Plant based / Yoga retreat / Early fall
Light breakfast bar
Vanilla oat milk chia pudding, fresh market fruit, honey lavender granola
Avocado toast on fresh baked sourdough or gluten free bread, heirloom tomato, herb salt
Lunch
Butternut squash and kale kitchari, served with yogurt and cilantro
Afternoon snack
Sprouted seed crackers, seasonal veggies, hummus
Dinner buffet
Buddha bowl bar: mixed greens, tri-color quinoa, sprouted and steamed black lentils, roasted seasonal veggies, spiced chickpeas, avocado, ginger turmeric cashew sauce, beetroot hummus, sunflower greens, golden sauerkraut, garam masala cashews
Dessert:
Chocolate mousse, whipped coconut cream, ginger cookie crumble
Dinner on the ranch // Mid summer // Family style
Skirt steak and summer veggies on the grill, chimichurri
Rancho gordo Scarlet runner beans, olive oil and thyme
Leafy green salad, lemon cucumber, sungold tomato, croutons, creamy feta dressing
Wood fired sourdough bread and butter
Peach and basil cobbler, hand churned vanilla ice cream
Rehearsal dinner // Kama’aina // Winter
Passed appetizers
Ahi poke wonton cup, sesame, scallion
Avocado fresh roll bites, peanut sauce
Family style dinner
Portuguese sweet bread, whipped butter
Garden salad, coconut-sesame clusters, honey turmeric dressing
Smoked pork shoulder, coffee-ginger bbq sauce, citrus dressed slaw
Seared local catch, bearss lime beurre blanc, mango salsa
Steamed market veggies
Coconut rice
Dessert
Mini malasada trio: lilikoi, guava, vanilla bean