Menu 1

Spring/Summer Menu

	Breakfast	Lunch	Dinner
Friday	All preparation and cleanup is included. Meals will be plated and served.		Fiesta Menu: Chicken Quesadillas with spinach, mushrooms, and Cotija cheese. Dessert: Warm brownies with caramel sauce and walnuts.
Saturday	Buttermilk Pancakes with honey butter, and chef's choice of from scratch syrup (maple syrup too. Includes crispy bacon and scrambled eggs. Served with fresh seasonal fruit.	Turkey & Swiss Panini on Artisan Bread with French Fries. Served with Gorgonzola salad tossed with toasted walnuts and fresh strawberries. Dessert: Fresh Baked Cookies	Grilled Chicken and Farfella with sundried tomatoes, toasted nuts and sauteed mushrooms. Served with chopped Italian salad & bread. Dessert: Traditional bananas Foster served on pound cake with scoop of vanilla bean ice cream.
Sunday	French bread dipped in our special batter and toasted served with seasonal fresh fruit. Also served with our signature breakfast potatoes and bacon.	Friday 7:00 pm Dinner Saturday 9:00 am Breakfast 12:30 pm Lunch 6:30 pm Dinner Sunday 10:30 am Brunch

Menu 2

Spring/Summer Menu

	Breakfast	Lunch	Dinner
Friday	All preparation and cleanup is included. Meals will be plated.		Grilled Chicken and Farfella with sundried tomatoes, toasted nuts and sauteed mushrooms. Served with chopped Italian salad & bread. Dessert: Fruit cobbler served ala mode
Saturday	Caramelized Apple Pancakes & Buttermilk Pancakes with honey butter, topped with homemade blueberry syrup and real maple syrup and served with a side of sausage	Croissant Panini with smoked gouda, Genoa salami. Served with French Fries and a Gorgonzola salad tossed with toasted walnuts and fresh strawberries. Dessert: Assorted Fresh Baked Cookies	Tequila Chicken served with Chipotle Mashed Potatoes and Roasted Vegetables Dessert: Mexican Bananas Foster. Served with cinnamon sopapillas and vanilla ice cream.
Sunday	Delicate crepes topped with strawberries, whipped cream and a sprinkling of cinnamon, served with hash browned potatoes and honey ham.	Friday 7:00 pm Dinner Saturday 9:00 am Breakfast 12:30 pm Lunch 6:30 pm Dinner Sunday 10:30 am Brunch

Menu 1

Fall/Winter Menu

	Breakfast	Lunch	Dinner
Friday	All preparation and cleanup is included. Meals will be setup in buffet-style service.		Chicken Perciatelli Carbonara: A rich "bacon and egg" pasta dish known in Italy as "coal-miners pasta" along side lemon garlic green beans. Served with a green salad and our famous Italian lemon vinaigrette. Dessert: Warm brownies topped with homemade caramel sauce.
Saturday	Lemon Ricotta Pancakes with honey butter and our signature Mosto (spanish red wine syrup). Served with scrambled eggs crispy bacon.	Turkey and Smoked gouda Panini and spiced roasted potato wedges served with coarse mustard aioli dipping sauce. Harvest salad with apples, toasted walnuts, and gorgonzola cheese. Served with berry vinaigrette and fresh baked croutons. Dessert: Fresh Baked Cookies	Grilled Pork Tenderloin Cutlets with white wine Burre Blanc sauce. Served with comforting pumpkin risotto laced with sage and the chef's choice of fresh vegetables. Served with green salad and our homemade lemon shallot vinaigrette. Dessert: Ol' fashion apple crumble kicked up with Frangelica-spiked cream.
Sunday	Country Breakfast Scrambled eggs, sausage, biscuits and homemade gravy.	Friday 7:00 pm Dinner Saturday 9:00 am Breakfast 12:30 pm Lunch 6:30 pm Dinner Sunday 10:30 am Brunch

Menu 2

Fall/Winter Menu

	Breakfast	Lunch	Dinner
Friday	All preparation and cleanup is included. Meals will be setup in buffet-style service.		Grilled Chicken and Farfella with sundried tomatoes, toasted nuts and sauteed mushrooms. Served with chopped Italian salad & bread. Dessert: Fruit cobbler served ala mode
Saturday	Caramelized Apple Pancakes & Buttermilk Pancakes with honey butter, topped with homemade blueberry syrup and real maple syrup and served with a side of sausage	Croissant Panini with smoked gouda, Genoa salami. Served with French Fries and a Gorgonzola salad tossed with toasted walnuts and fresh strawberries. Dessert: Assorted Fresh Baked Cookies	Tequila Chicken served with Chipotle Mashed Potatoes and Roasted Vegetables Dessert: Mexican Bananas Foster. Served with cinnamon sopapillas and vanilla ice cream.
Sunday	Delicate crepes topped with strawberries, whipped cream and a sprinkling of cinnamon, served with hash browned potatoes and honey ham.	Friday 7:00 pm Dinner Saturday 9:00 am Breakfast 12:30 pm Lunch 6:30 pm Dinner Sunday 10:30 am Brunch

Creative Cottage Meals are provided by:

Quick-Cater is proud to prepare and serve your meals during your stay at Creative Cottage. Head chef, Stacey Wetzel, has custom designed each menu with Creative Cottage guests in mind creating healthy, hardy and flavorful dishes that have a broad appeal. We hope that you will enjoy each and every meal.

Stacey M. Wetzel, President, Quick-Cater, LLC

P.O. Box 2176, Frisco, Texas 75034

Creative Cottage and Quick-Cater are not responsible for food allergies and/or reactions to consumed foods.

Menus are subject to change with no notice

Catering

For self-hosted weekends, retreat participants will be responsible for arranging their meals. This includes bringing your food to cook, dining out, or ordering in.

For meal planning we suggest dividing the meals into shared responsibilities by group participants. As an example, one pair will make Friday night dinner for all in their group and another pair will make breakfast the following morning and so on . . . Add a fun spin by creating themed meals for a muy bueno fiesta... cha cha cha.

In addition, you may choose to have some outside help in your preparation. May we suggest the following options:

Super Suppers http://www.supersuppers.com/
Dream Dinners http://dreamdinners.com/

Want to eat out while on your retreat? There will be a notebook at the cottage listing numerous restaurants in the Prosper, Frisco and McKinney area.