Tuesday, April 22, 2014

Spring and Early Summer Menu at the Garden, at PEM

At the Garden Restaurant at PEM we change the menu seasonally and now is the time that we have switched to our Spring and Early Summer Menu.  Here it is, along with some photos of the new items which have * next to them.

If you love a good chopped salad, adore braised short ribs, appreciate a perfectly cooked piece of salmon, or have a penchant for lovely and unusual vegetarian soups, there is something on this menu for you.

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

* VEGETARIAN GINGERED CARROT
AND COCONUT BISQUE
with crispy ginger and toasted, flaked coconut
cup   6      bowl   8



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

WARM GORGONZOLA AND ALMOND STUFFED FIGS
with a petite, honey vinaigrette-dressed
arugula salad     10

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

SALADS

            add chicken 3.5
            add poached salmon 6
                       
MIXED GREENS SALAD
julienned cucumber, cherry tomatoes, shaved carrot and red pepper strips, white balsamic vinaigrette    
demi-portion     7         full    10.5

CAESAR SALAD
Parmesan cheese and house-made croutons
demi-portion     8         full    12

RASPBERRY SALAD WITH CHICKEN
raspberries, Mandarin oranges, spiced pecans, mixed greens, raspberry vinaigrette
demi-portion     11        full    14

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       full    16

* SPRING-INSPIRED CHOPPED SALAD
with iceberg and romaine lettuces, pepper-crusted bacon, spring onions, bell pepper, French breakfast radishes, asparagus, yellow grape tomatoes, garbanzo beans and crumbled Great Hill blue cheese,
creamy herbed vinaigrette
demi-portion     12        full    15



SANDWICHES

WARM CHICKEN SANDWICH
served on a ciabatta roll with bacon, Swiss cheese, caramelized onions and Dijon mustard    12

FOCACCIA AND ROASTED VEGETABLE STACK
with roasted zucchini, winter squash, red onion,
tomato and eggplant, served hot with melted
Boursin cheese on grilled, herbed focaccia    11

* SOUTHWESTERN-STYLE CRABCAKE
served on a grilled brioche roll with sliced tomato,
Bibb lettuce and Cajun-inspired aioli    14


* DRY-RUBBED BRAISED SHORT RIBS
served on a brioche roll with caramelized onions and strawberry-chipotle compote   14


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 COMBINATION
your choice of a bowl of soup and a demi-portion Caesar or mixed greens salad    15

SOUP AND SANDWICH COMBINATION
your choice of a bowl of soup and a half vegetarian or meat panini of the day  15

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 

*BRAISED SHORT RIBS
mashed, molasses-sweetened orange yams, steamed
asparagus and truffled double jus     16


ROASTED, SEARED SALMON
citrusy wheat berries, petite carrots and spring peas and rhubarb-peach chutney     16



please see our daily specials sheet
for additional offerings



For reservations, please call 978-825-4311.  Remember, you do NOT need to purchase admission in order to eat in this jewel-box of a restaurant.  You can access the restaurant through the main door of the museum (PEM) and just tell the desk agent that you need a pass to the Garden Restaurant -or- you can simply enter through the garden gate off of Essex Street.

We hope to see you there

Juli

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