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Three silver leaves dangle from a dry branch

Featuring Executive Chef Teaghan Owens


with local produce from 

organic and sustainable growers

Returning for their fourth year at Midwest Herb Fest, Silver Leaf Cafe produces a variety of healthy and tasty options, including vegetarian and omnivore selections.

Silver Leaf Cafe will provide you with 5 meals to nourish your body and soul during the event.
Meal plans cover Friday lunch*, Saturday breakfast, lunch and dinner, and Sunday continental breakfast and brunch. 

*Friday dinner will continue to be our fan favorite
Community Potluck Meal

2018's menu was, as always, designed around local, seasonal, fresh organic and sustainably raised foods. While the menu and service style will be different in 2019, this will give you an idea of some of the amazing dishes that Silver Leaf Cafe brings to Midwest Herb Fest!


Choice of:

  • Roasted root vegetables, soft boiled farm egg, crispy bacon, oven roasted tomato, salad greens and fresh herbs

  •  House-made nut and seed granola, cacao nibs, yogurt (dairy and or coconut), creamy nut butter, fresh fruit.

  • Roasted root vegetables, bacon, 2 scrambled eggs, multigrain toast, side fruit.



Choice of Wrap or Salad:

  • Fresh salad greens,  shredded carrots and beets, sunflower seeds,  roasted tofu,  tahini turmeric dressing

  • Fresh harvested greens, spiced nuts, cucumber, bell pepper, sweet corn, house pickle, grilled chicken, elderberry dressing

  • Grilled chicken, hummus, fresh greens, tomato, cucumber, house-made pickle​



Choice of:

  • Grilled summer vegetables, hummus, grilled chicken, fresh herbs

  • Roasted cauliflower, yams, and greens, sorrel pesto, roasted tofu, spiced nuts

  • Pasta, bacon, and pesto, side grilled vegetables.

  • Rice noodle stir fry with pork, topped with fresh green onion, peppers, corn, basil, cucumber, and an egg.

Beverages available starting at 8a Saturday and Sunday. 

Bottled water and snacks available for sale at the Headquarters Tent

Because Silver Leaf Cafe uses locally grown produce as much as possible, last minute menu changes may be made based on availability of harvest.
A pretty young woman with a nose ring offers a jar of kale peach smoothie to the viewer
A crate full of colorful bell peppers
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