While it might be a little too hot outside to stroll the Desert Botanical Garden, it is the perfect time to make your way to the Garden’s restaurant, Gertrude’s, as it just unveiled its new summer menu. Executive Chef Matthew Taylor has created a seasonal menu full of fresh and unexpected flavors, like a martini made with sweet peas and chocolate raviolis.
“Summer always re-energizes us about produce and the beautiful vegetables that the season brings particularly tomatoes, asparagus, English peas and a variety of peppers,” says Chef Taylor.
On the summer 2015 expect:
Grilled Asparagus – Sauce Gribiche + Frisée Lettuce + Benton’s Bacon
Heirloom Tomatoes – Chermoula + Black Olive Powder + Thai Basil
Sumac Crusted Hawaiian Tuna – Moroccan Cous Cous + Green Olives + Harissa
Carolina Gold Rice Grits – English Peas + Black Garlic + Smoked Tomatoes + Pecorino
Brick Chicken Breast – Jalapeño Creamed Corn + Grilled Asparagus
Chocolate Raviolis – Blood Orange + Crème Anglaise + Sweet Sage Purée + Candied Pecans
Sweet Pea Martini – Gin + Dry Vermouth + Sweet Peas + Fresh Ginger + Basil-Mint Syrup (pictured)
Cactus Cosmo – Prickly Pear Vodka + Blood Orange Liqueur + Prickly Pear Syrup + Fresh Lime
Garden Rita – Jalapeño Tequila + Lime Syrup + Blood Orange Liqueur + Lime + Cilantro + Prickly Pear
Gertrude’s Summer Hours
7:00 a.m. – 10:30 a.m. – Muffins & Coffee | Monday-Friday
10:30 a.m. – 4 p.m. – Lunch | Monday-Friday
4:00 p.m. – 9 p.m. – Dinner | Daily
7 a.m. – 4 p.m. –Brunch | Saturday-Sunday
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