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

October 31, 2018 – Wednesday

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

Garden Kitchen Menu, Wednesday 10/31/2018

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

Creamy Fungi (Portobello Mushroom) white wine & garlic roasted mushroom, stuffed with creamed rustic greens, triple cream brie, caramelized onions, cherry tomato, fried sage   (VO, GF) 12

Snips, Snails & Puppy Dog Tails (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, plum puree, pickled turnips, pickled 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
Squash Guts (Thai Squash) butterhead lettuce, roasted spaghetti squash, beech mushroom, roasted carrot, grapefruit, tangerine, golden & chioggia beet, mint, cilantro, tulsi basil & coconut lime vinaigrette   (VO,GF) 14

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

Warm the Soul Soup
Witch Cauldron (Lentil) slow cooked lentils, saffron, fall vegetables, parmesan, fried onion (VO,GF) 9/13

Casper the Ghost (Cannellini & Celeriac) white bean & celeriac root, pancetta, chive, horseradish oil (VO,GF) 9/13

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

Lochness Monster (Fish & Chips) fresh catch & butternut squash rings in a tempura batter, garden salad with choice of dressing, dill tartar sauce, grilled lemon, chive   (GF) 24
Suggested Wine: Santo Tomas Colombard        

Wild Beast Steak (Bison Steak) 6 oz grilled steak, whipped caramelized onion & sweet potato mash, mushroom demi glace, roasted green zucchini, crispy onion   (GF) 27
Suggested Wine: Chuparosa North Block Blend Super Tuscan

Graveyard Worms (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

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

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

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

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

Rotten 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.