On the Menu
We are nearing the end of Lund’s Organic carrot supply so we’re making Ginger Carrot Soup for the last time until the new crop comes in. On Wednesday we have a Roasted Vegetable Chevre Tart that features vegetables from Broxburn Vegetables near Lethbridge. They are producing tomatoes, eggplant, zucchini, and peppers and they will all be on the tart. We are also making a Greek Patty with fresh pita, Greek salad, and tzatziki – perfect for the warmer weather expected later next week. We’ll probably make the Victoria Day long weekend the transition time for us to switch to doing main course salads on Thursdays. I think we are all a little vegetable deficient after the winter we’ve had! Also look for the Lemon Cake that we made about a month ago to be back on the menu this week. It’s a lemon white cake layered with lemon curd and lemon scented icing.
Here are the specials for the week of May 9th:
Monday – Braised Beef Shank
Hoven Farms organic beef shank in a tangy saskatoon berry BBQ sauce served with herb roasted potatoes and cucumber salad $13
Tuesday – Baked Tortellini
Our Forage meat sauce made with Vital Green organic veal with cheese tortellini, spinach, and baked with mozzarella on top $10
Wednesday – Chevre Tart With Roasted Vegetables
Roasted tomatoes, peppers, zucchini, eggplant on a Fairwinds Farm chevre and puff dough tart served with green salad $13
Thursday – Greek Patty
Broek Pork Acres pork patty with garlic and oregano, fresh pita bread, tzatziki, and Greek salad $13
Friday – Roast Organic Chicken
Sunworks Farm roast organic chicken served with buttermilk mashed potatoes and our famous gravy $40 whole $26 half $15 quarter
This Week’s Side – Curry Chick Pea Salad $4
This Week’s Stew – Beef Chili $7
This Week’s Soup – Carrot and Ginger $7
Something Sweet – Lemon Cake $4
Bread (Available Wednesday Until It’s Gone) – Ale and Multigrain $5
Sunworks Farm Market Days in the Forage Green Room
Friday 2PM to 7PM Saturday 9AM to 4PM