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Serving Up The Spring Menu at Trolley Stop

May 1, 2018 By Lisa Grigsby

The Oregon District’s Trolley Stop has always had a vegetarian friendly menu and  lots of the menu can be made vegan or dairy-free as well.

Here we introduce you to some of the new additions and highlights Chef Rae has added to the spring menu, which started today, Tuesday May 1st:

 SALADS:

NEW– Trolley Berry Salad Green Salad mix, mixed Berries, candied Pecans, and Lemon Vinaigrette *GF, DF, Vegetarian $8/

Other existing salad options:

House Salad Green Salad Mix, Tomatoes, Peppers, Cucumbers, & shredded Cheese *Vegetarian. $4.5

Mediterranean Salad Green Salad Mix, Peppers, Tomatoes, Cucumbers, Feta Cheese, and crispy Garbanzo Beans *Vegetarian . $8

Santa Fe Salad Green Salad Mix, Avocado, Corn Salsa, Tomatoes, Peppers, Onions, Black Beans, and shredded Cheese *Vegetarian . $8

 

APPETIZERS:
Saag-n-Naan
Indian-inspired flavors create the best Spinach dip you’ve ever had!  Creamy and delicious, served with warm Naan *Vegetarian  $8

Seared Ahi Tuna with Sriracha Mayo *GF, DF $9

Hummus & Vegetables Roasted Red Pepper Hummus, served with seasonal Vegetables
*GF, DF, Vegan $7     add Flatbread  $8

 

Falafel Cakes Grilled Chickpea patties with Flatbread & Tzatziki Sauce or Hummus *GF, Vegetarian.  $7.5

Macho Nachos Tortilla Chips with KJB Farms Chorizo, Queso, Black Beans, Corn Salsa, and sliced Jalapenos, served with Salsa & Sour Cream *GF  $8

Meat & Cheese Board A selection of Meats, Cheese, & Crackers, garnished with marinated Olives $10

Buffalo Chicken Meatballs That’s right, Chicken Meatballs tossed in Frank’s Red Hot with a Ranch Zigzag, and Celery tidbits ……………………….… $8

SIGNATURE DISHES: 

NEW– Pineapple Fried Rice Jasmine Rice fried up  with Pineapple, Peppers, Onions, Egg, and Ginger  Teriyaki Sauce. *GF, Vegetarian   $9

Add Seitan $11, or Chicken  $13

Springtime Veggie Bowl Back by popular demand! Sautéed Asparagus, Onion, Peppers, Mushrooms, & Garbanzo beans in Lemon Vinaigrette. Served with Quinoa *Vegetarian $9
Add Seitan ($11) or Chicken $13

BBQ Seitan Plate Grilled Seitan smothered in Trolley Stop’s vegan BBQ Sauce. Served with Coleslaw, Pickles, Spicy Mayo,  Chips and Herbie Dip *Vegetarian $8

Fish Tacos Mexi-spiced Mahi mahi, Corn & Black Bean Pico, shredded Cabbage & roasted Poblano Crema, served with Jasmine Rice or Tortilla Chips & Salsa  $12

Pork Carnitas Tacos slow-cooked KJB Farms Pork Shoulder, pickled Radishes, shaved Cabbage, Cilantro, and Avocado Salsa Verde, served with Jasmine Rice or Tortilla Chips & Salsa  $10

The brunch menu is served Saturday and Sunday from 11am – 2pm and two new waffles have been added to the menu:

Whimsical Waffles

NEW– Sadie Marma-ladie Waffle *Vegetarian Blueberry IPA cornbread waffle topped with orange marmalade, and whipped cream  $8

NEW– Mexi-Cali Sally Waffle:  KJB Farms chorizo, Trolley corn salsa, and cheddar cheese mixed into IPA cornbread waffle! Topped with homemade spicy tomato jam  $9

NEW  Mean Green Toast  (Vegan) Wheat Toast, topped with Avocado, Cucumber, Sprouts and Sunflower seeds, drizzled with Olive Oil, and served with fruit  $8

NEW  Sugar, Spice & Everything Nice Toast Wheat Toast topped with Cookie butter, Bananas,

Of course there are plenty more options on the menu including grass-fed beef burgers, soups and sandwiches and don’t forget  Spaghetti Tuesday–  a Plate of Pasta, with Meat or Tomato Sauce and Side Salad & Garlic Bread after 5 pm every Tuesday for just $8

Trolley Stop is located at 530 E. Fifth Street in the Oregon District.

Kitchen Hours:

Monday – Thursday 11 am – 10 pm 

Friday & Saturday 11 am – 11 pm

Sunday 11 am – 9 pm

HAPPY HOUR Everyday – 50% off Appetizers 4-7 pm

Filed Under: Dayton Dining, The Featured Articles Tagged With: Chef Rae, trolley stop, Vegetarain

About Lisa Grigsby

Lisa Grigsby is a Special Events Director with over thirty years experience in promotions, event coordination and public relations.

Owning Jokers Comedy Cafe for 20 years taught Lisa to maintain a sense of humor under pressure. She credits Leadership Dayton for exposing her to the amazing assets of the region and Clothes That Work for being her reason she stayed in Dayton. Her proudest accomplishment as a past president of the Miami Valley Restaurant Association was creating Restaurant Week, a twice a year tradition that continues to grow and benefit local charities as well. As a foodie, it's only natural that she continues to promote local restaurateurs with DaytonDining.

As a Dayton Catalyst, her desire to have ONE community calendar and advocate for the amazing assets of the region helped create the vision for the relaunch of DaytonMostMetro.


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