retreat sample menu

Monday

Dinner
~ Roast Pumpkin, Basil & Sundried Tomato Risotto
~ Steamed Asparagus & Green Bean Salad topped with Classic Gremolata
(bread crumbs, lemon zest, garlic and fresh herbs)
~ Green Leafy Salad topped with Cherry tomatoes, Cucumber & Black Olives served with a Balsamic & Fresh Thyme Vinaigrette
~ Rich Chocolate Self Saucing Pudding served with Maple Cream

Tuesday

Lunch
~ Roast Vegetable Pasta Salad with Baby Spinach served with Parmesan (optional)
~ Traditional Greek Salad with Marinated Feta, Local Olives & Sumak (Turkish Spice)
~ Green Leafy Salad with Wild Rocket & Sunflower Sprouts served with Mustard  & Lemon Vinaigrette

Dinner
~ Mediterranean Lasagna served with Mint & Walnut Pesto
~ Green Leafy Salad Topped with Celery, Sun-dried Tomatoes & Fresh Fennel served with Caper & Lemon Vinaigrette
~ Warm Sourdough Crusty Garlic Bread
~Coconut & Lime Panacotta topped with Fresh Mango Slices & Toasted Coconut

Wednesday

Lunch
~ Baked Potatoes (some Sweet Potatoes) Topped with your choice of;
Grated cheese, Rainbow Coleslaw, Middle Eastern Style Hummus
~ Green Leafy Salad with Tofu Croutons, Orange Wedges, Fresh Mint & Green Olives Dinner
~ Savory Millet Slice served with Roasted Red Pepper & Fresh Rosemary Sauce
~ Steamed Corn on the Cob doused in Black Pepper & Olive Oil
~ Wilted Broccoli & Bok choi drizzled in Lemon, Sea Salt & Olive oil
~ Green Leafy Salad with Tahini & Lemon Dressing
~Vanilla & Coconut Sago served with Wild Berry Coulis

Thursday

Lunch
~ Polenta Slice with Roast Vegetables & Feta Cheese served with Macadamia Pesto
~ Broccoli & Cauliflower Salad with Toasted Seeds served with a Lime & Mustard dressing
~ Green Leafy Salad with Green Beans & Snow Peas with Lemon & Mint Dressing

Dinner
~ Gado Gado (Indonesian Peanut Satay) with Steamed Vegetables & Pan-fried Tempeh
~ Local Organic Brown Rice Black Rice Pudding topped with Coconut Cream Custard & Toasted Shredded Coconut

Friday

Lunch
~ Miso Soup with Arame Seaweed & Rice Noodles
~ Smoked Tofu & Vegetable Nori Rolls with Tamari & Toasted Sesame Dipping Sauce, Wasabi & Pickled Ginger
~ Green Salad with Daikon & Assorted Sprouts and served with Tahini & Umeboshi Dressing

Dinner
~ Herby Nut & Vegetable Loaf served with a Tomato & Fresh Mint Sauce
~ Served with Potato & Mustard Mash,
~ Steamed Greens & Carrots drizzled in Lemon & Olive Oil
~Spicy Fruit Compote served with Cashew & Rosewater Cream

Saturday

Lunch
~ Wild Rice Salad with Roasted Carrots, Tofu Croutons & Green Beans
~ Puy Lentil Salad with Fresh Basil, Cherry Tomato’s, & Purple Onion
~ Green Leafy Salad of Rocket topped with Beetroot Straws, Pinenuts & Black Olives served with Tomato & Thyme Vinaigrette

Dinner
~ Asian Rice Noodles Salad with Wok Fried Tofu & Vegetables dressed in Chilli, Lime and Coriander
~ Poached Tropical Fruit Puff Pastry Tarts served with a drizzle of Lime & Coconut Sauce

Sunday

Lunch
~ Gourmet Roast Vegetable Pizza Slices with a Spelt Crust
~ Quinoa Tabouli Salad with Fresh Mint
~ Green Leafy Salad with Lemon & Fresh Dill Vinaigrette
   

Anthea Amore Copyright.
*Copyright: please note that the ideas and menu in its entirety and individually are copyrighted as my private work and are for your use purely as an example of my work and may not be used or copied for any other purpose. Thank you.