Gertrude’s, the mighty popular restaurant at Desert Botanical Garden, is now serving new spring menu items at lunch, dinner and weekend brunch. The fresh, colorful lineup is full of local and regional items; look for chicarrones, chilies, chorizo, nopales, prickly pear and agave as well as seasonal favorites like watermelon, corn, carrots, tomatoes, asparagus, grapefruit and pomegranate on the spring bill of fare.
Spring menu highlights include:
Elote $10 | Tortilla Aioli + Smoked Butter + Red Chili + Black Garlic + Black Pepper Feta + Finger Limes
Tuna Poke $18 | Sesame Aioli + Cashew + Cilantro + Fermented Chili Vinaigrette + Chicarrones
Anasazi Bean & Quinoa Salad $13 | Sumac Dressing + Mint + Tomato + Cucumber + Chickpea Tempura
10-oz. Flat Iron Steak $27 | Chilled Nopales Salad + Grilled Watermelon Coulis
Sonoran Fried Rice $19 | Pickled Mushrooms + Gai Lan + Black Garlic Mojo + Chili Rubbed Poached Egg
Roasted Vegetables $7 | Baby Calliope Carrots + Green Asparagus + Pearl Onions + Red Bell Peppers
Tuna “Benedict” $18 | Tuna Cake + Poached Eggs + Choron + Marinated Tomato + Fingerling Potatoes
Carrot Custard $9 | Coconut Crème + Brown Sugar Waffle Crisp + Candied Walnuts + Thai Tea Gelee
Lavender Lemondrop $ 12 | Vodka + Gifford Violet Liqueur + Lavender Simply Syrup + Lemon
Mariposa $8 | Non-Alcoholic Distilled Botanicals + Lime Juice + Honey. (Add Spirit for $4)
Photo credit: Debby Wolvos
Gertrude’s Debuts Spring Menu
