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Fresh & Organic: Check out our Menu below

We are aiming to obtain fresh, locally grown and organic produce and ingredients, when available.
Our experienced, conscientious and dedicated kitchen staff, lead by Amber Maisano (head chef and gala chef), is preparing each meal fresh, from scratch for the best flavor, and healing or maintaining our good health.

A highlight of the Macrobiotic Summer Conference will be the Gala Banquet Menu - Executive Chef: Amber Maisano

Gourmet Macrobiotic, Vegan, and Gluten Free

BUFFET STYLE APPETIZERS

House-Made Vegan Hors D'oeuvres: Miso Fermented Tofu, Cashew Chive -, Macadamia -, and Herbed Tofu Chevre.

Accompaniments: Brown Rice and Almond Flour Crackers, Lightly Toasted Sourdough Baguette, Seasonal Fresh Fruit, Dried Tart Cherries, Sea Salt and Black Pepper Pumpkin Seeds, Skinned and Toasted Almonds, Apricot Jam, Kalamata and Castelvetrano Olives, and Hummus. 

Sparkling Apple Cider 

SOUP COURSE

Chilled Cucumber Soup with Cilantro, Lime, House-Made Soy Yogurt, Micro Greens, and Edible Flowers

MAIN COURSE

White Roasted Vegetable Lasagna with Garlic Cauliflower Sauce, Corn and Rice Lasagna Noodles, Tofu Ricotta with Fresh Thyme, Roasted Seasonal Vegetables, Walnut Basil Cream

Garnished with Steamed Baby Vegetables

Braised Fennel and Beets with Orange and Toasted Fennel Seeds

Blanched Broccoli Rabe with a Pine Nut Lemon Dressing

Fresh Salad of Cucumber, Radish, Chicory, and Cauliflower with Pickled Vegetables and a Fresh Dill Vinaigrette

*Simple preparations of Brown Rice, White Beans with Light Sesame Oil and Onions, and Blanched Greens will be available during dinner

DESSERT

Watermelon Panna Cotta with Amasake, House-Made Almond Milk, Lemon, Vanilla Lace Cookie, and Fresh Mint

BEVERAGES

Water, Kukicha, Bancha, and Fresh Ginger Tea

Cash Bar with Wine and Beer

* Subject to Change

* Subject to Change

 
* Subject to Change

* Subject to Change

*Subject to Change!

*Subject to Change!