Sample Menus:

Sample Breakfasts:

  • Huevos Rancheros with crispy tortillas, organic pinto beans, feta and red onions
  • Poached farm eggs with collard ribbons
  • Poached eggs on greens with hollandaise sauce with English muffins on the side or on line hot
  • Spring Garden Vegetable Garden Frittata
  • Nettle Goat Milk Quiche with Gluten Free Crust
  • Strata with Spinach and Gruyere

Sample Lunches:

  • Creamy Syrian hummus, sesame falafel, mnaish (thyme sumac bread), pomegranate cinnamon anise tea
  • Gratin with yam, red potato, Gruyere and Parmesan
  • Wild chicken salad with figs, grapes, celery, cucumber, chopped almonds and tarragon
  • Butter leaf lettuce with balsamic reduction, goat cheese, and, candied pecans and blackberries

Sample Dinners:

  • Puttenesca Red sauce with boneless chicken thighs, red bells, zucchini, olives, and red wine
  • Creamy polenta
  • Arugula salad with candied walnuts and feta
  • Roasted beets and carrot with rosemary, sage, garlic
  • Linguine with fresh pasta sauce with, goat cheese, asiago, roasted cherry tomatoes, Parmesan and lemon zest
  • French Lentil Soup with chicken, carrots, zucchini, and garlic
  • Green salad pears, walnuts, cranberries, goat cheese, with champagne vinaigrette
  • Raw Caesar kale salad with panko and Asagio


  • Chili lime chicken
  • Quinoa Pilaf
  • Aji Amarillo sauce
  • Saltado with beef and potato and tomato and onion
  • Salad with hardboiled eggs, cheese beets, fried potato ribbons and olives with a creamy avocado dressing
  • Paella with bone in chicken, clams and mussels
  • Meatballs with a light tomato sauce
  • Chickpea soup with carrots, onions and Hungarian paprika
  • Chopped salad with cucumbers, red onion, tomatoes
  • Hibiscus orange drink

Sample Desserts:

  • Chocolate cake with cayenne, cinnamon, lemongrass, galangal cream infused frosting
  • Rose hip pie
  • Strawberry Shortcake with Rose Whipped Cream and Almond Pralines
  • Pistachio Cupcakes