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
ARTISAN GREENS
Barnes Foundation
SIDES HALF GRAPEFRUIT CARMELIZED BRULEE
baby greens, blue cheese, jonagold apples, hazelnuts 14.50
5
BY CHEF MICHAEL ROULEAU OF STARR CATERING GROUP
BUTTERMILK BISCUIT
fruit preserves
CHEESE PLATE
5
pennsylvania noble cheddar, apple butter, pate brisee 9 CROQUE NORMAND
sweet onion, roasted apples, bechamel. fried egg 12 BAKED STEELCUT ANSON MILLS OATS
baked oats with apple jam and mascarpone 10
BRUNCH TOASTED COUNTRY BREAD
GREEK YOGURT
8
blueberry preserves, house muesli
5
12 vanilla marshmallow, maple syrup, gingersnaps “GINGERBREAD”FRENCH TOAST
BUTTERMILK PANCAKES
12
berry compote, maple syrup, orange butter
BACON
12
OMELETTE
15 onion jam, lancaster cheddar, heirloom tomato, bacon, sesame bun, breakfast potatoes 14 buttermilk biscuit, pork roll, sauce hollandaise
SEARED SUSTAINABLE SALMON +7 FALAFEL +6
5
fines herbs, lancaster jack cheddar, breakfast potatoes
EGGS BENEDICT
GRILLED LANCASTER CHICKEN +6
BREAKFAST POTATOES
5
THE BARNES BURGER
ADD
fruit preserves
CRISPY SUSTAINABLE SALMON 20 apple cider baked field peas, citrus fennel salad, dill
CONSUMING RAW OR UNDERCOOKED MEATS, POULTRY, SEAFOOD, SHELLFISH, EGGS MAY INCREASE YOUR RISK OF FOODBORNE ILLNESS.
SWEETS CIDER DONUTS
caramel 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
ARTISAN GREENS
Barnes Foundation
SIDES HALF GRAPEFRUIT CARMELIZED BRULEE
baby greens, blue cheese, jonagold apples, hazelnuts 14.50
5
BY CHEF MICHAEL ROULEAU OF STARR CATERING GROUP
BUTTERMILK BISCUIT
fruit preserves
CHEESE PLATE
5
pennsylvania noble cheddar, apple butter, pate brisee 9 CROQUE NORMAND
sweet onion, roasted apples, bechamel. fried egg 12 BAKED STEELCUT ANSON MILLS OATS
baked oats with apple jam and mascarpone 10
BRUNCH TOASTED COUNTRY BREAD
GREEK YOGURT
8
blueberry preserves, house muesli
5
12 vanilla marshmallow, maple syrup, gingersnaps “GINGERBREAD”FRENCH TOAST
BUTTERMILK PANCAKES
12
berry compote, maple syrup, orange butter
BACON
12
OMELETTE
15 onion jam, lancaster cheddar, heirloom tomato, bacon, sesame bun, breakfast potatoes 14 buttermilk biscuit, pork roll, sauce hollandaise
SEARED SUSTAINABLE SALMON +7 FALAFEL +6
5
fines herbs, lancaster jack cheddar, breakfast potatoes
EGGS BENEDICT
GRILLED LANCASTER CHICKEN +6
BREAKFAST POTATOES
5
THE BARNES BURGER
ADD
fruit preserves
CRISPY SUSTAINABLE SALMON 20 apple cider baked field peas, citrus fennel salad, dill
CONSUMING RAW OR UNDERCOOKED MEATS, POULTRY, SEAFOOD, SHELLFISH, EGGS MAY INCREASE YOUR RISK OF FOODBORNE ILLNESS.
SWEETS CIDER DONUTS
caramel sauce 8
