Join us during Farm To Fork Week 1/15- 1/19 - 3 course prix fixe for $40

October 30, 2018 – Tuesday

The menu at Garden Kitchen changes daily!
You can always view today's menu here or see our previous menus here.

Garden Kitchen Menu, Tuesday 10/30/2018

Taster
Southern Fried Biscuit & Gravy oversized warm & flakey cheddar biscuit, tempura fried green tomatoes with paprika dust, cremini mushroom gravy, chives   (can be GF) 14 ~ add fried egg + 2 ~

Portobello Mushroom white wine & garlic roasted mushroom, stuffed with creamed rustic greens, triple cream brie, caramelized onions, cherry tomato, crispy broccoli, fried sage   (VO, 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, fresh fruit, 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
Thai Squash butterhead lettuce, roasted spaghetti squash, beech mushroom, carrot ribbons, grapefruit, tangerine, shaved golden & chioggia beet, mint, cilantro, tulsi basil & coconut lime vinaigrette   (VO,GF) 14

Fall Caesar romaine, shaved persimmon, pomegranate arils, ash ripened goat cheese, gala apple, butternut squash “croutons”, parmigiano reggiano, red onion, cashew caesar dressing, cracked pepper   (VO,GF) 14

Warm the Soul Soup
Lentil Vegetable lentils, saffron, red wine, fall vegetables, parmesan, fried onion (VO,GF) 9/13

Cannellini & Celeriac pureed white bean & celeriac root, vegetable broth, pancetta, chive, cream   (VO,GF) 9/13

Entree
Persian Lamb 8 hour braised & pulled lamb, pomegranate molasses, garlic blistered green beans & wilted kale, preserved lemon & eggplant hummus, pomegranate arils, labne, cilantro & mint, cherry tomato   (GF) 26
Suggested Wine: Fallbrook Winery – “33° North” BDX Red Blend

Fish & Chips fresh catch & butternut squash rings in a tempura batter, garden salad with choice of dressing, dill tartar sauce, grilled lemon, chive   (GF) MP
Suggested Wine: Santo Tomas Colombard        

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 hand rolled basil infused semolina linguine, white wine roasted wild mushrooms, lemon cream sauce, parmigiano reggiano, pine nuts, basil   (VO) 23
Suggested Wine: Cantina Santadi Vermentino

Eggplant Parmesan Stack black beauty eggplant, bread crumbs, 7 hour marinara sauce, whipped goat cheese, heirloom tomato, roasted broccoli stem puree, parmesan & basil, garlic bread (VO) 18
Suggested Wine: Valle de Tintos Monograma Cabernet Sauvignon

Farmer’s Delight lentil soup & choice of salad, wheat grilled bread, whipped herb butter  (VO, can be GF) 20

Sweet Tooth
Cantaloupe Tart flakey almond crust, cantaloupe curd filling, mint reduction & leaf (GF) 12
Suggested Bubbles: South Coast Sparkling Pinot Grigio

Flourless Chocolate Cake noir chocolate cake, caramel sauce, vanilla bean whipped cream (GF) 14

Peach Crumble served warm, pecan oat crumble topping, fall coconut 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.