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19
Feb

Saturday, January 19th

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Muffin du jour

Mixed berry

Breakfast (7am – 11am)

Scrambled eggs, homemade baked beans and a potato-sausage hash

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

Two eggs, peameal bacon, toast and jam

Homemade fruit and nut granola, Greek yogurt and fruit compote

Lunch:

East African pea soup

Roasted veg and bean soup

Grilled Black River Cheddar, sun-dried tomato and roasted red onion sandwich, served with salad

Warm chicken salad: chicken and buttered noodles, tossed in a rich tomato sauce

Barb’s all-beef sausage rolls, served with slaw and potato wedges

Sun-dried tomato and feta frittata, served with mixed greens

Vegetable chili, served with a warm biscuit

Falafel wrap with a lemon tahini sauce.

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 green salad

Soup of the day

Hummos, warm pita and olives

Entrée

Baked eggplant and tomatoes with chickpeas and Parmesan, served with roasted sweet potatoes and warm greens

Fresh-baked Goodfellow’s ham with thyme and mustard glaze, served with traditional scalloped potatoes and veg

Baked Chicken Masala served with caramelized cumin carrots and garlic mash

Dessert

Your choice from the dessert case

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Blog excerpt

Mark made me the baked eggplant and tomato dish for dinner last night. It’s tender and flavourful and satisfying, but the crunchy, chili-dusted, parmesan-melted chickpeas that topped it were phenomenal, and I don’t say this lightly. I hate chickpeas. They are usually mushy or hard as a rock, and that little extra skin attached to the canned ones always hides on your gums way up high in your mouth. But these, well, these were a thing of beauty with a taste to match. If I hadn’t been so hungry, I’d have taken a photo to share with you. Instead, some lovelies in their purest form.

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