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 26, 2018 – Friday

Garden Kitchen Menu, Friday 10/26/2018

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

Lentil Vegetable slow cooked lentils, saffron, red wine, fall vegetables, parmesan, fried onion (VO,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, grilled peach, jalapeno corn muffin, cotija black beans, chimichurri brown rice, house fermented jalapeno tabasco, grilled lemon, cilantro   (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

Bison Steak 6 oz grilled steak, whipped caramelized onion & purple sweet potato mash, mushroom demi glace, roasted green zucchini, crispy onion   (GF) 27
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, heirloom tomato, 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 whipped cream (GF)14
Suggested Beer: Voyager Belgian Dubbel  on Draft

Cantaloupe Tart flakey almond crust, cantaloupe curd filling, mint reduction & leaf (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.