Sample Menus

  • A plate of roasted vegetables garnished with fresh herbs and drizzled with dressing.

    Weekly Tables

    Soup

    Ras El Hanout Chickpea and Spinach Stew w/ Crusty Bread

    Entrees

    Teriyaki Salmon w/ Brown Rice

    Sardine Pasta Puttanesca

    Spinach + Feta Frittata

    Sides

    Roasted Broccoli

    Roasted Acorn Squash with Apples

  • A buffet spread featuring a dish with tomatoes, mozzarella balls, and basil, a plate of stuffed mushrooms, a pile of bread cubes, and a bowl of chili with meat and beans in the background.

    Catering

    Apps

    Braised Tomatoes with Burrata and Homemade Focaccia

    Spicy Carrot Hummus with Crudite

    Salad

    Farmers Market Salad with Mustard Vinaigrette

    Entree

    Slow Roasted Salmon with Fennel, Citrus and Chiles

    Sides

    Caramelized Shallot Pasta

    Roasted and Charred Broccoli with Scallions and Peanuts

  • A bowl of Mexican-style dish with rice, pickled red onions, cilantro, chayote, and toasted sesame seeds.

    Retreat Catering

    Breakfast

    Ginger Almond Granola, Vegan and Regular Yogurt, Fresh Fruit, Chickpea, Swiss Chard + Soyrizo Frittata

    Lunch

    Brown Rice Bowl with Marinated White Beans + Fennel with Za'atar Oil and Almond Dukkah
    Pickled Onions on the side
    Feta on the side
    Spelt Oatmeal Chocolate Chip Cookies

    Dinner

    Apps

    Vegetarian Grazing board with Cheese, Almonds, Dried Fruit, Pickles and Olives, Babganoosh, Pita Chips

    Salad

    Farmers Market Salad w/ Green Goddess Dressing

    Entrees

    Chana Masala , Aloo Gobi, Jasmine Rice, Cilantro on the side,

    Side

    Fennel and Cabbage Slaw