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!

November 29, 2018 – Thursday

Garden Kitchen Menu, Thursday 11/29/2018

Roasted Acorn Squash charred corn, cheddar cheese, chipotle crema, pickled onions & radish, cilantro  (VO,GF) 12

Fried Avocado zutano avocado, tempura batter, sesame seed, kale kimchi, creamy chive dressing (V, GF) 13

Kitchen Sink 3 cheeses, calabrese salami, medjool dates, cantaloupe curd, carrot marmalade, strawberry jam, candied figs, beet chutney, baba ganoush, marinated olives, mixed nuts, honey, garlic pickled cucumbers & beets,  fresh fruit, plum puree, grilled baguette   (VO, can be GF) 18
~ 5 cheeses & double bread   25 ~ roasted bone marrow & extra bread  +9
Suggested Drink: Garden Kitchen Sangria

Farmers Salad
Ricotta Caprese macro greens, heirloom tomato, prosciutto, housemade herb ricotta, gala apple, persimmon, shaved chioggia beets, toasted pine nuts, olive oil & balsamic   (VO,GF) 15

Portobello Mushroom arugula, white wine & garlic roasted portobello mushroom, red wine cheese, carrot ribbons, pomegranate arils, snap & snow peas, honey tangerine, pickled raisins, pistachio, choice of dressing   (VO,GF) 14

Warm the Soul Soup
Curry Eggplant roasted eggplant, gala apple, curry spices, cashew yogurt, cilantro   (V,GF) 9/13

Cream of Cauliflower roasted white cauliflower, housemade chicken stock, creme fraiche, persillade, chive 9/13

Braised Lamb Shank 16 oz lamb shank braised in a housemade lamb bone broth, polenta cake, sherry mushrooms, butternut squash rings, arugula, romano, tomato confit, persillade (GF) 30
Suggested Wine: Chuparosa Vineyards Super Tuscan

San Francisco Cioppino fish fumet, white wine & fennel saffron heirloom tomato stew, wild shrimp, venus clams, pei mussels & local halibut, rapini, sweet parsley, crispy baguette, whipped herb butter   (can be GF) MP
~ add Local San Diego Spiny Lobster tail  add $25 ~
Suggested Wine: Cantina Santadi Vermentino   

 Mexican Steak 8 oz grilled flat iron, charred green tomato chile verde sauce, radish & green onion, grilled avocado,  loaded corn on the cob with cotija, lime crema, escabeche & cilantro   (GF) 25
~ make it a surf & turf, add local San Diego Spiny Lobster tail  add $25 ~
Suggested Wine: Santo Tomás Tempranillo Cabernet

Sweet Potato Gnocchi roasted sweet potato gnocchi dumplings, goat cheese & guava bechamel grilled trumpet mushroom, snap peas, cherry tomato, fried sage   24
Suggested Wine: South Coast Winery Chardonnay

Linguine & “Meatballs” semolina pasta, mushroom & eggplant “meatballs”, sun dried tomato, caramelized onion, rustic greens pesto, almond parmesan, mozzarella, micro chervil   22
Suggested Wine: Vigneti del Vulture Pipoli Aglianico

Farmers Delight soup du jour, choice of salad, whole wheat bread & whipped herb butter   (VO, can be GF) 18/20

Sweet Tooth
Chocolate Date Mousse whipped medjool dates & coconut cream, pomegranate reduction & arils (V,GF) 13

Tropical Tart almond crust, cashew “cream cheese”, dragon fruit, toasted coconut, mint syrup (V,GF) 10

Citrus Meringue flakey pie crust, cantaloupe curd filling, powdered sugar, torched meringue 12

Ice Cream Sundae housemade vanilla bean ice cream, chocolate fudge, caramelized gala apples, candied pecans, vanilla bean whipped cream   (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.