Muffin du jour

Blueberry orange

Breakfast (7am – 11am)

Savoury breakfast frittata, served with fruit

Steel cut oats with 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 am – close)

Turkey, veg and rice soup

Tomato chickpea soup

Black bean burger topped with Fifth Town chevre, sweet corn salsa and a cilantro aioli, served with potato wedges and slaw

Curried egg salad sandwich with raisins, served with slaw and small soup

Debrezeni sausage with caramelized onion and grainy mustard in a fresh bun, served with potato wedges and salad

Four bean chicken chili, served with a warm corn, chili and cheese muffin

Falafel wrap with a lemony tahini sauce

Hummos with warm pita and olives

Robin’s corn quesadilla served with sour cream and salsa

Show Us Your Signature Dish Entry #4

coming Friday!

Dinner (Friday – Sunday, 4:30 – 8:00)

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Blog excerpt

It dawned on me that we haven’t talked about the falafel wrap lately, have we? It was on the menu the day we opened; it’s one of our signature dishes and stays on most of the time. For the uninitiated: it’s a good-sized falafel patty, lightly pan-fried then crumbled and mixed with cabbage, lettuce herbs and veg, tossed with tahini and rolled into a large spinach tortilla. It’s vegan, it’s full of good crunchy things and, as my lunch yesterday reaffirmed, it’s damned tasty.

The best of fresh, local and in-season: County strawberries and whipped cream

Breakfast (7am – 11am)

French toast with warm maple syrup from J.C. Nyman farms

Scrambled eggs, peameal bacon and toast

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

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

Lunch (11:30 – close)

Cream of fresh green Mill Creek Farm peas soup

Lentil dal soup

Homemade veggie bean burger served with a side of salad and potato chips

Old fashioned meatloaf sandwich, thick sliced on white

Falafel spinach wrap with a lemony tahini sauce

Individual gourmet pizza with greens (shiitake mushrooms, grilled eggplant and feta OR smoked salmon, creamy chevre, red onion and dill)

Hummos, warm pita and olives

Homemade green lasagne – Vicki’s Veggies’ spinach, parmesan and mozzarella served with greens

Dinner (5:30 – 9:00)

Ingrid’s Beef Stroganoff served on buttery egg noodles with a side of corn and fresh County peas

Grilled chicken satay with peanut sauce served with white basmati with fresh veg

Cauliflower and fresh pea coconut curry on basmati with warm pita and raita

Fettuccine tossed in fresh basil pesto, topped with County tomatoes and parmesan

Breakfast

Home made granola served with Greek yogurt and fresh fruit compote

“World Competition” oatmeal with cranberries

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Lunch

Turkey vegetable soup

Mixed bean and vegetable soup

Hummus, warm pita and olive plate

Fresh spinach salad with bacon, orange segments and red onion tossed in an orange sesame vinaigrette

Spicy black bean quesadilla with grated cheddar, guacamole and tomato

Savoury vegetable quiche with mixed green salad

Falafel spinach wrap with lemony tahini sauce

(and I hear that Joanne will be making another Hummingbird Cake. You might want to get in early to get a slice.)