Tall Poppy Café
613.399.2233
Dinner: Wednesday through Saturday, 5:30 pm to 9:00 pm
Closed: Sunday through Tuesday
$35.00 per person + taxes and gratuities
Fall 2011 Countylicious Menu
Appetizers
Collard greens & ham hock soup, garnished by roast garlic, bean & bacon
Pickerel fillet, sweet onion filo tartlet, oven roast tomato, black olive powder, County tomatillo salsa verde
Roast pear, blue cheese, pumpernickel “toastie”, greens, Milford black walnut & fig vinaigrette
Mains
Vegetarian
Chana masala crepe, roast onion dhal filling, saag sauce, homemade cumin ricotta, green pea
Pork
Smoked chop, squash puree, pan roast potato, warm shiitake apple vinaigrette
Beef
Cherry braised short rib, toasted sesame sauce, mixed tempura
Chicken
Honey, cinnamon, date tagine, roast carrots, traditional cous cous
Desserts
Direct trade tiramisu
Coffee/Frangelico dipped lady fingers layered with marscapone mousse & roasted hazelnuts
Creme caramel
Native sumac infused custard, rosemary scented oranges, sumac dusting
Torta di Ciccolata
Rich dark chocolate torte, cinnamon anglaise, local hot pepper syrup
TALL POPPY CAFÉ
298 Main Street, Wellington, Ontario, K0K 3L0
613.399.2233
Kelly AttwellsTall Poppy Cafe
Kelly grew up in Prince Edward County, but learned to cook while away in B.C. and travelling abroad. His first glimpse of kitchen work was in Edinburgh, Scotland. First cooks job was at the landmark Wildcat Cafe, Yellowknife NT. From there Kelly worked the B.C. interior, plus Calgary hotspots like the Living Room, as well as Australia & New Zealand. His last position in B.C. was Head Chef of the exclusive Island Lake Lodge backcountry ski resort where he and his recipes were featured in the Island Lake Cookbook. Upon returning to the County Kelly was Sous Chef, then Head Chef of the Claramount Inn as well as Cookery School Director of the Waring House Cookery School. He now makes a return to his roots at the Tall Poppy Cafe where the flexible blackboard style menu allows Kelly to apply a more freestyle approach to the food. Making relevant all his culinary & travel experiences in the creative process.
