Featured Garden
Lagniappe Brasserie

Andy and Mina Tenaglia not only grow Chef Jeff’s vegetables, they also use their harvest to create spectacular dishes at their New Berlin Wisconsin restaurant, Lagniappe Brasserie. Chef Jeff tomatoes, cucumbers, peppers and herbs grow in the raised garden beds located just behind the kitchen. 
 Chef Andy grows a variety of Chef Jeff Heirloom Tomatoes for use in many of his dishes. He incorporates them into his sauces and he uses the herbs for flavorful and colorful garnishes.  Vegetables from the restaurant’s gardens can be found on the menu which changes daily. The summer menu features a “House Grown Heirloom Tomato Salad” that features Chef Jeff’s Jubilee, Pink Caspian and Green Stripy combined with mozzarella and an Italian vinaigrette dressing. The lunch menu contains “Arguably the finest Grilled Tomato and Cheese Sandwich”  that is made with an eight year aged cheddar which  “perfectly compliments his Organically grown Mr. Stripey Tomato.”  In addition to using his garden fresh herbs and vegetables Chef Andy buys fresh ingredients locally whenever possible.  He shops at local farmers markets for the items he doesn’t have the room to grow. Chef Andy is so proud of his crop that plans are already being made to enlarge the garden for next season’s crop of Chef Jeff vegetables.


Chef Andy Tenaglia with a 1 Kilogram Tomato
bayleaf Menu