrimp, pei mussels & local halibut, sweet mace & saffron seafood broth, roasted pumpkin, grilled corn & parsley, served with grilled lemon & baguette (can be GF) 27     ~ add San Diego Spiny Lobster whole or tail only + MP ~
Suggested Wine: South Coast Winery Reserve Chardonnay

Sweet Tooth
Tropical Tart almond crust, cashew “cream cheese”, dragon fruit, toasted coconut, mint syrup (V,GF) 14

Classic Pumpkin Pie black futsu pumpkin, caramel sauce, vanilla bean whip, maple pecans   14

Poached Peach warm white wine & poaching syrup peach, vanilla bean ice cream, almond shortbread   (GF) 14

Wine Flight Special: Edwards Vineyard & Winery Vertical Syrah Flight 2009, 2010, 2012   $20

(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.