The Goodness is your Festival Fuel

Lions Mane, Cremini, Button, Mushroom Confit (Shallots, Garlic, And Grape Seed Oil), Artisan Mixed Greens W/ Lemon Thyme Vinaigrette, Pecan Mushroom Oil Pesto Folded Brown Rice (Congaree & Penn), Finished with a Mushroom Stock and Coconut Milk Bechamel (Chaga, Cordyceps, Reishi, Porcini Mushrooms)

Roasted Red And Gold Beets, Artisan Fresh mixed Greens tossed in an Orange Balsamic Vinaigrette, Heirloom Purple Rice (Congaree & Penn) Folded with Pistachio Tarragon Pesto, Pickled Fennel, Cardamom Candied Pumpkin Seeds 

Oven Roasted Sweet Potatoes, Zucchini Strings, Tri Valley Quinoa, Artisan Mixed  Finished with an Avocado Mint Green Goddess Dressing

Sumac and Cumin Roasted Cauliflower, Carrot Curls, Mediterranean Fresh Green Lentil Salad, Mix Artisan Greens, Tahini Vinaigrette

 

Pan Crisped Patacones (fried green plantains),Stewed Jerk-spiced lentils, Fluffy Coconut Rice, Cilantro Pineapple Salsa

 Red wine braised mixed mushrooms (Oysters, Lions mane, cremini, shiitake), sweet potato, carrot, shallots, tomatoes, thyme, bay leaf, and brown rice miso (soy free umami) served as a stew with creamy vegan mash potatoes, and long-stemmed broccoli  
 

Traditional Pasole made with mushrooms instead of beef or pork, porcini mushroom stock for flavor depth, and sustainably sourced New Mexican red chili varieties for a warming familiar favorite. Served with traditional Spanish rice, cabbage, red onion, radishes and limes for garnish.

  
 

• Sous-Vide Salmon (finished on the grill/plancha) 
• Sous-Vide Free-Range Chicken (finished on the grill/plancha) 
• Sous-Vide Grass-Fed Beef (finished on the grill/plancha) 
• Shrimp & Seasonal Seafood (availability varies)

 Plant Based Chorizo, Turmeric seasoned Cauliflower "eggs", Sweet Potato Hash topped with New Mexico Red Chile Sauce, Garnished with Avocado Fan

 Organic Whole Grain Granola made with Pumpkin Seeds, Hemp Seeds, Buckwheat Grouts, Millet, Chia Seeds, Dried Cranberries, Coconut oil infused with date and sweet Potato syrup, topped with fresh Blue Berries, Raspberries, Black Berries, and Acia Berry sauces for the ultimate antioxidant and reviving morning start!

 

 Organic steel-cut oats cooked in oat milk with a centered mound of tri-color quinoa, layered with fresh berries and banana. Finished with a glossy maple–sunflower drizzle and a tri-seed crunch (chia, flax, hemp) for texture, balance, and lasting fuel. 

 Fresh-pressed kale, crisp apple, and celery blended with spirulina + chlorella for a clean, mineral-rich boost. Bright, refreshing, and built for steady energy and that “reset” feeling — festival fuel that stays light but powerful. 

Fresh-pressed beets, sweet carrots, and bright oranges — vibrant, refreshing, and packed with feel-good flavor. A perfect daytime boost that tastes clean, lively, and festival-ready. 

  Fresh brewed hibiscus with rosehips, orange peel, and blackberry leaf, finished with a hint of roasted chicory for a smooth, toasted depth. Bright, tart, and naturally caffeine-free — an antioxidant-rich refresher that hits perfectly over ice between sets. 

 A bold, aromatic piñon roast brewed with a trio of functional mushrooms—lion’s mane, reishi, and chaga—creating a layered cup with subtle earthiness, gentle bitterness, and a silky finish. Crafted for focus, warmth, and festival stamina.