The Chamber Guild has held their fall retreat for nearly 20 years and has grown in attendance to over 60 musicians. To keep the weekend running smoothly, attendees and spouses pitch in and help clean up after each meal. The menu is designed to reflect a collaboration between the creative and the pragmatic.
Friday Breakfast : Local Fruit or berry compote | House made bread | Preserved Fruit Spread | Yogurt | Granola | Dairy and non Dairy Milk
Breakfast Special : Egg and Rice Muffins with plum sauce and microgreens
Lunch: Roasted carrot tomato soup | Cheese toast | Sliced pork loin | Chickpea cucumber salad
Dinner : Roasted Lemon Herb Chicken | Cauliflower Steaks | Roasted and grilled farm vegetables | Herb Potatoes | Overwinter Farm Lettuce Mix salad | Bread and Butter | Something Sweet
Saturday Breakfast : Local Fruit or Berry Compote | House made bread | Preserved Fruit Spread | Granola | Dairy and non Dairy Milk
Breakfast Special : Spinach and cheddar fritatta | Breakfast Meat Board |
Saturday Lunch : Build Your Own Noodle Bowl
Mung bean and Rice Glass Noodles | Shredded Lettuce and herbs | Shredded Carrot | Cucumber | Shredded Meat Salad | Sliced Baked Tofu | Dressed Tomatoes | Pickled Red Onion | Daikon Relish | Something Sweet
Saturday Dinner Beef Stew | Vegetarian Stew | Green salad with carrots and cucumbers | Bread | Butter
Sunday Breakfast : Local Fruit or berry compote | House made bread | Preserved Fruit Spread | Granola | Dairy and non Dairy Milk
Breakfast Special : Bacon Bread Pudding | Roasted Vegetable Frittata or Egg Muffins
Sunday Wrap Lunch : Caesar chicken | Roasted vegetable | Baked Tofu
