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 BURRATA
The
Garden Restaurant
by CHEF MICHAEL ROULEAU OF STARR CATERING GROUP
A T T HE
Barnes Foundation
SALADS
peach butter, baby arugula, toasted country bread
SPRING LETTUCE
9 SWEET CORN BISQUE
shishito peppers, tomato relish, popped sorghum 7 PEEKYTOE CRAB FONDUE
peekytoe crab, artichoke hearts, lancaster cheddar, baguette 12
ENTREES
14
CROQUE PROVENCAL
lancaster cheddar, caramelized onion, tomato jam, bacon, fries FALAFEL 13 spiced curry yogurt, pickled beets, flatbread, fries
15
onion jam, lancaster cheddar, heirloom tomato, bacon, sesame bun, fries PARISIAN GNOCCHI
TWICE COOKED FRENCH FRIES
5 ANSON MILLS GRITS
tomato fondue 5 BABY GREEN SALAD
sherry vinaigrette 5 CRISPY ROASTED GREEN BEANS
17
white wine, parsley butter, fries CRISPY SUSTAINABLE SALMON
barbecue, grilled courgettes, warm potato salad
13.50 BABY BEETS
arugula, goat cheese, pine nuts, sherry vinaigrette ANSON MILLS FARRO
charred corn, poached egg, sweet onion roasted tomato, vadouvan dressing 13.50
20
summer vegetable succotash,tomato fondue, lemon dill yogurt ORGANIC AMISH CHICKEN
seasonal vegetables, garbanzo beans, sunflower seeds, lemon vinaigrette
14.50
16
coconut, curried vegetables, peanuts MUSSELS FRITES
14 BARNES CHOPPED
THE BARNES BURGER
SIDES
baby greens, sesame, pickled heirloom tomatoes, mustard dressing
ADD GRILLED LANCASTER CHICKEN +6
18
SEARED SUSTAINABLE SALMON +7 FALAFEL +6
chermoula mayo 5 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 BURRATA
The
Garden Restaurant
by CHEF MICHAEL ROULEAU OF STARR CATERING GROUP
A T T HE
Barnes Foundation
SALADS
peach butter, baby arugula, toasted country bread
SPRING LETTUCE
9 SWEET CORN BISQUE
shishito peppers, tomato relish, popped sorghum 7 PEEKYTOE CRAB FONDUE
peekytoe crab, artichoke hearts, lancaster cheddar, baguette 12
ENTREES
14
CROQUE PROVENCAL
lancaster cheddar, caramelized onion, tomato jam, bacon, fries FALAFEL 13 spiced curry yogurt, pickled beets, flatbread, fries
15
onion jam, lancaster cheddar, heirloom tomato, bacon, sesame bun, fries PARISIAN GNOCCHI
TWICE COOKED FRENCH FRIES
5 ANSON MILLS GRITS
tomato fondue 5 BABY GREEN SALAD
sherry vinaigrette 5 CRISPY ROASTED GREEN BEANS
17
white wine, parsley butter, fries CRISPY SUSTAINABLE SALMON
barbecue, grilled courgettes, warm potato salad
13.50 BABY BEETS
arugula, goat cheese, pine nuts, sherry vinaigrette ANSON MILLS FARRO
charred corn, poached egg, sweet onion roasted tomato, vadouvan dressing 13.50
20
summer vegetable succotash,tomato fondue, lemon dill yogurt ORGANIC AMISH CHICKEN
seasonal vegetables, garbanzo beans, sunflower seeds, lemon vinaigrette
14.50
16
coconut, curried vegetables, peanuts MUSSELS FRITES
14 BARNES CHOPPED
THE BARNES BURGER
SIDES
baby greens, sesame, pickled heirloom tomatoes, mustard dressing
ADD GRILLED LANCASTER CHICKEN +6
18
SEARED SUSTAINABLE SALMON +7 FALAFEL +6
chermoula mayo 5 CONSUMING RAW OR UNDERCOOKED MEATS, POULTRY, SEAFOOD, SHELLFISH, EGGS MAY INCREASE YOUR RISK OF FOODBORNE ILLNESS.
