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
apple butter, baby arugula, toasted country bread
ARTISAN GREENS
9 BUTTERNUT SQUASH &
baby greens, blue cheese, jonagold apples, hazelnuts
ENTREES
APPLE SOUP
toasted pecans 7 PEEKYTOE CRAB FONDUE
peekytoe crab, artichoke hearts, lancaster cheddar, baguette 12
14
GRILLED CHEESE
lancaster cheddar, pumpkin butter, aji dolces peppers
BARNES CHOPPED
FALAFEL 13 spiced curry yogurt, pickled beets, flatbread, fries
15
THE BARNES BURGER
SIDES
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
seasonal vegetables, garbanzo beans, sunflower seeds, lemon vinaigrette 13.50 GRILLED GEM LETTUCE
garlic crouton, locatelli, creamy caper dressing 14.50
16
coconut, curried vegetables, peanuts MUSSELS FRITES
14
17
ANSON MILLS FARRO
charred corn, poached egg, sweet onion roasted tomato, vadouvan dressing 13.50
white wine, parsley butter, fries CRISPY SUSTAINABLE SALMON
20
summer vegetable succotash,tomato fondue, lemon dill yogurt ORGANIC AMISH CHICKEN
ADD GRILLED LANCASTER CHICKEN +6 SEARED SUSTAINABLE SALMON +7
18
FALAFEL +6
barbecue, grilled courgettes, warm potato salad
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
apple butter, baby arugula, toasted country bread
ARTISAN GREENS
9 BUTTERNUT SQUASH &
baby greens, blue cheese, jonagold apples, hazelnuts
ENTREES
APPLE SOUP
toasted pecans 7 PEEKYTOE CRAB FONDUE
peekytoe crab, artichoke hearts, lancaster cheddar, baguette 12
14
GRILLED CHEESE
lancaster cheddar, pumpkin butter, aji dolces peppers
BARNES CHOPPED
FALAFEL 13 spiced curry yogurt, pickled beets, flatbread, fries
15
THE BARNES BURGER
SIDES
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
seasonal vegetables, garbanzo beans, sunflower seeds, lemon vinaigrette 13.50 GRILLED GEM LETTUCE
garlic crouton, locatelli, creamy caper dressing 14.50
16
coconut, curried vegetables, peanuts MUSSELS FRITES
14
17
ANSON MILLS FARRO
charred corn, poached egg, sweet onion roasted tomato, vadouvan dressing 13.50
white wine, parsley butter, fries CRISPY SUSTAINABLE SALMON
20
summer vegetable succotash,tomato fondue, lemon dill yogurt ORGANIC AMISH CHICKEN
ADD GRILLED LANCASTER CHICKEN +6 SEARED SUSTAINABLE SALMON +7
18
FALAFEL +6
barbecue, grilled courgettes, warm potato salad
chermoula mayo 5 CONSUMING RAW OR UNDERCOOKED MEATS, POULTRY, SEAFOOD, SHELLFISH, EGGS MAY INCREASE YOUR RISK OF FOODBORNE ILLNESS.
