After 8 amazing years we lost our lease. If you are a fan of our restaurant, contact us to see what we are up to!

September 5, 2018 – Wednesday

Garden Kitchen Menu, Wednesday 9/5/2018

Mozzarella Sticks smoked mozzarella, gluten free oat & almond flour, italian herbs, creamy marinara   (GF) 12

Baby Artichokes grilled italian artichokes, arugula, olive tapenade, pine nuts, lemon (V,GF) 14

Kitchen Sink three cheeses, dry salami, carrot marmalade, peach jam, lemon hummus, fresh fruit, marinated olives, roasted nuts, honey drizzle, pickles, sangria cherries, cherry tomato & balsamic, grilled bread   (VO, can be GF) 17
~ 5 cheeses & double bread 25 ~ add roasted bone marrow & extra bread +9 ~
Suggested Drink: Garden Kitchen Sangria

Farmers Salad  
Melon Feta bibb lettuce, crimson watermelon & cantaloupe, kiwano melon, golden beet, boothby cucumber, sheep’s milk feta, spiced pistachio, mint pickled shallot, coconut basil & lime vinaigrette, mint   (VO,GF) 13

Spanish Ham arugula, jamon serrano, soft boiled egg, white wine pickled raisins, pimento olives, yellow heirloom cherry tomato, red onion, olive oil, fresh herb gremolata & whipped blue cheese (GF) 15

Warm the Soul Soup
Cream of Asparagus roasted zucchini, touch of cream, pecorino, cracked pepper, asparagus tips (VO,GF) 9/13

Fresh Catch local caught grouper, crispy skin, housemade sweet mace fumet, zucchini zoodles, roasted spaghetti squash, tobiko butter, cherry tomato, black beauty eggplant, sweet bell pepper (GF) 24
Suggested Wine: Santo Tomas Colombard

Tarragon Duck Confit slow cooked duck leg, tarragon cream sauce, duck fat polenta cake, roasted asparagus & mustard confit carrot, duck skin chicharon, grilled flanders fig   (GF) 25
Suggested Wine: Fallbrook Winery “Dalla Collina” Red Blend    

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

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

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

Kaffir Lime Cake buttermilk cake, kaffir lime syrup, coconut buttercream, blackberry puree & dragon fruit 13 ~ add house made toasted coconut ice cream 16 ~

Chocolate Cheesecake chocolate crust, sweet potato, cashew cream cheese, coconut cream, cinnamon, maple rum pecans, burnt orange, chocolate dust   (V,GF) 10

(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.