Tuesday, April 22, 2014

Mother's Day at the Garden Restaurant, at PEM

If you want to make your mother very very happy, consider Mother's Day Brunch at PEM

FIRST COURSE

NEW ENGLAND-STYLE CLAM CHOWDER
with crispy leeks    

CAESAR SALAD
Parmesan cheese and house-made croutons

ASPARAGUS VICHYSSOISE
with chive oil & crispy asparagus garnish

MIXED GREENS SALAD
julienned cucumber, cherry tomatoes, shaved carrot and red pepper strips
and white balsamic vinaigrette

FRUIT PLATE
with vanilla-infused honey


SECOND COURSE

PEAR, GRUYERE & PROSCIUTTO
OR  SWISS, TOMATO AND CARAMELIZED ONION, 
POTATO CRUSTED QUICHE
with fruit or a petite green salad

PISTACHIO- PESTO-CRUSTED BAKED HADDOCK
with lemon-sorrel beurre blanc, lemon-roasted fingerling potatoes & petite carrots

PAN-SEARED STATLER CHICKEN BREAST
with spring peas and wild mushroom risotto, rhubarb and orange-infused demi glace

PETITE CRAB CAKE ON A BED OF MESCLUN & ROMAINE GREENS
avocado, watermelon radishes, edamame, grape tomatoes & grapefruit segments
with a creamy lemon-dill dressing

WARM QUINOA SALAD
with roasted asparagus, roasted red & yellow peppers, grilled rapini, baby spinach,
roasted cherry tomatoes & chickpeas in a zesty tomato vinaigrette, topped with optional feta cheese


DESSERT

TRIO PLATE
Choose three of the following:

Chocolate Mousse in a Spoon with Strawberry-Lime Coulis

Tiny Wedge of Chocolate Decadence with Salted Caramel Drizzle 
                
Mini Vanilla Bean Cupcake    •     Pistachio Chocolate Truffle   •   Lemon Square
        
Tiny Scoop of Blood Orange Sorbet    •    Lemon Verbena Chocolate Truffle
  
3 Courses  $38
Seatings begin at 11 am



For reservations, which are imperative, please call 978-825-4311 as soon as possible.  This will sell-out very early.  If you take your receipt for your Garden brunch into the Museum Gift Shop you will be treated to a gift from the shop.

We hope to see you here, or there.

Juli

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