Dinner Fresh Sheet – Starting at 5 pm
Aphrodite’s Organic Chef’s Menu
Lovingly created by Chef Rachel Lovick
Roasted Roots, Cocoa-Beet Cashew Butter, Fermented Coconut-Molasses Buckwheat Toasts (DF)
Roasted rainbow carrots and sweet red beets on buckwheat soda bread toasts;
made in house with fermented coconut milk, molasses, thyme and pastured egg,
layered with whipped beet puree, raw cocoa and 48-hour soaked raw cashews
Finished with beet balsamic reduction, Tasty Green’s mustard sprouts,
activated, toasted kasha; dusted with pink Himalayan salt
Local Sieglinde Potato & Octopus Confit, Pickled Sunchoke, Kelp Crème Fraiche (GF)
Warm, slow cooked, local Sieglinde potatoes and Pacific Northwest octopus;
infused with extra virgin olive oil, bay and lemon zest
Served on kelp crème fraise, cultured for 48 hours in-house with Avalon cream,
Finished with fennel seed pickled sunchoke and red onion,
roasted sunchoke bits and Tasty Green’s Urban Cultivator’s garlic chive sprouts
French Canadian style meat pie made with Urban Dig’s lean ground pork,
crimini mushrooms, fresh sage and thyme with a hit of cinnamon and clove;
baked in our famous crust
Served with garden greens and maple syrup
3-COURSE DINNERS $39
a la carte $31
The following entrées come with your choice of Meadow Side Salad,
Caramelized Leek & Lentil soup, Soup of the Day, or a small Hummus plate
plus any slice of our famous pie!
Hazelnut-Spinach Flax Balls, Red Lentil, Herb-Tahini Sauce, Curry Carrot Puree (VGN/GF)
Pan-fried, Hazelmere Farm’s hazelnut balls ground with flax, spinach, and garlic;
Served with slow cooked whole red lentils, wilted spinach,
parsley-citrus tahini sauce, fermented coconut-curry carrot puree,
roasted heirloom carrot medallions, ginger-chili pickled Asian pear,
and turmeric oil
Try a glass of Wassail Sea Cider from beautiful Victoria, B.C.
Wild Sockeye Salmon, Russet Rosti, Buerre Blanc (GF)
Wild Pacific sockeye salmon with a russet potato rosti
Accompanied by seasonal, fresh farm vegetables and vermouth beurre blanc
Pairs perfectly with the citrus and fruit notes in Adobe Chardonnay.
Crispy-Skin Chicken Breast, Pan Roasted Potato, Au Jus (GF)
Apple cider and herb marinated chicken breast from Bradner Farm in the Fraser Valley
Piled on roasted Fraser Valley Red Chiefton nugget potatoes
Accompanied by seasonal, fresh farm vegetables and red wine au jus
The Beaumont Pinot Noir is perfect with this Kitsilano favorite
Hazelnut Crusted Pork Tenderloin, Sunchoke Gnocchi, Cherry-Cola Reduction
Hazelmere Farm’s hazelnut crusted pork tenderloin pan-roasted to medium;
Accompanied by handmade crispy sunchoke gnocchi, wilted kale, garlic chips,
Golden Ear’s feta cheese, and finished with cherry-cola bone broth reduction
Let us recommend Forbidden Fruit Merlot to accompany this seasonal creation
Order a bottle and take home what you don’t finish with dinner
Love Our Pie – receive 10% off a whole pie purchase when you present your in-dining receipt in the pie shop on the same day of purchase!
Find us on Facebook to check out press, features & photos and win pie!
Thank you for supporting local organic farming!