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Dinner Menu December 3 – 5

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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.


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!)


Menu for December 3, 4 and 5

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

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

Your choice from the dessert case


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

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

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

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Tuesday, July 13

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Breakfast (7am – 11am)

Pancakes served with warm JC Nyman maple syrup

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

Two scrambled eggs, with a side of peameal bacon, toast and fresh jam

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

Lunch (11:30 to close)

Chilled cucumber yogurt soup

Spicy sweet potato and pear soup

Tall Poppy Farm mixed greens & croutons tossed in a light vinaigrette

Hummus, warm pita and olives

Black River Old cheddar cheese and tomato sandwhich served with salad

Savoury vegetable quiche served with mixed greens

Dinner (5:30 to close)

Suzanne’s homemade vegetarian lasagne served with caesar salad garnished with fresh baked croutons

Pork Tenderloin marinated in lime and garlic served with a spicy black beans, rice and fresh vegetables

Goodfellows Apple Sausage served with scallop potatoes and an apple walnut salad

Vegetable korma served with basmati rice and warm pita

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