Paleo Restaurant Menu

The idea of running a restaurant has been in my mind for years and years. Of course, these days these thoughts surround the Paleo diet and its foods. There is only a single Paleo restaurant in the whole world so far (in Germany), while at the same time the Bay Area is full of Paleo dieters. There’s definitely some business opportunity here…

Well, these are the dishes I’d feature in that imaginary Paleo restaurant, trying to cater primarily to Paleo & Primal diets, and secondarily to gluten-free, Atkins, SCD, or other low-carb or ketogenic diets. All foods would be cooked with virgin coconut oil, olive oil when indicated, while the sea salt used would have added iodine in it. Local plant produce, pastured meat, wild-caught fish would be used. All dairy is optional, lactose-free, and mostly goat-based (except grass-fed butter, and lactose-free sour cream which would be cow-based). Wherever sweetening is required, raw & unfiltered local honey is used.

Appetizers
- A grass-fed beef marrow bone, served hot with salted radishes
- Garlic & herb-roasted chicken wings
- Kale chips (oven roasted with olive oil, salt)
- Guacamole, served with endive leaves
- Mixed greens salad with bacon, apple, walnuts, olive oil vinaigrette
- Three separate tapenade: Olive, eggplant, and red pepper, served with almond-flax crackers
- Home-made honey/tamari-cured beef jerky
- Chicken liver pate with almond-flax crackers
- Fried minty meatballs, served with green olives

Main Courses
- Greek Moussaka (lasagna-style) dish (optionally topped w/ cheese)
- Zucchini-based carbonara/alfredo “pasta” with eggs, cream, and your choice of bacon, chicken, or shellfish
- Fried white fish with boiled amaranth greens and lemon, olive oil
- Beef meat or beef tongue in multi-veggie stew, cooked in beef bone broth
- Shepherd’s lamb pie with sweet potato and cauliflower mash (optionally topped w/ cheese) (choice of side dish)
- Herb-roasted game (duck, goose, rabbit, turkey, ostrich, deer pieces) (choice of side dish)
- Grilled pork ribs and half a heart, roasted (choice of side dish)
- Tuna or salmon steaks, grilled or fried (choice of side dish)
- Meat & veggie loaf, with home-made ketchup (choice of side dish)
- Beef steak, grilled (choice of side dish)
- Beef liver, grilled (choice of side dish)
- Kokoretsi (all parts of goat’s offal, including lungs, spleen, intestines) (choice of side dish)
- Patsas (goat or sheep tripe avgolemono soup)

Sides
- Cauliflower-based colcannon
- Steamed broccoli & fried mushrooms
- Roasted squash with honey & apple cider vinegar-caramelized onions
- Celeriac, kohlrabi, cabbage and carrot coleslaw in home-made olive-oil mayo
- Root chips mix: sweet potatoes, beets, turnips, rutabaga, carrots, parsnips, sunchokes, fried in beef tallow, with herbs. Served with home-made ketchup, or Dijon mustard.
- Home-made live sauerkraut
- Sea vegetables medley
- Mache, purslane, cress, with avocado, tomato and cucumber slices in French vinaigrette
- Crust-free Greek spinach pie with spinach, beet greens, Swiss chard, leeks, turnip greens, etc.
- Soup of the day (various)

Desserts
- Almond/coconut flour and honey cookies (plain, nuts, chocolate)
- Almond/coconut flour with honey, fruits, cream-frosted muffins (for birthdays)
- Home-made SCD probiotic lactose-free goat yoghurt, served with nuts & seeds, berries, and live local honey
- Coconut milk “breakfast bowl“, served with nuts & seeds, berries, and live local honey
- Coconut and berries ice cream
- Paleo waffles, served with berries, and honey-based syrup
- Home-made chocolate bar with nuts, lightly sweetened with honey, coconut flakes
- Fruit salad of the season
- Fruit of the season sorbet (sweetened with live, local honey)

Drinks
- Coconut milk, with optional honey
- Fruit smoothie of the season
- Kombucha green tea (decaf available)
- Herbal tea (chamomile, or Greek Mountain Tea)
- Sugar-free (dry), local wines
- Evian mineral water

5 Comments »

Heather wrote on November 26th, 2011 at 7:58 AM PST:

I agree, there is huge opportunity in this as more and more people learn the benefits of Paleo. The autism families on SCD alone would keep you in business. Open it up! I’d eat there :) I’m in NorCal too.

That menu looks divine, by the way.


Deb Shaw wrote on November 26th, 2011 at 9:06 AM PST:

I like all of it except for the extra iodine in the salt. I’m allergic to iodine, as well as all fish and seafoods. I have to use plain salt at home. While I’m not likely to be eating in your restaurant (I’m in WA), there are lots of people with iodine allergies around. Something you might want to be careful about. Radishes and beets contain minuscule traces of iodine, and I can only eat a few of these vegies every year for thyroid health.


This is the admin speaking...
Eugenia wrote on November 26th, 2011 at 9:50 AM PST:

Thank you both for the feedback, appreciated!

Deb, I guess for a few dishes that are prepared on-the-spot, that could be an option, between Celtic sea salt, and iodized salt.


Class_Action wrote on November 27th, 2011 at 12:03 AM PST:

One thing I’d like to know more about when I look at a Paleo diet is the proper amount and frequency of meat consumption. How much is really okay? While looking about I found the following and I wonder what your thoughts are regarding it:

From the TrainingPeaks blog Enzo posted:
Before trying a “Paleo” diet, beware of the gastrointestinal problems related to meat consumption. In short, meats take longer to digest than complex carbohydrates. I define meats as any flesh food, including fish. Meats stay in your digestive tract for a long time, even days versus a few hours to digest something like oats and bananas or chickpeas (garbanzo beans). Do your research. Meat-eaters: have claws, Humans: no claws. Meat-eaters: have no skin pores and perspire through the tongue, Humans: perspire through skin pores. Meat-eaters: have sharp front teeth for tearing, with no flat molar teeth for grinding. Humans: no sharp front teeth, but flat rear molars for grinding. Meat-eaters: have intestinal tract that is only 3 times their body length so that rapidly decaying meat can pass through quickly. Humans: have intestinal tract 10-12 times their body length.
Humans have stomach acid that is 20 times weaker than that of a meat-eater. Humans have well-developed salivary glands, which are necessary to pre-digest, grains and fruits; alkaline saliva with ptyalin to pre-digest grains. A Paleo leads to liver toxicity, kidney overload and mineral deficiency diseases.


This is the admin speaking...
Eugenia wrote on November 27th, 2011 at 12:36 AM PST:

>proper amount and frequency of meat consumption

However much you feel like eating. Meat is not addictive like sugar is, so if someone feels like eating meat, it means that they can eat meat. It’s as simple as that. The alternative is to eat a lot of fat, since sugar is limited on Paleo.

As for toxicity, we all got better on Paleo, not worse. What Enzo wrote and you quoted, is common vegan propaganda.

BTW, this is not relevant to my blog post. It’s more suited for a thread at Paleohacks.com, not here. Paleo is what it is, this is about recipes.


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