Café Flo

2013 Season June 1 through October 27
Tuesdays through Saturdays 11:30am-3pm (last seating at 2:30pm) and Sundays 1-4pm (last seating at 3:30pm).

Reservations are not necessary except for parties of six or more.

Visitors can enjoy a lovely lunch at Café Flo, located on the veranda overlooking the Lieutenant River. Dine with table service on the veranda or picnic on the lawn.

The Café's delicious and inventive dishes are prepared by Gourmet Galley using only the freshest ingredients available from local farmers and purveyors.

Read Suzanne Thompson's article in The Day and get the recipe for Café Flo's Pappardelle with Lamb Ragù.

Photo by Sean D. Elliot/The Day.

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New this year!

 

Partake: Dinners at the Museum by Café Flo

Partake is a new monthly program that combines dinner and dialogue. One evening a month from May to October, guests take part in an evening of art & food, pairing a dynamic museum program with a specially orchestrated meal by Gourmet Galley. After a welcoming aperitif, guests enjoy a brief presentation — an amuse bouche for the mind — before heading to dinner.

The $75 per person fee is inclusive of the program, food, and wines.

The first Partake dinner took place on May 22 with the theme of Oh, Canada! The Art and Food of the Great White North.

To Start
Labatt Blue and Creton on Toast
Creton is a Spicy Pork Pate enjoyed in Canada particularly by those with a French influence

Dinner
Maple Glazed Cedar Plank Wild Salmon grilled over hard wood and served on the plank and sprinkled with Fresh Berries and Herbs
Wild Rice
Sautéed Wild Mushrooms and Fiddleheads
Bannacock- bread cooked on a stick over a fire

Dessert
Handmade Tiger Tail Ice Cream
Orange flavored ice cream with liquorish swirls, a Canadian Favorite
Brewed Illy Coffee and a Selection of Dammann Teas from France

Future Partakes

Wednesday, July 24
Wednesday, August 21
6:30pm

For reservations contact Donna Carlson at (860) 434-5542 ext. 118 or donna@flogris.org

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2013 Café Flo Menu

(Look for seasonal specials at the Café.)

Starters

Cheese and Pate
3 or 5 well balance Cheeses, served with Country Pate and fruit

Tuna Tartar, Wonton Crisps

Vegetarian Black Bean Chili

Shrimp Bisque

Salads

Acadia Greens, Roasted Beets, Candied Walnuts, Warm Goat Cheese Medallion,
L emon Pepper Vinaigrette

Side Salad- Gathered Greens, Lemon Pepper Vinaigrette

Tuna Niciose

Spinach Salad

Mediterranean Plate

Waldorf Chicken Salad in Bibb

Sandwiches

Griddled Corned Beef Sandwich

Lobster BLT

Veggie Sandwich

Open Faced Steak Sandwich, grilled onions, mushrooms, toast points

Chicken Waldorf Salad on Croissant

Liverwurst

Entrees

Roasted Cod {Spinach and Israeli Couscous}, Tomato Caper Relish

Chicken Paillards, Lemon, Dill Pan Sauce

Desserts

Ice Cream 3 flavors change seasonally, served with an almond lace cookie

Lemon Mousse- Seasonal Berries

Chocolate Bread Pudding, Crème Anglaise

Children's Menu