(Chef accommodates for dietary needs)
Breakfast
Organic gluten free steel cut oats accompanied by almonds, walnuts, pecans, Greek yoghurt, and fresh local fruit in season.
*Organic dark roast Kona coffee available in non-addictive quantities; for those who may wish to savor a special cup of coffee. Upon request only. Dairy and non-dairy creamers, local lehua honey and organic cane sugar
*Available during or before breakfast only
**24/7 hot water; assorted teas and honey.
Lunch
Fresh organic green leaf lettuce topped with locally grown organic avocados, organic julienne carrots, “angel hair” red beets, fresh hand picked cherry tomatoes from our garden and a homemade lilikoi tangelo dressing*.
Baked Brie cheese topped with an ( organic mango chutney) and local Hawaiian honey.
Served with finger foods including both gluten free and multi grain crackers. Organic carrots and cucumber spears, roasted red pepper hummus*, fresh apple slices with almond butter and aged sharp cheddar cheese.
*or similar depending upon availability
Locally grown organic avocado, kale and hemp seed salad topped with a fresh squeezed lemon and nutritional yeast dressing.
Organic free range chicken breasts marinated in a garlic lemon sauce served with fresh asparagus and baked Hawaiian sweet potatoes.
Dessert
Dark chocolate treat
Breakfast
Mediterranean frittata made with organic free-range eggs, kalamata olives, sundried tomatoes, artichoke hearts and feta goat cheese. Toppings include fresh alfalfa sprouts, organic salsa, and Greek yoghurt. Whole grain and gluten free toast. Locally grown papaya, bananas, pineapple in season.
Lunch
Organic balsamic red beet salad with fresh organic locally grown kale, grated carrots, chopped walnuts*, topped with crumbled goats cheese.
Wild caught Alaska smoked salmon
Served with finger foods including gluten free and whole grain crackers. Organic carrots and cucumber spears, roasted red pepper hummus, fresh apple slices with almond butter and aged sharp cheddar cheese.
*or other nuts i.e. almonds , macadamia..etc
Dinner
Sugar snap peas, carrots, shitake mushrooms, zucchini, broccoli, and bell peppers stir- fried with a spicy Balinese peanut sauce. Served with organic short grain brown rice.
Dessert
Homemade nut and seed crusted lilikoi cheesecake
Breakfast
Gluten free whole grain pancakes accompanied by cinnamon dusted bananas topped with chopped macadamia nuts, additional fresh locally grown fruit in season
Toppings include maple syrup, Greek yoghurt, organic blueberries, raw almonds, pecans, and walnuts.
Lunch
Fresh organic green leaf lettuce topped with cucumbers, alfalfa sprouts and hand picked cherry tomatoes from our garden* drizzled in a homemade citrus honey ginger dressing.
Organic brown rice salad marinated in a curry, coconut oil dressing mixed with grated organic carrots, raisins, chopped walnuts and diced organic apples.
Served with finger foods including gluten free and whole grain crackers. Organic carrots and cucumber spears, roasted red pepper hummus, fresh apple slices with almond butter and aged sharp cheddar cheese.
Dinner
Fresh picked Organic locally grown Kale salad topped with Hawaiian macadamia nuts* and a homemade lemon vinaigrette dressing**.
Red and white quinoa ( tossed with organic olive oil ???) served with homemade Hawaiian pumpkin/ginger soup.
Dessert
Homemade frozen dark chocolate “avocado” pie