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

September 9, 2017 – Saturday

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

Garden Kitchen Menu, Saturday 9/9/2017

$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
Duck Confit Tostada slow cooked duck, corn tortilla, cheddar, chipotle crema, pickled onions, cilantro   (VO, GF)  12

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

Kitchen Sink 3 gourmet cheeses, dry salami, raw honey,  garlic dill pickles, ambrosia melon, citrus marinated olives, sweet mace pickled gherkins, roasted mix nuts, harissa hummus, fruit spread, red wine onion jam, housemade grilled bread   (VO, can be GF)   17   (+ 5 prix fixe)    ~ 5 cheeses & double bread   25   (+ 13 prix fixe)  ~
Suggested Drink: Garden Kitchen Sangria

Farmers Salad  
Farmhouse mixed farm greens, grass fed gouda cheese, heirloom tomato, armenian 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 Butternut roasted butternut squash, mirepoix, creme fraiche, fried parsley   (VO,GF)   8/12   

Entree
Grilled Yellowtail local caught yellowtail, crispy skin, hass avocado mash, mission 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 & carrots, 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

Steak Special 8 oz balsamic marinated flat iron steak, butternut squash mash, crispy fried shallots   (GF)   26

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

Chocolate Ganache Tart salted oat crust, noir chocolate ganache filling, decaf coffee ice cream   (GF)   12

Brownie Bomb chewy inside, crunchy outside, cast iron baked, vanilla bean ice cream, chocolate shavings, vanilla bean whipped cream   15  (+5 prix fix)

(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.