Mt. Shasta Sample Menu

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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

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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



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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




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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



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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!