Gertrude’s at Desert Botanical Garden has unveiled it fall lunch, dinner and weekend brunch menu–and just in time to be enjoyed on the beautiful restaurant patio in the lovely autumn air. Gertrude’s ingredient-driven seasonal menus meld extraordinary fresh flavors with subtle Southern and local influences. (Pictured: heirloom tomato salad.)
“The diversity of what we grow onsite and acquire from local purveyors this time of year always spurs creativity and energizes the culinary team,” says Chef Matthew Taylor.
Take a look at some of Gertrude’s new fall menu items:
Wild Arugula – Pomegranate Seeds + Candied Pecans + Blue Cheese + Agave Vinaigrette
Roasted Golden Beets – Chermoula + AZ Quark + AZ Pistachios + Arugula
Cider Cured Duck Breast –Black Truffle & Broccoli Steel Cut Oats
Niman Ranch Ham Steak – Dirty Rice + Root Beer Red Eye Gravy + Watermelon Pickles
Breakfast Bowl – Smoked Pork Gumbo + AZ Eggs + Corn Muffin
French Toast – AZ Brioche Bread + AZ Prickly Pear Jam + Honey Crème Fraiche
Panna Cotta – Vanilla Bean + Mango Mousse + Toasted Coconut + Macadamia Nut Powder
Chocolate Torte – Red Wine Caramel + Beet Jam + Pistachio Brittle + Rosemary Chantilly Cream
Hummingbird – Cruzan Rum + Hum Botanical Liquor + Hibiscus Nectar + Fresh Lemon + AZ Bitters
Desert Rose – AZ Gin + Rosé + Blackberry Nectar + Charaue + Fresh Mint + Fresh Lemon
Gertrude’s Announces Fall Menu
