Gertrude’s Introduces New Menu Items for Spring

Gertrude's Blue CrabGertrude’s, the highly touted full-service restaurant located just inside the Desert Botanical Garden, is now serving new Spring menu items at lunch, dinner, and weekend brunch. Under the direction of Executive Chef Matthew Taylor, Gertrude’s ingredient-driven seasonal menus meld extraordinary fresh flavors with subtle local and Southern influences.

Springtime means lighter, more refreshing dishes. It not only gets us thinking about beautiful, colorful vegetables but different proteins like crab and lamb as opposed to game and heartier fish,” shares Chef Taylor.  “The blue crab with pork rinds plus avocado and the sumac cured lamb with smoked tomato raita eat lighter in preparation, but are heavy in flavor.”

Chef’s favorite new menu items include the flavorful swordfish with tamarind-bacon vinaigrette and walnut tapenade that masterfully blend the acidity in the tamarind with the salty olive and savory walnuts. Another is the smoked tofu with curry salt and tomato condiment. The tomato condiment is his grandmother’s recipe and truly delicious.

Additionally diners can continue to enjoy the popular Salt Spring Island mussels, blackened scallops with roasted corn maque choux + Tabasco® Hollandaise, and the award winning smoked pork gumbo.

Featured Spring 2016 Cuisine & Libations
Ramona Farms “Hummus” – Marinated Cucumber + Quark + Mustard Seed Oil + Caraway Crackers   $10

Gertrude's Berry LemonadeSmoked & Fried Tofu – Tomato Condiment + Curry Salt   $10

Warm White Asparagus – Creamed Mushrooms + Piquillo Pepper Coulis + Parsley Breadcrumbs   $16

Blue Crab – Upland Cress + Avocado + Roasted Corn + Fresno Chilies + Lime + Pork Rinds   $18

Fried Chicken Thighs – Maple Baked Beans + Jalapeño-Lime Coleslaw + Corn Muffin   $26

Grilled Swordfish – Tamarind-Bacon Vinaigrette + “Mushy” Peas + Walnut Tapenade  $28

Carolina Gold Rice Risotto – Cumin & Turmeric Carrot Puree + Black Garlic + Ginger Tempura  $19

Sumac Cured Lamb Loin – Warm Lentil Salad + Smoked Tomato Raita  $36

Elder’s Orchard – Gin + Aperol + Elderflower + Lemon   $10

Berry Lemonade – House-Made Lemonade + Fresh Herbs + Fresh Berries   $4, with spirit add $4

About Gertrude’s

Gertrude’s offers diners top-quality seasonal menus and libations that showcase local ingredients from artisans and farmers. Gertrude’s dining experience pairs delicious cuisine with lush desert ambience. Garden admission is not required to dine at Gertrude’s. Reservations can be made on Open Table (www.opentable.com) or by calling 480.719.8600.

Hours                                                        

10:30 a.m. – 9 p.m. – Seasonal Menu | MondaySunday

8 a.m. – 4 p.m. – Brunch | SaturdaySunday

www.gertrudesrestaurant.net  |  facebook.com/gertrudesrestaurant   |  @gertrudesdbg

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