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!

June 1, 2018 – Friday

Garden Kitchen Menu, Friday 6/1/2018

Portobello Mushroom Fries tempura battered mushroom, meyer lemon salt, chipotle ketchup crema   (V,GF) 12

Belgian Mussels P.E.I mussels, tonnellerie rue beer & herb broth, wild boar sausage, whole wheat toast   15

Kitchen Sink 3 gourmet cheeses, calabrese dry salami, cabbage marmalade, onion jam, citrus marinated olives, sweet & spicy nuts, honey drizzle, pickled chioggia beets,  pickled green strawberries, roasted garlic, white wine soaked raisins, whole wheat 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  
Italian Pesto soft boiled duck egg, garlic & white roasted zucchini, fresh arugula, arugula & beet greens pistachio pesto, fresh mozzarella, grilled asparagus, parmesan  (VO,GF) 13/15

Fruity Salanova white mulberries, oro grapefruit, navel orange, strawberry, nasturtium gremolata, manchego, snow peas, chioggia beet, shaved carrot, red onion, olive oil & balsamic reduction (VO,GF) 13 ~add fried jidori “oyster” chicken bites + 4 ~     

Warm the Soul Soup
Cream of Radish breakfast & easter egg radish, housemade stock, mexican spices, cashew cream, cotija crumble, tortilla strips, spring onion   (VO,GF) 8/12

Fresh Catch of the Day coconut oil, baquetta grouper, hibiscus reduction, strawberry & burnt peach pico de gallo, corn tortilla chips & avocado mash, grilled crookneck squash, curly green onion (GF) MP
Suggested Wine: Fallbrook Winery Sauvignon Blanc

Grilled Steak choice of 8 oz grilled grass fed flat iron or 12 oz grass fed new york, basted in chive butter, fried shallots, carrot puree, zucchini fries & dip  (GF) 28/38
Suggested Wine: Fallbrook Winery “Dalla Collina” Red Blend

Brunswick Cabbage Rolls baked heirloom cabbage, brown rice, fresh herbs, beech mushroom, lemon zest & mirepoix, topped with san marzano tomato sauce, smoked cheese, pine nuts & parsley   (VO,GF) 20
Suggested Wine: South Coast Winery Chardonnay Sans Chêne

Duck Confit pair of slow cooked duck leg bone in, herbs de provence, white wine & mirepoix cannellini bean stew, lardon, wilted arugula, mustard vinaigrette, grilled asparagus, chicharron, maldon   (GF) 24
Suggested Wine: South Coast Winery Sparkling Pinot Grigio

Fish & Chips Special cabrilla grouper, tempura battered, meyer lemon aioli, zucchini chips & garden salad   (GF) 21

Sweet Tooth
Bread Pudding noir chocolate chips, housemade whole wheat bread, almond milk & cashew cream, caramel sauce, coconut whipped cream, maple candied pecans   (V) 13

Lemon Poppy Pound Cake  served warm, meyer lemon zest, lemon verbena glaze, macerated strawberries   12

Peach Crumble seasons first peaches skin on, navel orange zest, steel cut oats & brown sugar crumble   (V, GF) 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.