Friday & Saturday Tasting Menu - $100/person, $35/optional wine pairing - Reservations Here

February 22, 2019 – Friday

Garden Kitchen Menu, Friday 2/22/2019

Smoked Mozzarella tempura battered smoked mozzarella, crisp fried, creamy herb dip, parsley (GF) 13

Pumpkin Croquette long island pumpkin, peas, carrots & eggplant bacon croquette, fennel & carrot top toss,  creamy curry dip, cilantro  (V,GF) 13

Kitchen Sink 3 cheeses, calabrese salami, carrot marmalade, golden beet maple spread, house preserves, peach mostarda,, tarragon pickles, marinated olives, smoked nuts, raw honey, fresh fruit, sweet watermelon rind, italian anchocha cucumber, green beans, house made 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
Pesto Kale massaged kale, sauteed kale stem, carrot top & pine nut pesto, smoked bacon, romano cheese, shaved fennel, carrot ribbons, red onion, ramona gold olive oil   (VO,GF) 14

Farmhouse simpson lettuce, roasted golden beet, snow peas, pea shoots, edible flowers, goat cheese, pomegranate, navel orange, radish, choice of dressing   (VO,GF) 13

Warm the Soul Soup
Pumpkin Persimmon masque de provence, seminole, fuyu persimmon, tahini cream, dukkah (V,GF) 9/13

Cream of Cauliflower stems & florets, touch of cream, parm, creme fraiche, fennel (VO,GF) 9/13

Gorgonzola Beef Tenderloin sous vide herb butter beef tenderloin, 12 hour jus, creamy fennel wild rice, gorgonzola dolce mousse, spinach, trumpet mushroom, roasted baby carrot & celeriac horseradish cream  (GF) 28
Suggested Wine: Fallbrook Winery “Dalla Collina” Red Blend

Bone In Pork Chop brined & grilled sous vide chop, caramelized onion, sweet potato herb butter mash, chevre, crispy onions & chive, roasted spring vegetables, brown turkey fig jam   (GF) 25
Suggested Wine: F. Rubio “Herencia” Montepulciano Rose

Seafood Linguine wild shrimp, p.e.i mussels, venus clams, gold spotted bass, handmade semolina pasta, radish leaf & pine nut pesto, parmesan, sun dried tomato, snap peas, beech mushroom (VO) 22 veg/ MP
Suggested Wine: South Coast Winery Sans Chene Chardonnay

Sweet Potato Chimichanga roasted sweet potato, flour tortilla, black beans, caramelized onion & wilted cabbage, smothered in butternut squash “nacho cheese”, chipotle crema, radish, pea-co de gallo, cilantro  (VO, can be GF) 22
Suggested Beer: Benchmark Blond Ale  

Lobster Ravioli 8 handmade raviolis,san diego spiny lobster,truffle butter,romano,toasted pine nuts,garden salad 45

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

Sweet Tooth
Triple Crown Chocolate Cake dark chocolate cake, orange liqueur, dark chocolate ganache filling, chocolate glaze, kumquat & valencia orange compote   15

Strawberry Panna Cotta italian strawberry custard, champagne gelee, fresh strawberry    (GF) 13

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

(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.