About Us. Our mission is to put amazing coffee within the reach of everyone’s. Barnie’s CoffeeKitchen in Winter Park is where we perfect our micro-roasts. Uniquely-flavored 10 ounce bagged coffees available in whole bean and.
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What’s wrong with this menu? Barnie’s Coffee and Tea Company. Anson Mills stone-cut oats topped with apples and pears, milled flaxseed and maple syrup. Acai and organic almond milk smoothie served with banana, Greek yogurt and granola. Lake Meadow organic eggs, Nueske’s bacon, spinach, aged cheddar and tomato jam on country white.
Two Lake Meadow organic eggs on tomato ragout, feta cheese, thyme. Toasted english muffins topped with spinach, two poached eggs, bacon and sauce hollandaise. Crustless quiche made from organic eggs. Served with fresh fruit. Rich, creamy eggs infused with Grafton Cheddar. Uncle Matt’s Organic and pulp free orange juice. Locally produced in Clermont, FL.
Served a la carte. Acai and organic almond milk smoothie served with banana, Greek yogurt, and granola. Anson Mills stone-cut oats topped with banana, walnut, milled flaxseed and maple syrup. Arugula and Watercress Salad. Tomato and fennel broth. Served with toasted baguette. Pickled ramps, salsa verde and radish.
Duck confit, brown butter, and sage. Grapes, marcona almonds, parmigiano reggiano and white balsamic vinaigrette. Sherry xoffee and pickled carrots. Anson Mills rice with heirloom tomatoes and parmigiano reggiano. Roasted red pepper, coconut milk broth, and baby bok choy. Swiss chard, butternut squash mash, and pumpkin seed pesto. Mushroom ragout, creamed farro and truffle. Smoked potato puree, tomato jam and glazed heirloom carrots.
Barnie’s Coffee & Tea, Winter Park
Each weekend, a featured barista creates a specialty drink of his or her choice. Ask your server or come see us at the bar. South Florida Passion fruit. Fresh avocado with cilantro and lime served with blue corn barniex pita chips. Mixed whole olives spiced with garlic, orange zest, cumin, fennel seed, olive oil and chili pepper.
Two savory slow roasted pork tacos with a tropical fruit salsa, pickled red onions, house queso fresco, and cilantro. House made hummus, harissa spiced lentils, caponata, haricots verts with roasted hazelnuts, and olives. Served with pita chips and fresh baked lavash. Chef’s Choice or select your assortment of 4.
See additional Menu for options. Kissimmee’s Green Place beets with pickled carrots, golden quinoa and sherry vinaigrette. Mixed greens topped with organic grilled chicken, tomatoes, bacon, avocado, Pt Reyes blue cheese, sliced egg, and lemon vinaigrette. Grapes, marcona almonds and Parmesan in a white Balsamic vinaigrette. Ducktrap smoked salmon with dill creme fraiche, cucumber, and preserved lemons on sourdough. Sliced Turkey, cranberry barniex, cornbread stuffing and spinach. Grafton Vermont cheddar and Emmentaler swiss with sliced heirloom tomato on brioche.
House roasted pork loin and ham on a classic Cuban roll with dill pickles, yellow mustard, swiss cheese, and “mojo” mayo. Vanilla gelato with Venezuelan chocolate sauce, roasted hazelnuts and whipped cream. Assorted sodas and bottled waters. Cava, Segura Viudas – Penedas, Spain. Methode Champenoise sparkler from a centuries old estate.
Menus for Barnie’s Coffee and Tea Company – Winter Park – SinglePlatform
A layered taste experience with mint infused watermelon ice, topped with sparkling cava. Riesling, Saarstein – Mosel, Germany.
Rose of Pinot, Dept C. The best of rose from this premium Pinot producer.
Barnie’s Coffee & Tea, Winter Park – Menu, Prices & Restaurant Reviews – TripAdvisor
From one of the Rhone’s top producers. The palate is surrounded by juicy acidity, tropical fruit and herbaceous notes. Medium barnifs with a bright acidity to keep the finish refreshing.
The crisp finish features zesty cherry notes. Pinot Noir, Dept C.
A limited release boutique producer. Well balanced on the palate with vibrant fruit character of black currant. A big wine with no sharp edges. Sweet and tangy Braeburn apples with almonds barnes spice in phyllo crust. Centuries old recipe from the Hotel Sacher in Vienna.