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Maui Sample Menu
THURSDAY, JUNE 4TH
DINNER:
Roasted Butternut Squash Soup with Leeks
Mushroom and Zucchini Stuffed Enchiladas with Green Chile Sauce
Mexican Chopped Salad with Roasted Pepitas, purple cabbage, cherry tomatoes, avocado and Feta dressed in Cilantro, Lime, Jalapeno Dressing
Carrot Cake Cupcakes
Vegan Chocolate Chip Cookies
Tulsi Lavender Ice Tea
FRIDAY, JUNE 5TH
BREAKFAST:
Yogurt with granola and fresh berries
Fresh baked Zucchini Bread
Broccoli, Spinach, Goat Cheese Frittata with Crispy Greens topping
Buns for toasting with butter and fresh preserves
Tea and coffee
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LUNCH:
Gazpacho made with Vine-Ripened Tomatoes
Roasted Sweet Potato and Black Bean Tacos with Avocado Smash
Lime Marinated Fresh Corn Salad
Cardamon Trail Mix Cookies
Watermelon Slices
Tulsi Rose Ice Tea
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DINNER:
Creamy Roasted Cauliflower Marsala Soup
Veggie Lasagna
Caesar salad with Cherry Tomatoes, Avocado, Shaved Parmesan and Homemade Croutons
Brownies with Roasted Walnuts and Dollop of Whipping Cream
Hibiscus Ice Tea
SATURDAY, JUNE 6TH
BREAKFAST:
Yogurt with granola
Fresh Fruit platter of melons, kiwi, pineapple
Baked eggs on a bed of Cherry Tomatoes, Spinach and Basil with a hint of Parmesan and Pesto
Fresh Baked Banana Bread
Breads to toast with butter and preserves
Coffee and Tea
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LUNCH:
Sun dried Tomato and Artichoke Tapenade Pasta Salad with Sauteed Mushrooms and Asparagus and Marinated Brussels Sprouts
Naan with Pine Nut Hummus and Roasted Broccolini
Spring Greens Salad with Fresh Tangerine Dressing, Avocado and Roasted Almonds
Cinnamon Raisin Cookies (Vegan)
Pomegranate Ice Tea
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DINNER:
Spicy Lentil Soup with Greens
Shepherdess Pie with Farm fresh veggies topped with Sweet Potato Ginger mashed potatoes
Spring Greens Salad with Walnuts, Pears, Goat Cheese and Avocado
Apple Cobbler with Ice Cream
Passion Ice Tea
SUNDAY, JUNE 7TH
BREAKFAST:
Yogurt, Granola, Berry Medley
Huevos Rancheros with fresh Salsa
Mango Muffins
Buns for toasting with Butter and Preserves
Teas and Coffee
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LUNCH:
Creamy Carrot, Sweet Potato Soup
Crunchy Thai Peanut and Quinoa Salad
Cauliflower with Broccoli Souffle Sauce
Fresh Fruit Platter
Chocolate Chip Cookies (Vegan)
Pomegranate Ice Tea
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DINNER:
Thai Red Curry Vegetables
Jasmine Rice with Green Peas
Asian Cole Slaw with marinated Cucumbers, pickled ginger, radish, green apple and Sesame Seed dressing
Fresh Pineapple Upside Down Cake
Lemon Mint Ice Tea
MONDAY, JUNE 8TH
BREAKFAST:
Melon platter with stone fruit
Berry Crumble Coffee Cake
Eggs, Cheese and Scallions in Crispy Hash Brown Nest
English Muffins, Butter and Preserves
Teas and Coffee
Our menu is subject to change and tweaking due to what's looking best from the farms and creative impulses.
We will have a variety a vegan dishes and baking sprinkled through the 5 days. Our chef will accommodate gluten free requests in other dishes such as pasta, tortillas etc. as requested. Dishes that have "creamy" in their title are dairy free.
Everything will be delicious and satiating!
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