BREAKFAST
- 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
LUNCH
- 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
DINNER
- 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
PERUVIAN
- 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
DESSERT
- Chocolate cake with cayenne, cinnamon, lemongrass, galangal cream infused frosting
- Rose hip pie
- Strawberry Shortcake with Rose Whipped Cream and Almond Pralines
- Pistachio Cupcakes