Isabella Freedman serves a variety of delicious meals that are prepared with the highest-quality ingredients. Our lakeside dining room can accommodate up to 118 guests; we offer movable seating and either buffet, family-style or plated meals. Our menus change to reflect what is in season. During the growing season, we serve fresh, organic fruits and vegetables straight from our own farm and orchard. Our kitchen and dining room are glatt kosher under supervision of the Hartford Kashrut Commission.
Our dining room can seat up to 118 people. For larger gatherings, an outdoor tent can hold up to 200 people. (There is a separate fee for tent rentals.)
All our meals are homemade. View a sample menu below.
During the growing season, much of our produce comes from our own organic farm and greenhouse.
Our kitchen and dining room are glatt kosher under supervision of the Hartford Kashrut Commission.
The Isabella Freedman Jewish Retreat Center is committed to providing you with glatt kosher wholesome food that is sustainably grown and locally produced when possible, while also providing a distinctly Jewish culinary experience.
Fresh baked cookies Seasonal Fruit Display Herbal Iced Tea (Seasonal) or Juice
2 Challot per table, Wine, Grape Juice Homemade soup Salad with choice of Homemade Dressings Roasted Chicken Vegetarian: Quinoa and Spinach Stuffed Portabello Mushrooms Baked Sweet Potatoes Saut ed Greens with Garlic Homemade Chocolate CakeChildren s entr e available upon request: Pasta with Marinara
Fresh Fruit platters Hard Boiled Eggs Cold Cereals, Granola, Yogurt Juices and Milk Assorted Pastries Tea and Coffee
For an additional charge Wine, Grape Juice Fresh Fruit Platter Coffee Cake
2 Challot per table, Grape juiceWine is available for an extra charge of $10/bottle Salad with choice of Homemade Dressings Vegetarian Stew and/or Beef Cholent (Stew) Quinoa and Spinach Salad with Orange Honey Vinaigrette Rosemary Baked Beet Salad with Maple Dijon Roasted Marinated Vegetables and Wild Rice PilafChildren s option: Peanut Butter and Jelly, Potato Chips
Salad with Roasted Peppers and Garlic Croutons Marinated Vegetables and Tofu with Brown Rice Pilaf Quinoa and Basil Salad with Orange Honey Vinaigrette Hummus and Pita Tuna Salad with Assorted Breads Dessert: Ice Cream Sundaes with all the toppings
Lox and Bagels with Lemon, Capers, Onions, Cucumbers, Tomatoes Cereal and Granola Oatmeal Fresh Fruit and Yogurt
Burrito Bar Tossed Salad with choice of Homemade Dressings Flour Tortillas Southwest Black Beans Roasted Vegetables Basmati Rice Salsa, Sour Cream, Cheddar Cheese