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

November 8, 2018 – Thursday

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

Garden Kitchen Menu, Thursday 11/8/2018

Taster
Squash Fries tempura battered squash, parmesan, basil, creamy chive dip   (VO,GF) 12

Picada a la Maradona baked goat cheese, caramelized onions, rustic pesto, pine nuts, baguette (can be GF) 13

Kitchen Sink 3 cheeses, calabrese salami, deep fried fig leaf, 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 & golden 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

Entree
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) MP
Suggested Wine: South Coast Winery Reserve Chardonnay

Italian Beef Cheek italian herbs, beef marrow braised, cremini mushroom & cabernet pan jus, griddled polenta cake, shaved romano, grilled zucchini & acorn squash, crispy onion  (GF) 36
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

Karaage Fried Chicken 3 sons farm chicken, choice of bone in breast or thigh, cremini mushroom gravy, parmesan creamed green beans, duck fat & cheddar biscuit, chive   (can be GF) 22
Suggested Beer: Benchmark Blond Ale   Suggested Bubbles: Amelia Brut Rose

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 du jour, choice of salad, grilled baguette & whipped herb butter (VO, can be GF) 20

Sweet Tooth
Caribbean Tart almond crust, cantaloupe curd, dragon fruit, tangerine, honey, toasted coconut, mint syrup  (GF) 12

Poached Peach warm white wine & poaching syrup peach, vanilla bean ice cream, almond shortbread   (GF) 14
Suggested Bubbles: South Coast Sparkling Pinot Grigio

Chocolate Zucchini Cake double layer chocolate cake, noir chocolate ganache, candied zucchini & walnuts  (V) 14

Wine Flight Special: Edwards Vineyard & Winery Vertical Syrah Flight 2009, 2010, 2012   $25

(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.