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19
Feb

Saturday, January 19th

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Muffin du jour

Mixed berry

Breakfast (7am – 11am)

Scrambled eggs, homemade baked beans and a potato-sausage hash

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:

East African pea soup

Roasted veg and bean soup

Grilled Black River Cheddar, sun-dried tomato and roasted red onion sandwich, served with salad

Warm chicken salad: chicken and buttered noodles, tossed in a rich tomato sauce

Barb’s all-beef sausage rolls, served with slaw and potato wedges

Sun-dried tomato and feta frittata, served with mixed greens

Vegetable chili, served with a warm biscuit

Falafel wrap with a lemon tahini sauce.

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

Mixed green salad

Soup of the day

Hummos, warm pita and olives

Entrée

Baked eggplant and tomatoes with chickpeas and Parmesan, served with roasted sweet potatoes and warm greens

Fresh-baked Goodfellow’s ham with thyme and mustard glaze, served with traditional scalloped potatoes and veg

Baked Chicken Masala served with caramelized cumin carrots and garlic mash

Dessert

Your choice from the dessert case

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Blog excerpt

Mark made me the baked eggplant and tomato dish for dinner last night. It’s tender and flavourful and satisfying, but the crunchy, chili-dusted, parmesan-melted chickpeas that topped it were phenomenal, and I don’t say this lightly. I hate chickpeas. They are usually mushy or hard as a rock, and that little extra skin attached to the canned ones always hides on your gums way up high in your mouth. But these, well, these were a thing of beauty with a taste to match. If I hadn’t been so hungry, I’d have taken a photo to share with you. Instead, some lovelies in their purest form.

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27
Jul

Tuesday, July 27, 2010

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Breakfast (7am – 11am)

Pineapple pancakes served with warm JC Nyman maple syrup and fruit compote

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)

Robin’s soupe au pistou

East African pea soup

Swiss cheese and smoked ham quiche with side salad

Grilled vegetable pasta salad with sundried tomatoes, fresh basil, Bedda Fedda and County corn

Smoked salmon served on a buttermilk scone with cream cheese, capers and dill

Grilled Goodfellow’s honey garlic sausage served on a roll with caramelized onion and grainy mustard, side of bean salad

TP Cafe Spinach Falafel Wrap with a Lemony Baba Ganouj Sauce

Hommus, warm pita and olives

Dinner (5:30 to close)

Rice bowl with tofu, Asian greens, cucumber, and peanut sauce

Beef stroganoff served on buttery egg noodles with a side of fresh County vegetables

Salmon patties with lemon and dill, lightly pan-fried with a cornmeal and parmesan crust, served with a side of herbed scalloped potatoes and fresh veg

Fettuccine with a spicy eggplant sauce, topped with fresh parmesan

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24
May

Monday, May 24

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Breakfast (7am – 11am)

Homemade granola served with Greek yogurt and fresh fruit compote

French Toast with warm maple syrup from Nyman farms in PEC

Peameal bacon, fried egg and Black River old cheddar on a Pastry House bun with a side of fresh fruit

Lunch (11:30 – close)

Carrot lemongrass soup

Chinese mushroom soup

Fresh baked ham with scalloped potatoes and salad

Meatloaf sandwich with mayo and lettuce, with a side of coleslaw

Light antipasto plate with maple carrot dip, artichoke dip, hummus, asparagus tartlette, cheeses and bread

TPC falafel spinach wrap with a lemony tahini sauce

Mixed green salad with a light vinaigrette from Vicki’s Veggies

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