Draft Menu – Subject to Change.
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
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
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