Dinner Fresh Sheet – Starting at 5 pm
Aphrodite’s Seasonal Menu
Lovingly created by Chef Rachel Lovick
STARTERS AND LIGHT MEALS
Kale, Roasted Apple & Bacon Salad with Blue Cheese & Honey Glazed Hazelnut (GF)
Green curly kale tossed in spicy roasted garlic & house made crème fraiche dressing, piled on butter roasted Similkameen gala apple rings, and topped with crumbled Golden Ear’s Jersey blue cheese, smoky bacon bits, crispy Fraser Valley shallot and, Southwind’s honey glazed Hazelmere hazelnut crumble $14
Sunflower Seeds & Sunchokes Two Ways (VGN/GF)
Activated sunflower seeds and sunchoke pate, with roasted garlic, lemon, spinach; sunchoke and sunflower seed salsa; with red onion, fresh cilantro, citrus, jalapeno; accompanied by brown rice tortilla chips, made in house with extra virgin olive oil, cumin seed, cayenne & pink Himalayan salt $12
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. $17
3-COURSE PRIX FIX $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 an appetizer Hummus plate plus any slice of our famous pie for dessert!
Fritters, Kasha Pilaf, Creamed Spinach, Garlic-Chili Hazelnut “Feta” (VGN/GF)
Pan-fried, spiced fennel, carrot, garbanzo and fava fritters; served on sprouted buckwheat kasha pilaf and creamed spinach stew. Finished with grape tomato confit, house made “feta” from Hazelmere Farm’s hazelnuts; marinated in extra virgin olive oil, lemon rind, garlic and chili. finished with crispy Fraser Valley shallot.
Try a glass of the new Dames White, a delicious blend of Pinot Blanc, Riesling and Gewurztraminer, supporting F&B education for Women in BC
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
Bison Short Ribs, Oat & Beet Risotto, Hazelnut Gremolata, Demi-Glace (GF)
Espresso, chili and cocoa braised Peace Country free range bison short ribs; accompanied by steel cut oat, neufchatel & beet risotto, roasted red beet, toasted hazelnut and sage gremolata, espresso demi-glace
Let us recommend the new Dames Red, a beautiful blend of Merlot and Syrah, to accompany this seasonal creation.
Thank you for supporting local organic farming!