Starting Thursday and going through Saturday (3/15 – 3/17) we will have our St. Patrick’s Day inspired menu. We’ve already got beef brining for our corned beef, also expect to see bangers & mash, shepherd’s pie, fresh catch fish & chips from Catalina Offshore, as well as Benchmark Brewing beer on draft!
We recently held the latest of our Sunday Night Wine Dinners with Dickinson Farm and Edward’s Vineyard, it went great and we’re now looking towards our next event, a 100% Vegan Wine Dinner! This dinner will be on Earth Day, Sunday 4/22 at 5PM, and will feature 6 courses & 6 wines, using produce from Moody’s Farm in Escondido and wine from Jack Simon Vineyards in Valley Center.The cost is $100 which includes tax & tip, reservations are required and can be made by calling the restaurant, 619-431-5755.
Many of you have been asking about our expansion, we’ve unfortunately hit a few unexpected roadblocks that are delaying us, but we will continue to keep you up to date as we have more details.
As always, thanks for your continued support and see you soon for your next Garden Kitchen meal!