Garden Kitchen Menu, Friday 10/26/2018
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, deep fried fig leaf, seasonal hummus, strawberry jam, eggplant bites, candied figs, marinated olives, spiced nuts, honey, garlic pickled cucumbers & beets, sangria pickled cherries, sweet mace pickled turnips, pickled fairy tale eggplant, wheat grilled bread (VO, can be GF) 18
~ 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
Chicken & Wild Rice braised poulet rouge chicken in housemade duck broth, mirepoix & bouquet garni, creamy black wild rice, roasted fall vegetables, parmesan & fried sage (GF) 9/13
Lentil Vegetable slow cooked 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, grilled peach, jalapeno corn muffin, cotija black beans, chimichurri brown rice, house fermented jalapeno tabasco, grilled lemon, cilantro (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
Bison Steak 6 oz grilled steak, whipped caramelized onion & purple sweet potato mash, mushroom demi glace, roasted green zucchini, crispy onion (GF) 27
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
~ sub lobster tail +20 ~
Suggested Wine: Cantina Santadi Vermentino
Eggplant Parmesan Stack black beauty eggplant, italian bread crumbs, 7 hour marinara sauce, whipped goat cheese, heirloom tomato, roasted broccoli stem puree, parmesan & basil, garlic bread (VO, can be GF) 22
Suggested Wine: Valle de Tintos Monograma Cabernet Sauvignon
Sweet Tooth
Flourless Chocolate Cake noir chocolate cake, voyager caramel sauce, vanilla whipped cream (GF)14
Suggested Beer: Voyager Belgian Dubbel on Draft
Cantaloupe Tart flakey almond crust, cantaloupe curd filling, mint reduction & leaf (GF) 14
Suggested Bubbles: South Coast Sparkling Pinot Grigio
Peach Crumble served warm, pecan oat crumble topping, frozen fall whipped cream (V,GF) 13
Suggested Bubbles: South Coast Sparkling Pinot Grigio
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.
