Wednesday, May 05, 2010

Garden Restaurant at PEM is Open for the Season!

Salem, MA ~~ The Garden Restaurant at PEM opened for the season today. Since this is my favorite of all the outdoor dining options in Salem (and the North Shore for that reason) I am so happy that this restaurant is open for lunch again.
Wednesday through Sunday lunch is served both indoors and outdoors (weather permitting) at the Garden Restaurant, and no museum admission is required to dine there. One only need either enter through the garden itself, or tell the guard at the main entrance that you need a pass to go to the Restaurant.
Our new Chef, Jenn Normant, is doing an awesome job for us there, and I hope you will check it out soon. For reservations, please call 978-542-1618.
Juli


Mixed Green Salad


Garden Vegetable Herb Soup


Pan-Seared Crab Cakes

Stuffed Portobello Mushroom ~~
gigandes white beans, mélange of spring vegetables and basmati rice

Blood Orange Mousse

"Mojito" Dessert
~~~~~~~~~~~~

New England Clam Chowder
Cup ~~ Five
Bowl ~~ Six-Fifty

Caesar Salad
Romaine, Parmesan, sun-dried tomato crostini
Demi Portion, Six ~~ Entrée Portion, Ten

Garden Vegetable Herb Soup
vegetable broth, asparagus tips, peas and peapods, mint and basil
Cup ~~ Four-Fifty Bowl ~~ Six-Fifty

Mixed Green Salad
carrot ribbons, daikon radish, cherry tomatoes, julienne cucumbers and sesame-soy vinaigrette
Demi Portion, Six ~~ Entrée Portion, Ten

Chilled Shrimp
basil-ponzu sauce, julienne cucumbers
Eight-Fifty

Soup and Salad
Choose a bowl of soup or chowder
and a demi-portion Caesar or mixed green salad
Twelve

Raspberry Chicken Salad
chicken, raspberries, Mandarin oranges, spiced pecans, mixed greens and raspberry vinaigrette
Demi Portion, Nine-Fifty ~~ Entrée Portion, Thirteen

Chicken Caesar Salad
Romaine, chicken breast, Parmesan, sun-dried tomato crostini
Demi-Portion, Nine-Fifty ~~ Entrée Portion, Thirteen

Panini of the Week
European-style grilled sandwich selection
See the daily special sheet for today’s choice

Pan-Seared Crab Cakes
mixed greens, Mandarin oranges, toasted almonds, cherry tomatoes, daikon radish,
carrot ribbons and sesame-soy vinaigrette
Fifteen

Marinated Flank Steak
hoisin-barbecue sauce, ginger-scented basmati rice and mélange of spring vegetables
Seventeen

Stuffed Portobello Mushroom
gigandes white beans, mélange of spring vegetables and basmati rice
Fourteen

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