With a classical French training and practice in the South, Midwest and California, Executive Chef Anne Miller-Andersen provides exciting daily specials and a variety of cuisines. Desserts provided in house and from local bakers round out the menu for a sweet finale. A brunch menu is served on Sundays. We accept Visa and MasterCard. Reservations are accepted.
Tour groups are welcome with advance reservations.
Blooms of Holland is recognized as the host caterer at the State Botanical garden. Grilled Local Vegetable Salad Seasonal vegetables, marinated, grilled, and served on mixed greens with warmed goat cheese and candied balsamic dressing. Spicy Oriental Peanut Noodles Thin noodles tossed with an array of crisp vegetables in a Thai peanut sauce served on a bed of greens topped with crispy noodles. California Warm Chicken Sauteed breast of chicken and mushrooms tossed with greens in a soy vinaigrette and topped with almonds. Grilled Chicken Caesar Salad Crisp romaine tossed with Parmesan cheese and herbed croutons.