Dinner Fresh Sheet
Aphrodite’s Organic Fresh Sheet
February 17th through March 1st – Menu lovingly created by Chef Rachel Lovick & Crew
Spiced Roasted Cauliflower with Almonds, Raisin & Cilantro (VFN/GF)
Slow roasted spiced cauliflower finished with almonds and raisins
Topped with fresh cilantro sprigs and served with fresh lemon sprigs
$16
Elk Proscuitto & Caramelized Onion Crust less Quiche (GF)
6 Master Farm’s egg and caramelized onions baked in Oyama’s elk proscuitto and topped with fresh baby arugula
Accompanied by citrus-oregano aioli and raspberry coulis
$16
Winter Vegetable Salad with Hazelnut-Citrus Dressing
Grated carrot, celery root, turnip, beet, chard, shaved fennel and red cabbage tossed in hazelnut-citrus dressing
Topped with pea shoots, micro sprouts, avocado and hemp seeds
$16
3-COURSE DINNERS $35
- a la carte $28
The following entrées come with your choice of meadow side salad,
caramelized leek & lentil soup, or soup of the day, or vegan hummus plate (for 2),
plus any slice of our famous pie!
Cauliflower Tabouli with Portobello Skewers & Cucumber-Tomato Salad (VGN /GF)
Grilled portobello mushroom and vegetable skewers on a bed of cauliflower tabouli
Accompanied by tahini sauce and cucumber-tomato salad
Served with seasonal organic vegetables
Potato Crusted Wild Coho Salmon (GF)
Wild Pacific Coho salmon crusted with russet potato crisp on vermouth beurre blanc
Served with seasonal organic vegetables
Crispy-Skin Free-Range Chicken Breast (GF)
Farmcrest Farm’s free-range, non-medicated chicken breast piled on celeriac-turnip puree
Crisp and refreshing with aromas of cherry and strawberry, Blush with a kick; a real red wine drinkers blush
Herb Roasted Wild Boar with Caramelized Parsnips & Cherry Reduction (GF)
European wild boar shoulder roasted with garlic and fresh herbs
Accompanied by buttery caramelized parsnips and cherry reduction
Served with seasonal organic vegetables
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Thank you for supporting local organic farming!
18% pre-tax gratuity for parties of 6 or more
