A Paleo Restaurant

Last Updated on 2012-01-14

If I was going to run a Paleo restuarant, what would I put on the menu?  I ask myself the question every time when I decide the menu for the week.  Paleo takes a little planning sometimes to make sure everyone gets something they really like.  My whole family is eating 80% Paleo right now because there are certain things I just don't buy or prepare anymore. No more granola bars for snacks or cookies or brownies.  If I do make a dessert now and then, it's Paleo or at the very least, very low carb.
 

The ENTIRE family has lost weight, has lots of energy, and feels full after meals.  
 

So taking from the list of things I cook, I decided on the best stuff.  The reason that we rarely eat out is that THIS is the stuff we eat at HOME.... why go out?
 

Here's what my menu would look like in a Paleo Restaurant that could cater to almost any diet!  Kepp in mind that all meats will be organic and grassfed!
 

THE HOUSE OF THE HUNTER GATHERER

 

Appetizers

• Glass of Bacon:  Just a cocktail glass of bacon with a couple little low-carb dipping sauces like a mustard and my own ketchup recipe
   
• Stuffed Mushrooms:  Mushroom caps stuffed with sausage, herbs, spinach, and covered in a raw-milk cheese (Cheese is optional for the no-dairy crowd)
   
• Paleo Salad:  Mixed green salad with radishes, a little onion, tomato, avocado, bacon, feta cheese, and an Anchovie dressing that rocks!  Served with a Parmesan Crisp.
   

• Shrimp and Sausage Soup:  A soup with organic Kielbasa and Shrimp, with a shrimp stock similar to a Jambalaya.  A little spicy and made with organic butter. 

Main Dishes

All Main Dishes come with a bowl of mixed greens as a side salad.  

• Steak Tips and Steamed Veggies Classic:  The Paleo Classic.  Steak tips, seasoned with sea salt and some black pepper (optional) and grilled to medium-rare with Broccoli, Cauliflower, and green beans steamed on the side.  
   
• Roasted Garlic Chicken:  A whole chicken, farm raised and free ranging, seasoned with sea salt and pepper and stuffed with onion, sausage, spinach, and herbs.  The skin is crispy and the meat falls off the bone.
   
• Bacon-wrapped Loin of Moose:  Moose loin, tender and delicious, wrapped in organic bacon and cooked to medium rare.  Served with mashed celery root.
   
• Venison Speidies with Roasted Roots:  An Upstate NY delicacy!  Tangy marinated venison, skewered and grilled to say tender.  Served with a selection of roasted beets, a little sweet potato, onion, and carrot.  (Steamed vegetable can be substituted for those not eating roots).
   
• Meatloaf:  Grassfed ground beef, spiced and seasoned, and sauced with homemade ketchup (low carb).  Served with mashed buttered cauliflower and green beans.
   
• Hunter Bacon Cheeseburger:  Grass fed beef, seasoned and cooked to a medium doneness.  Raw milk chedder cheese and crisp organic bacon.  An olive oil mayo, homemade low-carb ketchup, tomato, onion, and pickle all wrapped in a large Butter Lettuce leaf.  Served with Celery Root fries.  
   
• Seafood Stew:  Shrimp, Scallops, Lobster, and fish cooked to tender perfection in a buttery seafood stock with garlic, lemon, herbs, and cream.

Desserts

• Coconut Ice Cream:  Made with coconut milk, heavy cream, eggs, and honey.  Textured with shredded coconut and walnuts.
   

• Coconut Cookies:  Two large cookies made with organic butter, eggs, and coconut flour, sweetened with a little honey.
   
• Cheesecake:  Amazingly rich cheesecake with a crushed walnut crust, topped with homemade whipped cream and some fresh berries