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Understandable excitement accompanied our August 5th news that Sweetie's Pie Diner (1822 Spring Garden St.), an all-vegetarian, all-pie eatery, would be opening October 1.� Now Stephanie Thaw and partner Kathy Tench are in the thick of menu development:� sweet and savory pies (think tarts, bread puddings, phyllo turnovers), soups and salads.
Organic and locally sourced dairy and eggs, as well as local produce, will fill out Thaw's shopping list.� The duo will run Sweetie's as a BYOB, practically requiring you to pick up� a warming, 8 percent ABV Weyerbacher Imperial Pumpkin Ale to pair with the root vegetable and mushroom potpie and a scoop-topped apple pie slice.
Related: Sweetie's Pie Diner coming this fall [05Aug09]
Soups
Spicy Tomato
Carrot Ginger
Tuscan Vegetable
Kale, Porcini mushroom, and pumpkin gnocchi soup
Sweet potato corn chowder
Salads
Three Sisters Salad; Vegan Israeli cous cous, sweet potatoes, kidney beans, corn, in a lime cilantro dressing
Entrees
Root Vegetable & Mushroom Potpie; carrots, turnips, Yukon gold potatoes, leeks, and red field peppers in a vegetable gravy topped with herbed biscuits
Portobello Mushroom Tart; served with of fresh field greens, mushrooms, ricotta, roasted peppers in a cream cheese pastry
Wild Mushroom Turnovers with Salad of Fresh Field Greens; Wild mushrooms, chestnuts and cranberries wrapped in phyllo dough
Spinach and Feta Turnovers with Salad of Fresh Field Greens Fresh baby spinach, sheep�s milk feta wrapped in phyllo dough. Served with a side of field greens and house vinaigrette.
Wild Mushroom Bread Pudding; bread pudding with shitake, portabella, and crimini mushrooms. Served with salad of Fresh Field Greens
Yumm looks delicious.
The menu looks great. Stephanie, if you are reading this, could you let us know which items (aside from the israeli couscous) will be vegan? Can't wait for your opening! Really exciting! :)
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