Happy Hour Tues - Sat 3-5pm ~ Beer, wine & appetizer specials

September 11, 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 9/11/2018

Taster
Beer Steamed Mussels P.E.I. mussels, tonnellerie rue broth, zucchini noodles, cherry tomato, baguette   MP

Mozzarella & Marinara fried smoked mozzarella sticks, cornmeal tempura batter,  almond & oat flour, italian herbs, parmesan sprinkle, creamy marinara, basil    (GF) 12

Kitchen Sink 3 cheeses, dry salami, carrot marmalade, peach jam, beet hummus, fresh fruit, marinated olives, roasted nuts, honey, garlic beets, ginger cucumbers, cherry tomato & balsamic, white wine pickled raisins, 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  
Watermelon Panzanella arugula, panzanella, crimson melon, boothby cucumber, golden beet, pea sprouts, pickled watermelon rind, whipped blue cheese, pickled cherry tomato, red onion, basil, golden beet   VO,GF) 14

Thai Larb ginger tamari massaged kale, ground chickpea & walnut, oyster mushroom, cucumber, mint pickled shallot, green beans, fried leeks, thai lime chile oil, horned melon, basil & mint reduction, fresh mint   (V,GF) 13

Warm the Soul Soup
Corn Chowder slow cooked corn on the cob stock, touch of cream, parmesan, horseradish leaf oil (VO,GF) 9/13

Corn & Shrimp Chowder above corn chowder with fresh sauteed baja shrimp   (GF)   MP

Entree
Sweet & Spicy Meatballs pork tenderloin, smoked bacon & flank steak, sweet orange & jalapeno bbq sauce, warm carrot & broccoli leaf slaw, sauteed beech mushroom, thai chile oil, sesame seed, fried leek   (GF) 23
Suggested Wine: F. Rubio “Herencia” Montepulciano Rose

Chimichurri Steak 8 oz grilled flank steak, rustic greens chimichurri, roasted spaghetti squash, cherry tomato, black beauty eggplant, yellow squash, pickled vegetables, handmade masa tortillas  (GF) 26 ~housemade hot sauce upon request~       
Suggested Wine: Cavas Valmar Cabernet Sauvignon

Vegetable Lasagna layers of collard greens & broccoli leaf “noodles”, grilled zucchini, cremini mushroom, kabocha squash, 7 hour marinara, cashew ricotta, fresh mozzarella, parmigiano reggiano, basil & hemp seed pesto drizzle, fresh basil, grilled bread & butter  (VO, GF no bread) 22
Suggested Wine: Fallbrook Winery – “33° North” BDX Red Blend

Karubi Pork Ribs slow cooked pork short ribs smothered in salsa roja, garlic blistered green beans, grilled corn on the cob with chipotle crema & pickled onions, cotija crumble black beans   (GF) 24
Suggested Wine: Finca Las Moras Barrel Select Malbec

Farmers Delight soup du jour & choice of salad, grilled wheat bread & whipped butter   (VO, can be GF) 20/ 22

Sweet Tooth
Baklava flakey crust, candied spaghetti squash, lavender honey, ground walnut butter, valencia orange reduction, burnt orange, grilled fig   13
Suggested Dessert Wine: South Coast Sparkling Pinot Grigio

Strawberry Crumble served warm, valencia orange, steel cut oat & cinnamon crumble, coconut whipped cream, candied nuts   (V,GF) 13

Coconut Ice Cream housemade & churned, kaffir lime syrup, toasted coconut & macadamia, fresh fruit   (GF) 12

(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.