At The Dish Cafe, our FARM TO TABLE concept advocates for whole, fresh, local and seasonal foods. Not only do we want to connect our customers to the source of the ingredients in their meals, but we want to eliminate additives, preservatives and other harmful chemicals wherever possible. We stock our kitchen directly from local farms as much as is available because we believe that our food choices have effects on people, animals, economies and the planet.
Sustainable farming and agricultural practices are important to us. We believe in reducing environmental pollution and risks to human health and welfare. We select farmers, growers and suppliers who practice green initiatives. Whether your preference is “All Natural”, “Sustainably Raised”, “Single Sourced”, “Local” or “Grass Fed”, we have many menu items for you!
100% of the beef on our menu is single sourced. We offer Halperns Angus Beef steaks – expertly aged, masterfully cut, always fresh and never frozen.
We also offer grass fed burgers from Swift Level Farm in Lewisburg. Swift Level steers are farm raised and live on an all grass diet. Swift Level does NOT apply any non-organic (chemical) matter to the land or water nor do they feed any grain or hormones to the cattle. They eat pasture grasses and hay, organic kelp and drink clean spring water. They process in a USDA, Animal Welfare Approved facility and dry age for a minimum of 45 days.
We offer many vegan, vegetarian, gluten free, low sugar and low carb options to accommodate your personal preferences and dietary restrictions. If we’re accommodating an allergy or disease such as Celiac, please ask your server to ensure all cross contamination procedures are in place in addition to the clean ingredients we present.
As you look around The Dish Café, you may recognize furniture and artwork that looks familiar. It’s true! We gave many old treasures (from closed-down restaurants) a new life by recycling and repurposing them into our concept.
Healthy Benefits of our Fresh Ingredients
We’re excited to share with you some of the latest research about the foods we eat. But, be real, we’re restaurateurs, not scientists. We’re in no way making any medical claims, just sharing good food thoughts!
Avocados: On a 100 g basis, avocados have 35% more potassium than bananas. They are rich in B vitamins, as well as vitamin E and vitamin K. Avocados have a high fiber content. High avocado intake was shown in one preliminary study to lower blood cholesterol levels
Green Leafy Vegetables: Leaf vegetables are low in calories, low in fat, high in protein per calorie, high in dietary fiber, high in iron and calcium, and very high in phytochemicals such as vitamin C, carotenoids, lutein, folate, magnesium and vitamin K
Olive Oil: Hydroxytyrosol is thought to be the main antioxidant compound in olives, and is believed to play a significant role in the many health benefits attributed to olive oil. Studies suggest that olive oil has a protective effect against certain malignant tumors in the breast, prostate, endometrium and digestive tract. Research has revealed that the type rather than the quantity of fat seems to have more implications for cancer incidence. Olive oil seems to displace omega-6 fatty acids, while not having any impact on omega-3 fatty acids to build a more healthy balance. Unlike saturated fats, olive oil lowers total cholesterol and LDL levels in the blood and lowers blood sugar levels and blood pressure.,
Phytochemical: These are chemical compounds that occur naturally in plants that are responsible for color and organoleptic properties, such as the deep purple of blueberries and smell of garlic. The term is used to refer to those chemicals that may have biological significance but are not established as essential nutrients. Scientists estimate that there may be as many as 10,000 different phytochemicals having the potential to affect diseases such as cancer, stroke and metabolic syndrome.
Portabella Mushrooms: Mushrooms contain sodium, potassium, and phosphorus, conjugated linoleic acid, and antioxidants. A 2009 case control study of 2,018 women correlated a large decrease of breast cancer incidence in women who consumed mushrooms. Women in the study who consumed fresh mushrooms daily were 64% less likely to develop breast cancer, while those that combined a mushroom diet with regular green tea consumption reduced their risk of breast cancer by nearly 90%.
Quinoa: Quinoa is considered a superfood. Nutritional evaluations of quinoa indicate that it is a source of complete protein and is a good source of dietary fiber and phosphorus and is high in magnesium and iron. Quinoa is also a source of calcium, and thus is useful for vegans and those who are lactose intolerant. Quinoa is gluten-free and considered easy to digest. Because of this, quinoa is being considered a possible crop in NASA’s Controlled Ecological Life Support System for long-duration human occupied spaceflights.
Red Grapes: These contain phytochemicals such as resveratrol positively linked to inhibiting many common diseases such as heart disease, cancer and Alzheimer’s.
Red Peppers, Cherry Peppers, Pimentos & Tomatoes: Red peppers and other “red” vegetables are full of vitamins and nutrients and contain important antioxidants like lycopene, carotene and vitamin C. One large red bell pepper contains 209 mg of vitamin C, which is three times the 70 mg of an average orange.
Rosemary: High in iron, calcium and vitamin B6 rosemary has a very old reputation for improving memory and has been used as a symbol for remembrance during weddings, war commemorations and funerals.