reverie Spa Cuisine
We offer fresh seasonal cuisine and globally inspired vegetarian fare using hand selected greens and vegetables from our biodynamic garden and local organic farms.
Our pesticide-free biodynamic garden, run with efficiency and natural intuition by Randy and Daniel produces heirloom tomatoes, golden beets, cucumbers, greens, lettuces. Recipes focus on fresh, local ingredients, such as wild caught organic seafood, wonderful herbs, peak vegetables, delectable seasonal fruits and greens.
Book all meals at least 24 hours in advance.
The following are selections from our various menus
| Breakfast |
| Fresh JuicesSeasonal FruitsYogurt |
Organic grains & warm cerealsWhole grain pancakesBaked local eggsBasmati rice with nuts, berries, and almond milk |
| Soups |
Salads |
|
Carrot ginger
Butternut squash w/ pecans and greek yogurt
Citruz gazpacho
Vegetarian Lentil
Wild mushroom broth
Roasted corn with red pepper coulis
Tomato water martini
|
Pondicherry lentil salad
Sparkling lime beet salad
Roasted beet salad with greens, candied almonds, goat cheese, and white wine vinaigrette
Watermelon & feta cheese
Heirloom tomato / basil
Hummus with raw vegetables
Assorted reverie field greens with citrus vinaigrette
Arugula with sea salt, olive oil, and shaved parmesan
|
| Main Course |
Desserts |
Miso glazed, wild caught Alaskan Salmon
roasted fingerlings and garden vegetables
Black pepper shrimp with coconut chutney
Spring asparagus quinoa
Wild caught Lake Huron whitefish papillotte
Herb roasted local Amish chicken
Shallot, roasted fingerlings, tomato, thyme
Spring lamb with rosemary au jus
Butter beans with spring favas
Jamaican wild trout with roasted baby peppers
Sun dried tomato stuffed pork loin
roasted potatoes, brussel sprouts
Grilled wild caught sea bass with shiro glaze
|
Seasonal fruit sorbets
Seasonal berries with champagne sabayon mousseline
Grilled Michigan peaches, vanilla bean gelato, aged balsamic
Ginger lemon fig dessert
Selected cheese course
|
