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

October 18, 2019 – 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 10/18/2019

Taster
Patatas Bravas crisp fried sweet potato, chipotle crema, queso panela, cilantro (VO,GF) 13

Crudite Trio walnut muhammara, curry hummus, pine nut hempseed, raw vegetables & grilled bread (V, can be GF) 14

Kitchen Sink 3 gourmet cheeses, dry salami, house preserves & marmalades, pickled green strawberries, eggplant hummus, pickled beets, raw honey, dill pickles, citrus marinated olives, fall spiced 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
Roasted Fall butter lettuce, chioggia, red & white beet, cherry tomato & zebra striped tomato, charred corn, fresh burrata, crispy onions, roasted squash seeds, himalayan sea salt, creamy tarragon   (VO,GF) 14

Fruity Arugula young arugula, prosciutto, cambozola, red dragon fruit, white nectarine, gala apple, valencia orange, fig, cucumber, red onion, candied almonds, mint, olive oil & agave balsamic (VO, GF) 14

Warm the Soul Soup
Cream of Tomato seasons best roma tomatoes, carrots, italian herbs, cream, parmesan, croutons (VO, can be GF) 9/14

Entree
Fresh Catch catalina offshore gold spotted bass, crispy skin, miso roasted delicata squash stuffed with garlic quinoa, kimchi whipped butter, sweet pickled ginger, cucumber & dragon fruit sesame salad, radish, cilantro (GF) 25
Suggested Wine: Trasiego White Blend

Cornish Game Hen whole roasted 18oz hen, red wine duck fat gravy, cheddar chive biscuit & herb butter, blistered green beans, gala apple, carrot & cabbage slaw, toasted sunflower seed 27
Suggested Wine: Trisaetum Pinot Noir 

Grilled Steak 8 oz grass fed flat iron steak, tomatillo salsa verde, sauteed chickpeas with rustic greens, beet stem & cherry tomato, parmesan corn on the cob, crispy onions, scallion (GF) 25
Suggested Wine: Primate Red Blend

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

Pesto Linguine housemade fresh linguine, kale & radish greens hemp seed pesto, housemade sage ricotta, japanese eggplant, cherry tomato, parmigiano reggiano, crispy sage   (VO,can be GF) 23
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
Carrot Cake double layer, farm carrots, orange zest mascarpone & cream cheese frosting, candied pecan   15
Suggested Dessert Wine: Edwards “Late Harvest Syrah 

Mint Matcha Mousse whipped avocado, coconut cream, matcha green tea, white nectarine, fresh mint syrup   (V,GF) 10
Suggested Bubbles : South Coast Sparkling Pinot Grigio

Dessert du Jour additional selection of from scratch desserts may be available, please inquire 
Suggested Dessert Wine: Edwards Censorship Port

(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.