You are here

EcoFarm Conference Menu 2018

Wednesday, Lunch

Black Bean Soup (BL/Gf/V)
Cubano Sandwich (D/M/W)
Vegetarian Cubano Sandwich (V/W)
Fresh Potato Chips (Gf/V)
Cauliflower Salad (Gf/V)
Caramel Banana (Gf/V)

Wednesday, Dinner

Marinated Cabbage Salad with Fresh Mint & Thai Basil (Gf/V)
Shrimp Pad Thai (F/N)
Tofu & Wild Mushroom Pad Thai (N/S/V)
(Pad Thai: option for gluten free noodles)
Fresh Fried Spring Roll (BL/E/V/W)
Sweet Thai Chili Dipping Sauce (GF/S/V)
Coconut-Pineapple Pannacotta (Gf/Veg)

Thursday, Breakfast

Scrambled Eggs (E/Gf/Veg)
Bacon (Gf/M)
Tofu Spinach Scramble - (Gf/S/V)
Veggie Patty/Sausages
Home Fries (Gf/V)
Fresh Croissant (D/E/Veg/W)
Hard Boiled Eggs (E/Gf/Veg)
Assorted Fruit

Thursday, Lunch

Fennel & Artichoke Bisque (Gf/V)
French Lentils with Sundried Tomatoes (BL/Gf/V)
Curried Chicken with Apricots & Almonds (D/Gf/M/N)
Mediterranean Salad (D/Gf)
Hummus (BL/Gf/V)
Pita Bread (BL/S/V/W)
Lemon Cheesecake Bars (D/E/Gf/Veg)
Date Rolls (Gf/V)

Thursday, Dinner

Pork Schnitzel in Brown Gravy (M/W)
Bavarian Sausage with Grain Mustards (Gf/M)
German Potato Salad (Gf/M)
Vegan German Potato Salad (Gf/V)
Braised Red Cabbage (Gf/M)
Cabbage Sauerbraten Rolls (BL/Gf/V)
Roasted Carrots (Gf/V)
Cinnamon Baked Apple (Gf/V)

Friday, Breakfast

Cheese Frittata with Leeks & Winter Greens (D/E/Gf/Veg)
Biscuits and Onion Gravy (Gf/V)
Vegan Scramble with Tomato Basil Sauce (BL/Gf/S/V)
Assorted Fruit

Friday, Lunch

Posole Soup (C/Gf/V)
Chicken Mole (Gf/M/N)
Vegetarian Mole (Gf/S/Veg)
Spanish Rice and Beans (BL/Gf/V)
Caramel Apple Crisp (Gf/V)

Friday, Banquet Dinner

Chickories Salad with Roasted Beets, Pickled Red Onion & Citrus (Gf/V)
Herb Crusted Beef (Gf/M)
Roasted Brussels Sprouts (Gf/V)
Whipped Garnet Yams (Gf/V)
Chimichurri (Gf/V)
Quinoa Stuffed Tomato with Saffron Broth (Gf/V)
Morrocan Stew with Cilantro Pesto (Gf/N/V)
Chocolate Decadence (D/E/Gf/Veg)
Apple Brandy Cake (Gf/V)
Raspberry Coulis (Gf/V)

Saturday, Breakfast

Potato Pancake (Gf/V)
Apple Sauce (Gf/V)
Créme Fraiche (D/Gf/Veg)
Scrambled Eggs (E/Gf/Veg)
Chicken-Apple Sausage (Gf/M)
Tofu Scramble with Mushrooms & Kale (Gf/S/V)
Hard Boiled Eggs (E/Gf/Veg)
Assorted Fruit

Saturday, Lunch

Chef’s Cornucopia

Menu subject to change.

Menu Key

BL = contains beans and/or legumes
C = contains corn
D = contains dairy
E = contains eggs
F = contains fish and/or fish products
Gf = gluten free
M = contains meat
N = contains nuts or nut oil(s)
S = contains soy
V = vegan
Veg = vegetarian
W = contains wheat

Special thanks to Executive Chef Greg Lepesh and all of the Asilomar service and kitchen staff for preparing and executing our organic meals. With each bite we offer gratitude for their hard work, and honor our farmers, donors, and Earth for filling our bellies!


Breakfast: 7:30am - 9:00am
Lunch: 12:00 - 2:00pm
Dinner: 6:00 - 8:00pm

*NOTE: We will have two seatings for dinner on Friday, which helps keep the lines moving. Early Bird seating from 5:00 -7:00pm is for those who do not wish to attend the Awards Ceremony & Banquet at 7:00 - 8:30pm. If you are lodging at Asilomar and/or have already purchased your meal tickets, there is no additional charge to attend Friday’s Awards Ceremony & Banquet. We are serving the same meal as the Early Bird seating.*