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!

October 19, 2019 – Saturday

Garden Kitchen Menu, Saturday 10/19/2019

Crudite Trio walnut muhammara, curry hummus, beet green pine nut pesto, raw vegetables, grilled bread  (V, can be GF) 14

Kitchen Sink 3 gourmet cheeses, dry salami, house preserves & marmalades, pickled green strawberries, muhummarah, pickled beets, raw honey, dill pickles, citrus marinated olives, fall spiced nuts, grilled bread (VO, can be GF) 19 ~   deluxe sink, 5 cheeses & double bread +7
~ add double roasted bone marrow, parmesan, house jam & bread + 15  ~  add local honeycomb + 7
Suggested Wine: Garden Kitchen Sangria

Farmers Salad
Roasted Fall butter lettuce, chioggia, red & white beet, cherry tomato & zebra striped tomato, charred corn, marinated goat cheese, crispy onions, roasted squash seeds, himalayan sea salt, creamy tarragon dressing   (VO,GF) 14

Fruity Arugula young arugula, prosciutto, cambozola, red dragon fruit, white nectarine, gala apple, valencia orange, cucumber, red onion, candied almonds, mint, olive oil & agave balsamic (VO, GF) 14

Warm the Soul Soup
Cream of Tomato seasons best roma tomatoes, carrots, italian herbs, splash of cream, parmesan, garlic flower (VO) 9/14

Pork Tenderloin humanely raised berkshire pork, brown turkey fig & thai chile jam, point reyes blue crumble, thyme roasted spaghetti squash, fresh arugula, grilled zucchini   (GF) 27
Suggested Wine: Fallbrook Winery 33 North Dalla Collina   

Cornish Game Hen whole roasted 18oz hen, red wine duck fat gravy, cheddar chive biscuit & herb butter, blistered green beans, apple, carrot & cabbage slaw, toasted sunflower seed (can be GF) 26
Suggested Wine: Trisaetum Pinot Noir 

Fresh Catch catalina offshore gold spotted bass, crispy skin, miso roasted delicata squash stuffed with garlic quinoa, kimchi whipped butter, sweet pickled ginger, cucumber & dragon fruit sesame salad, radish, cilantro   (GF) 25
Suggested Wine: Trasiego White Blend

Grilled Steak 8 oz grass fed flat iron steak, tomatillo salsa verde, sauteed chickpeas with rustic greens, beet stem & cherry tomato, parmesan corn on the cob, crispy onions   (GF) 25
Suggested Wine: Primate Red Blend

Pesto Linguine housemade fresh linguine, kale & radish greens hemp seed pesto, housemade sage ricotta, japanese eggplant, cherry tomato, parmigiano reggiano, crispy sage   (VO,can be GF) 23
Suggested Wine: Cava Maciel Vino de Luna Chardonnay

Farmers Delight soup, choice of salad, house made bread & whipped butter (VO, can be GF) 22/ 23

Sweet Tooth
Carrot Cake double layer, farm carrots, orange zest mascarpone & cream cheese frosting, candied pecan   15
Suggested Dessert Wine: Edwards “Late Harvest Syrah 

Blackberry Panna Cotta almond & cashew custard, blackberry lemon gel, dragonfruit   (V,GF) 14
Suggested Dessert Wine: Edwards Censorship Port 

Dessert du Jour additional selection of from scratch desserts may be available, please inquire 
Suggested Bubbles : South Coast Sparkling Pinot Grigio

(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.