After 8 amazing years we lost our lease. If you are a fan of our restaurant, contact us to see what we are up to!

October 27, 2018 – Saturday

Garden Kitchen Menu, Saturday 10/27/2018

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

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

(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.