 |
  philosophyfacilitesplanning your visit amenitiessignature spa products
|
|
 cuisine Sundara's artfully prepared spa cuisine has graced the pages of Travel + Leisure and Luxury Spa Finder magazines as well as city magazines around the Midwest. We feature seasonally fresh ingredients to ensure food bursting with flavor. The day begins with a complimentary breakfast buffet, served from 7-10 a.m. on the Radiance Rotunda balcony. You'll be treated to seasonally fresh fruits, our signature granola, egg frittatas, quiches, hot entrees made satisfying with chicken and beef, fresh baked goods and, of course, juices and aromatic coffees. On to lunch, with some of our favorite midday entrees appearing below. And if you find yourself too relaxed to dine out, our eclectic evening menu may be just perfect for you. The lunch menu is offered between 10 a.m. and 5 p.m., and evening food service begins at 5 p.m. and extends to 9 p.m. For lunch and evening meals, you may choose to dine in-suite, at the poolside Infinity Edge Cabana (weather permitting), or on the Radiance Rotunda balcony. If you choose the Radiance Rotunda, reservations are required to ensure a leisurely meal experience. Reservations may be made before arrival or at check-in. In the event that your spa itinerary allows limited time for your meals, we encourage you to pre-order your selections to ensure ample time for leisurely enjoyment and healthy digestion prior to your spa services. By advance request, we'll be pleased to set up an intimate dining experience for two on the screened in balcony or in front of the fireplace in your suite, complete with bistro table and chairs, available 5 p.m. to 8:30 p.m., pool-view suites only. You'll select from the menu or, with prior reservation, our chef will be pleased to prepare a custom dining experience just for you. The brilliant spa menu is equaled only by Sundara's wine cellar. Each bottle has been hand-picked by our culinary staff, with a delightful variety of white, red and sparkling wine vintages from which to choose. We'd be pleased to make a recommendation. Finally, with moderation and enjoyment in mind, Sundara also offers a selection of very fine spirits and beers. Energize body and soul with each luscious meal at Sundara. lunchChef's Selection of Assorted CheesesDomestic and international artisan cheeses served with assorted fruit, vegetables and exotic crackers. Fresh Chopped Salad Fresh chopped greens, broccoli, cauliflower, cucumber, celery, radish, artichoke hearts, tomatoes, and red onion, dressed with a mustard vinaigrette. Optional Add-In: Chicken or Tuna Grilled Portabella Mushroom Wrap Marinated grilled Portabella mushroom caps, fresh spinach, sweet potato, summer squash, zucchini, red onion, dressed with a honey balsamic vinaigrette served in a whole wheat tortilla Optional Add-In: Chicken or Beef Tenderloin Harvest Rolls A selection of fresh seasonal ingredients (acorn squash, apples, jicama, daikon radish and shallots) wrapped in rice paper. Hummus Plate Lemony chickpea dip served with carrots, celery, cucumbers, olives and Mediterranean flatbread. Sundara Spa-Izza Choose from Cheese or Grilled Vegetable (mushrooms, zucchini and sweet peppers). Both delicious versions are baked on a savory crust topped with two cheeses and fresh herbs. Optional add in vegetarian chicken strips or shrimp Cranberry Pork* Fresh pork tenderloin served pink with a brandy walnut cranberry sauce, complemented with couscous and a small side salad. Grilled Ahi Salad* Sushi grade ahi tuna grilled rare, accompanied by a vegetable slaw marinated in an orange ginger soy sauce. Mahi Mahi Fish Sandwich* Mahi Mahi with a yukon gold potato crust topped with mango-jicama slaw dressed with a lime vinaigrette, complemented with fresh fruit. Sundara Chicken Wrap* Grilled chicken breast, with slicked cucumber and tomato served with a garlic, red onion, chive mayonaise. Substitute vegetarian chicken strips. Tenderloin Salad* Certified Angus Beef® tenderloin tips served atop fresh chopped greens with sauteed portabella mushrooms, tomatoes, red onion and smoked gouda cheese, complemented by a honey horseradish vinaigrette. Substitute chicken or portabella mushroom. dinnerFilet Mignon6oz Certified Angus Beef ® filet, with cabernet sauce presented with potato gratin and asparagus wrapped in julienned vegetables. Baked Chicken* Baked quarter chicken, presented with spaghetti squash and topped with grilled roma tomato and rosemary sauce. Black–eyed Pea Salad* Black–eyed peas, diced red pepper and jalepenos tossed with chunks of roasted acorn squash in a sweet and spicy vinaigrette. Bruschetta* A tomato basil spread served with whole grain crostini. Cioppino* A traditional Italian fish stew with a tomato base made with clams, scallops, shrimp and select cuts of fish. Citrus Shrimp* Six shrimp tossed in a citrus saute presented with whole grain brown rice and julienned vegetables Crab Cake* Cake of lump crab meat flat top grilled to perfection with a spicy remoulade sauce. Grapefruit Caesar* Caesar salad made with grapefruit juice and cottage cheese in the dressing for a tasty, healthier outlook on a classic. New York Strip* 12oz Certified Angus Beef® strip, with cabernet sauce presented with potato gratin and asparagus wrapped in julienned vegetables. Pan Roasted Mahi Mahi* 5oz filet Mahi Mahi pan roasted and served with whole grain brown rice and julienned vegetables topped with lemon caper sauce. Potato Leek Soup* A creamy potato soup pureed with leeks and blue cheese. Roasted Acorn Squash* One quarter of an acorn squash oven roasted and wedged, presented with spring greens and grilled tomato topped with goat cheese. Roasted Beet Salad* Roasted beets stacked with fennel, onions, oranges and romaine hearts in an orange maple vinaigrette. Salmon* Marniated and grilled salmon presented with whole grain brown rice & topped with a grilled pineapple salsa Shrimp Cocktail* Five shrimp poached and chilled, served with a spicy tomato horseradish sauce. Wild Mushroom Risotto* Traditional slow-cooked rice, with sauteed wild mushrooms. dessertVanilla Creme BruleeServed with fresh seasonal berries Chocolate Cake* A slice of rich chocolate cake topped with home made whipped cream and hazelnut sabayon sauce. Poached Pear* Pear poached and baked with pure maple syrup and brown sugar presented with a scoop of vanilla ice cream. Sliced Pound Cake and Berries* Pound cake stacked high, topped with a mixture of berries and fruit tossed in a strawberry run sauce and home made whipped cream. * denotes Signature Selections appearing on the menu daily |
|