Brunch at Yellow Magnolia Café

Saturdays & Sundays | 11 a.m.–4 p.m.
Enter from Lily Pool Terrace

Yellow Magnolia Café

Diners at Yellow Magnolia Cafe

Exclusively for Garden visitors, Yellow Magnolia Café offers modern, vegetable-focused cuisine including weekend brunch specials, à la carte items, and both alcoholic and nonalcoholic beverages. The warm, airy café overlooks the Garden’s Lily Pool Terrace.

Hours: Tuesday through Sunday, 11 a.m.–4 p.m.

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

Reserve a Table

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 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.

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

MARKET TABLE

BISCUIT BOX salted molasses butter, fruit preserves (V) | for two 6, for four 11 FIRE-ROASTED BROCCOLI garlic aïoli, piment espelette (V) | 12 HEIRLOOM RED DENT CORN POLENTA FRIES tomato chutney (VG) (GF) | 10

SOUPS

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

GREENS

add chicken $4 or florida pink shrimp $5 DAIKON NOODLE cashew cream, fermented black beans, shiso (VG) (GF) | 15 FIG & APPLE baby chicory, hazelnuts, bayley hazen blue cheese (V) (GF) | 15 HONEYNUT SQUASH labneh, pea greens, pumpkin seeds (V) (GF) | 15

ENTRÉES

ANCIENT GRAIN BOWL* spelt berries, wild rice, quinoa, spicy greens, avocado, marinated egg, mushroom broth (V) | 15 HOUSE TACOS choice of fish (hake) or mushroom (hen of the woods)
cilantro, cabbage, radish, lime, house-made tortillas (GF) | 16
GRASS-FED BEEF CHEESEBURGER* black garlic aïoli, brioche bun, purple sweet potato chips | 17 YELLOW MAGNOLIA FRIED CHICKEN wild rice, collard green slaw, habanero honey (GF) | 18

WEEKEND SPECIALS

available saturdays and sundays in addition to the daily menu BRÛLÉE CHALLAH FRENCH TOAST blueberries, whipped cream, vermont maple syrup (V) | 16 BRAISED RAINBOW CHARD & EGG* stewed chickpeas, preserved lemon, grilled bread (V) | 18 SCRAMBLED EGGS* long island home fries, salad greens, choice of house-made sausage, nitrate free bacon, or avocado (GF) | 17 STEAK & EGG BIBIMBAP* rice, kimchi, delicata squash, gochujang (GF) | 20

FOR CHILDREN

ages 9 and under; includes choice of any dish below, with juice or organic milk and scoop of ice cream or brownie | 15 MAC 'N' CHEESE vermont cheddar, elbow noodles (V) SCRAMBLED EGGS* thumbelina carrot crudité (V) (GF) HEBREW NATIONAL HOT DOG

DESSERTS

SWEET POTATO BRÛLÉE hazelnut crust, caramel (V) | 8 SPICED PEAR CRUMBLE hudson river seckel pears, ginger crème anglaise (V) | 8 CHOCOLATE TORTE salted caramel, cacao nibs (V) | 8

COFFEE & TEA

COFFEE | 3.5
CAPPUCCINO | 4
DECAF CAPPUCCINO | 4
SINGLE ESPRESSO | 3.5
HOT CHOCOLATE | 4
TEA | 3.50

COCKTAILS

HOT BOURBON CIDER red jacket apple cider, bourbon, star anise | 13 CLASSIC MIMOSA mionetto organic prosecco, fresh-squeezed orange juice | 13 YELLOW MAGNOLIA SPRITZ mionetto organic prosecco, elderflower-ginger syrup | 13

SPARKLING WINE

PROSECCO, MIONETTO ORGANIC, NV, PIEMONTE, ITALY | 12/44

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 | 16/60

WHITE

SAUVIGNON BLANC, DOMAINE BARON, ORGANIC, 2015, TOURAINE, FRANCE | 12/46 RIESLING, RAVINES WINE CELLARS, 2014, FINGER LAKES, NY | 13/48 CHARDONNAY, AU BON CLIMAT, PATINA, 2014, SANTA BARBARA, CA | 14/52 PINOT GRIGIO, ALOIS LAGEDER, BIODYNAMIC, 2015, VENETO, ITALY | 12/46

RED

"WILD" BORDEAUX BLEND, SHINN ESTATE, 2014, LONG ISLAND, NY | 15/60 PINOT NOIR, AU BON CLIMAT, PATINA, 2015, SANTA BARBARA, CA | 14/52 SANGIOVESE – CHIANTI CLASSICO, CASALOSTE, ORGANIC, 2014, TUSCANY, ITALY | 14/52

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

Reserve a Table

Upcoming Dates

Saturday, December 16, 2017
Sunday, December 17, 2017
Saturday, December 23, 2017
Image, top of page: