Muffin Today

Banana Muffin

Breakfast (7am – 11am)

Homemade pancakes served with JC Nyman Farms maple syrup

Steel cut oat with apricots and brown sugar on the side

Two eggs, peameal bacon, toast and jam

Homemade fruit and nut granola, Greek yogurt and fruit compote

Toasted Western with herbed potatoes

French Toast with J.C Nyman Farms maple syrup

Lunch (11.30 – Close)

Potato Cheddar and Chilli

Fish Chowder

TPC Falafel wrap with a lemony tahini sauce

Hommus, warm pita and olives

Bacon Burger served with hot pepper cheese, avocado, wedges and slaw

Grilled vegetable wrap with a cilantro mayo

Potato and fish cakes with salad

Pineapple ham and swiss cheese in a grilled ciabatta and salad.

Dinner (5.00pm – 8.00pm) Friday and Saturday

Asian Rice Bowl – brown basmati, peanut sauce, asian greens, chopped egg, bean sprouts and toasted peanuts

Goodfellows breaded pork cutlets served with garlic mash, braised red cabbage and warm greens

Indian vegetable curry served with rice, warm pita, toasted coconut and a cucumber raita

Fettucine tossed in rich tomato, olive and caper sauce, topped with fresh garden herbs and parm

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Every thing is springing back to life…”bout time says Ally”…

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:
Soup of the day
Caesar salad with homemade croutons and bacon
Hummos, warm pita and olives

Entrée:
Grilled vegetable stack with a rich heirloom tomato sauce and fresh parmesan, served with rice pilaf and roasted root vegetable
Pork and banana curry served with rice, warm pita and raita
Chicken Marbella served with garlicky roasted potatoes and fresh vegetables

Dessert:
Your choice from the dessert case

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Dinners at Tall Poppy Café, Fridays to Sundays, 4:30 – 8:00.

Breakfast (7am – 11am)

French toast made with Fred’s Bread and served with warm JC Nyman maple syrup

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

Herbed scrambled eggs, with a side of toast, peameal bacon and homefries

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

Lunch (11:30 to close)

Fresh garden gazpacho

Chilled fruit soup

Caponata served on toasted bread with cream cheese

Antipasto plate with a selection of cheese, meat, breads and veggies

Hummus, warm pita and olives

Spicy bean quesadilla served with sour cream and a side salad

Falafel spinach wrap with a lemony tahini sauce

Smoked salmon served with cream cheese, red onion and capers served on a fresh baked scone

Dinner (5:30 to close)

Baked ginger and lime chicken served with roasted garlic, quinoa pilaf and fresh veg

Marinated beef kabobs served with mashed potatoes and coleslaw

Mixed vegetable coconut curry served with rice and warm pita

Fettuccine tossed in a fresh vegetable and parmesan cream sauce

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

Breakfast (7am – 11am)

French toast with warm maple syrup from J.C. Nyman farms

Scrambled eggs, peameal bacon and toast

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

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

Meatloaf sandwich on white

Lunch (11:30 – close)

Cream of fresh green pea soup

Lentil dal soup

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

Old fashioned meatloaf sandwich, thick sliced on white

TPC falafel spinach wrap with a lemony tahini sauce

Individual gourmet pizza with greens (shiitake mushrooms, grilled eggplant and feta OR smoked salmon, creamy chevre, red onion and dill)

Hummos, warm pita and olives

Homemade green lasagne – Vicki’s spinach, parmesan and mozzarella served with greens

Dinner (5:30 – 9:00)

Ingrid’s Beef Stroganoff served on buttery egg noodles with a side of 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

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