Meal Rates for Retreats & Reunions
(minimum charge of 20 people)
Breakfast | Lunch | Dinner | Coffee/Tea Service | Snacks |
---|---|---|---|---|
$14 | $17 | $25 | $4.00/day | $8.50/day |
Suggestions for Group Dinners
Menu items subject to variation depending on time of year and availability of freshest produce for dinner and dessert. Dinner includes salad, entree, two “sides,” bread or rolls, homemade dessert.
Meat Entrees:
- Chicken “Teriyaki” in sake-ginger-soy sauce. Salmon available at an additional charge
- Lime Marinated Baked Chicken surrounded with a Citrus Black Bean Sauce
- Chicken Picante or Tofu Picante with Fresh Coriander
- Chicken or Tofu Stir Fried in Red Curry with Spinach
- Turkey or Beef Meatballs or Tofu in a Sauce Provencal made with loads of fresh vegetables, olives and wine
- Barbequed 1/4 Chicken
- Baked or Grilled White Fish with Citrus Sauce or Hoisin Sauce
- Chicken Sausage Stir Fried with Peppers and Mushrooms
- Pork or Chicken Adobo (garlic, soy sauce, ginger and spring onions)
Vegetarian Entrees
- 4-Cheese Spinach Lasagna with Homemade Tomato Sauce
- Pasta with Pesto or Portabello Mushrooms, or Veggie Meatballs & Homemade Tomato Sauce
- Fusili with Sun Dried Tomatoes, Artichoke Hearts, Pine Nuts, Black Olives and Fresh Basil
- Stuffed, Grilled Portabello Mushrooms
- Tofu Baked with Hoisin Sauce, Red Peppers & Green Onions
- Tofu “Teriyaki” in sake-ginger-soy sauce
- Tofu Stir Fried in Red Curry with Spinach
- Tofu Picante with Fresh Coriander
- Paneer Masala in a Creamy Tomato Sauce
Sides and Salads
- Black Bean and Corn Salad, slightly spicy
- Cabbage and Cherry Tomato Slaw with Blue Cheese Dressing
- Broccoli Slaw with Raisins, Pine Nuts and Almonds
- Mixed Greens with Fresh Arugula (in season) or Salad of Baby Greens with English Cucumbers
- Romaine Salad with Cherry Tomatoes
- Steamed, roasted or sauteed Seasonal Fresh Vegetables (i.e., asparagus, broccoli, cauliflower, green beans, summer squash, winter squash, brussel sprouts)
- Corn on the Cob from our garden
- Spring and Summer: Steamed Basmati Rice or Couscous with pine nuts
- Fall and Winter: Mashed or roasted potatoes or brown rice
- Artisan Breads
- Warm Garlic or Italian Bread
- Corn Bread
Desserts–Always Served with REAL Whipped Cream
- Lemon Pound Cake with Berry Coulis and Whipped Cream
- Seasonal Fruit Crisp or Pie (Apple/Blueberry/Peach/Strawberry-Rhubarb) with Whipped Cream
- Dense Chocolate Mousse
- Chocolate Pound Cake with Ice Cream
- Rhubarb (from our organic garden) Pie
- Lemon Mousse and almond cookies
- Upside-down Rhubarb Cake
- Strawberry or Blueberry Shortcake
- Make Your Own (MYO) Ice Cream Sundae with Hot Fudge or Fresh Fruit
- Gingerbread Cake with Apples or Pears
- Baked Apples Stuffed with Pecans and Dried Cranberries
Lunch
HOMEMADE SOUPS:
- Avoglemono Soup (Lemon, Chicken, Rice & Egg Soup)
- ‘Asian’ Tomato
- Dairy Free Corn Chowder
- Chunky Heirloom Tomato
- Ginger Carrot (cold or hot)
- Cream of Potato (with leeks or sausage or broccoli)
- Chicken Noodle, with lots of vegetables
- Gazpacho (a cold tomato and cucumber soup)
- Clam Chowder
- Chili (vegetarian and with meat)
- Black Bean
- Organic Pumpkin Tomato Bisque
- Spicy Pumpkin Peanut
- Spicy Creole (Tomato & peanut)
SALADS:
- Fresh Broccoli with Pine nuts, Almonds, Raisins and Red Onions: it’s fabulous
- Chick Peas with Carrots, Cumin, Raisins, Garlic and Parsley
- Greek (olive, tomato, pepper, feta cheese, greens) and Humus and Pita Bread
- Fumi (oriental-style slaw with cabbage or bok choy, nuts and noodles)
- Baby Greens with Mandarin Oranges, Red Onion and Almonds
- Baby Greens with Arugula and Mustard Greens
- Black Beans, Red Peppers, Corn and Coriander
- Green Beans marinated in Ginger, Soysauce, Rice Vinegar, Chili Peppers and Sesame Oil
- Cabbage and Cherry Tomato Slaw with Bleu Cheese Dressing
- Traditional Cole Slaw, tangy–not sweet
- Tabouli
- Wild Rice with Marinated Vegetables
- Wilted Spinach Salad with Pears, Pecans and Bleu Cheese
- Spinach with Ginger Roasted Sweet Potatoes, Dried Cranberries, Pecans
SANDWICHES/WRAPS and FILLINGS:
- Sliced Meats–Ham, Turkey, Roast Beef, Pastrami
- Pan Fried Tofu or Veggie Burger
- Curried Chicken and Curried Tofu
- Egg Salad and Tuna Salads
- Chicken or Tofu Salad
- Grilled Cheese with Ham or Turkey
- Cream Cheese, Sundried Tomatoes and Fresh Basil
- Cheddar cheese, Chutney, Smothered Red Onions and Fresh Spinach
- Sliced Turkey, Mango Chutney, Cream Cheese and Water Cress
OTHER POSSIBLE COMBINATIONS (for smaller groups)
- Baked Apples Stuffed with Curried Chicken and Rice, served with corn bread and cole slaw
- Baked, Stuffed Organic Heirloom Tomatoes served with a big green salad and artisan bread
- Spanikopita served with Greek salad, home made humus and pita bread.
- Tortellini with Roasted Peppers or Sundried Tomatoes and Artichoke Hearts
- Taco Bar
- Sushi Bar (not with raw fish, but with roasted peppers, hardboiled eggs, cucumbers, veggies, etc. on sushi rice with noriko seaweed wrap.)