OPEN Daily

7:30am - 2pm


(386) 439-9274

Hi-Tulip Cafe Oct 16th Dinner Special

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
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

October 16th Menu

Course 1 - Choice of Soup or Salad

Creamy Butternut Squash Soup

with fresh sage / or

Apple and Fennel Salad

Baby arugula, Honeycrisp and Granny Smith apples, fennel, walnuts, celery with a
Lemon-mint vinaigrette 

Course 2 - Appetizer

Candied Walnut Bruschetta

Toasted crostini, goat cheese, and pear

Course 3 - Choose an Entree

Crab Cakes

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

Beef Bourguignon

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

Course 5 - Choice of Dessert

Pumpkin Mousse

with Ginger Snaps

Blackberry-Lemon Shortcake