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

November 9, 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 11/9/2018

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, medjool dates, 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 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
Lobster Ravioli eight hand rolled ravioli, caramelized baby fennel & san diego spiny lobster stuffed, guava beurre blanc, pomegranate aril, basil, garden salad   36
Suggested Wine: Santo Tomas Colombard

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) 25
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

Seared Duck 5 hour sous vide duck, crispy skin, beet stem chutney, duck fat whipped butternut & pumpkin puree, garlic roasted beech mushrooms, grilled apple   (GF) 26
Suggested Wine: Fallbrook Winery – “33° North” BDX Red Blend

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

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

Classic Pumpkin Pie served warm, flakey crust, black futsu pumpkin, vanilla bean whip, maple pecans   14

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.