Buckhorn Kitchen

Buckhorn's delicious food always follows the seasons, cooking with fresh and organically grown vegetables. If we aren't growing it ourselves, we supplement our supplies with ingredients from the organic growers in the Rogue Valley. Our meals are vegetarian, served buffet style, and can be accommodated for people with special food needs (not preferences) with 5 days advance notice. Fish and Chicken can be provided. The breads and desserts are always homemade. All food at Buckhorn is prepared with dedication and heart.

The menus are custom designed according to the type of group and its size, along with the seasonal availability of locally and organically grown foods. Fry Family Farms, a local organic farm provides most of the produce, from wonderful early spring greens such as Swiss Chard and Arugula, to the usual summer fare including exquisite Tomatoes, to the fall pickings of Squash and Root Vegetables. Seventeen years of preparing vegetarian meals for different groups with different food needs has resulted in Buckhorn becoming well known for its delicious and inventive cooking. People love the food at Buckhorn.

Breakfast usually includes a hot healthy grain cereal, homemade granola, freshly baked muffins or sweet bread, seasonal fruit, hard boiled eggs, orange juice, yogurt, coffee and tea. Lunches are usually designed around the season and the weather. If it's early summer but chilly, the

Lunch menu might be a Spring Minestrone Soup with Vermont Cornbread and Asian Cabbage Salad.

The main course for Dinner may be Lasagna, Shepards Pie, or Buckhorn's famous homebuilt Pizza. An Organic Green Salad with Tamari Garlic Dressing along with the popular homemade Tassajara Bread could accompany the main course. Desserts are created to take advantage of foods that are available at their prime. For example; fresh Strawberries in early June, Raspberries in July, and Peaches or Blueberries in August.

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