Dining at the Garden

Café Menu

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

Weekend Brunch Menu

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

The Story Behind Yellow Magnolia Café

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.