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14
Jan

Dinner menu – January 14 – 16, 2011

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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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Appetiser

Mixed greens with a herbed vinaigrette

Soup of the day

Hummos, warm pita and olives

Entrée

Chicken cordon bleu with roasted potatoes and veg

Beef Stroganoff served on buttery egg noodles

Peppers stuffed with roasted root vegetable and seasoned rice, with a rich tomato sauce and fresh vegetables

Dessert

Your choice from the dessert case

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

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Blog excerpt:

Some lovely comfort food on the dinner menu this weekend. A little something to chase away the mid-winter chills and warm you up from the inside.

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14
Jan

Friday, January 14, 2011

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Muffin du jour

Blueberry

Breakfast (7am – 11am)

Pancakes with Vader’s maple syrup and fruit compote

Steel cut oats with apricots and cranberries, 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 close)

Apple sausage and vegetable soup

Ham and pea soup

Hearty bean and vegetable chili served with a warm cheese biscuit

Lightly curried tuna salad sandwich with apple and raisins, served with salad

Goodfellow’s pork schnitzel on a bun, with a side of warm apple cabbage slaw and potato wedges

Roasted vegetable ratatouille on rice

Falafel wrap with lemony tahini sauce

Hummos, warm pita, olives and crudité

Dinner (Fri – Sun 4:30 to 8pm)

Prix fixe: 3 courses for $23.95 (beverages, tax + grats extra) Or you can order à la blackboard, as always.

Licensed or BYOW (corkage a mere $7)

Appetiser

Mixed greens with a herbed vinaigrette

Soup of the day

Hummos, warm pita and olives

Entrée

Chicken cordon bleu with roasted potatoes and veg

Beef Stroganoff served on buttery egg noodles

Peppers stuffed with roasted root vegetable and seasoned rice, with a rich tomato sauce and fresh vegetables

Dessert

Your choice from the dessert case

.

Blog excerpt

Dinner tonight, through to Sunday evening, and it’s a menu of old school favourites this weekend. You can enjoy our prix fixe menu or order off the blackboard as usual. To complement your meal, we have a small selection of local and good value wines and beers. You’re welcome to bring your own, too – we only charge $7 for corkage. Reservations not always required, but we take’m!

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28
Jul

Wednesday Joooly 28

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Breakfast (7am – 11am)

French toast served with warm JC Nyman maple syrup and fresh fruit

Steel cut oats with apricots, cranberries and raisins with brown sugar on the side

Two scrambled eggs, with a side of peameal bacon, toast and fresh jam

Homemade fruit and nut granola, tart Greek yogurt and fruit compote

Lunch (11:30 to close)

Chilled fresh fruit soup

East African pea soup

Savoury vegetable quiche with side salad

Asian noodle salad with peppers, Asian greens, scallions topped with roasted peanuts

Grilled vegetable pasta salad with sundried tomatoes, fresh basil, Bedda Fedda and County corn

Grilled Goodfellow’s honey garlic sausage served on a roll with caramelized onion and grainy mustard, side salad

TP Cafe Spinach Falafel Wrap with a Lemony Baba Ganouj Sauce

Hommus, warm pita and olives

Dinner (5:30 to close)

Parmesan crusted salmon patties with lemon and dill, lightly pan-fried and served with a side of herbed scalloped potatoes and fresh veg

Asian rice bowl with marinated tofu, assorted greens, cucumber, and Thai peanut sauce

Beef stroganoff served on buttery egg noodles with a side of fresh County vegetables

Fettuccine with a spicy eggplant sauce, topped with fresh parmesan, side of veg

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27
Jul

Tuesday, July 27, 2010

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Breakfast (7am – 11am)

Pineapple pancakes served with warm JC Nyman maple syrup and fruit compote

Steel cut oats with dried cranberries and dates and sprinkled with brown sugar

Two scrambled eggs, with a side of peameal bacon, toast and fresh jam

Homemade fruit and nut granola, tart Greek yogurt and fruit compote

Lunch (11:30 to close)

Robin’s soupe au pistou

East African pea soup

Swiss cheese and smoked ham quiche with side salad

Grilled vegetable pasta salad with sundried tomatoes, fresh basil, Bedda Fedda and County corn

Smoked salmon served on a buttermilk scone with cream cheese, capers and dill

Grilled Goodfellow’s honey garlic sausage served on a roll with caramelized onion and grainy mustard, side of bean salad

TP Cafe Spinach Falafel Wrap with a Lemony Baba Ganouj Sauce

Hommus, warm pita and olives

Dinner (5:30 to close)

Rice bowl with tofu, Asian greens, cucumber, and peanut sauce

Beef stroganoff served on buttery egg noodles with a side of fresh County vegetables

Salmon patties with lemon and dill, lightly pan-fried with a cornmeal and parmesan crust, served with a side of herbed scalloped potatoes and fresh veg

Fettuccine with a spicy eggplant sauce, topped with fresh parmesan

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17
Jun

Thursday, June 17th

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The best of fresh, local and in-season: County strawberries and whipped cream

Breakfast (7am – 11am)

Pancakes with homemade blueberry sauce

Scrambled eggs, peameal bacon and toast

Steel cut oats with dried cranberries and dates and sprinkled with brown sugar

Fruit and nut granola, tart Greek yogurt and fruit compote

Lunch (11:30 – close)

Asian mushroom rice soup

Robin’s black bean soup

Köftes and fattoush – lean beef patties with a bread, herb and tomato salad in lettuce cups

Homemade veggie bean burger served with a side of salad and potato chips

Tomato, Black River old cheddar and pesto sandwich (mmm, ask for it grilled)

Homemade savoury vegetable quiche served with side salad

Warm brie, garlic, apple wedges and pita

Old fashioned meatloaf sandwich, thick sliced on white

TPC falafel spinach wrap with a lemony tahini sauce

Dinner (5:30 – 9:00)

Ingrid’s Beef Stroganoff served on buttery egg noodles with corn and fresh County peas

Grilled chicken satay with peanut sauce served with white basmati with fresh veg

Cauliflower and fresh pea coconut curry on basmati with warm pita and raita

Fettuccine tossed in fresh basil pesto, topped with County tomatoes and parmesan

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