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!

August 22, 2018 – Wednesday

Garden Kitchen Menu, Wednesday 8/22/2018

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

Eggplant Parmesan Stack black beauty eggplant, italian bread crumbs, portobello mushroom, 7 hour marinara, fresh mozzarella, cherry tomato, basil & balsamic   13

Kitchen Sink 3 gourmet cheeses, pork pate & blue cheese cream, carrot marmalade, hemp seed pesto, peach jam, preserved lemon hummus, cherry tomatoes, citrus marinated olives, roasted 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, olive oil & truffle balsamic (VO,GF) 14

Bangkok tossed rustic greens, carrot ribbons, boothby & apple cucumber, blackberry, valencia orange, cherry tomato, radish, kiwano & dragon fruit, cashew, shallot, thai chile oil, coconut basil & lime dressing, mint   (V,GF) 14

Warm the Soul Soup
Tortilla roma tomatoes, vegetable stock, corn tortilla chips, queso panela, rajas, avocado puree (VO,GF) 8/13

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 quinoa 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 tortilla soup, choice of salad, whole wheat bread & whipped herb butter   (VO, can be GF) 22

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

Carrot Cake stehly farm carrots, valencia orange cream cheese frosting & reduction, candied walnuts   13
Suggested Dessert Wine: South Coast Sparkling Pinot Grigio

Sweet Potato Mousse whipped coconut cream, cinnamon, maple candied rum pecans, burnt orange   (V,GF) 13

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.