Dine on our Outdoor Patio Wed-Sat - Reservations Recommended - Curbside Pickup also available - 619-431-5755

October 3, 2019 – 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 11/3/2019

Taster
Fried Fig Leaves tempura battered, fennel tomato jam, sheep’s milk feta crumble, orange salt (VO,GF) 14

Rajas Quesadilla flour tortilla, roasted poblano & caramelized onion, sauteed squash blossom, pumpkin seed & green tomato “pipian” sauce, queso panela, cheddar, squash seeds, chive   (can be GF) 14
Suggested Wine: La Carrodilla Canto de Luna

Kitchen Sink 3 gourmet cheeses, dry salami, house preserves & marmalades, poached squash tops, pickled green strawberries, pickled beets, fresh figs & raw honey, dill pickles, citrus marinated olives, curry 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
Antipasto wild arugula, charcuterie, medium boiled egg, feta crumbles, bell pepper, cherry tomato, kalamata olive, italian pickled banana peppers, red onion, fresh basil, toasted sunflower seed, choice of dressing   (GF) 15

Arugula Caesar young arugula, smoked bacon, fresh fig, grape tomato, romano petals, herb croutons, crispy onion, cracked pepper, cashew caesar dressing   (VO, can be GF) 14

Warm the Soul Soup
Power Greens radish greens, beet leaf, kale, sweet potato greens, ginger, garlic, lemon verbena, calabrese oil   (V,GF) 9/13

Entree
Karubi Pork Ribs  roasted pork ribs, caramelized onion & butternut squash mash, braised arugula & beefsteak tomato, fennel jam, crispy onions, fennel flower   (GF) 25
Suggested Wine: Ameztoi Txakolina Rose

Chimmichurri Lamb 4 grilled lamb chops, mediterranean quinoa salad, marigold cilantro chimichurri, patty pan squash, parmesan, cherry tomato, edible flower   (can be GF) 25
Suggested Wine: Garden Kitchen Pinot Noir

Tom Yum Yellowtail seared yellowtail, zucchini noodles, lemongrass & tulsi basil coconut lime fish fumet, crispy broccoli, roasted carrot, blue coco pole beans, shishito peppers, calabrian chile oil, thai basil, mint, cilantro   (GF) MP
Suggested Wine: Casal de Arman Ribeiro Blanco

Jerk Chicken three sons farm, pasture raised roasted bone in chicken, tangerine, green onion & serrano jerk marinade, mint basmati rice, peach salsa, avocado mash & corn tortilla chips   (GF) 23
Suggested Wine: Leitz Riesling

Eggplant Parmesan italian seasoned eggplant, layers of goat cheese & parmesan, 7 hour marinara, african blue basil, herb marinated blistered green beans, cherry tomato   (VO,GF) 23
Suggested Wine: Vigneti del Vulture Pipoli Aglianico

Farmers Delight soup, choice of salad, house made bread & whipped butter (VO, can be GF) 22/ 23

Sweet Tooth
Spiced Rampicante Pie heirloom squash pie similar to pumpkin pie, flakey crust, salted maple caramel drizzle, fresh whipped cream, candied pecans   15 
Suggested Dessert Wine: Chateau Piada Sauternes

Pot de Creme noir chocolate french custard, whipped cream, cocoa dust, blackberry   (GF) 14
Suggested Bubbles : South Coast Sparkling Pinot Grigio

Key Lime Cheesecake almond crust, cashew “cream cheese” filling, lime zest & juice, toasted coconut, roasted macadamia nuts, coconut whipped cream   (V,GF) 14
Suggested Bubbles : Filipa Bato 3B Sparkling Rose

(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.