At dinner we started with appetizers of pork belly and duck leg confit.
The pork belly was served over an apple puree with mustard seed and bourbon. The 4-inch crispy pork belly was flavorful and indulgent.
The long-cooked duck leg confit was fall-off-the-bone tender. It was served with potatoes, walnuts, crispy haricot verts, frisee and a shallot vinaigrette.
The special for the evening was mac & cheese which is all-time favorite of mine. And this mac was cheesy and buttery, just how I like it! It was topped with crispy croutons, which added a nice crunch. We had it as a side to accompany dinner.
The dinner orders at the table were the steak frites and the pork tenderloin. Both were more than generous portions and cooked to perfection, at a medium-rare temperature.
Garden's fries are rosemary-truffle, thin and crispy. The steak was marinated and grilled, then sliced before being plated on a bed of squash puree and spinach.
The tenderloin was served with over spaetzle with cremini mushrooms and roasted brussel sprouts.
I always know that the quality of food and the presentation of the dishes is going to be outstanding at Garden, and I always leave happy and full. The causal, gastropub atmosphere makes it a fantastic place to meet. In fact, I often take out of town guests to Garden for dinner, and they are always impressed.
This past week Garden debuted a new menu so get there and check it out!