Hi-Tulip Cafe Next Dinner January 15, 2021

Dear Friends and Family of the Hi Tulip Café Marquee, The Hi Tulip Café Troupe, Kevin, Christine and I want to extend our sincere thanks for everyone supporting our small business and keeping us on stage.  Whether you have stall seats, are in the mezzanine, on the terrace, or box seats, we appreciate every one of you and your patronage.  It is now time to reopen our theatrical food presentation.  Our point is not to get your belly full in 20 minutes.  Our goal is leisurely pleasure and flavor with an opening act, middle act, final act, and a satisfying, rewarding finish.  The pleasing epilogue of a lovely choice of dessert.  To eat is a necessity, but to eat intelligently is an art.  So, let’s get this 2021 show on the road, draw the curtain on 2020, and bring up the lights on the present with a positive outlook on life.  Positivity can promote the greatest gift..... good health.  Especially these days, good health takes the stage front and center!  The plot is simple: “People who love to eat are always the best people.”  One of the greatest things is the ability to stop what we are doing and devote our attention to eating.  Shoot, after a good dinner, one can forgive anybody, even one’s relatives!!  So come one, come all.  Join our cast and crew, be part of the ensemble, but follow the spotlight on the star of the show.... CHEF KEVIN’s All Inclusive 4-course Presentation. Tickets are $35.00. The box office is ready to take your reservation for the showings at 5:00, 5:15, 5:30, 5: 45, 6:00, 6:15, 6:30.  This exclusive one night only production will be Friday, January 15.  You won’t want to miss this gig. Call Hi Tulip at 386-439-9274, or come in person to let us know that we will have the pleasure of entertaining you.

January 15th Dinner Menu

Course 1 - Choice of Soup or Salad

Brunswick Stewor

Parmesan Brussels Sprouts

Thinly sliced Brussels sprouts tossed in lemon vinaigrette,
toasted almonds, pomegranate seeds and shaved parmesan

Course 2 - Appetizer

Herbed goat cheese stuffed mushrooms

Course 3 - Choice of Entree

Double Salmon Cakes

Breaded and baked salmon patties with fresh and smoked salmon, gouda grits and arugula salad, preserved
lemon remoulade. 

Chicken Souvlaki Skewers

Greek-style marinated chicken over lemon orzo, sauteed spinach and roasted tomatoes, Tzatziki sauce.

Chili-lime roasted cauliflower

with cilantro-lime rice, grilled corn pico, chipotle aioli, blackbean mash, pickled red onions and queso fresco.

Course 4 - Choice of Dessert

Cranberry Blondies

blondie base with a layer of white chocolate and dried cranberries
or

Chocolate Pie