Innovation and flavour top new PoppySeed spring-summer menu

The team at PoppySeed Gourmet Cafés is passionate about making creative homemade food and the new spring-summer menu is its best yet.

The new daytime menu is designed to satisfy the contemporary appetite for nutritious, flavoursome, and innovative food, with a focus, too, on locally produced ingredients.

Take the following new menu items for example. The PoppySeed “Bene” (shorthand for Benedict ) is a new breakfast-brunch dish of crushed avocado, Loughnane’s of Galway bacon, and Galway free range eggs. A crunchy homemade PoppySeed granola which is sugar-free is offered with Galway goat yogurt and toasted seeds. Alongside traditional cooked breakfasts is a veggie alternative with seared halloumi cheese, homemade champ, egg, tomato, and mushrooms. The ever popular pancakes remain and are made with gluten-free flour.

A lunch dish of tiger prawns tossed in chive garlic butter with Paolo’s Italian bread is one of a number of “hip and hot” dishes. The others include a chicken breast fillet brioche bap and a handmade burger of the day with slow roasted baby potatoes and house salad.

Vegetarians and meat eaters are equally well catered for with a choice of four signature salads that include an Asian-spiced beef salad and an Eastern-spiced falafel salad.

Tasty sandwich options include baked avocado crush, Galway goat cheese, Jamaican spiced chicken, and PoppySeed ploughman.

Judy Forde, head chef at PoppySeed, said: “I really enjoyed working on this menu. Our team all worked together and concentrated on healthy options and vibrant flavour. I am certain there are choices for everyone.”

The new spring-summer menus are now available at the three PoppySeed daytime café-restaurants at Eyre Street in Galway, Oranmore, and Clarinbridge. Find out more



Page generated in 0.0839 seconds.