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03
Nov

Wednesday, November 3rd

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Muffin of the Day

Pineapple berry

Breakfast (7am – 11am)

French toast with J.C Nyman Farms’ maple syrup on the side

Sweet tooth breakfast: two raspberry pancakes, warm apple crisp with maple syrup and plain Greek yogurt

Two eggs, peameal bacon, toast and jam

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

Homemade fruit and nut granola, Greek yogurt and fruit compote

Lunch (11:30 to 3pm)

Lentil and vegetable soup

Thai-spiced carrot soup

Sundried tomato, caramelised onions and feta on puff pastry,  served with salad

Tall Poppy Farm turkey and cranberry salad sandwich, served with side salad

Spicy bean burrito served with sour cream and salad

Falafel wrap with lemony tahini sauce

Thai vegetable curry, served with warm pita and chutney

Hummos, warm pita and olives

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Blog exerpt:

We make excellent french toast. The name in French, “pain perdu” refers to the fact that, traditionally,  it was a way to save “lost bread” that had gone stale. We don’t do that. We start with a variety of gorgeous fresh breads from the Pastry House in Picton, or Fred’s Bread in Kingston and cook it quickly so it’s got a lovely crust on the outside and is beautiful and delicate in. Sprinkle with a little icing sugar, maybe some fresh fruit compote nestled in there, and served with a small pitcher of warm maple syrup. Mmmm.

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12
May

Wednesday May 11th

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Breakfast

Home made granola served with Greek yogurt and fresh fruit compote

French toast made with Fred’s Bread and maple syrup from JC Nyman Farms, here in the County

Two poached eggs on a potato rosti with Hollandaise sauce, side of toast

Warm brown rice pudding

Lunch

Chinese mushroom soup

Potato, cheese and chili soup

Hummus, warm pita and olive plate

Fried tofu and rice noodle salad in a sesame-soy dressing

County fresh roasted asparagus served with crumbled Fifth Town Bedda Fedda and lemon wedges

Caesar salad, lightly dressed, topped with fresh parmesan and home made croutons, served with a cheese scone

Savoury asparagus and spinach quiche made with Black River old cheddar, served with mixed green salad

Falafel spinach wrap with lemony tahini sauce

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08
May

Saturday, May 8th, 2010

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New item added to our breakfast menu today: French toast made with Fred’s Bread and maple syrup from JC Nyman Farms, here in the County. What a treat to do business with people who share the same vision and philosophies!

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