Join us during Farm To Fork Week 1/15- 1/19 - 3 course prix fixe for $40

November 30, 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 11/30/2018

Taster
Roasted Acorn Squash charred corn, cheddar cheese, chipotle crema, pickled onions & radish, cilantro (VO,GF) 12

Fried Avocado battered zutano avocado, sesame seed, kale kimchi, creamy chive dressing (V, 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 whole wheat bread (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, iberico, 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
Power Greens our best cold fighting soup, carrot top, turnip & beet greens, ginger, cashew yogurt (V,GF) 9/13

Spicy Carrot farm carrot, heirloom pepper, cotija, chimichurri, avocado, tortilla chips, cilantro (VO,GF) 9/13

Soup du Jour additional from scratch soups may be available, please inquire

Entree
Braised Lamb Shank 16 oz lamb shank braised in a housemade lamb bone broth, caramelized onion & cashew creamed broccoli stem, roasted butternut & turnip, arugula, romano cheese, tomato confit, persillade   (GF) 30
Suggested Wine: Chuparosa Vineyards Super Tuscan

San Francisco Cioppino fish fumet, white wine & fennel saffron heirloom tomato stew, wild shrimp, venus clams, pei mussels & opah fish, rapini, sweet parsley, crispy baguette, whipped herb butter   (GF no baguette) 25   ~ add Local San Diego Spiny Lobster tail  add $25 ~
Suggested Wine: Cantina Santadi Vermentino   

 Mexican Steak 8 oz grilled flat iron, charred green tomato chile verde sauce, radish & green onion, Avocado mash & tortilla chips, loaded corn on the cob with cotija, lime crema, escabeche & cilantro   (GF) 25   ~ make it a surf & turf, add local San Diego Spiny Lobster tail  add $25 ~
Suggested Wine: Santo Tomás Tempranillo Cabernet

Pumpkin Risotto carnaroli rice, white wine, fresh herbs, stuffed in a black futsu pumpkin, touch of cream, grilled trumpet mushroom, snap peas, cherry tomato, parmigiano, fried sage (VO,GF) 22
Suggested Wine: South Coast Winery Reserve Chardonnay   

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

Sweet Tooth
Chocolate Date Mousse whipped medjool dates & coconut cream, pomegranate reduction & arils (V,GF) 13
Suggested Dessert Wine: Edwards Late Harvest Syrah

Citrus Meringue flakey pie crust, cantaloupe curd filling, powdered sugar, torched meringue 12

Gingerbread Spice Cake warm spices, molasses, valencia orange, maple mascarpone frosting, candied pecans 14
Suggested Wine: South Coast Winery Sparkling Pinot Grigio

Dessert du Jour additional from scratch desserts may be available, please inquire

(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.