Dear Friends and Family of Hi Tulip Café,
Let the FEST season begin!
This month brings Fall Festivals, Oktoberfest, Biketoberfest, and a host of other FESTAL occasions.
We all know Columbus Day is the 12th and Halloween is the 31st , but did you know that according to the Holiday Insight website,
October 1 is Vegetarian Day
October 2 is Name Your Car Day
October 4 is Frappe Day
6 is Physician Assistant Day
9 is World Egg Day
10 is Angel Food Cake Day
14 is Take your Parents to Lunch Day
16 is Bosses Day
17 is National Pasta Day
18 is Meatloaf Appreciation Day
21 is National Pumpkin Cheesecake Day
24 is MAKE A DIFFERENCE DAY
26 is National Mincemeat Day
27 is National Black Cat Day
28 is Plush Animal Lovers Day
30 is Candy Corn Day
Who knew? So On October 16, come Fest-with-us!!
There will be 2 seating times, 5:30 or 6:30. The cost is $35 per person and includes 4 courses and a hot apple cider. You choose a soup or salad, a choice of entrée, and a choice of dessert. A beverage and an appetizer are included. We are sure that this menu will have you feeling FESTI-FULL!!
In addition, many of you have been asking if you can bring your own wine. Well, we have a festive announcement. Starting this month, we will introduce an additional $10 corkage fee if you choose to do so. We will also still have wine available for purchase.
Please let us hear from you before October 12 (Monday) either by responding to this email, calling Hi Tulip Café at (386) 439-9274, or letting us know in person while you are having breakfast or lunch.
Fall in with the spirit of the season and enjoy a dinner out…. at Hi Tulip!
We appreciate YOU!! Check out the Menu
Creamy Butternut Squash Soup
with fresh sage / or
Apple and Fennel Salad
Baby arugula, Honeycrisp and Granny Smith apples, fennel, walnuts, celery with a
Candied Walnut Bruschetta
Toasted crostini, goat cheese, and pear
With lightly dressed arugula, scratch remoulade sauce, old bay new potatoes
and fire roasted corn
Roast Herbed Pork Loin
With apple chutney, sweet potato mash, and crispy roasted Brussels sprouts
Tender beef, slow simmered in a rich, red wine gravy, served over mashed potatoes
with autumn vegetables
(Vegetarian) Roasted Pumpkin “Lasagna” Boats
Lentil-based Bolognese sauce and autumn vegetables inside a baked pumpkin
with Ginger Snaps