Garden Monsters menu
Location: 3200 SW Moody – The Gantry
Hours: Tue. – Sat. 11am – 8 PM, Sun. 11:00am – 5 pm, Mon. 11am – 3:30pm
The Story: Maybe it’s this spring weather tease, but I’ve found myself craving fresh, full meal salads lately. Not some lettuce thrown on a plate with some ranch dressing many restaurants pass off as “salads”. No, we’re talking the kind of salads that will fill you up for the afternoon, but unlike say, eating a Double Royale with Cheese burger, don’t make you feel too heavy afterwards.
The concept of Garden Monsters is simple, fun, and makes for an interesting menu. You can pick from one of their signature salads such as the Paul Bunyon with grilled chicken or steak, lettuces, a ton of veggies, garlic croutons and choice of dressing. Or, the Loc Ness Monster – Grilled Salmon or Grilled Shrimp, Lettuces, Water Chestnuts, Dried Cranberries, Red Onion, Grape Tomatoes, Lemon Wedge, Garlic Black Pepper Almonds. WOWZA!
There’s also their “Build Your Own Monster”: pick a base salad, add on toppings, and one of their many housemade dressings. Salads can be made vegetarian, vegan, almost all are Gluten Free. You can choose a bowl salad, or if you’d like turn it into a giant wrap sandwich. Offerings are wide and varied and made to order. Genius! Garden Monsters tells their story so well in their own words on their website, I’ll just let them do the talking:
My name is Kyle Hulings, Founder of Garden Monsters. For years I have been turning salad into a meal, loading my bowl with a vast array of meats, veggies, cheeses and dressings. All to often I felt that the only way to really get my money’s worth was to make it at home, as time and time again I found myself overpaying for a tiny, bland, three-day-old and all-around weak salad.
I am also often faced with the challenge of coordinating meals and eating out with several of my close friends and family members, as many if not most have dietary needs. Some are sensitive to gluten, others dairy, countless varieties of low carb and low calorie diets, vegetarians, vegans, Celiacs and the list goes on. I dreamt of a place where anyone could eat at, without sacrificing taste, and with the body’s needs kept in mind. These experiences helped me develop Garden Monsters’ core values.
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