Dine on our Outdoor Patio Wed-Sat - Reservations Recommended - Curbside Pickup also available - 619-431-5755

October 10, 2019 – 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 10/10/2019

Taster
Fried Green Tomatoes tempura battered, southern spice, creamy tarragon dip, orange salt (VO,GF) 12

Fig Leaf light batter, crispy leaf, tomato fennel jam, feta crumble, fennel seed   (VO,GF) 14

Kitchen Sink 3 gourmet cheeses, dry salami, house preserves & marmalades, pickled green strawberries, pickled beets, fresh figs & raw honey, dill pickles, citrus marinated olives, curry nuts, grilled bread   (VO, can be GF) 19 ~   deluxe sink, 5 cheeses & double bread +7  
~ add double roasted bone marrow, parmesan, house jam & bread + 15  ~  add local honeycomb + 7
Suggested Wine: Garden Kitchen Sangria  

Farmers Salad
Antipasto red butter lettuce, charcuterie, medium boiled egg, feta crumbles, bell pepper, grape tomato, alfonso olive, italian pickled banana peppers, red onion, fresh basil, toasted sunflower seed, choice of dressing   (GF) 15

Fruity Goat young arugula, prosciutto, avocado, lemon goat cheese, red dragon fruit, white nectarine, gala apple, valencia orange, fig, candied pecans, mint, orange vinaigrette   (VO, can be GF) 14

Warm the Soul Soup
Mediterranean Eggplant chickpeas, tomato, cumin, mediterranean spices, tarragon labne, cilantro (VO,GF) 9/14

Entree
Grilled Steak 8 oz grass fed flat iron steak, sauteed chickpeas with beet greens & beefsteak tomato, blistered green & coco pole beans, herb roasted fingerling potato, horseradish leaf butter, crispy onions   (GF) 26
Suggested Wine: Garden Kitchen Pinot Noir 

Thai Seafood lemongrass & tulsi basil coconut lime broth, gold spotted bass, mussels, clams, shrimp, corn, beech mushrooms, crispy broccoli, green beans, calabrian chile oil, mint, cilantro, green onion   (GF) MP
Suggested Wine: Suggested Wine: Leitz Riesling  

Pork Pipian slow braised in a housemade pork bone broth & fresh squeezed orange juice with mexican spices, rajas, lime butter smashed sweet potato, pumpkin seed & green tomato pipian sauce, queso panela, squash seeds, cilantro   (GF) 24
Suggested Wine: Ameztoi Txakolina Rose 

Pesto “Mac & Cheese” not your average mac & cheese, roasted spaghetti squash, caramelized onion, butternut squash “cheddar, parmesan & housemade sage ricotta, grilled trumpet mushroom, pine nuts, grape tomato, parsley   (VO,GF) 23 ~ add pork belly steak +5 ~
Suggested Wine: Cava Maciel Vino de Luna Chardonnay

Farmers Delight soup, choice of salad, house made bread & whipped butter (VO, can be GF) 22/23

Sweet Tooth
Angel Food Cake fluffy white cake, noir chocolate sauce, red wine cherries, fresh fig & whipped cream, mint   14
Suggested Dessert Wine: Edwards Censorship Port 

Pot de Creme noir chocolate french custard, whipped cream, cocoa dust, blackberry   (GF) 14
Suggested Bubbles : South Coast Sparkling Pinot Grigio

Key Lime Cheesecake almond crust, cashew “cream cheese” filling, lime zest & juice, toasted coconut, roasted macadamia nuts, coconut whipped cream   (V,GF) 14
Suggested Bubbles : Filipa Pato 3B Sparkling Rose

(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.