May 29, 30 & 31, 2020 •  Almond, WI 
(Subject to Change) 
The Menu Below is food provided by Rooted Spoon, for the 3rd Annual Mycelium Mysteries, A Women's Mushroom Retreat, September 27, 28 & 29, 2019.

Crafted by Rooted Spoon from locally sourced providers-

*Menu subject to change

All food on the menu is gluten free, including desserts. The only thing that is not gluten free is the bread bar. While all of the food is gluten free, the kitchen is not certified gluten free. 

Thursday Dinner

(*Please Note, Thursday dinner is for Women who are attending the Thursday night pre-conference workshop and who have PAID in advance for Thursday dinner)

+fall harvest salad

local greens/apples/red onions w/ pepitas, & maple mustard vinaigrette  (vegan, GF)

optional blue cheese & crunchy garlicky chickpeas

+wild rice & roasted vegetables

Red Lake Chippewa wild rice w/ leeks & herbs; roasted local root vegetables  (vegan, GF)

+apple cider-brined roasted chicken

Nami Moon bone-in skin-on chicken brined/roasted in local apple cider w/ onions & herbs (DF/GF)

+gingered apple cranberry crisp

local apples/cranberries & fresh ginger w/ a buttery crisp oat topping;  served w/ whipped crème fraiche  (vegetarian/GF

Friday Breakfast

(*Please Note, Friday Breakfast is for Women who have PAID in advance for Early Arrival Thursday)

+bone broth & toast bar

+buckwheat aronia/blueberry pancakes

sourdough buckwheat pancakes w/ local aronia & blue berries (vegetarian)

(GF/vegan version available)

+Beeler’s bacon (GF)

+fruit, yogurt, & granola

fresh seasonal organic fruit, yogurt, & granola

+coffee & tea

Kickapoo Coffee fair-trade/organic coffee & a selection of herbal, green, & black tea


Friday Lunch

(*Please Note, Friday Lunch is for Women who have PAID in advance for Friday Lunch)

+bone broth & vegan soup;  bread bar

+roasted vegetable salad

roasted root vegetables, bitter greens, soaked & toasted pumpkin seeds, & honey-lemon-thyme vinaigrette  (vegatarian, GF);  chevre on the side

+chicken salad or lentil salad

Nami Moon tarragon chicken salad (GF) or

lentil salad w/ leeks & shiitake mushrooms  (vegan, GF)


Friday Dinner

(*Please Note, if you are a regular Retreat attendant and you have not already registered and paid for Friday lunch, your first meal of the weekend, will be Friday Dinner)

+bone broth & vegan soup; bread bar

+arugula salad w/ tomatoes & basil salad

local arugula & tomatoes w/ basil, parsley, & balsamic herb vinaigrette  (vegan, GF)

+fagioli w/ mushrooms & creamy polenta

soaked beans slow-cooked w/ forest mushrooms, herbs, & garlic;  soft polenta  (vegan, GF)

+Tuscan beef stew

braised local/organic/grassfed beef w/ local tomatoes/peppers/onions/herbs (dairy/egg/gluten-free)

+Italian apple torte

spiced apples baked in rich buttery sunflower seed meal batter  (vegetarian, GF)

Saturday Breakfast

+bone broth & toast bar

+huevos rancheros

corn tortillas, refried black beans, local tomato/pepper ranchero sauce (GF/vegan)

fried local eggs (GF/DF/vegetarian);  sour cream & grated cheese;

maple chipotle beef sausage patties (GF/DF); sautéed mushrooms/peppers/onions (GF/vegan)

+fruit, yogurt, & granola

fresh seasonal organic fruit, yogurt, & granola

+coffee & tea

Kickapoo Coffee fair-trade/organic coffee & a selection of herbal, green, & black tea


Saturday Lunch

+bone broth & vegan soup; bread bar

+lime cabbage slaw

grated local cabbage & root vegetables w/ lime juice & crunchy toasted seeds  (vegan/GF)

+Caribbean yellow curry stew

local potatoes, sweet potatoes, wild mushrooms, peppers, onions, green peas, & chickpeas in

coconut milk yellow curry  (vegan/GF)


Friday Dinner

+bone broth & vegan soup; bread bar

+Moroccan salad

local greens w/ tomatoes, onion, olives & preserved lemon vinaigrette (vegan, GF)

+brown rice & lentils w/ sweet potatoes & peppers

soaked organic rice;  lentils stewed w/ local sweet potatoes & peppers

+apricot & chicken tajine

slow cooked Nami Moon  chicken w/ apricots, local honey, bone broth, & Moroccan spices

+yogurt cake with rose-hip

apple yogurt cake w/ rose hip & date buttercream  (GF)

Sunday Breakfast

+bone broth;  toast bar

+eggs & potatoes

scrambled eggs w/ local vegetables/mushrooms (vegetarian/GF) & cheese

green eggs & bacon (GF, DF)

herb roasted potatoes (vegan, GF)

+fruit, yogurt, & granola

fresh seasonal organic fruit, yogurt, & granola (vegetarian/GF)

+coffee & tea

Kickapoo Coffee fair-trade/organic coffee & a selection of herbal, green, & black tea


Sunday Lunch

+bone broth;  toast bar

+fall salad

local greens & vegetables w/ honey lime vinaigrette  (vegan, GF)

+turkey or sweet potato chili

local/organic turkey w/ beans & local vegetables (GF)

vegan chili w/ local sweet potatoes/ vegetables & beans (vegan/GF)

grated cheese , sour cream, & hot sauce; 

+cornbread & honey butter (vegetarian/GF) &/or organic corn chips (vegan)

Throughout the Weekend

Stay hydrated- fresh water filling stations in front of dining hall and across from chicken coop on main road

Herbal Infusions- brewed nightly, breakfast through afternoon as quantities last. Please drink and enjoy the nourishing infusions daily, being mindful of healthy serving sizes. 

Coffee- before breakfast until 10am

Hot Water and Tea -before breakfast until 10am and 7pm-11pm.


*times listed in program and on daily announcement board

Friday Afternoon

apples & maple tahini butter (GF/vegan)

Friday Evening

chips & salsa (GF/vegan) & cheese

Saturday Afternoon

veggies, hummus, rice crackers (GF/vegan)

Saturday Night 

cheese, fruit, crackers


Daily Bread Bar

One Love Bread  sourdough from Withee, WI along with Westby Co-op Creamery butter, tahini, & a variety of jams available throughout each day starting Friday afternoon (due to their baking/delivery schedule)


Bone Broth & Soup Station

Homemade long-cooked bone broths available for every meal featuring 100% pastured Nami Moon Farm chicken from nearby Custer, WI & 100% grass-fed Big River beef from caterer Dani’s farm in Soldier’s Grove, WI.


Homemade vegan soups featuring local/seasonal organic vegetables &/or organic pulses/grains available for lunches & dinners


Workshop-cultured Piima cream & Gomasio sesame seed/seeweed/herb mix & Fizzeology ferments from Viroqua, WI available for every meal​


Feel free to ask the Dining Hall staff if you have questions.