Saturday, September 27, 2014

Garden Menu at PEM Changes to Fall

The Garden Restaurant at PEM (Peabody Essex Museum) is run by a division of the Hawthorne Hotel.  We change the menus seasonally, and wanted you to know "what's new" there as of this week, so here is the complete menu with the items which have changed for the season pictured:

SOUPS & STARTERS

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

I

NDIAN-INSPIRED CURRIED LENTIL
with parsnip, rutabaga and roasted tomatoes
cup   6      bowl   8

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



WARM ROASTED MUSHROOM AND FENNEL SALAD
with Great Hill bleu cheese, served with carrot crisps, crackers and breads, for the table     15

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 vert, cherry tomatoes and hard-cooked egg with romaine and mesclun greens, sherry-mustard vinaigrette     
demi-portion     13      full    17



AUTUMN-INSPIRED CHOPPED SALAD
with Bibb and red leaf lettuces, roasted, spiced butternut squash, crumbled bacon, candied walnuts, tart green apple, dried cranberries and Great Hill bleu cheese in a maple-balsamic 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

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  




CIDER-GLAZED SALMON
sage-infused mashed butternut squash and orange-roasted Brussels sprouts, molasses-cider reduction    16




SPICED PORK TENDERLOIN
served with roasted pears and parsnips, asparagus and apple brandy jus    17

If you would enjoy dining there, here are the particulars:

Open Tuesday through Sunday for Lunch only.
Reservations are accepted and may be made by calling 978.542.1618 or 978.825.4311.

Remember you do not need to pay admission to dine in the restaurants there.  Just tell the guards that is what you are doing in the Museum.

Juli



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