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

September 8, 2017 – Friday

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

Garden Kitchen Menu, Friday 9/8/2017

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

Fried Chicken “Oysters” tender bites, brined in chipotle broth, creamy cheddar sauce, housemade jalapeno tabasco, cilantro   (GF)   12

Stuffed Squash Blossoms mexican spiced beef or walnut & pecan “chorizo” stuffed in zucchini blossoms, avocado & cashew cream, pickled onions, cilantro   (VO)   14

Kitchen Sink 3 gourmet cheeses, truffle salami, raw honey,  garlic dill pickles, ambrosia melon, sweet mace pickled gherkins, roasted mix nuts, fig & thyme compote, seasonal hummus, carrot marmalade, fig tartlet, housemade grilled bread (VO, can be GF) 17
Suggested Drink: Garden Kitchen Sangria

Farmers Salad  
Farmhouse mixed farm greens, whipped lemon goat cheese, brandywine heirloom tomato, marketmore cucumber, shaved golden beet & carrot, red onion, marcona almonds, choice of dressing   (VO,GF)   13   

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

Warm the Soul Soup
Cream of Tomato heirloom tomatoes, carrot, thyme, cream, mozzarella, toasted pine nut,
basil   (VO,GF)   8/12

Entree
Grilled Yellowtail local caught yellowtail, crispy skin, hass avocado mash, amarillo fig & passionfruit pico de gallo, mexican style creamed corn   (GF)   24
Suggested Wine: Domaine Artefact Viognier

Italian Meatloaf ground top sirloin, italian herb toasted oats, mozzarella, shredded red beet, 7 hour marinara, parmigiano reggiano, grilled polenta cake, garlic green beans, basil   (GF)   26  
Suggested Wine: Chuparosa Vineyards Zinfandel

Karubi Pork Ribs braised then crisped pork ribs, creamy vanilla bean & sweet mace collard greens, roasted carrot, crispy heirloom potato, brown ale & jalapeno bbq dip   (can be GF)   25  
Suggested Wine: Vinos Lechuza Amantes

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   (VO)   22
Suggested Wine: Fallbrook Winery “Special Selection” Chardonnay

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

Phyllo Pumpkin Pie phyllo dough crust, seminole pumpkin puree, cinnamon whipped cream, candied pecan   10

Brownie Bomb chewy inside, crunchy outside, cast iron baked, vanilla bean ice cream, chocolate shavings, vanilla bean whipped cream   15

(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.