Café

a delivery of our produce from Green Being Farm

Café La Ruche
~ the beehive café ~

Spring Menu 2012

(April-June)
Carrot, Cumin, Lentil Soup 2.75
a delicious blend, with small red lentils and topped with Best Baa yogurt
(Veg/GF)

Chicken Broth Soup with Parsley & Noodle 2.75
our own home made stock, fresh noodles, fresh Italian flat leaf parsley

Asparagus Soup with Chickpeas and Gremolata 3.00
gremolata is an Italian seasoning made of lemon zest, garlic, parsley and olive oil
(veg/GF)

Northern France Split Pea Soup 2.75
split pea, carrot, celery, and double smoked ham hock and Ontario maple syrup
(GF)

A Spring Vegetable Soup with Tarragon 2.75
expertly cut vegetables in this vegetable stock/broth
(GF/Veg)

Baby Arugula Salad with Best Baa Feta and Fresh Tomato Vinaigrette 3.00
peppery greens, outstanding local cheese, Elmira tomato dressing
(GF/Veg)

A Fresh Herb and Sprout Salad with a Tangy Sesame Dressing 3.00
as fresh as it gets and doctored with the right dressing
(GF/Veg)

Mixed Spring Salad with Seed Encrusted Goat Cheese and Strawberry Vinaigrette 3.00
pumpkin and sesame seed, toasted lightly and rolled on to this Woolwich cheese
(GF/Veg)

Baby Spinach Salad with Wild Mushrooms and Cipollini Onion 3.00
Ontario spinach, mushrooms
(GF/Veg)

A Rainbow Quinoa Salad 3.00
organic quinoa, limes, oranges, cabbage and fresh herbs
(GF/Veg)

A Mushroom and Spinach Lasagna 3.75
hand rolled pasta, lot’s of cheese, sauteed mushrooms and steamed spinach
(Veg)

Pear, Caramelized Onion and Gorganzola Cheese Pizza 3.75
our home made wheat crust pizza with the fixin’s of champs!
(Veg)

Grilled Asparagus and Wild Mushrooms on Italian Dumplings 3.75
the dumplings are actually called, gnudi and the wild mushrooms are shiitake
(Veg)

Roasted New Potatoes with Garlic Mayo and Green Ketchup 3.25
new potatoes are small baby potatoes and we make the mayo and salsa verde
(GF/Veg)

Garlic Crostini with Spicy Hummus and Lemon Cucumber Salsa 3.25
our hand shaped bread, loaded with garlic butter, our amazing hummus and this tangy salsa
(Veg)

Grilled Garlic Marinated Pork with a Spring-inspired Risotto 4.50
local, free-ranging pork, with a mushroom vegetable Italian-style rice
(GF)

Beef Short Ribs on a Corn Mash 4.50
local, free-ranging beef, slowly braised and served on this soft polenta
(GF)

Pan Seared White Fish with Wild Leek and Rice Pilaf  4.50
Huron Lake fish, wild ramps from the forest across the road

Lemon Garlic Roasted Chicken with Fava Bean, Radish and Pecorino Cheese 4.75
local chicken, marinated over night and served on this quintessential spring mixutre
(GF)

Chicken Provencal 4.50
local chicken, roasted breast with this flavorful tomato ragu
(GF)

Panna Cotta with Rhubarb 3.00
panna cotta is an Italian set pudding and this is served with stewed rhubarb
(Veg)

Pouding Chômeur 2.75
Quebecois maple dessert
(Veg)

Strawberry Sorbet 3.00
straight strawberries, iced
(Veg)

Tart Apple Clafoutis 2.75
Ontario apple batter pudding
(Veg)

Strawberry Milk Shake 3.00
made with Mapleton’s organic frozen yogurt
(GF/Veg)