Happy Hour Tues - Sat 3-5pm ~ Beer, wine & appetizer specials

November 29, 2017 – 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 11/29/2017

Taster
Sweet Potato Croquettes sweet potato mash, bread crumb rolled, crisp fried, creamy dill   (VO)   10

Sea Scallops 3 jumbo sea scallops, char sui glaze, japanese yuzu lemon, valencia orange, cilantro (GF) 12

Kitchen Sink 3 gourmet cheeses, dry salami, citrus marinated olives, cinnamon pickled grapes, honey drizzle, pickled beet stems, sweet mace pickled gherkins, roasted nuts, carrot marmalade, gala applesauce, brazilian guava compote, whole wheat bread (VO, can be GF) 17
~   5 cheeses & double bread   25    ~   add roasted bone marrow & extra bread to kitchen sink  +9   ~
Suggested Drink: Garden Kitchen Sangria

Farmers Salad  
Winter Arugula baby arugula, prosciutto, mozzarella, fuyu persimmon, valencia orange, candied pecans, shaved red onion, valencia orange & mint vinaigrette   (VO,GF)   15

Pork Belly Caesar shredded kale, crispy fried pork belly, shaved asiago, herb croutons, cracked pepper, red onion, tossed in a creamy cashew caesar dressing   (VO, can be GF)   14

Warm the Soul Soup
Cream of Rampicante Squash roasted leek, touch of cream, gorgonzola crumbles, fried shallot 8/12

Chipotle Pork slow cooked pork flat iron, black beans, carrot, celery leaf, cheddar, tortilla strips, cilantro   (GF)   9/14

Entree
Chile Verde Steak grilled flank steak, roasted green tomato salsa, creamy pinto beans, chimichurri brown rice, persimmon pico de gallo, watermelon radish   (GF)   24
Suggested Wine: Monte Xanic Vina Kristel Sauvignon Blanc

Greek Lamb slow cooked lamb in greek spices, preserved lemon, eggplant hummus, paprika, tomato, pine nuts, dill creme fraiche, sundried tomato & fresh orzo salad (can be GF) 23
Suggested Wine: Fallbrook Winery Special Selection Chardonnay

Duck Confit Carbonara slow cooked duck breast, housemade semolina pasta, crimini mushroom, soft boiled agua dulce farm egg, lemon zest, parsley, parmesan, basil   23
Suggested Wine: South Coast Winery Reserve Chardonnay

Stuffed Delicata Squash italian herbed wild rice, portobello mushroom, roasted leek & kale, wine soaked raisins, kale & hemp seed pesto, pine nuts, cashew cream   (V,GF)   20
Suggested Wine: Santo Tomas Tempranillo Cabernet

Beef Bolognese creamy polenta, organic grass fed ground beef & pork, mastiff sausage, 7 hour marinara, italian herbs, asiago & parmesan, roasted heirloom st. valery carrots, basil   (GF)   23
Suggested Wine: Fallbrook Winery BDX

Sweet Tooth
Goat Cheesecake cookie crust, meyer lemon, whipped goat cheese, passion fruit reduction   13

Baklava flakey filo dough pastry, sweet roasted spaghetti squash, pistachio & candied walnut filling, sweet cashew cheese, orange blossom agave syrup   (V)   10

English Toffee Ice Cream vanilla bean ice cream, noir chocolate sauce, english pecan chocolate toffee   (GF)   10

Dessert du Jour additional chef’s selection of from scratch desserts may be available   10

(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.