Garden Kitchen Menu, Wednesday 10/24/2018
Taster
Fried Green Tomato tempura battered, paprika dust, parmesan, creamy chive (VO,GF) 14
Lobster Marrow roasted bone marrow, lobster sauce, cherry tomato, tarragon, flax toast points (can be GF) 15
Kitchen Sink 3 cheeses, calabrese salami, roasted garlic, seasonal hummus, strawberry jam, eggplant bites, candied figs, marinated olives, spiced nuts, honey, garlic pickled cucumbers & beets, sangria pickled cherries, champagne cherry tomato, pickled fairy tale eggplant, whole wheat grilled bread (VO, can be GF) 17
~ 5 cheeses & double bread 25 ~ roasted bone marrow & extra bread +9
Suggested Drink: Garden Kitchen Sangria
Farmers Salad
Fall Caesar romaine, shaved persimmon, pomegranate arils, butternut squash “croutons”, grilled zucchini, parmigiano reggiano, red onion, cashew caesar dressing, cracked pepper (VO,GF) 14
Wedge butterhead lettuce, sliced gala apples, crispy pancetta, gorgonzola crumble, cherry tomato, fried onion, toasted pine nuts, smoked maldon, creamy chive dressing (VO,GF) 15
Warm the Soul Soup
Lentil Vegetable lentils, saffron, red wine, fall vegetables, parmesan, fried onion (VO,GF) 9/13
Soup du Jour additional from scratch soups may be available, please inquire (VO,GF) 9/13
Entree
Local San Diego Spiny Lobster broiled whole or tail only, guava beurre blanc, charred greens, grilled watermelon, loaded sweet potato with garlic butter, caramelized onion, brie & basil, grilled eureka lemon (GF) 45
~ $15 upcharge for lobster split plates ~ surf & turf 8oz grilled flat iron + $15 ~
Suggested Wine: Santo Tomas Colombard Suggested Bubbles: Amelia Brut Rose
Osso Bucco braised beef osso bucco braised in housemade stock, red wine, lardon, cremini mushroom, mirepoix & bouquet garni, caramelized onion & whipped sweet potato mash, lemon roasted green beans (GF) 35
Suggested Wine: Chuparosa North Block Blend Super Tuscan
Chicken & Basil Pasta crispy jidori chicken bites, hand rolled basil infused semolina linguine, white wine roasted beech mushrooms, lemon cream sauce, parmigiano, pine nuts, basil (VO) 25
~ add lobster tail MP~
Suggested Wine: Cantina Santadi Vermentino
Eggplant Parmesan Stack black beauty eggplant, italian bread crumbs, 7 hour marinara sauce, whipped goat cheese or cashew ricotta, roasted broccoli stem puree, parmesan & basil, garlic bread (VO, can be GF) 22
Suggested Wine: Valle de Tintos Monograma Cabernet Sauvignon
Opah Chile ground opah fish, enchilada spiced chili sauce, kidney & black beans, roasted fall vegetables, dill & garlic crema sauce, radish & green onion, warm corn bread & herb whipped butter (can be GF) 20
Suggested Beer: Benchmark Blond Ale on Draft
Sweet Tooth
Oatmeal Stout Tiramisu layers of coffee & stout soaked lady fingers, zabaglione, whipped cream 12
Suggested Beer: Benchmark Oatmeal Stout
Nectarine Upside Down Cake belgian beer cake, baked nectarine, voyager caramel sauce, vanilla bean whip 12
Suggested Beer: Voyager Belgian Dubbel on Draft
Peach Crumble served warm, pecan oat crumble topping, frozen fall whipped cream (V,GF) 13
Suggested Bubbles: South Coast Sparkling Pinot Grigio
Cantaloupe Tart flakey almond crust, cantaloupe curd filling, mint reduction, edible flower (GF) 14
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.
