Garden Restaurant
GRAINS & GREENS BARNES CHOPPED
seasonal vegetables, garbanzo beans, sunflower seeds, lemon vinaigrette 13.50 BABY BEETS
arugula, goat cheese, pine nuts, sherry vinaigrette 14.50 BURRATA
The
Garden Restaurant
AVOCADO TOAST
grilled corn, queso fresco, roasted tomato, poached free range eggs 14 BAKED STEELCUT ANSON MILLS OATS
baked oats with peach jam and mascarpone 10 ADD GRILLED LANCASTER CHICKEN +6 SEARED SUSTAINABLE SALMON +7
SWEETS
SIDES
A T T HE
Barnes Foundation
HALF GRAPEFRUIT CARMELIZED BRULEE
5
BY CHEF MICHAEL ROULEAU OF STARR CATERING GROUP
BUTTERMILK BISCUIT
fruit preserves 5
summer berries, baby arugula, toasted country bread 9
Our menu is always prepared with an emphasis on locally & seasonally sourced ingredients.
BRUNCH TOASTED COUNTRY BREAD
GREEK YOGURT
8
summer berries, house muesli FRENCH TOAST
5
12
nutella, bananas, toasted hazelnuts BUTTERMILK PANCAKES
fruit preserves BREAKFAST POTATOES
5
12
berry compote, maples syrup, orange butter
BACON
5
12
OMELETTE
fines herbs, lancaster jack cheddar, breakfast potatoes 15 onion jam, lancaster cheddar, heirloom tomato, bacon, sesame bun, breakfast potatoes THE BARNES BURGER
EGGS BENEDICT 14 buttermilk biscuit, pork roll, sauce hollandaise
FIBER JUICES LIQUID GOLD
orange carrot, ginger 6 GREEN GODDESS KALE
PET DE NONNE
light and fluffy donuts, chocolate sauce
CRISPY SUSTAINABLE SALMON
20
summer vegetable succotash,tomato fondue, lemon dill yogurt
pineapple, kale, romaine, basil 6 SUMMER BLAST
8 CONSUMING RAW OR UNDERCOOKED MEATS, POULTRY, SEAFOOD, SHELLFISH, EGGS MAY INCREASE YOUR RISK OF FOODBORNE ILLNESS.
beets, summer berries 6
seasonal vegetables, garbanzo beans, sunflower seeds, lemon vinaigrette 13.50 BABY BEETS
arugula, goat cheese, pine nuts, sherry vinaigrette 14.50 BURRATA
The
Garden Restaurant
AVOCADO TOAST
grilled corn, queso fresco, roasted tomato, poached free range eggs 14 BAKED STEELCUT ANSON MILLS OATS
baked oats with peach jam and mascarpone 10 ADD GRILLED LANCASTER CHICKEN +6 SEARED SUSTAINABLE SALMON +7
SWEETS
SIDES
A T T HE
Barnes Foundation
HALF GRAPEFRUIT CARMELIZED BRULEE
5
BY CHEF MICHAEL ROULEAU OF STARR CATERING GROUP
BUTTERMILK BISCUIT
fruit preserves 5
summer berries, baby arugula, toasted country bread 9
Our menu is always prepared with an emphasis on locally & seasonally sourced ingredients.
BRUNCH TOASTED COUNTRY BREAD
GREEK YOGURT
8
summer berries, house muesli FRENCH TOAST
5
12
nutella, bananas, toasted hazelnuts BUTTERMILK PANCAKES
fruit preserves BREAKFAST POTATOES
5
12
berry compote, maples syrup, orange butter
BACON
5
12
OMELETTE
fines herbs, lancaster jack cheddar, breakfast potatoes 15 onion jam, lancaster cheddar, heirloom tomato, bacon, sesame bun, breakfast potatoes THE BARNES BURGER
EGGS BENEDICT 14 buttermilk biscuit, pork roll, sauce hollandaise
FIBER JUICES LIQUID GOLD
orange carrot, ginger 6 GREEN GODDESS KALE
PET DE NONNE
light and fluffy donuts, chocolate sauce
CRISPY SUSTAINABLE SALMON
20
summer vegetable succotash,tomato fondue, lemon dill yogurt
pineapple, kale, romaine, basil 6 SUMMER BLAST
8 CONSUMING RAW OR UNDERCOOKED MEATS, POULTRY, SEAFOOD, SHELLFISH, EGGS MAY INCREASE YOUR RISK OF FOODBORNE ILLNESS.
beets, summer berries 6
