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Kauai, HI Menu

Day 1 Menu


Roasted vegetables w/carrot top chimichurri
Quinoa w/tomatoes, cucumber & lemon vinaigrette
Kale Caesar (vegan) Salad w/crispy chickpea “croutons”

Day 2 Menu


Chia seed pudding, Fresh Fruit, Ulu hash

Served on boat charter; Turkey sandwiches or vegetarian option (upon request), chips, cookies and snacks (i.e. plant protein bars, trail mix, veggies w hummus, etc.)

Grilled Avocado halves w/hearts of palm ceviche & Ulu chips. Mixed greens w/pickled spiralized red beets, roasted golden beets, mango, candied macnuts, mint, basil w/roasted shallot & garlic vinaigrette

Day 3 Menu


Smashed Avocado on Sweet Potato “Toast” (or GF toast) w/pickled onions, arugala, microgreens, tomato jam & roasted garlic vegan aioli. Fresh pineapple slices.

To-go wraps on the beach and snacks (i.e. plant protein bars, trail mix, veggies w hummus, etc.)

Watermelon Arugala Mint Salad tossed in lime juice & sea salt, balsamic glaze drizzle

Day 4 Menu


Rosemary garlic onion roasted potatoes w/lemon salsa verde. Mixed greens w/pickled onions & blush vinagrette. Papaya halves w/fresh lime squeeze.

Served at Back Country Tubing Adventure (sandwiches with vegetarian options) and snacks (i.e. plant protein bars, trail mix, veggies w hummus, etc.)

Veggie Thai Curry (Panang). Coconut lime rice

Day 5 Menu


Veggie breakfast tacos with fixings.

Lunch options TBD

Zoodles tossed w/ Hamakua mushroom, shallot, white wine & lemon served with spring mix salad and grilled vegetables.

Day 6 Menu


Farewell Breakfast vegan GF Crepes: Sweet filling: Apple bananas & coconut whip (and any leftover fruit options). Savory filling: sauteed mushrooms, spinach & onions w/mac nut pesto

Meet your Chef: Leah Distad


Leah Distad (she/her) started her adventure and passion with food beginning with Sunrise Yoga and Breakfast on the Beach classes back in 2008. Over the years, she has catered many retreats (along with other events) with healthy, creative, island-inspired meals. This led to branching out to hosting private dinner parties and events. These more intimate and specialized environments are where she thrives. Self-taught and motivated, Leah thrives in preparing the perfect food for the occasion presented.

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