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November 28, 2018 – Wednesday

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

Garden Kitchen Menu, Wednesday 11/28/2018

Taster
Roasted Acorn Squash charred corn, cheddar cheese, chipotle crema, pickled onions & radish, cilantro  (VO,GF) 14

Veggie Stir Fry benchmark table beer, tamari ginger glaze, sweet potato noodles, crispy broccoli, shiitake & chanterelle mushroom, quick kale kimchi, sesame seed, fried onion   (V, can be GF) 13

Kitchen Sink 3 cheeses, calabrese salami, medjool dates, cantaloupe curd, carrot marmalade, strawberry jam, candied figs, beet chutney, baba ganoush, marinated olives, mixed nuts, honey, garlic pickled cucumbers & beets,  fresh fruit, plum puree, grilled baguette   (VO, can be GF) 18
~ 5 cheeses & double bread   25 ~ roasted bone marrow & extra bread  +9
Suggested Drink: Garden Kitchen Sangria

Farmers Salad
Ricotta Caprese macro greens, heirloom tomato, prosciutto, housemade herb ricotta, gala apple, persimmon, shaved chioggia beets, toasted pine nuts, olive oil & balsamic   (VO,GF) 15

Portobello Mushroom arugula, white wine & garlic roasted portobello mushroom, red wine cheese, carrot ribbons, pomegranate arils, snap & snow peas, honey tangerine, pickled raisins, pistachio, choice of dressing   (VO,GF) 14

Warm the Soul Soup
Curry Eggplant roasted black beauty eggplant, gala apple, curry spices, cashew yogurt, cilantro (V,GF) 9/13

Cream of Cauliflower roasted white cauliflower, housemade chicken stock, creme fraiche, persillade, chive   9/13

Entree
Grilled Pork Chop 8 oz frenched pork chop, 3 hour sous vide, slow cooked fig jam, english stilton cheese, caramelized onion & cashew creamed broccoli stem, roasted turnip, crispy onion   (GF) 35
Suggested Wine: F. Rubio “Herencia” Montepulciano Rose  OR Bubbles: Amelia Brut Rose

Braised Lamb Shank 16 oz lamb shank braised in housemade lamb bone broth, polenta cake, sherry mushrooms, butternut squash rings, arugula, romano, tomato confit, persillade (GF) 30
Suggested Wine: Chuparosa Vineyards Super Tuscan

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
~ make it a surf & turf, add Local San Diego Spiny Lobster  add $25 ~
Suggested Wine: Santo Tomás Tempranillo Cabernet

Sweet Potato Gnocchi roasted sweet potato gnocchi dumplings, goat cheese & guava bechamel grilled trumpet mushroom, snap peas, cherry tomato, fried sage   24
Suggested Wine: South Coast Winery Chardonnay

Linguine & “Meatballs” semolina pasta, mushroom & eggplant “meatballs”, sun dried tomato, caramelized onion, rustic greens pesto, almond parmesan, mozzarella, micro chervil (VO, can be GF) 22
Suggested Wine: Vigneti del Vulture Pipoli Aglianico

Farmers Delight soup, choice of salad, whole wheat bread & herb butter (VO, can be GF) 18/20

Sweet Tooth
Turtle Cheesecake cheesecake, voyager caramel sauce, noir chocolate fudge, candied pecan   14

Chocolate Date Mousse whipped medjool dates & coconut cream, pomegranate reduction & arils (V,GF) 13

Tropical Tart almond crust, cashew “cream cheese”, dragon fruit, toasted coconut, mint syrup (V,GF) 10

Citrus Meringue flakey pie crust, cantaloupe curd filling, powdered sugar, torched meringue 14

(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.