Retreat Catering

Friday night dinner options:

 

1. Vegetable Stir Fry with Tofu or Tempeh and Vegetable Fried Rice and Vegetable Egg Rolls and dipping sauce

2. Thai Green Curry with a side of Pineapple Fried Rice or Quinoa, and Fresh Vegetable Spring Rolls with a Peanut Dipping Sauce.

3. Aloo Gobi (Cauliflower/Potato Curry), Channa Masala (chickpea curry), Basmati Rice, and a Cabbage, Cucumber, and Tomato Salad with Black Mustard Seed Dressing.

4. Roasted Vegetable Quinoa, Mashed Coconut-Yams with Rosemary and Thyme, Spring Mix salad with Sesame-Ginger Salad Dressing

Drinks:

a. Mint Tea

b. Chamomile tea

c. Lemon and cucumber water

 

Saturday Breakfast Options:

 

1. Chia Seed Pudding with blueberries and strawberries

2. GF Oatmeal with rasberries , bananas, and cinnamon

3. Gluten Free Pancakes with Real Maple Syrup and Hash Browns

4. Swedish Muesli (Oatmeal cooked in apple juice and cinnamon, tossed with a fresh fruit salad)

5. Acai Bowls topped with grated coconut,  blueberries, strawberries, and bananas (keep in mind the vitamix noise factor as a possible distraction)

6. Green Drinks (Acai, banana, Spinach, and Assorted Superfoods)

7. Tofu Scramble, with a potato, bell pepper and onion medley served with salsa fresca.

 

Drinks: ( We can have all 4 available if you want)

1. Coffee

2. Matee

3. Green Tea

4. Mint Tea

 

Saturday Lunch Options:

 

1.  Vegan Chili served Vegan Cornbread or Hush Puppies and Steamed Collard Greens, garden salad

2.  Artisan Roasted Vegetable Sandwiches on gf bread, and home made cream of Tomato and Basil Soup, garden salad

3.  Black Bean, Mango, Cucumber, Lime, and Quinoa Salad, served with Spinach and Tofu Miso Soup, garden salad

4.  Vegetarian Gluten Free Pizza and Kale Salad with Marinated Portobello Mushrooms., garden salad

5. Vegetable Quesadillas on Rice Tortillas, Mexican Rice, Garden Salad.

Drinks:

1. Iced Green Tea

2. Iced Mango-Matee Tea

3.  Iced Mint Tea

4. Lemon-Cucumber Water with berries

Desert Options:

1. Raw Chocolate covered almond butter Cups

2. gf  brownies

3. gf Chocolate Chip cookies

4. Mango and Mint Tapioca

 

Saturday Dinner Options:

 

1.  Masala Dosa (Indian Potato Burrito),  Sambar (Indian vegetable Sweet and sour soup), Indian Vegetable Rice.

2.  Yellow Thai Vegetable Curry with Tofu, Brown Rice, Papaya Salad

3.  Tofu Asparagus gf Quiche, Rosemary Potatoes, Steamed Broccoli

4. Eggplant Parmesan, Garlic gf Bread, Garlic Green Beans

5. Fried Rice, Bok Choy with Cashews, Vegetable Egg Rolls (not gf)

 

Sunday Breakfast Options:           

 

1. 1. Chia Seed Pudding with blueberries and strawberries

2. GF Oatmeal with rasberries, bananas and cinnamon

3. Gluten Free pancakes and real maple syrup and hash browns

4. Muesli (Oatmeal cooked in apple juice and cinnamon, tossed with a fresh fruit salad)

5. Acai Bowls topped with grated coconut,  blueberries, strawberries, and bananas (keep in mind the vitamix noise factor as a possible distraction)

6. Green Drinks (Acai, banana, Spinach, Raw Meal Powder) (Keep in mind the vitamix noise factor-I don’t know if the cabins are close)

7. Tofu Scramble, with a potato, bell pepper and onion medley served with salsa fresca

 

Drinks: ( We can have all 4 available if you want)

1. Coffee

2. Matee

3. Green Tea

4. Mint Tea

 

Sunday Lunch Options:

 

1. Falafel Burgers on gf Hamburger Buns, Sweet Potato Fries, Caesar Salad with gf Croutons

2. Vegetable Lasagna, gf Garlic bread, Steamed Rainbow Chard

3. Pad Thai with Vegetables and Fresh Basil, Fresh Spring Rolls with Organic Fermented and Herbed Tofu, and a Peanut Dipping Sauce, Green Papaya Salad

4. Quinoa Tabouli with fresh mint, and Parsley, Chilled Cucumber and Dill Soup, Root Vegetable and Polenta Stacks with an Heirloom Tomato and Basil Dressing

5. Sweet Potato and Spinach Miso Soup with Black Sesame Seeds, Cut Vegetable Rolls, Kale and Portobello Mushroom Salad.

 

Desert Options:

1. Chocolate Covered and Almond Butter Stuffed Raw Frozen Bananas Topped with Coconut, and Cashew Pieces, and Goji Berries

2. Assorted Tropical Fruit Sticks Served with a honey-vanilla and Almond butter Dipping Sauce

3. Assorted Fruit Mandala Platter

4, Almond Butter, banana,  or Blueberry Stuffed Raw Chocolate Cups Topped with Shredded Coconut, Cashew Pieces and Goji berries or Lavender.

 

Drinks:

Iced Green Tea

Iced Matee

Iced Mint Tea

Lemon-Cucumber Water  

 

 

Alternate and Larger Menu Option:

 

Thursday Lunch Options:

 

1. Vegetable Stir Fry with Tofu or Tempeh and Vegetable Fried Rice and Hot and Sour Soup.

2. Thai Green Vegetable Curry with a side of Pineapple Fried Rice or Quinoa, and Fresh Vegetable Spring Rolls with Peanut Sauce.

3. Aloo Gobi (Cauliflower/Potato Curry), Channa Masala (Chickpea and  Onion Curry in a Tomato and Coconut Sauce), Toasted Coconut Rice,  Cabbage and Cucumber Salad with  Lemon and Cilantro Dressing.

 

Thursday Dinner Options:

 

1.  Rice Pulao (Curried Veggies and Rice), Sambar (Sweet and Sour Indian Vegetable Soup), and Saag Panir (Spiced Creamed Spinach with Homemade Curried Ricotta Cheese Cubes).

2.  Yellow Thai Curry with Veggies and Tofu, Brown Rice, and Asian Coleslaw with Rice Wine Dressing and Chopped peanuts.

3.  Asparagus and Sundried Tomato Gf Quiche, Rosemary Potatoes, Tomato and Dill Salad.

 

Friday Breakfast Option:

 

1. Spinach and Caramelized Onion Omelets, Coconut Buttered Toast

Orange Juice, Coffee, Tea

2. Green Smoothies, Sliced Cantaloupe, Gf Granola with almond milk and raisins.

3. Fruit Salad, Gf Oatmeal with sliced almonds and dried berries and Shredded Coconut.

Orange Juice, Coffee and Tea available

 

 

 

 

Friday Lunch Options:

 

1. Zucchini Crab Cakes, Mashed Sweet Potatoes, Romaine Salad with Pomegranate and Honey Roasted almonds.

2. Gluten Free Pesto Penne with Sundried Tomatoes, Caesar Salad, Vegetable Soup.

3. Pad Thai with Vegetables and Fresh Basil, Fresh Spring Rolls with Marinated Tofu, and a Peanut Dipping Sauce, Green Papaya Salad

 

 

Friday Dinner:

 

1. Sweet Potato and Spinach Miso Soup with Black Sesame Seeds, Japanese Rice with Veggies, Kale and Portobello Mushroom Salad.

2.  Vegan Chili served with Vegan Cornbread or Hush Puppies and Steamed Collard Greens

3.  Artisan Roasted Vegetable Sandwiches on Gf bread, and a Homemade Vegan Cream of Tomato and Basil Soup, Garden salad

 

 

 

 

Saturday Breakfast Options:

 

1. Watermelon or Cantaloupe Juice, served with Gluten Free Oatmeal with Raspberries, Bananas, and Cinnamon.

2. Gf French Toast with Real Maple Syrup and Raspberries served with Baked Peaches and Vanilla

Juice Tea and Coffee Available.

Saturday Lunch Options:

1. Eggplant and Pecan “ Meat” Balls in a Roasted Tomato and Bell Pepper Sauce, Lemon Rice, and Veggie Stuffed Wontons.  

2. Chinese Veggie Omelets, Egg Rolls with Sauce, and Fried Rice with Vegetables.

3. Quinoa Pancakes, Stuffed Zucchini, Spring Mix salad with Cilantro-Avocado Salad Dressing

 

 

 

Saturday Dinner Options:

 

1. Spinach and Mushroom Gf Quiche, Greek Lemon and Garlic Potatoes, Steamed Broccoli

2. Eggplant Parmesan, Garlic Bread, Garlic Green Beans and Parmesan

3. Gluten Free Vegetable Quesadillas with Salsa Fresca and Fresh Homemade Guacamole, Mexican Coleslaw. 

Mint Tea

 

Desert Options:

 

1. Greek Honey Cake

2. Banana Cream Pie

3. Tropical Fruit Salad with Figs and Mint

 

Sunday Breakfast Options:

 

1. Muesli with Blueberries, Bananas, Shredded Coconut, Toasted Honey Roasted Almonds. Vanilla Protein and Pomegranate Shakes

2. Gf Pancakes served with Sliced Apricots, and Cashew Cream.

3. Spanish Omelets and Salsa, served with Roasted Fingerling Potatoes and Thyme.

Coffee /Tea

Sunday Lunch Options:

1. Quinoa Tabouli with Tomato, Cucumber, Fresh Mint, Basil, and Parsley, Spinach Daal (Yellow Lentil Soup), Baked Yam Slices

2.  Black Bean Salad with Mango, Fried Plantains, Orange Rice. 

3.  Vegetable Pancakes with Pesto, Spinach and Saffron Rice, Steamed Asparagus and Mushrooms with Lemon. 

 

 

 

 

Sunday Dinner Options:

 

1. African Peanut Stew with Roasted Vegetables, Steamed Chard, Moroccan Quinoa with Veggies.

2. Pumpkin Soup, Spinach and Cranberry Salad, Vegan Meat Loaf.

3. Vegetarian Gluten Free Mini Pizzas and Kale Salad with Marinated Portobello Mushrooms and Tomatoes.

 

Desert Options:

1. Cinnamon and Nutmeg Rice Pudding with dried Blueberries

2. GF brownies

3. Gf Chocolate Chip cookies

4. Mango and Mint Tapioca

Hire us to cook for your next retreat!

Menu Options