Sample Menus
We're happy to create a custom menu just for you!
Are you interested in hosting a private wellness retreat or a formal, multi-course meal? How about having fresh daily meals prepped for you weekly? Chef Drea can provide services for anything in between. Check out some recent menus below to explore some of our dish options.
Menu Favorites
Breakfast
Blueberry Pie N’oatmeal – hemp hearts, almond flour, unsweetened shredded coconut, flax meal, chia seeds, vanilla, cinnamon, hemp milk
Veggie Breakfast Burrito – turmeric crumbled tempeh, cheddar cheeze sauce, sweet potato, onion, red bell pepper, kale, sprouted grain tortilla.
Chocolate Granola Cereal Bowl – banana, cacao, cacao nibs, sprouted oat groats, date syrup, vanilla, hemp milk, hemp hearts, berries
Alkalizing Green Smoothie – banana, mango, avocado, spinach, almond milk
Chia Pudding – chia seeds, sprouted soy milk, vanilla, sprouted walnuts, coconut shreds
LUNCH
Penne Rosa – Rosa sauce, teff penne noodles, onion, garlic, cremini mushrooms, spinach. Served with organic mixed green salad – balsamic vinaigrette
Thai Red Curry – Red coconut curry sauce, bok choy, onion, bell pepper, crispy sprouted tofu, long grain brown rice.
Fall Harvest Bowl – Massaged kale, sweet potato, grape tomato, pickled onion, rainbow radish, marinated tempeh, hemp seeds, microgreens, sprouted pistachio almond dressing, grain of choice (optional) – forbidden rice, quinoa, or wheat berries.
Thai Almond Ginger Pasta – Kelp noodles, Thai almond ginger sauce, snap peas, red onion, broccoli bits, carrot ribbons, chopped almonds, watercress.
Citrus Avocado Salad – Orange segments, grilled tofu, watercress, avocado, spinach, pistachios, citrus basil vinaigrette.
Dinner
Zoodle Caulifredo – Zucchini noodles, creamy cauliflower alfredo sauce, peas, sundried tomatoes.
Roasted Butternut Squash Soup with Miso Glazed Veggies – Mushrooms, brussels sprouts, carrots, zucchini, bell peppers, onion.
Chili Garlic Tofu – Grilled baby bok choy, red bell pepper, green onion, chili garlic marinated sprouted tofu.
Lentils Sous Vide – Warm lentils, wild mushrooms, carrots, arugula, fennel, onion, sprouted almond ricotta dressing.
Butternut Squash Picadillo – Roasted butternut squash, sprouted walnut chorizo, raisins, corn, pimento olives, red peppers, chilies, vegan mozzarella, stuffed in a poblano pepper and served with southwest quinoa, mixed greens and red pepper salsa.
Dessert
Raw Carrot Cake – carrot, pecans, sweet spices, coconut, dates, cashew cream cheeze frosting, date syrup drizzle.
Manga Banana Nice Cream – mango, banana, coconut cream, agave nectar.
Cinnamon Date balls – dates, activated nuts, coconut mana, cinnamon.
Sprouted Almond Butter Bars – sprouted oats, almond butter, agave nectar, dark chocolate ganache.
Chocolate Mousse Cake – dates, pecans, coconut cream, cacao, coconut shreds, maple syrup.
Sides
Sauteed Greens – Swiss chard, onion, garlic, tomato, thyme, Scotch Bonnet pepper.
Rice and Peas – Kidney beans, coconut milk, fresh thyme, long grain brown rice
Caramelized Plantain – Fried plantains, coconut sugar, salt and pepper.
Mango Salad – Fresh mango, chili, coriander, lime.
Mains
Grilled Jerk Tofu – Sprouted grilled tofu, jerk marinade.
Jerk Jackfruit – Jerk marinated jackfruit, Bonnet Chili, ginger, yellow pepper, sweet and spicy pineapple glaze.
Dessert
Jamaican Cornmeal Pudding – Cornmeal pudding with a creamy coconut custard topping.
Raw Key Lime Tarts – Sprouted pecan crust, key lime cashew filling, lime zest.
Starters
Whipped Feta Board – Vegan whipped feta, olive oil, artichokes, olives, lemon zest, oregano, pomegranate seeds. Served with gluten free crackers.
Caprese Skewers – Vegan mozzarella, tomato, fresh basil, balsamic reduction
First Course
Marinated Tomato and Arugula Salad – Marinated tomatoes, shaved onion, goat cheeze, arugula.
Wedge Salad – baby gem lettuce, tomatoes, oven roasted red onion quarters, bleu cheese dressing.
Main Course
Butternut Squash Rigatoni – Gluten free rigatoni noodles, creamy butternut squash sauce, roasted mushrooms, wilted kale.
White Bean Fettuccini Alfredo – Creamy alfredo sauce, snap peas, sun-dried tomatoes, fresh basil.
Dessert
Apple Crumble Al A Mode – Baked apples, cinnamon caramel glaze, spiced oats, vanilla ice cream.
Tiramisu – Espresso soaked lady fingers, rich creamy marscapone filling, cacao dust.
The Main Event
Lentil Loaf – Like Mom’s meatloaf but with lentils. Served with a zingy tomato sauce.
Mushroom Loaf – Served with wild mushroom gravy
Cranberry Sage Loaf – Served with wild mushroom gravy
Sides
Cauliflower Mash with Wild Mushroom Gravy – Mashed cauliflower, Wild mushroom Gravy
Sweet Potato Mash with Maple Glazed Pecans and Toasted Sage – Mashed sweet potatoes, Sprouted Maple Glazed Pecans, Toasted Sage
Green Beans Almondine – Blanched green beans, roasted garlic, olive oil, slivered almonds.
Kabocha Squash Rice Pilaf – Wild rice, roasted kabocha squash, trumpet mushrooms, cranberries, sprouted pumpkin seeds.
Roasted Brussels and Cauliflower – Roasted brussels sprouts, cauliflower, pomegranate perils.
Dino Kale Salad – Lacinato kale, red onion, apples, quinoa, shaved plant-based parmesan, lemon tahini dressing.
Arugula Salad – Arugula, cherry tomato, shaved fennel, white balsamic vinaigrette.
Fermented Sourdough Croissants with Rosemary “Butter”
Dessert
Pumpkin Pie with Coconut Whipped Cream
Sprouted Pecan Pie
Apple Crumble Al A Mode – Baked apples, cinnamon caramel glaze, spiced oats, vanilla ice cream.
Shredded Jackfruit Birria Tacos – Shredded jackfruit, shredded cheeze, red onion, cilantro, shredded purple cabbage;
served with a side of consomme dipping sauce.
Wonton Taco Cups – Sprouted walnut taco meat, cherry tomato, scallions, sour cream, shredded cheeze;
served in wonton taco cups and salsa roja.
Black Bean and Corn Stuffed Jalapenos – Black beans, corn, cream cheeze, stuffed in jalapenos, topped with flax breading;
served with cilantro lime crema and micro cilantro.Sweet Potato Guacamole Bites – Baked sweet potato rounds, creamy guac, pico de gallo.
Peruvian Oyster Mushroom Ceviche Cups – Oyster mushrooms, red onion, fresno peppers, Leche de Tigre, corn; served with taro
and plantain chips.
Raw Mexican Zucchini Rollups – Veggie sunflower meat, bell peppers, avocado, rolled in zucchini ribbons, drizzled
with chili cashew crema.
Mango, Tomato, Onion Skewers – Mango, cherry tomato, red onion, white balsamic vinaigrette, micro cilantro.
Sriracha Stuffed Cucumbers – Spicy giardiniera mix, cilantro, sriracha; stuffed in cucumber segments.
Mexican Falafel Bites – Chickpea and veggie falafel bites; drizzled with red pepper hummus.
Starters
Baked Camembert – baked Brie, fresh pears, long fermented sourdough toasts.
Chilled Green Beans – Blanched green beans, chopped hazelnuts, garlic aioli.
First Course
Nicoise Salad – butter lettuce, blanched hericot verts, Nicoise olives, tomatoes, red beed, seasoned chickpeas, red and yellow potatoes, dijon dressing.
Creamy pumpkin soup – Roasted pumpkin, coconut cream. Served with chopped cilantro and sunflower seeds.
French onion soup – caramelized onion, garlic, creamy gouda, long-fermented sourdough bread.
Main Course
Seitan Steaks – Seitan Steaks with garlic butter sauce, roasted fingerling potatoes, and green beans.
Lentil Sous Vide – warm lentils, roasted butternut squash, fennel, wild mushrooms, arugula, sprouted almond ricotta dressing.
‘Lomo’ Saltado Risotto – creamy risotto, stir fry mushrooms and veggies, micro radish.
Dessert
Raw Salted Caramel Crème Brûlée – medjool date caramel, vanilla crème, caramel infused coconut sugar.
Brownie Al A Mode – Decadent moist chocolate brownie, dusted with powdered sugar and served with creamy vanilla ice cream, chocolate and caramel sauces.
Apple Crumble Al A Mode – Baked apples, cinnamon caramel glaze, spiced oats, vanilla ice cream.
Starters
Spring Rolls with Asian Dipping Sauce – Carrots, cucumber, sweet bell pepper, broccoli sprouts, basil, edible flowers, almond ginger dipping sauce.
Papaya Salad – tomato, carrots, cabbage, green papaya, peanuts, Thai chilies.
Korean Braised Tofu – Sprouted tofu segments, Korean BBQ marinade.
First Course
Shiitake Miso Soup – Creamy miso broth, shiitake mushrooms, green onion, chili flakes.
Krunchy Kelp Noodle Salad – Kelp noodles, watermelon radish, red cabbage, collard greens, bean sprouts, chili cashew dressing.
Tempeh Lettuce Cups – Teriyaki Tempeh, carrots, cashews, scallions, micro greens.
Thai Red Curry – Red coconut curry sauce, bok choy, onion, bell pepper, crispy tofu, brown rice.
Broccolini “Beef” – Broccolini florets, seitan “beef”, scallions, jasmine rice or stir fry noodles.
Thai Basil Eggplant – Thai Basil, eggplant, red bell pepper, onion, shiitake mushrooms, garlic, ginger, bamboo rice.
Dessert
Dragon Fruit Sorbet – Served in a Dragon Fruit skin.
Matcha Pudding Cups – Matcha pudding, dark chocolate hazelnut ganache, hazelnut, cacao nibs.
Pistachio Rose Cheesecake Squares – Pistachio rosewater cheesecake filling, almond pistachio crust.











