Our menu changes regularly! Our meals each day are uniquely crafted from scratch using fresh ingredients, most of which we get from local farms. Our cooking style reflects a love of all flavors, colors, cuisines & cultures, with options for carnivores, vegetarians & vegans alike.

Garden Kitchen Dinner Menu
, 2018 5pm – 9pm

Taster
Vegetable Agua Chile trumpet mushroom & zucchini carpaccio, cucumber, torched grapefruit, shaved radish, red onion, padron lime juice, corn tortilla, fermented jalapeno tabasco (V,GF) 12

Rajas Quesadilla roasted poblano & walla walla onions, house made masa tortillas, cheddar & queso panela, blistered poblano peppers, avocado, pickled radish, chipotle crema black beans, blistered padron salsa   (GF) 14  

Kitchen Sink 3 gourmet cheeses, pork pate & blue cheese cream, carrot marmalade, hemp seed pesto, peach jam, beer cheese hummus, cherry tomatoes, citrus marinated olives, roasted spiced nuts, honey drizzle, pickled beets, sangria cherries, garlic pickles, 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  
Trumpet Tomato wild arugula, prosciutto, grilled mushroom, red & sungold cherry tomato, roasted asparagus, patty pan squash, pecorino romano, pine nuts, red onion, truffle oil & balsamic reduction   (VO,GF) 14

Bangkok carrot ribbons, apple cucumber, boothby cucumber, blackberry, valencia orange, cherry tomato, radish kiwano fruit, dragon fruit, toasted cashew, thai chile garlic oil, coconut basil & lime dressing, mint   (V,GF) 14 add 8 oz jidori chicken breast   + 8

Warm the Soul Soup
Cream of Tomato Basil summer’s best tomatoes, fresh basil pesto, almond cream, parmesan (VO,GF) 8/13

Entree
Rack of Lamb grass fed new zealand lamb, white wine & garlic marinade, cucumber & yogurt tzatziki, fried sage, basil & pine nut pesto sauce, roasted carrot & asparagus, mediterranean orzo salad   (can be GF) 26
Suggested Wine: Bodegas Juan Gil Monastrell Mourvedre

Smokey Beef Ribs braised beef ribs, valencia orange juice & ancho pepper bbq sauce, caramelized leek butternut squash mash, tomato & cucumber pico de gallo, grilled green onion   (GF) 25
Suggested Wine: F. Rubio “Herencia” Montepulciano Rose

Duck a L’Orange 7 oz sous vide boneless breast, medjool date, carrot & roasted squash warm couscous salad, garlic blistered green beans, valencia orange & champagne reduction, chicharron (can be GF) 23
Suggested Wine: Vino de la Reina Pinot Noir   15/52

Sweet Potato Alfredo handmade semolina linguine, tarragon & sweet potato cream sauce, roasted asparagus & squash, herb soaked tomato, parmigiano reggiano, opal basil   (VO, can be GF) 21  
Suggested Wine: Fallbrook Winery “Dalla Collina” Red Blend

Farmers Delight cream of tomato, choice of salad, whole wheat bread & whipped herb butter (VO, can be GF) 21

Sweet Tooth
Dragon Fruit Cake lemon & tulsi basil pound cake, whipped cream cheese, blackberry puree, dragon fruit   14

Key Lime Cheesecake almond flour graham cracker crust, local lime cashew “cream cheese” filling, toasted coconut & coconut whipped cream, dragonfruit & burnt lime twist   (V,GF) 14
Suggested Dessert Wine: South Coast Sparkling Pinot Grigio

Dessert du Jour please inquire about additional from scratch selections   (VO,GF) 10/14

Specialty Beer: Benchmark Hop Chunks Imperial IPA   $7

(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.