Dining at the Garden

Café Weekday Menu

(V) vegetarian | (VG) vegan | (GF) made without gluten

MARKET TABLE

GARDEN MEZZE fava bean falafel, beet hummus, market pickles, feta cheese, za'atar flatbread (V) | 14 BISCUIT BOX two biscuits, salted molasses butter, fruit preserves (V) | 9 FIRE-ROASTED BROCCOLI aquafaba aioli, piment d’espelette (V)(GF) | 12 HEIRLOOM RED DENT CORN POLENTA FRIES tomato chutney (VG) (GF) | 11 BURRATA AND NECTARINES grilled fennel, mint, saba | 16

SOUPS

PINK LENTIL ginger, mustard seeds, coconut yogurt, cilantro (VG) (GF) | 10 CHEF'S DAILY | MP

SALADS

add chicken $7; steak or florida pink shrimp $8 ANCIENT GRAIN BOWL* spelt berries, wild rice, quinoa, market greens, avocado, marinated egg (V) | 17 BABY PURPLE MUSTARD GREENS shaved vegetables, pickled fennel, candied pistachios, sheep's milk cheese (V)(GF) | 15 DAIKON NOODLES cashew cream, fermented black beans, shiso (VG)(GF) | 16

ENTRÉES

REUBEN SANDWICH Brooklyn cured beef pastrami, swiss cheese, sauerkraut, comeback sauce, marble rye | 17 YELLOW MAGNOLIA FRIED CHICKEN wild rice, collard green slaw, habanero honey (GF) | 22 GRASS-FED BEEF CHEESEBURGER* cabot cheddar, black garlic aioli,, purple sweet potato chips | 18 HOUSE TACOS house-made blue corn tortillas, ninja radish, cabbage, avocado crema, cilantro, lime (GF)
mushroom 18 | fish 20 | steak 22

FOR CHILDREN

9 years of age and under
with house-made lemonade or organic milk and brownie or one scoop of house-made ice cream | $15 MAC ’N’ CHEESE vermont cheddar, elbow noodles (V) SCRAMBLED EGGS* thumbelina carrot crudité (V)(GF) HEBREW NATIONAL HOT DOG

DESSERTS

CHOCOLATE TORTE salted caramel, cacao nibs (V) | 9 SWEET PEA BUDINO sweet pea custard, lemon pound cake, sweet cream ice cream | 9 BLOOD ORANGE BUNDT CAKE beet sorbet, macadamia cream | 11

HAND CRAFTED ICE CREAM

three scoops any flavor $9

SWEET CREAM
RHUBARB ROSE
CHOCOLATE ALMOND
BEET

COFFEE & TEA

COFFEE | 3.5
CAPPUCCINO | 4
DECAF CAPPUCCINO | 4
SINGLE ESPRESSO | 3.5
HOT CHOCOLATE | 4
TEA | 3.5

COCKTAILS

CLASSIC MIMOSA mionetto organic prosecco, fresh-squeezed orange juice | 13 YELLOW MAGNOLIA SPRITZ mionetto organic prosecco, elderflower-ginger syrup | 13 BOURBON ARNOLD PALMER housemade lemonade, freshly brewed iced tea | 13

SPARKLING WINE

PROSECCO, MIONETTO ORGANIC, NV, PIEMONTE, ITALY | 13/65

ROSÉ

CINSAULT BLEND, DOMAINE DE CALA, 2015, PROVENCE, FRANCE | 13/48

WHITE

SAUVIGNON BLANC, DOMAINE BARON, ORGANIC, 2015, TOURAINE, FRANCE | 13/48 RIESLING, RAVINES WINE CELLARS, 2014, FINGER LAKES, NY | 13/48 CHARDONNAY, AU BON CLIMAT, PATINA, 2014, SANTA BARBARA, CA | 14/50 PINOT GRIGIO, ANTERRA, ITALY | 13/48

RED

CHIANTI CLASSICO DOCG, BUCCIARELLI, SIENNA, ITALY | 13/50 MALBEC, LOS CARDOS, DONA PAULA, ARGENTINA | 15/54

BEER

SIX POINT BENGALI IPA, BROOKLYN 6.6% | 9
BROOKLYN BREWERY SEASONAL 5.0%| 9
CONEY ISLAND MERMAID PILSNER 5.2% | 9
STELLA ARTOIS, BELGIUM 5.2% | 9
GLÜTINY PALE ALE, COLORADO 6.0% Gluten Reduced | 9

*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.

A note to our patrons: Admission to Brooklyn Botanic Garden is required in order to access Yellow Magnolia Café. Menu subject to change.

Make a Reservation

Café Weekend Menu

Enjoy brunch specials à la carte or pair any weekend special or main with any market table item and a house bloody mary or classic mimosa as a $38 prix fixe.

(V) vegetarian | (VG) vegan | (GF) made without gluten

WEEKEND SPECIALS

available saturdays and sundays HEIRLOOM SUMMER SQUASH FRITTATA garlic scapes, gruyère, market greens salad (V)(GF) | 18 BRÛLÉE CHALLAH FRENCH TOAST harry’s organic strawberries, whipped cream, vermont maple syrup (V) | 18 BRAISED RAINBOW CHARD & EGG* stewed chickpeas, preserved lemon, grilled bread (V) | 19 SCRAMBLED EGGS* long island home fries, market greens, choice of house-made sausage, nitrate free bacon, or avocado (GF) | 17 STEAK & EGG BIBIMBAP* rice, house fermented kimchi, pickled onion, lollipop kale, gochujang (GF) | 23 CATSKILLS SMOKED SALMON everything flatbread, heirloom tomatoes, crème fraîche, capers, red onion | 20

MARKET TABLE

HOUSE-MADE BISCUITS two biscuits, salted molasses butter, fruit preserves (V) | 9 HEIRLOOM RED DENT CORN POLENTA FRIES tomato chutney (VG) (GF) | 11 CHEF'S DAILY SOUP | 11 BABY PURPLE MUSTARD GREENS shaved vegetables, pickled fennel, candied pistachios, sheep's milk cheese (V)(GF) | 15 CHIA COCONUT YOGURT market fruit, house-made granola (VG) | 11

MAINS

YELLOW MAGNOLIA FRIED CHICKEN wild rice, collard green slaw, habanero honey (GF) | 23 GRASS-FED BEEF CHEESEBURGER* cabot cheddar, black garlic aioli, purple sweet potato chips | 18 ANCIENT GRAIN BOWL* spelt berries, wild rice, quinoa, market greens, avocado, marinated egg (V) | 17

FOR CHILDREN

9 years of age and under
with house-made lemonade or organic milk and brownie or one scoop of house-made ice cream | $15 MAC ’N’ CHEESE vermont cheddar, elbow noodles (V) SCRAMBLED EGGS* thumbelina carrot crudité (V)(GF) FRENCH TOAST (V) HEBREW NATIONAL HOT DOG

*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.

A note to our patrons: Admission to Brooklyn Botanic Garden is required in order to access Yellow Magnolia Café. Menu subject to change.

Make a Reservation

Named after the remarkable flower developed by Brooklyn Botanic Garden, Yellow Magnolia Café offers modern, vegetable-focused cuisine in a one-of-a-kind setting nestled within the Garden’s iconic landscape.

Designed by David Rockwell, the café is bright and airy and overlooks the Garden’s Lily Pool Terrace. The café is a celebration of its urban garden setting, with seasonal ingredients sourced from local farms and purveyors—an ethos in keeping with the Garden’s longstanding interest in sustainable practices—and menus inspired by Brooklyn’s artisanal food movement. The café’s seasonal, market-driven menus feature local vegetables, grains, and sustainably sourced meats and fish as well as healthy children’s menu items.

(V) vegetarian | (VG) vegan | (GF) gluten free | (K) kosher

SOUPS

served with a multigrain roll TOMATO LENTIL moroccan spices (VG)(GF) | 7 CORN & GREEN CHILE CHOWDER (V)(GF) | 7

SALADS

add grilled chicken breast $5 KALE & BEET pistachios, ricotta salata, pistachio vinaigrette (V)(GF) | 14 STRAWBERRY & QUINOA baby arugula, marinated chickpeas, poppy seed dressing (VG)(GF) | 14

SANDWICHES & MORE

CHICKEN SALAD garden herbs, golden raisins, honey wheat bread | 13 TUNA SALAD preserved lemon, fennel, cucumber, olive focaccia | 13 HEIRLOOM TOMATO & MOZZARELLA basil, ciabatta (V) | 13 CHICKEN EMPANADAS sour cream, salsa verde | 13 HEBREW NATIONAL JUMBO HOT DOG sauerkraut, martin's potato roll | 9 BREADED CHICKEN FINGERS five pieces | 12 YM FRIED CHICKEN SANDWICH spicy chicken, heirloom tomato, bibb lettuce, pickles, ranch, martin’s potato roll | 13 IMPOSSIBLE™ BURGER all plant protein, cabot cheddar, lettuce, tomato, onion, martin's potato roll (V) | 13

SNACKS

FRUIT & GREEK YOGURT CUP (V) | 6
CHIPS (K) | 3
HÄAGEN-DAZS ICE CREAM (K)| 6
CROISSANT OR MUFFIN | 3
TWO JUMBO COOKIES | 4
BROOKLYN BRINE PICKLE | 2

BEVERAGES

COFFEE OR TEA | 3
ICED COFFEE OR TEA | 4
FRESH-SQUEEZED LEMONADE | 5
STRAWBERRY LEMONADE | 6
JUICE BOX | 3
SODA OR SPRING WATER | 4
WINE OR LOCAL BEER | 9

FOR CHILDREN

9 and under | $6 HOT DOG GRILLED CHEESE (V) CHEESEBURGER

*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.

A note to our patrons: Admission to Brooklyn Botanic Garden is required in order to access Yellow Magnolia Canteen. Menu subject to change.