See the seasons change at the Garden! Advance tickets are strongly recommended.

Dining at the Garden

Dining at the Garden

Visitors to the Garden can enjoy casual entreés at the seasonal outdoor eatery Yellow Magnolia Canteen or sandwiches, snacks, and drinks at the Coffee Bar at the Visitor Center, with socially distanced outdoor seating for either option.

Members receive a 10% discount on dining purchases.

Yellow Magnolia Canteen

A hand holds a paper bowl of salad featuring beets and cheese cubes.

Yellow Magnolia Canteen, on the terrace by the entrance to the Steinhardt Conservatory, serves a variety of fresh sandwiches, soups, salads, and snacks.

Hours: Tuesday through Sunday, from 11 a.m. until 30 minutes before the Garden closes

Coffee Bar

A woman holds a coffee cup in front of a stylish snack bar.

The Coffee Bar, located in the Visitor Center adjacent to the Atrium, serves fresh pastries, soup, sandwiches, snacks, and beverages.

Hours: Tuesday–Sunday, 10 a.m.–4 p.m.

Yellow Magnolia Café - Temporarily Closed

Three women with lunch items at a table in a sunny restaurant.

Exclusively for Garden visitors, Yellow Magnolia Café offers full-service dining Tuesday through Sunday. The bright, airy café overlooks the Garden’s Lily Pool Terrace.

Hours: Temporarily closed. Phone: 718-307-7136

Note: Diners must pay Garden admission or be a BBG member to access the café.

Reserve a Table

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.

Learn more about the restaurant at www.yellowmagnolicacafe.com.

Note: Picnicking is not permitted in the Garden (except during certain Members' Summer Evenings).
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