Garden Restaurant
GRAINS & GREENS BARNES CHOPPED
seasonal vegetables, garbanzo beans, sunflower seeds, lemon vinaigrette
Our menu is always prepared with an emphasis on locally & seasonally sourced ingredients.
The
Garden Restaurant
13.50
A T T HE
BABY BEETS
Barnes Foundation
SIDES HALF GRAPEFRUIT CARMELIZED BRULEE
arugula, goat cheese, pine nuts, sherry vinaigrette 14.50
5
BY CHEF MICHAEL ROULEAU OF STARR CATERING GROUP
BUTTERMILK BISCUIT
fruit preserves
BURRATA
5
peach butter, baby arugula, toasted country bread 9 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
BRUNCH TOASTED COUNTRY BREAD
GREEK YOGURT
8
summer berries, house muesli FRENCH TOAST
5
12
nutella, bananas, toasted hazelnuts BUTTERMILK PANCAKES
GRILLED LANCASTER CHICKEN +6
12
berry compote, maple 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 EGGS BENEDICT 14 buttermilk biscuit, pork roll, sauce hollandaise
SEARED SUSTAINABLE SALMON +7 FALAFEL +6
BREAKFAST POTATOES
5
THE BARNES BURGER
ADD
fruit preserves
CRISPY SUSTAINABLE SALMON
20
summer vegetable succotash,tomato fondue, lemon dill yogurt CONSUMING RAW OR UNDERCOOKED MEATS, POULTRY, SEAFOOD, SHELLFISH, EGGS MAY INCREASE YOUR RISK OF FOODBORNE ILLNESS.
SWEETS PET DE NONNE
light and fluffy donuts, chocolate sauce 8
seasonal vegetables, garbanzo beans, sunflower seeds, lemon vinaigrette
Our menu is always prepared with an emphasis on locally & seasonally sourced ingredients.
The
Garden Restaurant
13.50
A T T HE
BABY BEETS
Barnes Foundation
SIDES HALF GRAPEFRUIT CARMELIZED BRULEE
arugula, goat cheese, pine nuts, sherry vinaigrette 14.50
5
BY CHEF MICHAEL ROULEAU OF STARR CATERING GROUP
BUTTERMILK BISCUIT
fruit preserves
BURRATA
5
peach butter, baby arugula, toasted country bread 9 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
BRUNCH TOASTED COUNTRY BREAD
GREEK YOGURT
8
summer berries, house muesli FRENCH TOAST
5
12
nutella, bananas, toasted hazelnuts BUTTERMILK PANCAKES
GRILLED LANCASTER CHICKEN +6
12
berry compote, maple 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 EGGS BENEDICT 14 buttermilk biscuit, pork roll, sauce hollandaise
SEARED SUSTAINABLE SALMON +7 FALAFEL +6
BREAKFAST POTATOES
5
THE BARNES BURGER
ADD
fruit preserves
CRISPY SUSTAINABLE SALMON
20
summer vegetable succotash,tomato fondue, lemon dill yogurt CONSUMING RAW OR UNDERCOOKED MEATS, POULTRY, SEAFOOD, SHELLFISH, EGGS MAY INCREASE YOUR RISK OF FOODBORNE ILLNESS.
SWEETS PET DE NONNE
light and fluffy donuts, chocolate sauce 8
