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 24, 2018 – Friday

Garden Kitchen Menu, Saturday 8/2018

Bison Steak grilled bison steak, cherry tomato toss, sweet mace ricotta, asparagus, basil   (GF) 15

Fried Pickles housemade pickle chips & edible flowers, cornmeal tempura batter, southern style dip (V,GF) 12

Kitchen Sink 3 gourmet cheeses, beet pickled egg, pork pate & blue cheese, carrot marmalade, peach jam, preserved lemon hummus, fresh fruit, cherry tomatoes & balsamic, 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  
Haricot Vert Tomato yellow & green beans, granadero tomato, prosciutto, grilled mushroom, roasted asparagus, patty pan squash, pecorino romano, pine nuts, red onion, olive oil & truffle balsamic   (VO,GF) 14

Bangkok tossed carrot ribbons & cherry tomato, boothby & apple cucumber, blackberry, valencia orange, shaved radish, kiwano & dragon fruit, cashew, shallot, thai chile oil, coconut basil & lime dressing, mint (V,GF) 14 ~ add Duck a L’Orange to salad  +8 ~

Warm the Soul Soup
Tortilla roma tomato, vegetable stock, corn tortilla chips, queso panela, poblano rajas, radish (VO,GF) 8/13

Rack of Lamb grass fed new zealand lamb, white wine & garlic marinade, cucumber & yogurt tzatziki, feta, fried sage, radish leaf & pistachio pesto, 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, garlic green beans, caramelized leek butternut squash mash, tomato & cucumber pico de gallo, grilled sweet pepper   (GF) 25
Suggested Wine: F. Rubio “Herencia” Montepulciano Rose

Wild Shrimp Alfredo baja wild shrimp, handmade semolina linguine, sweet pepper cream sauce, roasted asparagus & squash, herb soaked tomato, parmigiano reggiano, basil (VO, can be GF) 21/28
Suggested Wine: Fallbrook Winery “Dalla Collina” Red Blend

Eggplant Parmesan Stack black beauty eggplant, italian herb bread crumbs, portobello mushroom, heirloom green tomato, 7 hour marinara, fresh mozzarella, cherry tomato, basil, grilled wheat bread & butter  22
Suggested Wine: Fallbrook Winery – “33° North” BDX Red Blend

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) 10

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.