Please note: We will be CLOSED this Saturday October 21st for a private event

September 13, 2017 – 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 9/13/2017

$40 Farm To Fork Prix Fixe Dinner option in addition to our a la carte menu.
Choose one Appetizer, Soup or Salad, one Entree, one Dessert. Please inform your server to participate.
* Prix Fixe option is per person, cannot be split, and is not valid for take out *

Taster
Scotch Duck Egg la vigne farm soft boiled duck egg, wrapped in walnut “chorizo”, house made breadcrumbs,chipotle crema, farm lettuce, cilantro   (VO, GF)  12

Blistered Shishitos Peppers mild to medium spice, maple tamari sauce, toasted sesame   (V,GF)   10

Kitchen Sink 3 gourmet cheeses, calabrese salami, raw honey,  garlic dill pickles, ambrosia cantaloupe melon, citrus marinated olives,  sweet mace pickled gherkins, roasted nuts, harissa hummus, carrot marmalade, red wine onion jam, housemade grilled bread   (VO, can be GF)   17    (+ 5 prix fixe)
Suggested Drink: Garden Kitchen Sangria

Farmers Salad
Farmhouse mixed farm greens, grass fed gouda cheese, golden ponderosa tomato, armenian cucumber, roasted eggplant, shaved golden beet, roasted carrot, red onion, smokey almonds, choice of dressing   (VO,GF)   13   

Proscuitto Melon arugula, grilled proscuitto, ambrosia cantaloupe, sweet mission figs, moody blue cheese, armenian cucumber, red onion, toasted pistachio, mint, sweet lime vinaigrette   (GF)   14

Warm the Soul Soup
Cream of Butternut roasted butternut squash, mirepoix, creme fraiche, fried parsley (VO,GF) 8/12

Entree
Local Yellowtail filet with crispy skin, catalina offshore fresh catch, grilled watermelon, passionfruit ponzu, mexican style polenta corn cake, cilantro   (GF)   24
Suggested Wine: Monte Xanic Vina Kristel Sauvignon Blanc

Tarragon Ravioli handmade semolina ravioli stuffed with butternut squash, wilted tatsoi, roasted corn & leeks, herb cashew cheese, poached in celery broth, shaved asiago, tarragon cream, heirloom tomato & basil   (VO)   22
Suggested Wine: Fallbrook Winery “Special Selection” Chardonnay

Chicken Cordon Bleu 10 oz airline chicken breast, brined & roasted, prosciutto wrapped, gorgonzola cream sauce, sauteed beech mushrooms, herb grilled rampicante squash, basil (GF) 23
Suggested Wine: Chuparosa Vineyards Zinfandel

Karubi Pork Ribs braised then crisped pork ribs, garlic sauteed tatsoi & roasted beet, crispy heirloom potato, brown ale & jalapeno bbq dip   (can be GF)   25
Suggested Wine: Vinos Lechuza Amantes

Steak Special 8 oz balsamic marinated flat iron steak, butternut squash mash, crispy fried onions (GF) 26
~ + $15 for a 10 oz wagyu steak  ~

Sweet Tooth
Lew’s Butter Pecan Ice Cream housemade & churned, cashew praline popcorn cluster   (GF)   12

Passion Fruit Panna Cotta almond & cashew vanilla bean custard, passion fruit seeds & syrup (V,GF) 12

Chocolate Ganache Tart salted oat crust, noir chocolate ganache filling, decaf coffee ice cream (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.