Meal Plan

Each retreat can be customized to include breakfast, lunch and dinner options. Menus are catered based on instructor preference and guests' requests for vegan, vegetarian, gluten-free or pescatarian menus. 

All fish, crawfish, and conch is sourced in season from local fisherman. Fruits and vegetables like tomatoes, onions, green peppers, mangoes, pineapples and pumpkins are purchased seasonally from Eleuthera farmers and served fresh on the menu.





Sample menus may include following options:

  • Fish tacos with arugula salad and lime vinaigrette
  • Pesto shrimp skewers with quinoa
  • Grilled fish sandwiches with fruit salad
  • Veggie Burgers with sweet potato fries
  • Grilled Veggie and Hummus Wraps
  • Beetroot and goat cheese salad
  • Grape, avocado, and arugula salad
  • Grilled veggie quesadillas with goat cheese and pesto Mediterranean chickpea salad
  • Portabello mushrooms stuffed with quinoa veggie fried rice
  • Portabello mushroom pizza