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 2, 2018 – Friday

Garden Kitchen Menu, Friday 2/2/2018

Steak Nachos corn tortilla chips, cheddar, grilled steak, black beans, chipotle crema, radish, pickled onions, cilantro, housemade red jalapeno hot sauce   (VO,GF)   14

Smoked “Cheddar” Flatbread handmade flatbread, smoked garbanzo bean cheddar, roasted butternut squash, red onion, tossed arugula, blackberry bbq sauce   (V)   10

Kitchen Sink 3 gourmet cheeses, dry salami, citrus marinated olives, carrot marmalade, medjool dates, honey drizzle, seasonal hummus, sweet pickled beets, coriander pickled green strawberries, whole wheat grilled bread   (VO, can be GF)   17  ~   5 cheeses & double bread   25    
~   add parmesan roasted bone marrow & extra bread to kitchen sink  +9   ~  
Suggested Drink: Garden Kitchen Sangria

Farmers Salad
Red Wine Roasted Beet, salanova butter lettuce, red wine reduction roasted beet, shaved radish, lemon goat cheese, crispy broccoli, roasted carrot, toasted pistachio, red onion, agave balsamic (VO,GF) 14

Cabbage & Bacon Blues shredded cabbage, smoked bacon, gorgonzola crumbles, strawberry, pickled beech mushrooms, shaved red onion, herbed croutons, creamy dijon vinaigrette   (VO, GF no croutons)   14

Warm the Soul Soup
Butternut Squash roasted butternut, touch of cream, paprika, toasted pepitas, crema (GF) 8/12

Pork & Lentil slow cooked pork tenderloin, smokey lentils, parmesan, fried shallot   (GF)   9/13  

Whole Fried Fish local caught snapper, whole fried, romanesco cauliflower garlic fried rice, strawberry pico de gallo, grilled meyer lemon, mint & cilantro   (GF)   24  
Suggested Wine: Fallbrook Winery Sauvignon Blanc

Duck Confit slow cooked duck leg in italian herbs & red  wine, crispy parmesan polenta cake, duck fat cremini mushroom gravy, chicharron, wilted spinach, pecorino romano   (GF)   25
Suggested Wine: Santo Tomas Tempranillo Cabernet

Karubi Pork Ribs braised then crisp fried ribs, kumquat & blackberry ginger bbq sauce, caramelized onion & purple sweet potato mash, crispy broccoli   (GF)   23
Suggested Wine: Chuparosa Zinfandel

Nettle & Kale Pesto Linguine rustic green puree infused handmade semolina pasta linguine, beet greens, kale & pine nut pesto, herb roasted italian trumpet mushroom, butternut squash, pecorino romano   (VO)   20
Suggested Wine: South Coast Winery Reserve Chardonnay

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

Sweet Tooth
Triple Chocolate Cookie oversized cookie, chocolate fudge, vanilla bean whipped cream, hazelnut shavings   9

Chocolate Peanut Butter Cup layers of milk chocolate ganache & peanut butter whipped mousse, covered in noir chocolate fudge sauce (V,GF)   10

Strawberry Bundt Cake cream cheese frosting, fresh strawberries, vanilla bean whipped cream   13

(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.