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 15, 2019 – Friday

Garden Kitchen Menu, Friday 2/15/2019

Crispy Broccoli garden kitchen favorite, radish & pine nut pesto, almond parmesan   (V,GF) 13

Mediterranean Meatballs four hand rolled baharat spiced grass fed beef, arugula, harissa, blood orange & preserved lemon glaze, pomegranate, chevre, cilantro   14

Kitchen Sink 3 cheeses, calabrese salami, carrot marmalade, golden beet maple spread, house preserves, beet stem chutney, white wine raisins, tarragon pickles, marinated olives, smoked nuts, raw honey, fresh fruit, sweet  watermelon rind, italian anchocha pepper, cinnamon peaches, grilled wheat bread   (VO, can be GF) 18 ~  deluxe sink, 5 cheeses & double bread  25
~ add roasted bone marrow with cotija & tomato-poblano jam  + 12

Suggested Drink: Garden Kitchen Sangria

Farmers Salad
Bacon Kale Caesar massaged kale, smoked bacon, sauteed kale stem, heirloom tomato, sundried tomato, parmesan crisp, snap peas, red onion, cashew caesar dressing   (VO,GF) 15

Farmhouse salanova lettuce, roasted golden beet, snap peas, pea shoots, pea flowers, chevre, pomegranate, tangelo, carrot ribbons, choice of dressing   (VO,GF) 14

Warm the Soul Soup
Cream of Cauliflower stems & florets, touch of cream, parmesan, creme fraiche, fennel (VO,GF) 9/13

Tomahawk Pork Chop grilled 12 oz bone in chop, caramelized onion, russet potato & butternut squash herb butter mash, chevre, crispy onions & chive, roasted romanesco cauliflower, brown turkey fig jam   (GF) 32
Suggested Wine: F. Rubio “Herencia” Montepulciano Rose

Gorgonzola Steak sous vide herb butter beef tenderloin, 12 hour jus, creamy fennel risotto, gorgonzola dolce mousse, roasted baby carrot & celeriac horseradish cream   (GF) 36
~ add a spiny lobster tail + 35 ~
Suggested Wine: Fallbrook Winery “Dalla Collina” Red Blend

Mushroom Ravioli handmade semolina pasta, ground cremini mushroom, white wine, garlic, truffle butter, white wine roasted oyster mushroom, romano cheese, toasted pine nuts, carrot top pesto, nasturtium   (VO) 26 ~ add duck confit + 6 ~
Suggested Wine: Santo Tomás Tempranillo Cabernet

Pacific Lobster san diego spiny lobster, whole or tail only, citrus yuzu butter, carrot top & fennel frond ocean salad, dulse flake vinaigrette, wilted cabbage, sauteed snap peas, carrot, radish & sweet potato   (GF) 45
Suggested Wine: J. Brix “The Augur” Riesling

Spanakopita greek style spinach pie, sauteed chrysanthemum, radish & broccoli leaf, cabbage greens, phyllo dough, cashew cheese, chive cream sauce, arugula & beet green garden salad (V) 22
Suggested Wine: South Coast Winery Reserve Chardonnay

Farmers Delight soup du jour, choice of salad, whole wheat bread & whipped herb butter   (VO, can be GF) 20/22

Sweet Tooth
Strawberry Panna Cotta traditional italian strawberry custard, champagne gelee, fresh strawberry (GF) 14

7 Layer Trifle sponge cake, noir chocolate pudding, vanilla bean whipped cream, toasted coconut, salted caramel, chocolate cookie crumb, cocoa dust   14

Beet Cheesecake chocolate almond crust, cashew & coconut cream cheese, roasted sweet beet, cocoa powder, pomegranate aril   (V,GF) 14

Dessert du Jour additional from scratch desserts may be available, please inquire   12

(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.