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!

February 14, 2020 – Friday

Garden Kitchen Menu, Friday 2/14/2020

Goat Cheese Quesadilla flour tortilla, caramelized onion goat cheese, hibiscus flower, lemon crema   (can be GF) 14

Mussels p.e.i. mussels, steamed in a white wine fennel fish fumet, lardon, parmesan, toast points, lemon   (can be GF) 15

Kitchen Sink 3 gourmet cheeses, salamis, house preserves & marmalades, pickled cucumber, beets & zucchini, squash tops, spicy pickled strawberries, marigold radishes, marinated olives, roasted nuts, sweet pickled watermelon radishes, house whole wheat grilled bread   (VO, can be GF) 20
~ local honeycomb +7   ~ deluxe sink, 5 cheeses & double bread +8
~  add double roasted bone marrow, parmesan, red wine onion jam & bread +16

Farmers Salad
Fresh Mozzarella Salanova tender salanova lettuce, buffalo mozzarella, roasted beet, toasted sunflower seed, micro sunflower greens, purple snow peas, citrus, fresh herbs, candied pecan, lemon dijon vinaigrette   (VO,GF) 15

Baby Kale Caesar tender kale, preserved lime & cashew caesar dressing, cracked pepper, romano petals, soft boiled egg, crispy prosciutto, crispy onion, toasted pine nut   (VO, GF) 14

Warm the Soul Soup
Cream of Broccoli vegetable broth, broccoli leaves, stems & florets, splash of cream, parmesan, dill oil   (VO,GF) 9/14

Fresh Catch en Papillote local pink baqueta grouper, baked in papillote with meyer lemon fennel butter, cassoulet style cannellini beans, crispy prosciutto, wilted kale & charred turnip   (GF) 28
Suggested Wine: Cava Maciel Vino de Luna Chardonnay

Beef Tenderloin herb butter basted, grass fed tenderloin, caramelized onion butternut squash mash, swiss chard, bone marrow jus, roasted carrots & peas, crispy onions, gremolata oil (GF) 40
~ make it Surf & Turf add San Diego Spiny Lobster +30 ~ add garlic white wine wild shrimp +10 ~
Suggested Wine: Mesa Grande Corazón Cabernet Franc

Rack of Lamb sous vide then roasted te mana new zealand rack of lamb, sundried tomato & rustic greens hemp seed pesto, pistachio crumble, creamy polenta cake, olive oil tossed arugula, roasted carrots & peas   (GF) 28
Suggested Wine: Itxas Harri Roxa Rosé

Duck Confit bone in duck legs slow cooked in house made duck broth & duck confit, white miso spaghetti squash, seared mushrooms, roasted carrot, gochugaru orange glaze, green garlic top & cilantro   (GF) 26
Suggested Wine: Trasiego White Blend

Beet Tartare Ravioli heart shaped handmade ravioli, lemon herb beet tartare & pink lady apple, sage brown butter & parm,  charred candied beets, toasted walnuts, whipped goat cheese, ramona olive oil tossed baby kale, micro pea shoots   (VO) 25
Suggested Wine: Fallbrook Winery 33 Red Blend

Mushroom Risotto house made mushroom broth, italian herbs & mirepoix, carnaroli rice, splash of cream, tarragon ricotta, seared portobello mushroom, arugula, parmigiano reggiano   (VO,GF) 24
Suggested Wine: La Moza Calibre’s Garnacha

Sweet Tooth
Cupid’s Pink Velvet Cake double layer fluffy white cake, whipped beet mousse, white chocolate ganache   15
Suggested Dessert Pairing: Léguillette Romelot “Prelude” Extra Brut Champagne

Meyer Lemon Cheesecake vegan version of an old classic, coconut flour crust, meyer lemon cashew cream cheese filling, toasted coconut, tangerine sauce   (V,GF) 15 ~ Suggested Dessert Wine: Domaine Fouet Crémant de Loire Rosé

Chocolate Royale Pot de Creme milk chocolate custard, orange zest, whipped cream, charred blood orange   (GF) 14 
Suggested Dessert Wine: Edwards Winery Late Harvest Syrah

Wine Lounge 1 Year Anniversary Dessert glass of Stehleon Vineyards “vin de paille” grenache blanc, Chocolate Lush white chocolate ginger truffle, english stilton blue cheese, parmesan shortbread, fresh fruit, candied nuts   (can be GF) 24
~ make it a perfect dessert for two, add an additional glass of vin de paille +6  and extra truffle + 5 ~

(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.