Hours

OPEN Daily

7:30am - 2pm

Phone

(386) 439-9274

Hi-Tulip Cafe Next Dinner March 19, 2021

Dear Hi Tulip Friends and Family: 
Ahoy me hearties.  There is a magic about the ocean; people are drawn to it, want to swim in it, look at it, play in it and living close to the sea significantly improves people’s well-being.  Flagler Beach is our own hidden treasure filled with vitamin sea.  As local residents we have a sense of togetherness here.  Individually we are one drop, together we are an ocean.  Every drop counts. And whether our problems in life are as big as a ship, we should never forget that our blessings are as wide as the ocean. If you have a family that loves you, a few good friends, food on the table, a roof over your head; you are richer than you think.  
It has been a year of self-isolation and solitude in various degrees.  We have all been navigating this same boat, weathering the storm and rolling with the tides.  Hopefully soon, working together, there will be smooth sailing ahead and as my good friend the sea turtle advises, trust the flow and think long term.  
So, AVAST YE!  Let Hi Tulip be your lighthouse. Kevin has the most amazing ability to take the ordinary and make it shine.  Some of the hardest parts of being an adult is simply figuring out what to cook for dinner every.....single....night.  With this endless task, drop anchor and come ashore.  Good food is our common ground and a lot sweeter when shared with your Matey at your favorite safe harbor.    
On Friday, March 19 our crew will be in the galley singing our sea shanty as we prepare this square meal. “Soon may the Wellerman come, to bring us sugar and tea and rum.” This see-food diet will be “shore” to delight. Time and Tides waits for no man so make your reservation by Sending us an email, call us at our home port at (386) 439-9274, or in person by notifying the on-duty captain.  We will have seatings beginning at 5:00 and ending at 6:30 until we have our tally.  The price for our 5-course meal will be $45 per person, one beverage included ($10 per bottle corkage fee if you bring your own wine) Most of you know the ropes:  we need your phone number, your appetizer, soup, and entree selections, and your choice of our first-rate desserts by Christine.   
“The sea, once it casts its spell, holds one in its net of wonder forever”.....  Jacques Cousteau

March 19th Dinner Menu

1st Course: Choice of Appetizer

Cedar smoked Salmon Dip

with crostini and vegetable crudité

Chicken Salad croissant

with grapes, fresh dill, and pecans

2nd Course: Choice of Soup

New England Clam Chowder or Creamy Blue Cheese Tomato Bisque

3rd Course: Salad

Caesar Salad

sourdough croutons, aged parmesan, fresh Romaine lettuce and  house made dressing 

4th Course: Choice of Entrée 

Seared Ahi Tuna Wontons

marinated tuna, seared rare, with citrus slaw, mango, avocado, and scallion served with seaweed salad

Southern Fried Catfish

crispy, golden filets, served with sweet potato grits and tomatillo salsa

Vegan Crab Cakes

meat-free crab cakes served over creamed corn and lemon-dressed arugula salad 

Caprese Chicken

chicken breast baked with fresh mozzarella, basil, and tomatoes, drizzled with balsamic glaze served with grilled asparagus and roasted potatoes

Choice of Dessert

Salted Caramel Pudding Cake

moist caramel cake with a thick caramel frosting sprinkled with sea salt
or

Coconut Cake

coconut flavored cake, layered with coconut buttercream and covered in sweet shredded coconut