We were invited recently to try new items off Rocky Mountain Flatbread Co.’s Summer Menu. If you’re not familiar with Rocky Mountain Flatbread they are a local restaurants focusing on local and organic produce, along with free range organic meats. They’re family friendly spot that focuses on flatbreads, soups , salads and pastas. All their restaurants are nut-free and many items on the menu cater to different diets and restrictions – including gluten-free items.
On top of that, they work with local schools to manage school gardens and workshops on how to utilize the bounty of every season. This is such a great initiative!
To start us off, we had the Shrimp Bruschetta ($10.95) made with organic bread and marinated Ocean Wise shrimp, citrus basil aioli, mango, cucumber, red bell peppers and Chiffonade greens.
We also had Fig & Goat Cheese Salad ($8.50/$16.50) made with assorted greens, cucumbers, tomatoes, red onions, Black Mission fig dressing, goat cheese and Vancouver grown sunflower sprouts.
The Spring Greens Salad ($8.50/$16.50) is made with heirloom tomatoes, assorted spring greens, cucumber, red onion, aged white cheddar, hard boiled organic egg, orange ginger vinaigrette, shaved carrot and roasted chickpeas.
Overall, these starters had this delicious freshness to them – citrusy, bright flavours that really remind us of the incoming summer time! The flavours are perfect for hot days when you want something cooler but fulfilling.
Up next, we had some of their signature pizzas including Tequila Cod and Shrimp, Fire Roasted,Beyond Avocado Veg and Bacon Avocado.
The Tequila Cod and Shrimp ($18.50) is made with an avocado base, lime tequila marinated Ocean Wise cod and shrimp, mango, red bell peppers, red onion, cilantro and more lime at the top. This flatbread was a nice balance of citrusy and briny flavours, along with a hint of sweetness from the mango.
The Fire Roasted ($17.95) is made with pesto, garlic oil, parm and stacked with fire roasted veggies including zucchini, red bell peppers, eggplant, Portobello mushrooms, Heirloom tomatoes, basil, arugula, Mozza di Latte, Extra Virgin Olive Oil and Balsamic Reduction. It was a very hefty pizza that was so enjoyable.
Our favourite pizza was Beyond Avocado Veg ($17.95) made with an avocado base, zucchini, red bell peppers, Vegan Beyond Sausage, caramelized onions, hemp hearts and a balsamic reduction. I don’t know how they do it, but this vegan sausage definitely had all the characteristics of a real sausage! You couldn’t even tell if you didn’t read the menu.
Finally, the Bacon Avocado ($17.95) made with an avocado base, heirloom tomatoes, roasted zucchini, double smoked bacon and parmesan. Bacon and Avocado just go so beautifully together – but we’re fully convinced that pizza should always have an avocado base at this point in time.
We also got to try their Open Face Sandwiches, served on their in-house made organic baguettes.
Roasted Veggie ($12.75) – avocado spread, roasted zucchini, roasted red bell peppers, Portobello mushroom and parmesan.
Bacon and Avocado ($13.95) – made with an avocado base, cured tomatoes, roasted zucchini, double smoked bacon and parmesean.
Finally, the Heirloom Avocado Toast ($10.95) – made with the avocado base, heirloom tomatoes, avocado, sunflower sprouts and hemp hearts.
We loved that the Open Face Sandwiches were jam packed with toppings, but equally loved that the base was made with avocado. It gives each sandwich a nice weight to them without taking away from the flavour of the other main ingredients in each sandwich.
For more information on Rocky Mountain Flatbread Co. and their initiatives, check out their website here: https://www.rockymountainflatbread.ca/