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

October 25, 2018 – Thursday

Garden Kitchen Menu, Thursday 10/25/2018

Fried Green Tomato tempura battered, paprika dust, parmesan, creamy chive   (VO,GF) 14

Lobster Marrow roasted bone marrow, lobster sauce, cherry tomato, tarragon, flax toast points (can be GF) 15

Kitchen Sink 3 cheeses, calabrese salami, deep fried fig leaf, seasonal hummus, strawberry jam, eggplant bites, candied figs, marinated olives, spiced nuts, honey, garlic pickled cucumbers & beets, sangria pickled cherries, sweet mace pickled turnips, pickled fairy tale eggplant, wheat grilled bread (VO, can be GF) 18
~ 5 cheeses & double bread   25 ~ roasted bone marrow & extra bread  +9
Suggested Drink: Garden Kitchen Sangria

Farmers Salad
Fall Caesar romaine, shaved persimmon, pomegranate arils, butternut squash “croutons”, grilled zucchini, parmigiano reggiano, red onion, cashew caesar dressing, cracked pepper   (VO,GF) 14

Wedge butterhead lettuce, sliced gala apples, crispy pancetta, gorgonzola crumble, cherry tomato, fried onion, toasted pine nuts, smoked maldon, creamy chive dressing   (VO,GF) 15

Warm the Soul Soup
Chicken & Wild Rice braised poulet rouge chicken in housemade duck broth, mirepoix & bouquet garni, creamy black wild rice, roasted fall vegetables, parmesan & fried sage   (GF) 9/13

Soup du Jour additional from scratch soups may be available, please inquire   (VO,GF) 9/13

Local San Diego Spiny Lobster broiled whole or tail only, guava beurre blanc, charred greens, grilled watermelon, loaded sweet potato with garlic butter, caramelized onion, brie & basil, grilled eureka lemon   (GF) 45
~ $15 upcharge for lobster split plates       ~ surf & turf 8oz grilled flat iron + $15 ~
Suggested Wine: Santo Tomas Colombard              Suggested Bubbles: Amelia Brut Rose

Osso Bucco braised beef osso bucco braised in housemade stock, red wine, lardon, cremini mushroom, mirepoix & bouquet garni, caramelized onion & whipped sweet potato mash, lemon roasted green beans   (GF) 35
Suggested Wine: Chuparosa North Block Blend Super Tuscan

Chicken & Basil Pasta crispy jidori chicken bites, hand rolled basil infused semolina linguine, white wine roasted beech mushrooms, lemon cream sauce, parmigiano, pine nuts, basil   (VO) 25
~ sub lobster tail +20 ~
Suggested Wine: Cantina Santadi Vermentino

Eggplant Parmesan Stack black beauty eggplant, italian bread crumbs, 7 hour marinara sauce, whipped goat cheese or cashew ricotta, roasted broccoli stem puree, parmesan & basil, garlic bread (VO, can be GF) 22
Suggested Wine: Valle de Tintos Monograma Cabernet Sauvignon

Sweet Tooth
Flourless Chocolate Cake noir chocolate cake, voyager caramel sauce, vanilla bean whipped cream (GF) 14
Suggested Beer: Voyager Belgian Dubbel  on Draft

Cantaloupe Tart flakey almond crust, cantaloupe curd filling, mint reduction, edible flower (GF) 14
Suggested Bubbles: South Coast Sparkling Pinot Grigio

Peach Crumble served warm, pecan oat crumble topping, frozen fall whipped cream   (V,GF) 13
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.