Wednesday, July 02, 2014

Summer Menu in the Garden Restaurant at PEM

We change our menus in the Garden Restaurant at PEM seasonally.  The Garden is open Tuesday through Sunday for lunch only.  You do not need to pay admission to the museum in order to dine there.  There is an entrance from the Essex St. pedestrian mall, or you can enter through the normal door of the museum, and just let the admissions desk personnel know you simply want to dine.

Here is the Summer Menu for your enjoyment.


CHILLED ZUCCHINI AND SPINACH BISQUE
with cheddar cheese, dill and basil

WARM, SLICED FLAT IRON STEAK
served with chilled Thai–style peanut noodles and julienned vegetables     17

PROSCIUTTO, HONEYED RICOTTA AND ARUGULA FLATBREAD PIZZA
with extra virgin olive oil and cracked black pepper ~~ for the table 

SUMMER-INSPIRED CHOPPED SALAD
with iceberg and romaine lettuces, pepper-crusted bacon, grilled corn, black beans, grilled red onion, heirloom cherry and grape tomatoes, diced English cucumbers, avocados and extra sharp cheddar cheese, creamy herbed vinaigrette

SOUPS and STARTERS

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

CHILLED ZUCCHINI AND SPINACH BISQUE
with cheddar cheese, dill and basil
cup   6      bowl   8

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

PROSCIUTTO, HONEYED RICOTTA AND ARUGULA FLATBREAD PIZZA
with extra virgin olive oil and cracked black pepper   
for the table     14

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     12        full    15

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     13      full    17

SUMMER-INSPIRED CHOPPED SALAD
with iceberg and romaine lettuces, pepper-crusted bacon, grilled corn, black beans, grilled red onion, heirloom cherry and grape tomatoes, diced English cucumbers, avocados and extra sharp cheddar cheese, creamy herbed vinaigrette
demi-portion     13        full    16


SANDWICHES

WARM CHICKEN SANDWICH
served on a ciabatta roll with bacon, Swiss cheese, caramelized onions and Dijon mustard    13

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    15

TOASTED FLAT IRON STEAK SANDWICH
served on a French roll with  caramelized mushrooms, blue cheese and bacon     15

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 

WARM, SLICED FLAT IRON STEAK
served with chilled Thai–style peanut noodles and julienned vegetables     17

ROASTED, SEARED SALMON
edamame and fava bean succotash with roasted fingerling potato rounds and  roasted heirloom tomato salsa     16

5 comments:

  1. Anonymous7:35 PM

    how do I get the recipe for zucchini spinach bisque - it was the best soup my family ever had!

    ReplyDelete
  2. Anonymous7:37 PM

    The zucchini spinach bisque was the best chilled soup my family ever tased.

    ReplyDelete
    Replies
    1. We just posted the chef's recipe below. She makes it in big batches, so you will likely want to cut it down. Good luck! Let us know how it comes out.

      Delete
  3. Zucchini-Spinach Bisque

    For a five gallon batch:

    6 cloves of garlic, crushed
    7 large Spanish onions, roughly chopped
    8 large chef's carrots, peeled, topped and tailed and roughly chopped
    2 bunches of celery, very well washed, roughly chopped with the root end removed and the tops trimmed
    10 very large zucchini, skin scrubbed, topped and tailed and cut into large half moons
    1/4 lb. basil, fresh, washed and picked
    2# baby spinach
    1# butter
    1-2 c. extra virgin olive oil
    1 1/2-2 quarts of heavy cream
    cracked black pepper, table grind pepper and Kosher salt to taste

    Slowly melt the butter in the extra virgin olive oil. Add the garlic, onion, carrot and celery and saute on medium heat until softened and taking on color. Add zucchini and enough water to cover, bring to a boil rapidly. Boil just until the zucchini is softened but still bright green. Immediately remove from the heat and add as much ice as you'd added water. Add the spinach and basil. Using a emulsion blender, tabletop blender or food processor, process in batches until the mixture is smooth. Whisk in cream, salt and pepper to taste.

    ReplyDelete