Garden Restaurant
PREPARED WITH AN EMPHASIS ON LOCALLY & SEASONALLY SOURCED INGREDIENTS
SMALL PLATES CHICKEN LIVER TOAST
charred corn, pickled beets, sesame 8
DEVILED EGG TRIO
blt, smoked salmon, sweet paprika 7 CHEESE PLATE
The
Garden Restaurant
by CHEF MICHAEL ROULEAU OF STARR CATERING GROUP
A T T HE
Barnes Foundation
SALADS
pennsylvania noble cheddar, apple butter, pate brisee
ARTISAN GREENS
9
BUTTERNUT SQUASH &
ENTREES
APPLE SOUP
toasted pecans 7 PEEKYTOE CRAB FONDUE
peekytoe crab, artichoke hearts, lancaster cheddar, baguette 12
GRILLED CHEESE
5 ANSON MILLS GRITS
tomato fondue 5 BABY GREEN SALAD
sherry vinaigrette 5
chermoula mayo 5
seasonal vegetables, garbanzo beans, sunflower seeds, lemon vinaigrette 13.50 GRILLED GEM LETTUCE
garlic crouton, locatelli, creamy caper dressing 14.50
16
root vegetables, kennett square mushrooms, toasted pumpkin seeds 17
ANSON MILLS FARRO
roasted parsnip, sweet onion, arugula, crispy brussels sprouts, vadouvan dressing 13.50
white wine, parsley butter, fries CRISPY SUSTAINABLE SALMON 20 apple cider baked field peas, citrus fennel salad, dilll ORGANIC AMISH CHICKEN
CRISPY ROASTED GREEN BEANS
15
onion jam, lancaster cheddar, heirloom tomato, bacon, sesame bun, fries
MUSSELS FRITES
14 BARNES CHOPPED
FALAFEL 13 spiced curry yogurt, pickled beets, flatbread, fries
BUTTERNUT SQUASH RISOTTO TWICE COOKED FRENCH FRIES
14
lancaster cheddar, pumpkin butter, aji dolces peppers
THE BARNES BURGER
SIDES
baby greens, blue cheese, jonagold apples, hazelnuts
18
ADD GRILLED LANCASTER CHICKEN +6 SEARED SUSTAINABLE SALMON +7 FALAFEL +6
scallion johnny cakes, maple soy, apple cabbage slaw
CONSUMING RAW OR UNDERCOOKED MEATS, POULTRY, SEAFOOD, SHELLFISH, EGGS MAY INCREASE YOUR RISK OF FOODBORNE ILLNESS.
SMALL PLATES CHICKEN LIVER TOAST
charred corn, pickled beets, sesame 8
DEVILED EGG TRIO
blt, smoked salmon, sweet paprika 7 CHEESE PLATE
The
Garden Restaurant
by CHEF MICHAEL ROULEAU OF STARR CATERING GROUP
A T T HE
Barnes Foundation
SALADS
pennsylvania noble cheddar, apple butter, pate brisee
ARTISAN GREENS
9
BUTTERNUT SQUASH &
ENTREES
APPLE SOUP
toasted pecans 7 PEEKYTOE CRAB FONDUE
peekytoe crab, artichoke hearts, lancaster cheddar, baguette 12
GRILLED CHEESE
5 ANSON MILLS GRITS
tomato fondue 5 BABY GREEN SALAD
sherry vinaigrette 5
chermoula mayo 5
seasonal vegetables, garbanzo beans, sunflower seeds, lemon vinaigrette 13.50 GRILLED GEM LETTUCE
garlic crouton, locatelli, creamy caper dressing 14.50
16
root vegetables, kennett square mushrooms, toasted pumpkin seeds 17
ANSON MILLS FARRO
roasted parsnip, sweet onion, arugula, crispy brussels sprouts, vadouvan dressing 13.50
white wine, parsley butter, fries CRISPY SUSTAINABLE SALMON 20 apple cider baked field peas, citrus fennel salad, dilll ORGANIC AMISH CHICKEN
CRISPY ROASTED GREEN BEANS
15
onion jam, lancaster cheddar, heirloom tomato, bacon, sesame bun, fries
MUSSELS FRITES
14 BARNES CHOPPED
FALAFEL 13 spiced curry yogurt, pickled beets, flatbread, fries
BUTTERNUT SQUASH RISOTTO TWICE COOKED FRENCH FRIES
14
lancaster cheddar, pumpkin butter, aji dolces peppers
THE BARNES BURGER
SIDES
baby greens, blue cheese, jonagold apples, hazelnuts
18
ADD GRILLED LANCASTER CHICKEN +6 SEARED SUSTAINABLE SALMON +7 FALAFEL +6
scallion johnny cakes, maple soy, apple cabbage slaw
CONSUMING RAW OR UNDERCOOKED MEATS, POULTRY, SEAFOOD, SHELLFISH, EGGS MAY INCREASE YOUR RISK OF FOODBORNE ILLNESS.
