Muffin Today

Peach, Raspberry and Banana

Breakfast (7am – 11am)

Homemade pancakes served with JC Nyman Farms maple syrup

Steel cut oat with apricots and brown sugar on the side

Two eggs, peameal bacon, toast and jam

Homemade fruit and nut granola, Greek yogurt and fruit compote

Old cheddar and garden herb omelet served with fruit and toast

French Toast with J.C Nyman Farms maple syrup

Lunch (11.30 – Close)

Cajun Fish and Sausage Soup

Spinach Ricotta Soup

TPC Falafel wrap with a lemony tahini sau

Grilled Rueban with sauerkraut, Swiss cheese and salad

Salami and pepper jack cheese pizza with salad or roasted chicken and basil pesto pizza

Steak and mushroom pie with mashed potatoes

Baked mac and cheese with meatless Caesar salad

Dinner (5.30pm – 8.00pm) Friday, Saturday

Musaman beef curry w rice (fusion of Thai & Middle East)

Chicken Provencal – Italian style chicken leg braised w tomatoes, fresh herbs, garlic and black olives, served w orzo and fresh veg

Thai red Panang tofu curry – vegetable and tofu coconut curry w rice

Sweet garlic and black bean braised pork rib w mash and fresh veg

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A nice friend of a friend owns this one by the sea in Caloundra, Qld…. I think B n E’s taste better when the salt is  in the air…can’t wait to see the Pacific again..

Breakfast (7am – 11am)

Homemade pancakes served with JC Nyman Farms maple syrup

Steel cut oat with apricots and brown sugar on the side

Two eggs, peameal bacon, toast and jam

Homemade fruit and nut granola, Greek yogurt and fruit compote

Old cheddar and asparagus omelet served with fruit and toast

French Toast with J.C Nyman Farms maple syrup

Lunch (11.30 – Close)

Mulligatawny Soup

East African Pea Soup

TPC Falafel wrap with a lemony tahini sauce

Hommus, warm pita and olives

Club melt- Old cheddar cheese with roasted chicken  served with salad

Grilled vegetable wrap served with homemade avocado mayo

Roasted beef and Swiss cheese served with a salad

Vicki’s wild leek in Rosti served with a grilled asparagus salad

Salmon Sandwich with red onion and served with slaw

Dinner (5.30pm – 8.00pm) Friday, Saturday and Sunday

Vegetarian lasagna- Roasted veg, zukes, Viki’s spinach and Ricotta and a meatless Czar salad.

Thai Plate- Lime leaf fish cakes with carrot cucumber and cilantro salad, prawn/mango rice paper rolls and banana salsa.

Roasted garlic and toasted almond encrusted chicken breast with a black olive orzo and roast tomato puree.

Lamb rogan josh with basmati rice and fresh naan bread.

Yummmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmm!

“Tingle”……

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I never grow tired of looking at this fresh young Swiss chard we grew last year. Fresh local veggies starting to find their ways to plates. What a awesome business Vicky and Tim have built, thanks guys you make “yumm” so much easier.

Muffin

Rhubarb Muffin

Breakfast (7am – 11am)

Homemade pancakes served with JC Nyman Farms maple syrup

Steel cut oat with apricots and brown sugar on the side

Two eggs, peameal bacon, toast and jam

Homemade fruit and nut granola, Greek yogurt and fruit compote

Old cheddar and fresh garden herb omelet served with fruit and toast

French Toast with J.C Nyman Farms maple syrup

Lunch (11.30 – Close)

Cauliflower Soup (served with caramelized apples and fresh chive oil)

Tomato and roasted vegetable

TPC Falafel wrap with a lemony tahini sauce

Hommus, warm pita and olives

Fresh Roasted Chicken Salad sandwich with garden Thyme served with salad

Warm chipolte pulled pork sandwich on a bun with slaw

Ultimate veggie burger (bunless) served on a bed of lettuce and sprouts with tomato, red onion and a roasted pepper chutney

Roasted beef and Swiss cheese served with a salad

Dinner (5.30pm – 8.00pm) Friday and Saturday

WOW!! Look at this:

Rosti  and Vicki’s wild leeks served and Black River one year old cheddar  with grilled asparagus salad and greens

Kelly’s Butter Chicken with toasted coconut lime basmatti served with fresh vegetable

Grilled vegetable Ratatouille served with rice and warm pita, topped with parm and garden fresh herbs

Goodfellow’s grilled Apple Sausage served with garlic mashed potato and fresh vegetables

Currently open Friday and Saturday for dinner

After May 24 weekend open Thursday Friday Saturday and Sunday for dinner

Open everyday at 7am for breakfast and for lunch

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So much green emerging and next weekend (and the one after) Vicki’s BIG Heirloom Tomato Seedling Sale.

Muffin of the Day

Sour cream maple walnut

Breakfast (7am – 11am)

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

Two eggs, peameal, 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)

Curried ginger beef soup

Robin’s black bean soup

Roast chicken and vegetable soup

Hummos, warm pita and olives

Smoked salmon with herbed cream cheese, red onion and capers on a fresh baked scone

Tall Poppy Café spinach falafel wrap with lemony tahini sauce

Spicy bean burrito topped with cheddar and sour cream, served with salad

Panzanella – toasted bread salad tossed with tomatoes, red onion, garlic mozzarella and olives in a basil vinaigrette

Breakfast (7am – 11am)

Steel-cut oats with dried fruit and brown sugar on the side

Two scrambled eggs, sausage, toast and fresh jam

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

Fried egg, ham, tomato, avocado and cheese on toasted sourdough

Lunch (11:30 to close)

Sausage, bean and vegetable soup

Tomato, basil and pasta soup

Grilled chicken sandwich served with salad

Hummos, warm pita and olives

Antipasto platter – selection of meats, cheeses, fruit and veg with pita

Ham, garlic mozzarella and roasted vegetable strata, served with mixed greens

TP Cafe Spinach Falafel Wrap with a Lemony Tahini Sauce

Mediterranean ground beef and eggplant lasagne OR gourmet vegetarian lasagne, served with mixed greene

Dinner (5:30 – close)

Creole Purloo (pilaf) with chorizo sausage served with cornbread

Grilled vegetable ratatouille served on garlic mash with warm pita

Potato and parmesan cheese stuffed swiss chard leaves served with rosemary and garlic baked vegetables and rice

Fettuccine tossed in a roasted chicken and parmesan cheese sauce, topped with fresh herbs