Garden Kitchen Menu, Saturday 10/27/2018
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) 12
Kitchen Sink 3 cheeses, calabrese salami, deep fried fig leaf, seasonal hummus, strawberry jam, 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
Lentil Vegetable slow cooked lentils, saffron, red wine, fall vegetables, parmesan, fried onion (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, lemon, cilantro (can be GF) 45
~ $15 upcharge for lobster split plates ~ surf & turf grilled bison steak + $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
Basil Pasta crispy jidori chicken bites, hand rolled basil infused semolina linguine, white wine roasted beech mushrooms, lemon cream sauce, parmigiano reggiano, pine nuts, basil (VO) 23
~ add jidori chicken bites + 3 ~ add spiny 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
Farmer’s Delight lentil soup & choice of salad, wheat grilled bread, herb butter (VO, can be GF) 20
Sweet Tooth
Oatmeal Stout Tiramisu layers of coffee & stout soaked lady fingers, zabaglione, fresh whipped cream 12
Suggested Beer: Benchmark Oatmeal Stout
Cantaloupe Tart flakey almond crust, cantaloupe curd filling, mint reduction & leaf (GF) 13
Suggested Bubbles: South Coast Sparkling Pinot Grigio
Flourless Chocolate Cake noir chocolate cake, voyager caramel sauce, vanilla bean whipped cream (GF) 14
Suggested Beer: Voyager Belgian Dubbel on Draft
Peach Crumble served warm, pecan oat crumble topping, frozen fall whipped cream (V,GF) 14
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.
