After 8 amazing years we lost our lease. If you are a fan of our restaurant, contact us to see what we are up to!

October 23, 2019 – Wednesday

Garden Kitchen Menu, Wednesday 10/23/2019

French Onion Bone Marrow double roasted marrow, french onion whipped goat cheese, fresh baguette   (can be GF) 17

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

Kitchen Sink 3 gourmet cheeses, dry salami, house preserves & marmalades, pickled sweet peppers, gala apple, 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, housemade sage ricotta, chioggia, golden & white beet, cherry tomato & zebra striped tomato, charred corn, crispy onions, roasted squash seeds, himalayan sea salt, creamy tarragon dressing   (VO,GF) 14

Arugula Caesar young arugula, prosciutto, parmigiano reggiano, asian pear, gala apple, cherry tomato, fried shallot, herb croutons, cashew caesar dressing   (VO, can be GF) 14

Warm the Soul Soup
 Cream of Tomato seasons best roma tomatoes, carrots, italian herbs, splash of cream, parmesan, edible flower   (VO) 9/14

San Diego Spiny Lobster Platter broiled whole lobster, clarified butter, marigold chimichurri, roasted corn pico de gallo, panela pinto beans, duck fat masa tortillas, sauteed rajas & onions, grilled lemon, padron salsa upon request   (GF) MP
~ $15 upcharge for lobster split plates       ~ surf & turf 8oz grilled flat iron + $15 ~
Suggested Wine: Trasiego White Blend

Lamb Bourguignon slow cooked lamb stew, mirepoix & red wine housemade lamb bone broth, roasted carrots & patty pan squash, beet greens, gruyere cheese, crispy shallot, dill & juniper pickled onion, baguette & whipped butter   (can be GF) 26
Suggested Wine:  Carter Estate Malbec

Wild Boar Sausage smoked, then grilled pair of boar sausage, brown turkey fig & thai chile jam, point reyes blue crumble, thyme roasted spaghetti squash, arugula, grilled zucchini (GF) 24
Suggested Wine: Fallbrook Winery 33 North Dalla Collina   

Grilled Steak 8 oz grass fed flat iron steak, tomatillo salsa verde, sauteed rustic greens & ginger quinoa, beet stem & cherry tomato, parmesan corn on the cob, crispy onions   (GF) 24
Suggested Wine: Primate Red Blend

Truffle Risotto creamy herb risotto, white wine sauteed trumpet & oyster mushrooms, grilled sweet corn, light cream, cherry tomato, truffle pecorino, crispy sage (VO,GF) 23 ~ add grilled shrimp + $7
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 

Blackberry Panna Cotta almond & cashew custard, blackberry lemon gel, dragonfruit   (V,GF) 14
Suggested Dessert Wine: Edwards Censorship Port 

Chocolate Tart almond crust, dark chocolate ganache, red wine cherries, whipped cream (GF) 14
Suggested Dessert Wine: Edwards Tin Man 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.