MENU

Draft Menu – Subject to Change.

Friday Dinner
6:00-7:15pm

Seasonal Farm Greens w/ Lemon Herb Dressing   

South Indian Red Lentil Dahl

Stinging Nettle and Spinach Saag Paneer

Brown Basmati Rice w/ Coriander and Preserved Lemon 

Spicy Rhubarb Chutney

Chai Spiced Bread Pudding

Fresh Fruit Slices

Saturday Breakfast
7:00–8:30


Old Fashioned Oatmeal

Condiments Bar

Scrambled Tofu  w/ Mushrooms Kale and Bell Peppers

Bread, Innisfree Jam and Peanut Butter

Grass-Fed Yogurt, Plant-Based Mylk 

Fresh Fruit Slices

Saturday Lunch
12:45–2:15


Mexican Coleslaw

Hearty Black Bean Chipotle Chili

Jalapeno and Cheddar Cornbread

Corn Chips and Farm Pepper Salsa

Marinated Cauliflower Carrot and Bell Peppers

Saturday Dinner
6:00–7:30

Eat More Sprout Platter w/ Liquid Gold Flaxseed Dressing

Wild Salmon w/ Maple Dijon Lemon and Dill Topping

Oyster Mushroom Ragu w/ Tagliatelle Noodles

Marinated Tempeh, w/ Sun Dried Tomato Pesto (Vegan Option)

Sautéed Green and Yellow Zucchini w/ Tomato and Basil

Rhubarb and Elderflower Crisp w/ Grass – Fed Greek Yogurt

Sunday Breakfast
7:00–8:30

Old Fashioned Oatmeal

Kasha Pilaf

Sweet & Savory Condiment Bar

Hard Boiled Eggs

Plant-Based Mylk, Grass-Fed Yogurt

Bread, Innisfree Jam and Peanut Butter

Fresh Fruit Slices

Sunday Lunch
12:30–2:00

Mediterranean Lentil Soup

Massaged Kale Salad w/ Flaxseed Oil and Balsamic

Beet, Walnut and Roasted Onion Salad w/ Caraway Seed Dressing

Kamut, Apple and Fennel Salad

Crusty Bread Roll w/ Tomato Herb Butter

 

 

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