Marin Retreat
ForkFull Sample 3-day Menu

Angela Ginsburg, Executive Chef and Owner.
Contact sales manager Jasmine - jasmine@forkfull.com

Forkfull offers a 3-day menu: Fri: Dinner / Sat: Breakfast,Lunch, & dinner /Sun: Brunch.
Below is sample menu for Marin Retreat:

Day 1, Friday:

Evening dinner

  • Dinner Curry Crusted Halibut (vegetarian ~ Curried Roasted Tempeh, Radicchio and Baby Kale)

  • Jasmine Rice, Chive and Nigella Seed Pilaf

  • Roasted Sunburst Squash with Toasted Mustard Seeds and Opal Basil

  • Bibb Lettuce Salad w/ Tarragon, Currants, Almonds and Roasted Onion Dressing

  • White Nectarine Upside Down Cake with Ginger Whipped Cream

Day 2, Saturday: Full Day Catering.

Breakfast

  • Four Grain Cereal with Roasted Blueberries

  • Seasonal Fruit, Yogurt and Granola

  • Hard/Soft Boiled Eggs, Artisan Bread and Jams

  • Orange Juice, Coffee, Loose Teas and Home Made Chai

Lunch

  • Sweet Pea Falafel with Pita Bread, Pickled Onions, Minted Yogurt, Tahini Sauce

  • Herbed Quinoa Salad with Cherry Tomatoes and Feta

  • Roasted Carrots with Dill and Shiso Leaf

  • Mixed Green Salad with Strawberries and Chevre, White Balsamic Vinaigrette

Dinner

  • Spring Lamb, Lemon Thyme and Giant White Bean Cassoulet

  • Vegetarian ~ Giant White Bean and Rosemary Stew)

  • Crusty French Baguettes and Butter

  • Steamed Artichokes with Summer Savory Aioli

  • Arugula and Radish Salad with Champagne Citrus Vinaigrette

  • Flourless Chocolate Cake

Day 3, Sunday:

Brunch only:

  • Summer Greens Frittata w/ Roasted Potato, Manchego and Basil

  • •Aidells’s Breakfast Sausages

  • Roasted Sweet Potato Cakes

  • Cinnamon Fig Sweet Bread

  • Baby Spinach Salad with Red Grapes, Gorgonzola Cheese, and Apple Fennel Vinaigrette

  • Coffee, Loose Tea, Chai