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You asked, we listened. We’re bringing dinners back starting this weekend and running through the dark days of winter. And we’re going to try something new.

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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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Menu for December 3, 4 and 5

Appetiser
Soup of the day
Tossed salad with raspberry vinaigrette
Hummus, warm pita and olives

Entrée
Fettuccini with roasted eggplant tomato sauce topped with parmesan
Apple sausage with caramelised onions, served with garlic mashed potatoes and vegetables
Lime marinated pork tenderloins served with spicy black beans, rice and vegetables

Dessert
Your choice from the dessert case

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

(we’re still open at 7am, 7 days/week)

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Coming in the new year:  Friday night features (authors, musicians, documentary nights, solo performance artists). Details soon.

Muffin of the Day

Banana walnut

Breakfast (7am – 11am)

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

Two eggs, peameal bacon, toast and jam

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

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

Triple cheese and sweet pepper pizza, served with salad

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

Spicy bean burrito served with sour cream and salad

Mixed vegetable quiche, served with salad

Falafel wrap with lemony tahini sauce

Hummos, warm pita and olives

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Blog exerpt:

Good mornings, Pumpkins – er, I mean, Poppies! Did everyone has a spooktacular time last night? Things are back to normal at the café today. No eyeballs or brains on the menu. It’s less fun, but the customers seem to like it.

Muffin of the Day

Deranged raspberry muffins

Breakfast (7am – 11am)

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

Two haunted eggs, petrified peameal bacon, toast and jam

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

Monstrous steel cut oats with undead raisins and spooky cinnamon, brown sugar on the side

Horrid homemade fruit and nut granola, terrifying Greek yogurt and eerie fruit compote

Lunch (11:30 to 3pm)

Ghoulish lentil and vegetable soup

Terrifying Thai spiced carrot soup

Triple cheese and sweet pepper Zombie pizza, served with brains

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

Screaming spicy bean burrito served with sour cream and salad

Gruesome mixed vegetable quiche, served with salad

Fiendish falafel wrap with lemony tahini sauce

Horrifying hummos, warm pita and eyeballs

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Blog exerpt:

Today’s menu is filled with…um. Wait. Hmmm. Well, that’s weird. When I prepped this menu last night, it was just fine. Something seems a little, uh, off this morning. I guess it’s because THEY’RE HEEEEEEERE!!! And the phone call is coming from inside the house! And I see dead people! Be afraid. Be very afraid.

Muffin of the Day

Pumpkin cranberry muffin

Breakfast (7am – 11am)

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

Two scrambled eggs, peameal, toast, 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)

Garden grilled vegetable soup

Roast chicken and vegetable soup

Hummos, warm pita and olives

Garden fresh tomato with Swiss sandwich, served with a salad

Savoury vegetable quiche with Swiss cheese, served with a side salad

Tall Poppy Café spinach falafel wrap with lemony tahini sauce

Penne pasta salad with sundried tomatoes, olives, garlic mozzarella, sweet peppers and sausage

Dinner (5:30 to close)

Dum Gosht – beef baked with yogurt and black pepper served with buttery rice and fresh veg

Parmesan crusted salmon patties, scalloped potatoes and fresh veg

Asian Rice Bowl – marinated tofu, peanut sauce, Asian greens

Fettuccine topped with spicy eggplant chili sauce, topped with fresh parmesan

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