Garden Kitchen Menu, Saturday 10/26/2019
Taster
French Onion Bone Marrow double roasted marrow, french onion whipped goat cheese, warm bread (can be GF) 17
Fried Fig Leaf tempura battered fig leaf, crumbled sheep’s milk feta cheese, fig & beet stem jam, lemon salt (VO,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 arugula, housemade sage ricotta, chioggia & golden beet, cherry tomato & zebra striped tomato, charred corn, crispy onions, roasted sunflower seeds, himalayan sea salt, creamy tarragon dressing (VO,GF) 14
Un-traditional Caesar crisp romaine, smoked bacon, parmigiano reggiano, asian pear, gala apple, cherry tomato, red onion, 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
Entree
San Diego Spiny Lobster Platter broiled whole lobster, clarified butter, marigold chimichurri, roasted corn pico de gallo, creamy beans, duck fat masa tortillas, sauteed greens & onions, grilled lemon, padron salsa upon request (GF) 50
~ $15 upcharge for lobster split plates ~ surf & turf 8oz grilled flat iron + $15 ~
Sommelier Bubbles Suggestion: Léguillette Romelot Champagne
Suggested Wine: Trasiego White Blend
Lamb Bourguignon slow cooked lamb stew, mirepoix & red wine housemade lamb bone broth, roasted carrots & patty pan squash, rustic 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 parmesan spaghetti squash, fresh arugula, grilled zucchini (GF) 24
Suggested Wine: Fallbrook Winery 33 North Dalla Collina
Grilled Steak 8 oz grass fed flat iron steak, fennel cream sauce, sauteed rustic greens, caramelized onion & garlic quinoa, blistered green beans & cherry tomato, crispy onions (GF) 24
Suggested Wine: Primate Red Blend
Truffle Risotto creamy herb risotto, white wine sauteed mushrooms, grilled sweet corn, splash of cream, cherry tomato, truffle pecorino, crispy sage (VO,GF) 23
~ add spiny lobster tail + 27 ~
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
Blackberry Panna Cotta almond & cashew custard, blackberry lemon gel, burnt orange (V,GF) 14
Suggested Dessert Wine: Edwards Censorship Port
Chocolate Tart almond crust, dark chocolate ganache, persimmon, fresh whipped cream (GF) 14
Suggested Dessert Wine: Edwards Tin Man Port
Spiced Caramel Apple Cake gala apple spiced butter cake, caramel, whipped cream, candied almonds 15
Suggested Dessert Wine: Chateau Piada Sauternes
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.
