The Garden and the Table
The food is the season.
If yuca is what's ready, yuca is what you're eating. The garden decides the menu before anyone in the kitchen does.
Leisy cooks Dominican food, the food she grew up with, the food carried by family tradition, brought together with years of her own work in nutrition and wellness. It tastes like home and feeds the body the way a retreat needs it to.
Three meals a day are included for retreat groups. Snacks and tea between sessions. Coffee in the morning the way it's actually made here. Staying on your own? The restaurant is open to guests on the land.
From the garden that week
What's on the plate started in the garden, what's ripening, what's in season, and the menu shapes itself around it.
Dominican, the way it's made here
Moro de guandules with coconut, fish from the coast that morning, plantains from the tree behind the kitchen, fresh juice, chinola, cherry, tamarindo, lechosa.
Adjusted for your group
Vegan, vegetarian, gluten-free, raw mornings, allergies, Leisy works with it. The garden has enough range to support most of it.
Eat what grew this week.
Tell us about your group and any dietary needs, we'll build the food plan around them.