Flower Farma’s philosophy is food first, cannabis second.
The choices are endless when cooking with OLA, and each season Flower Farma will release a new menu incorporating the wonderful tastes and produce in season at that time of year that pair perfectly with our oils. Our menus are meant to inspire your inner chef and showcase cannabis as a star ingredient that can be used in elegant ways — elevating and carrying the flavors of your meal forward. Whether you choose BRIGHT, TOAST or SAVOR Ola, consider it another beautiful ingredient choice among your pantry of fresh produce and herbs!
Our latest seasonal menu incorporates the savory tastes of summer — a time of fresh breezes, warm sun and beautiful gardens in bloom. These dishes are how we OLA.
How will you OLA?
SUMMER GARDEN CHEF'S TABLE
FULL MOON INFUSED SUMMER MENU
CHAMPANGE MANGO MOCKTAIL
muddled champagne mangos | fresh basil | ginger fizz
TOAST OLA float
PLANT CHARCUTERIE BOARD
- Vegan Almond Ricotta
red chili maple drizzle | fresh thyme
- Roasted Beet Hummus
local red beets | lemon chive oil
- Smokey Roasted Carrot Paté
blanched almonds | spanish paprika | cracked cardamom
- Selection of Breads, Crackers and Grilled Naan
housemade truffled plant butter | local roasted nuts | fresh fruit and crudité | selection of cured spanish and italian olives
SAVOR OLA drizzle
CREAMY ASPARAGUS SOUP WITH FENNEL
local asparagus | seared fennel | whipped cashew crème fraiche
BRIGHT OLA float
local baked bread | vine ripened tomatoes | shaved red onion | black garlic | balsamic reduction
OLIVE OLA toss
GRILLED POLENTA WITH FORAGED MUSHROOM BORDELAISE
morel mushrooms | caramelized onion | brown butter sage | garlicky greens
WHITE PEACH SHORTCAKE
summer’s best peaches | amaretto reduction | toasted hazelnuts | vanilla whipped coconut cream
TOAST OLA drizzle
selection of tabletop vaporizers, glasses and metal straws to enjoy course strain pairings throughout the evening
*Cannabis strain pairings with each course
*Cartridge and strain selections to be determined