Retreat Catering Menu




 Smoothie Options:


 a. Green Drink

b.Strawberry- Macha Green Tea  Smoothie

c. Mango Vanilla Protein Smoothie

pair 1 smoothie option with one of these options: 


1.Acai bowls 


2.Tropical Quinoa Breakfast bowl 

3.Gluten Free Oatmeal Bar

4.Sweet Potato Black Bean Hash with cilantro cream



Quinoa and Roasted Veggie Salad with Cashews

Avocado on  Toast with Capers and Roasted Cherry Tomatoes

Cashew Cream of Tomato Soup

served with

Grilled Cheese and Pesto sandwiches

Butternut Squash Mac and Cheese


Garden Salad with Romaine, Arugula, veggies, sprouts, seeds, and nuts, and a Dijon Vinaigrette

Grilled Veggie Quesadillas


Mexican Black bean and Mango Salad with Avocado and a cilantro dressing.



Asian Coleslaw with tri-color cabbage and tri color bell peppers, shredded carrots, green, onions, and a sesame ginger dressing

Fresh Rolls in Rice paper with Avocado inside with roasted almond ginger sauce,


Mediterranean Rice Salad with Kalamata Olives, fresh tomatoes, capers, corn, and asparagus


Fennel and Tomato Salad with Cucumber


GF pasta shell and veggie salad (steamed broccoli, roasted rosemary carrots, sautéed mushrooms)


Italian Potato, Tomato and Green Bean Salad


Falafel Wraps with cucumber Tatziki, romaine, and fresh tomatoes Roasted Bell Pepper Dip with Raw Veggies

Hummus and gf crackers


Roasted Veggie flat bread Pizzettes


Kale Salad with Butternut Squash, and Purple Cabbage, candied walnuts and Tahini Dressing


Dinner Options:

Vegetable Rice Biryani (Indian Spiced rice with veggies)

Daal Makanni (Split yellow lentils with baby spinach and roasted cashews) Aloo Gobi (Potato or Sweet Potato and Cauliflower Curry)


Rose or Mango Lassi (sweet drink)


Lemon Rice

Aloo Saag (Cashew Creamed Spinach with potato or sweet potatoes pieces)


Channa Masala (chickpea, tomato and tomato curry in a coconut and tomato Sauce)

Cardamom and Banana Sorbet

Quinoa and Veggie Medley


Sweet Potato and Rosemary Puree

Roasted Zucchini Halves topped with a cashew and sesame crust.


Gluten Free Brownies

Greek lentils and red bell peppers with vegan lemon cream Spinach and Dill Rice


Anginares Me Araka (Artichoke and Carrot Stew with Parsley)


GF Greek Honey Cake with Walnuts


Pad Thai Noodles with vegetables and marinated portobello mushrooms

Summer Rolls with fresh herbs and vegetables served with a almond dipping sauce. Tom Yum (Coconut Vegetable Soup)


Mango Sticky Rice

Veggie Quinoa Stuffed tri color bell peppers


Scalloped White and red Sweet potatoes

Roasted baby zucchini, yellow squash and baby carrots with dill


Vegan Chocolate Mousse

Snacks Options:

Trail Mix
Homemade Granola Bars Assorted Fruits
GF Crackers with Roasted Bell Pepper Hummus
Fruit Juice