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01
Dec

How The Heck Did That Happen December 1st

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Muffin of the Day

Cranberry Lemon Spice

Breakfast (7am – 11am)

Savoury breakfast strata with mushrooms, peppers and fresh herbs

Western with a spin: eggs with peameal bacon, caramelised onions and peppers on toast, served with fruit on the side

Steel cut oats with banana and honeyed walnuts, brown sugar on the side

Two eggs, peameal bacon, toast and jam

Homemade fruit and nut granola, Greek yogurt and fruit compote

Lunch (11:30 to 3pm)

Vegetable and bean soup

Fish chowder

Mixed Asian green salad with sesame vinaigrette, served with a warm cheddar biscuit

Warm camembert with fig jam, apple slices and  pita

Tall Poppy all-dressed burger with Black River old cheddar, caramelised onions and Krystyna’s homemade heirloom tomato ketchup, served with potato wedges and slaw

Prinzen’s beef and garden vegetable chili served with a warm bickie

Hummos, warm pita and olives

Falafel wrap with lemony tahini sauce

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Blog excerpt:

Welcome to December, poppies. Welcome to that stretch when days shorten and shorten while it seems we have more and more to do. As an antidote to holiday busy-ness, we invite you to come in and slow down. A cup of tea in an antique china cup, or a steaming mug of coffee, maybe a good, sturdy cookie for dunking. A little respite from your day. You’ll be glad you did, and so will we.

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01
Dec

Dinner Menu December 3 – 5

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You asked, we listened. We’re bringing dinners back starting this weekend and running through the dark days of winter. And we’re going to try something new.

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Prix fixe: 3 courses for $23.95
(beverages, tax + grats extra)

Or you can order à la blackboard, as always.

Licensed or BYOW (corkage is only $7!)

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Menu for December 3, 4 and 5

Appetiser
Soup of the day
Tossed salad with raspberry vinaigrette
Hummus, warm pita and olives

Entrée
Fettuccini with roasted eggplant tomato sauce topped with parmesan
Apple sausage with caramelised onions, served with garlic mashed potatoes and vegetables
Lime marinated pork tenderloins served with spicy black beans, rice and vegetables

Dessert
Your choice from the dessert case

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Tall Poppy Café Dinners: 4:30 – 8pm
Fridays, Saturdays and Sundays

(we’re still open at 7am, 7 days/week)

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Coming in the new year:  Friday night features (authors, musicians, documentary nights, solo performance artists). Details soon.

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30
Nov

Tuesday, Movember 30th

Published by

Muffin of the Day

Peach banana nut

Breakfast (7am – 11am)

Savoury breakfast strata with mushrooms, peppers and fresh herbs

Western with a spin: eggs with peameal bacon, caramelised onions and peppers on toast, with fruit on the side

Steel cut oats with banana and honeyed walnuts, brown sugar on the side

Two eggs, peameal bacon, toast and jam

Homemade fruit and nut granola, Greek yogurt and fruit compote

Lunch (11:30 to 3pm)

Tall Poppy Farm turkey and veg soup

Vegetable and bean soup

Mixed Asian green salad with sesame vinaigrette, served with a warm cheddar biscuit

Warm camembert with fig jam, apple slices and  pita

Tall Poppy all-dressed burger with Black River old cheddar, caramelised onions and Krystyna’s homemade heirloom tomato ketchup, served with potato wedges and slaw

Prinzen’s beef and garden vegetable chili served with a warm bickie

Hummos, warm pita and olives

Falafel wrap with lemony tahini sauce

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Blog excerpt:

Your daily weather report for PEC: Rain at times heavy changing to periods of wet snow early in the evening and ending late in the evening then cloudy. You know what that means, right? Wear your wellies and eat soup! Possibly at the same time (if you’re messy).

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29
Nov

Monday, November 29, 2010

Published by

Muffin of the Day

Spiced muffin with dried fruit

Breakfast (7am – 11am)

Photo from http://freeingmymartha.blogspot.com/

Savoury breakfast strata with mushrooms, peppers and fresh herbs

Western with a spin: eggs with peameal bacon, caramelised onions and peppers on toast, with fruit on the side

Steel cut oats with banana and honeyed walnuts, brown sugar on the side

Two eggs, peameal bacon, toast and jam

Homemade fruit and nut granola, Greek yogurt and fruit compote

Lunch (11:30 to 3pm)

Tall Poppy Farm turkey and veg soup

Vegetable and bean soup

Mixed Asian green salad with sesame vinaigrette, served with a warm cheddar biscuit

Warm camembert with fig jam, apple slices and  pita

Western with a spin: eggs with peameal bacon, caramelised onions and peppers on toast, with fruit on the side

Prinzen’s beef and garden vegetable chili served with a warm bickie

Hummos, warm pita and olives

Falafel wrap with lemony tahini sauce

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Blog excerpt:

I was looking at the menu just now, trying to figure out a way to describe this particular combination of items, and all I could think was “good, honest food”. Which is sooo handy. Because I hate the deceptive kind.

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28
Nov

Sunday, November 28th

Published by

Muffin of the Day

Berry peach banana

Breakfast (7am – 11am)

Western with a spin: Eggs with peameal bacon, caramelised onions and peppers on toast, with fruit on the side

Steel cut oats with banana and honeyed walnuts, brown sugar on the side

Two eggs, peameal bacon, toast and jam

Homemade fruit and nut granola, Greek yogurt and fruit compote

Lunch (11:30 to 3pm)

Tall Poppy Farm turkey and veg soup

Sweet Jarrahdale pumpkin soup

Tex mex minestrone soup

Mixed Asian green salad with sesame vinaigrette, served with a warm cheddar biscuit

Smoked ham and cheese melt on a ciabatta, served with salad

Tall Poppy all-dressed burger with Black River old cheddar, caramelised onions and Krystyna’s homemade heirloom tomato ketchup, served with potato wedges and slaw

Prinzen’s beef and garden vegetable chili served with a warm bickie

Hummos, warm pita and olives

Falafel wrap with lemony tahini sauce

Photo from http://www.patiodaddiobbq.com/

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Blog excerpt:

Just off the phone with Mark and he tells me that the Tall Poppy all-dressed burger has been selling like, um, hotcakes. Which makes me wonder how the hotcakes have been selling…

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