October 26, 2017 – 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 10/26/2017

Taster
Grilled Lamb pair of chops, arugula, medjool dates, smokey blue cheese   (GF)   12

Jerk Chicken Nachos roasted squash, corn tortilla chips, cheddar, cotija, cherry tomato, radish, pickled red onion, chipotle cream, cilantro, spicy carrots & jalapenos   (VO,GF)   15

Kitchen Sink 3 gourmet cheeses, calabrese salami, pickled beet, rosemary grapes, honey drizzle, sweet pickled okra, sweet mace pickled gherkins, roasted nuts, carrot marmalade, seasonal fruit, brazilian guava compote, whole wheat grilled bread   (VO, can be GF)   17
Suggested Drink: Garden Kitchen Sangria

Farmers Salad  
Farmhouse salanova butter lettuce, roasted beet, sweet mace housemade ricotta, persian cress, italian pickled tomato, toasted pine nut, basil, “bull’s blood” micro green, olive oil & agave balsamic   (VO, GF)   13

Fall Arugula Caesar arugula, roasted carrot, roasted squash, toasted pecans, pecorino romano, red onion, herb croutons, cracked pepper, tossed in a cashew caesar dressing   (VO,can be GF)   14

Warm the Soul Soup
Squash & Pesto rampicante squash, touch of cream, pesto drizzle, parmesan & basil (VO,GF) 8/12

Cantaloupe Gazpacho late summer melon, cucumber, ginger, lime juice, mint, served cold (V,GF) 8/12

Entree
Ginger Steak 8 oz grilled tamari & ginger marinade, wilted greens, sweet potato steak fries, housemade pickled ginger, roasted bell pepper relish, fried sweet plantains   (GF)   25  
Suggested Wine: Chuparosa Vineyards Albariño

Pork Belly Blues braised then crisped pork belly, blue cheese mousse, fried shallot, garlic roasted beech mushrooms, garlic fried green beans   (GF)   26
Suggested Wine: Vinos Lechuza Royal Blush Rose

Local San Diego Spiny Lobster broiled whole or tail only, clarified passionfruit butter, loaded sweet potato with lime crema & salsa fresca, arugula & carrot mint toss, grilled eureka lemon   (GF)   MP
~ $15 upcharge for lobster split plates ~ surf & turf 8oz grilled flat iron + $15 ~
Suggested Wine: Monte Xanic Vina Kristel Sauvignon Blanc    Suggested Bubbles: South Coast Pinot Grigio Sparkling

Roasted Pumpkin Rabbit Ravioli  heirloom pumpkin, semolina pasta, sage infused cream, braised rabbit, toasted pine nut, lemon whipped goat cheese, basil, roasted squash   (VO)   23
Suggested Wine: Chuparosa Vineyards Malbec   $14 glass   $52 bottle

~ additional vegetarian & vegan options may be available, please inquire ~

Sweet Tooth
Persimmon Pudding Pie nutmeg & cinnamon, whiskey caramel sauce, vanilla bean whip   9

Banana Bread Cake double layer, sweet plantains, walnuts, cashew “cream cheese” frosting, honeycomb   (VO)   12

The Chocolate Lush Truffles pair of pink truffles, handmade from farm ingredients (can be GF) 9
***$1 of every sale goes to the American Cancer Society for the month of October for ***pink desserts***!

Skillet Brownie Bomb chocolate shavings, vanilla whipped cream, decaf coffee ice cream   15

Specialty Benchmark Beers!    On Draft: Oatmeal Stout $5

(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.