Source: http://www.flickr.com/photos/cicciofarmaco/

Muffins du jour

Banana, mashed banana, super-mashed banana or peach

Breakfast (7am – 11am)

Traditional, blueberry or chocolate chip pancakes, served with warm Vader maple syrup

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 and dinner (11:30 – 8pm)

Carrot and ginger puree

Roasted butternut squash soup

Whitefish cakes with homemade tartar sauce, served with tossed green salad

Pork cutlet on a kaiser, topped with sweet onions and sauteed Gala apples, served with braised apple cabbage

Four bean and chicken chili served with a fresh corn muffin

Red wine braised beef shortribs, served in a mashed potato bowl

Old fashioned sloppy joes, served on a kaiser with a side of coleslaw

Spicy eggplant tomato sauce on rotini, served with fresh parmesan

Falafel wrap with a lemony tahini sauce

Hummos with warm pita and olives

Show Us Your Signature Dish Entry #2

Penny Morris‘ Chicken, rice and black bean enchilada casserole, served with fresh corn salsa

Blog excerpt

If you click into today’s menu, you might notice that we have an unusually large variety of muffins available this morning. It also gives you a hint about Mark’s morning in the TPC kitchen.

Muffin du jour

Apple cinnamon

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

Thai coconut vegetable soup

Eggplant caponata on toasted bread, schmeared with Fifth Town chevre

Hearty bean and vegetable chili served with a warm cheese biscuit

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

Goodfellow’s roast beef with a horseradish and mustard seed mayo, served warm on a Pastry House bun with salad

Falafel wrap with lemony tahini sauce

Hummos, warm pita and olives

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

Soup of the day

Asian tossed salad with a soy-sesame dressing

Hummos with warm pita and olives

Eggplant caponata served on toasted bread with Fifth Town chevre

Entrée

Goodfellow’s pork schnitzel served with warmed cabbage and apple, and fresh veg

Pad Thai with noodles, chicken, pork and vegetables

Grilled vegetable ratatouille, served with rice

Dessert

Your choice from the dessert case

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Blog excerpt

See that smile on Mark’s face? I’ll bet you a dollar that if you went into Tall Poppy today, you’d see that smile. In fact, for all the years I’ve known Mark, I’ve never seen his face without it. Yes, we have great coffee and great food and a beautiful room in which to serve it, but that smile is another reason why it’s nice to hang out at the café.

Muffin of the Day

Mark’s Grand Experiment: Banana and persimmon

Breakfast (7am – 11am)

Breakfast sandwich: fried egg with caramelised onion, peameal and cheese on a Pastry House bun

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)

Sweet Jarrahdale pumpkin soup

Tex mex minestrone soup

Homemade mac and cheese, served with a side salad

Montreal smoked meat on a warm ciabatta, served with creamy potato salad

Homemade vegetable, herb and feta quiche, served with mixed greens from Tall Poppy Farm

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://foodblogga.blogspot.com/

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Blog excerpt:

Uh huh. Mark’s been food shopping again. A trip to the Asian markets in Toronto this week inspired him to pick up a case of Hachiya persimmons, on the right in the photo above. My one and only experience with persimmons – known among foodies as the “Fruit of the Gods” – ended badly. Expecting a mouthful of sweet, juicy flesh, instead my lips puckered and all the moisture got sucked out. I know now that the persimmon in question was not yet ready for eating – Hachiya persimmons have to appear almost over-ripe to get the juice. There’s a nice food blog that talks about them here. And Mark’s incorporated them into today’s muffin if you’re game to try them.

Muffin of the Day

Banana blueberry granola

Breakfast (7am – 11am)

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

Two eggs, peameal bacon, toast, fresh homemade jam and fruit

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

Homemade pancakes with Vader’s maple syrup

Lunch (11:30 to close)

Rustic vegetable soup

Robin’s black bean soup

Hummos, warm pita and olives

Eggplant caponata served on toasted bread with herbed cream cheese

Tall Poppy Café falafel wrap with lemony tahini sauce

Mixed tomato and feta quiche, served with salad

Grilled Debrezeni sausage on a roll with heirloom tomato ketchup and caramelized onion, served with salad

Dinner (5:30 – close)

Goodfellow’s apple sausage, garlic mash and fresh county veg

Mark’s homemade vegetarian lasagne, caesar salad and a fresh cheddar biscuit

Cinnamon curry roasted chicken with tomato yogurt sauce, roasted potatoes and fresh veg

Fettuccine tossed with Tall Poppy Farm’s basil pesto, topped with fresh parmesan and tomatoes

We thought that 55 on 5/5 was as auspicious an occasion as any. Tall Poppy owner Mark Walters celebrates his birthday on our Opening Day (we checked the Chinese numerology and it’s all good). Drop in and say hello, and grab a cup of the best coffee in town while you’re there.