Dining at the Garden

Café Weekday Menu

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

MARKET TABLE

BISCUIT BOX salted molasses butter, fruit preserves (V) | for two 7, for four 12 FIRE-ROASTED BROCCOLI garlic aïoli, piment espelette (V)(GF) | 12 HEIRLOOM RED DENT CORN POLENTA FRIES tomato chutney (VG) (GF) | 11 GARDEN MEZZE fava bean falafel, beet hummus, market pickles, feta cheese, za'atar flatbread (V)(GF) | 14

SOUPS

PINK LENTIL ginger, mustard seeds, cilantro, coconut yogurt (V) (GF) | 10 THREE-BEAN CHICKEN CHILI sour cream, blue corn tortilla strips (GF) | 11 CHEF'S DAILY | MP

GREENS

add chicken $7 or florida pink shrimp $8 ANCIENT GRAIN BOWL* spelt berries, wild rice, quinoa, spicy greens, avocado, marinated egg, mushroom broth (V) | 17 DAIKON NOODLES cashew cream, fermented black beans, shiso (VG) (GF) | 16 ROASTED HONEYNUT SQUASH macadamia ricotta, watercress, sorghum, crostini (V) | 16 BABY PURPLE MUSTARD GREENS shaved summer vegetables, pickled fennel, candied pistachios, sheep's milk cheese (V)(GF) | 15

ENTRÉES

REUBEN SANDWICH choice of BK cured beef pastrami, swiss cheese, sauerkraut, comeback sauce, marble rye | 17 SALT MEADOW LAMB nettle spätzle, baby turnips, fiddlehead ferns | 24 YELLOW MAGNOLIA FRIED CHICKEN wild rice, collard green slaw, habanero honey (GF) | 22 GRASS-FED BEEF CHEESEBURGER* cabot cheddar, black garlic aïoli, 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

ages 9 and under MAC 'N' CHEESE vermont cheddar, elbow noodles (V) | 7 SCRAMBLED EGGS* thumbelina carrot crudité (V) (GF) | 7 HEBREW NATIONAL HOT DOG | 7 MILK OR LEMONADE | 3 BROWNIE OR ICE CREAM | 3

DESSERTS

PEACH CRUMBLE jersey peaches, vanilla ice cream, toasted almonds (V) | 9 CHOCOLATE TORTE salted caramel, cacao nibs (V) | 9

HAND CRAFTED ICE CREAM

three scoops any flavor $9 | kids, one scoop any flavor $4

CUCUMBER MELON SORBET
BAY LEAF VANILLA ICE CREAM
HIBISCUS ICE CREAM
S'MORES ICE CREAM (dairy free)

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 HOT BOURBON CIDER red jacket apple cider, bourbon, star anise | 13

SPARKLING WINE

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

ROSÉ

CINSAULT BLEND, DOMAINE DE CALA, 2015, PROVENCE, FRANCE | 13/48 CABERNET FRANC SPARKLING ROSÉ BLEND, BEDELL CELLARS, SUSTAINABLY FARMED, 2016, NORTH FORK, LONG ISLAND, NY | 18/65

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, ALOIS LAGEDER, BIODYNAMIC, 2015, VENETO, ITALY | 13/48

RED

"WILD" BORDEAUX BLEND, SHINN ESTATE, 2014, LONG ISLAND, NY | 15/60 CHIANTI CLASSICO DOCG CASALOSTE, 2014, TTOSCANA, ITALY | 13/50 MALBEC, BEDELL CELLARS, SUSTAINABLY FARMED, 2015, NORTH FORK, LONG ISLAND, NY | 15/54

BEER

SIX POINT BENGALI IPA, BROOKLYN 6.5% | 7
BROOKLYN BREWERY LAGER 5.2%| 7
CONEY ISLAND MERMAID PILSNER 5.2% | 7
STELLA ARTOIS, BELGIUM 5.2% | 7
GLÜTINY PALE ALE, COLORADO 6.0% Gluten Reduced | 7

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

CHEF ROB NEWTON | CHEF DE CUISINE MORGAN JARRETT

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 option 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 BRÛLÉE CHALLAH FRENCH TOAST blood orange, 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, kimchi, pickled spring onion, 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) | 8 HEIRLOOM RED DENT CORN POLENTA FRIES tomato chutney (VG) (GF) | 11 CHEF'S DAILY SOUP | MP BABY PURPLE MUSTARD GREENS shaved summer vegetables, pickled fennel, candied pistachios, sheep's milk cheese | 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 aïoli, purple sweet potato chips | 18 ANCIENT GRAIN BOWL* spelt berries, wild rice, quinoa, spicy greens, avocado, marinated egg, mushroom broth (V) | 17

FOR CHILDREN

ages 9 and under MAC 'N' CHEESE vermont cheddar, elbow noodles (V) | 7 SCRAMBLED EGGS* thumbelina carrot crudité (V) (GF) | 7 HEBREW NATIONAL HOT DOG | 7 MILK OR LEMONADE | 3 BROWNIE OR ICE CREAM | 3

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

CHEF ROB NEWTON | CHEF DE CUISINE MORGAN JARRETT

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 new 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.

Local chef Rob Newton, whose other Brooklyn restaurants have been lauded for their fresh and creative menus, alongside chef de cuisine Morgan Jarrett, have developed the café’s seasonal, market-driven menus, with a focus on local vegetables, grains, and sustainably sourced meats and fish. The menu is vegetable focused, with select meat and fish options available, as well as healthy children’s menu items.