Saturday, September 29, 2012

New Fall Menu at the Garden Restaurant


Now that we can finally feel the fall weather upon us, it is time to unveil the new fall menu being served at the Garden Restaurant at the Peabody Essex Museum. 

I had a chance to take some photos and taste some of these new items. The warm pumpkin bisque with toasted pumpkin seeds is sure to become an Autumn favorite.


SOUPS and STARTERS

NEW ENGLAND-STYLE CLAM CHOWDER
with crispy leeks     cup   6.5       bowl   8

ROASTED PUMPKIN BISQUE
with toasted pumpkin seeds and crispy sage                       cup   6      bowl   8

SOUP OF THE DAY     cup   6       bowl   8
see daily specials sheet for today’s selection

SEASONAL CHEESE AND FRUIT PLATE
see daily specials sheet for today’s selection


ROASTED BEETS AND GOAT CHEESE
on a bed of baby arugula with lemon-peppercorn crusted goat cheese, roasted garlic and white          balsamic vinaigrette
demi-portion     10          regular     13


SALADS

MIXED GREENS SALAD
julienned cucumber, cherry tomatoes, shaved carrot and red pepper strips, white balsamic vinaigrette    
demi-portion     7         regular     10.5

CAESAR SALAD
Parmesan cheese and house-made croutons
demi-portion     7         regular     10.5
with chicken     10 / 14.5

AUTUMN HARVEST SALAD
with caramelized walnuts, dried cranberries, tart green apple slices, spiced, roasted butternut squash, maple-balsamic vinaigrette
demi-portion     9         regular     12.5

RASPBERRY CHICKEN SALAD
raspberries, Mandarin oranges, spiced pecans, mixed greens, raspberry vinaigrette
demi-portion     10         regular     13.5


POACHED SALMON NIÇOISE
with chilled potatoes, Kalamata olives, haricots verts, cherry tomatoes and hard-cooked egg with romaine and mesclun greens, sherry-mustard vinaigrette    
demi-portion     12.5       regular     16

SANDWICHES

PORTOBELLO MUSHROOM SANDWICH
balsamic-marinated Portobello mushroom with roasted shallot mayonnaise, greenleaf lettuce and tomato on a toasted brioche roll      12.5

WARM CHICKEN SANDWICH
served on a ciabatta roll with bacon, Swiss cheese, caramelized onions and Dijon mustard    11

PANINI OF THE DAY
see daily specials sheet for today’s selection

VEGETARIAN PANINI OF THE DAY
see daily specials sheet for today’s selection



ENTRÉES

SOUP AND SALAD COMBO
your choice of a bowl of soup and a demi-portion Caesar or mixed greens salad    14

SLICED MEDALLIONS OF BEEF
with root vegetable purée and haricots verts,        demi-glace     17

QUICHE OF THE DAY
see daily specials sheet for today’s selection
served with your choice of a
demi-portion mixed greens salad or sliced fruit    

SLICED CHICKEN
roasted Yukon gold potatoes, lemon-infused candied carrots, cranberry-quince chutney    15

ASIAN-INSPIRED TOFU
with scallions, carrots, snap peas and bean sprouts
over warm Thai peanut noodles     13

HERB-ROASTED HADDOCK
served with bulgur wheat salad, roasted seasonal vegetables tossed in lemon-thyme vinaigrette     15

I know I often remind you of this, but you do not need to pay the museum admission to dine at the Garden Restaurant. However, there is only one week left to see the Ansel Adams exhibit, which I highly recommend.

We hope to see you here or there,

Juli

No comments:

Post a Comment