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

October 9, 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 10/9/2018

Prosciutto Artichoke baby italian marinated artichokes prosciutto wrapped, charred wild arugula, agave balsamic, mint, lemon wedge   (VO,GF) 14

Squash Fries tempura battered squash & zucchini, parmesan, maldon, rustic greens pesto dip (VO,GF) 12

Kitchen Sink 3 cheeses, dry salami, whipped feta mousse, eggplant hummus, strawberry jam, marinated olives, spiced nuts, honey, garlic pickles, garlic pickled beets, fresh fruit & champagne brined cherry tomato, white wine pickled raisins, pickled fairy tale eggplant, whole wheat grilled bread   (VO, can be GF) 17
~ 5 cheeses & double bread   25~ roasted bone marrow & extra bread  +9
Suggested Drink: Garden Kitchen Sangria   

Farmers Salad
Caprese mixed baby greens, heirloom tomato, grilled zucchini & nectarine, fresh mozzarella pearls, smoked maldon, charred poblano & tomato jam, agave balsamic, basil leaf   (VO,GF) 14

Greek Chop arugula, zucchini “zoodles”, grilled asparagus, beet pickled egg, golden beet, apple cucumber, green beans, cherry tomato, feta crumble, red onion, kalamata olive & tahini dressing (VO,GF) 15

Warm the Soul Soup
Cream of Squash butternut & heirloom rampicante squash, fresh herbs, creme fraiche, fried sage   (VO,GF) 9/13

Salmon Ravioli mt. cook alpine salmon, considered the world’s best, shallot, thyme & white wine, house made semolina flour raviolis, charred asparagus, valencia orange cream sauce, chives MP
Suggested Wine: Tohu Sauvignon Blanc

Sweet & Sour Pork grilled 10 oz dry aged pork, chinese 5 spice brine, plum jalapeno sweet & sour sauce, garlic blistered green beans, white & brown beech mushrooms, sesame seed, fried shallot (GF) 29
Suggested Wine: F. Rubio “Herencia” Montepulciano Rose

Grass Fed Steak grilled 8 oz, braised celeriac puree, kidney bean & red wine pan jus gravy, grilled crookneck squash & asparagus, sweet mace butter, mint   (GF) 32
Suggested Wine: Pedroncelli Winery Zinfandel

Spanish Lamb trio of grilled lamb chops, saffron lentils, arugula chimichurri, cotija crumble, nectarine pico de gallo, escabeche, corn tortilla & avocado mash   (GF) 24
Suggested Wine: Santo Tomás Tempranillo Cabernet

Mushroom Schnitzel tempura fried, butternut squash mash, sauteed rustic greens, cremini mushroom gravy, toasted walnut duxelle, grilled lemon, fried sage chips   (V,GF) 20
Suggested Wine: Domaine de Cristia – Côtes du Rhône

Sweet Tooth
Meringue Pie lemon verbena curd, flakey crust, whipped meringue, torched lemon twist, mint 14
Suggested Dessert Bubbles: South Coast Sparkling Pinot Grigio

Chocolate Tart almond crust, noir ganache, candied oats & heirloom flanders fig (V,GF) 13
Suggested Dessert Wine: Edwards Censorship Port

Fruit Galette baked pie crust, fig, plum & nectarine, whipped mascarpone, mint simple syrup   14
Suggested Dessert Wine: Edwards Late Harvest Syrah

(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.