Retreat Menus
These are examples of some of the menus that were created for Chef Jean-Pierre’s retreat clients.
He tailors custom-made menus to suit your preferences and tastes, whether you prefer spa-style, omnivore, vegetarian, vegan, or international.
Sample Menus
Day 1 Dinner 1
tomato-beet gazpacho soup
Marin Roots Farms summer greens, pickled red onions, goat cheese (on side), toasted pumpkin seeds, sliced apples
served with a basil-mustard dressing
oven-roasted Pacific halibut with a pineapple-mango salsa
red and green lentils (vegan)
tiger eye bean stew (vegan)
~assorted grilled seasonal vegetables with a sun-dried tomato aïoli (egg-based)
& garlic-herb aïoli (vegan)
fresh berries, mint, lime and ginger
Day 2 Breakfast 1
frittata with portobello mushrooms, shallots, bell peppers and toasted pine nuts
grilled herbed heirloom polenta triangle
strawberry agua fresca
coffee and tea service
Day 2 Dinner 2
baby spinach, ruby grapefruit, avocado, pickled red onions
with chili-lime toasted almonds and a grapefruit dressing
spice-roasted chicken thighs
herb-crusted tempeh with orange-ginger sauce
classic ratatouille
chocolate almond midnight with fruit puree (vegan)
Day 3 Breakfast 2
omelets made to order with various possible ingredients
potatoes with scallions, paprika and fresh herbs
stone fruit agua fresca (no sweeteners)
coffee and tea service
Day 3 Dinner 3
strawberry-asparagus salad with a mint-dill dressing
vegetable paella with a chili-tofu aïoli (vegan)
summer fruit crisp (made with rolled oats)