Wellness Weekend 2017 Menus

Saturday, November 11


Breakfast Buffet


Lunch Buffet

Greek salad with tomatoes, cucumbers, onions, romaine lettuce, Kalamata olives, lemon vinaigrette, and feta cheese

Spinach salad with millet

Breaded eggplant with pesto sauce

Pita and naan bread

Grilled boneless, skinless chicken thighs with lemon and fresh parsley

Grilled shrimp with sliced artichoke bottoms, onions, lemon, basil, mint, and oregano


Diced cucumbers, tomatoes, onions

Couscous with roasted vegetables

Tzatsiki, tahini, hummus

Fresh assorted fruit platter

Tapioca pudding and homemade almond cookies

Gluten free dessert available upon request.



Dinner Buffet:

Mushroom fennel salad with sliced mushrooms, Gruyere cheese, and lemon vinaigrette

Bed of mixed greens with watermelon and strawberries, balsamic vinaigrette, fresh ground pepper

Hearts of palm salad with lemon vinaigrette

Grilled shrimp, scallops, seafood and crab cioppino on a grilled polenta round (gluten and dairy free)

4 oz. petite filet bordelaise with mushroom garnish

Spiral vegetables with rice milk alfredo sauce and vegan mozzarella

Short grain brown rice

Fresh fruit platter, assorted desserts

Gluten free dessert available upon request


Sunday, November 12


Breakfast Buffet


Lunch Buffet:

Corn tostada shells, flour tostada shells, gluten-free tostada shells

Pinto beans, short grain brown rice,  black beans

Shredded chicken breast, Tex-Mex ground beef

Matchstick grilled vegetables (vegan, gluten free)

Shredded lettuce, shredded green cabbage

Diced tomatoes, onions, radishes, and grilled corn

Shredded jack and cheddar cheese

Shredded vegan cheese

Queso fresco

Salsa, guacamole, sour cream

Fresh fruit platter, strawberry tres leche