For 20 years GOOD THYME HERB CO/CATERING has been bringing our style of fresh, hearty and nutritious food to groups, retreats, conferences and weddings at the Mendocino Woodlands.

We've seen the WOODLANDS evolve from primitive kitchens with terrifying, noisy old generators that we had to start in the dark on winter mornings, to a thriving and desirable State Park site, constantly upgraded and a pleasure to work and be in. During that journey, we've felt honored to be included in so many wonderful events.

Here is a sample camp menu.

We provide desserts with meals, and coffee and tea at all times. WE also make sure there's a bowl of fruit available anytime.

For snacks, happy hour or after-hours meals, these can be provided for an extra charge, depending on what you need, or you are welcome to provide this yourselves, and we're happy to give you a spot in the walk-in cooler for your supplies.

DRINKS
We provide bulk fruit juices, ice tea, water and milk at each meal. You are welcome to bring your own Sodas, bottled waters, alcohol or any special beverages, or we can supply them on a "cost-plus 15%" basis by arrangement with you.

VEGETARIANS
We will provide an alternative at each dinner, and choices at breakfast and lunch to assure you have what you need.

VEGANS
A vegan alternative can be arranged but we will add a surcharge for each, to cover the extra costs involved in doing another menu alternative. If the main menu is vegetarian/vegan, this wouldn't apply.

SPECIAL FOOD NEEDS
We will try, but if your diet is really special, we would encourage you to bring your own food. We have limited oven and burner space, especially if the group is large, so we have to think first of feeding the majority.

ORGANIC FOODS
Where budget permits we buy organic, and for a supplement we can buy all- organic produce and meats. Though this does cost more, we support it wholeheartedly and will gladly provide it. We avoid most processed pork products, so you won't see pork sausages or ham on breakfast menus. WE can provide this however, if your group wants it.

CAVEAT
NO matter what the menu says, we tend to improvise a great deal, and your flexibility about this has allowed us to do some of our best food as improvisation. Supplies don't always show up exactly as planned months before, especially fish and vegetables, or something really wonderful may appear that we didn't plan for, and we like to be free to take advantage of it. So these choices are not locked in place in every detail, they are an outline which we follow except when we don't.

COLD BREAKFAST BUFFET EVERY DAY

Includes the following:

• Coffee, De-Caf, Black and herb teas, honey, sugar, cream and non-dairy creamer
   
• Orange or other fruit juice
   
• Cold cereals with low- or non-fat milk, soy milk
   
• Seasonal fresh fruit and bananas
   
• Hot oatmeal
   
• Granola
   
• Raisins
   
• Yogurt
   
• Jam and butter

Choose one for each day.

• Buttermilk hotcakes with maple syrup, with or without sausages.
   
• French toast made with homemade bread, maple syrup & sausage

• Coffee cake
   
• Cinnamon biscuits
   
• Bran Muffins with orange cream cheese spread
   
• Corn muffins with honey
   
• Blueberry muffins
   
• Croissants (extra charge $1. per person)
   
• Scones- raisin or currant
   
• Bagels with cream cheese and jam
   
• Home fried potatoes
   
• Frittatas with veggies & cheese. Bread and croissants. (we always serve this the last day)

LUNCH

Always includes cookies and fruit.

1. Sandwich bar with quality cold cuts, cheeses, tuna, tofu spread, garnishes, pickles, assorted breads and crackers, and a soup.
    
2. Make-your-own Burrito/fajita Bar, with black beans, cheeses, ground beef or turkey, sour cream, peppers, olives, onion, lettuce, chips and fresh salsa.
    
3. Pita Pocket bread sandwich bar with diced chicken, huumus, tabbouleh, onions, yogurt, cucumber and tomato salads, and a lentil soup.
    
4. Pasta Bar, with marinara or mushroom sauce, pesto, pinenuts, cheeses, and Romaine salad with olives, feta & Italian dressing.
    
5. Shepher's pie; hearty vegetable & chicken or beef under a flaky crust; butter lettuce salad.
    
6. Minnestrone soup, salad and sandwich bar.
    
7. Pizzas according to the cooks' inspiration, including roasted vegetables, cheeses, pepperoni or salamis, mushrooms, etc. with Romaine salad.
    
8. Quiches, of various types including broccoli, ham and cheese, mushrooms, leeks and ham, gruyere, or to your taste.
    
9. Chili, vegetarian or with meat, and homemade cornbread, with cole slaw.

These are examples, we do tend to improvise, and we can accommodate some special occasion or ethnic food requests. Dinners include fresh vegetable, salads, and our homemade bread.

1. Grilled marinated chicken with olives and peppers, polenta and corn on the cob.
    
2. My nearly-famous Lasagne, roasted zucchinis, salad, and
    
3. Barbecued Tri-tip or veggie burgers, baked potatoes, broccoli, garlic bread
    
4. Smoked and local fresh sausages, several varieties, with Cannelini Beans, butter lettuce salade, and braised cabbage!. Supplemented with garden burgers chicken sausages.
    
5. Barbecued pork loin with garlic and herbs, or various seasonal sauces.
    
6. Fresh fish as the season and weather permit.

• Chocolate/raspberry cake
   
• Fruit pies
   
• Spice cake with whipped cream
   
• Lemon cake
   
• Ice cream sundae. Mixed fruit cobblers
   
• Apple crisp with whipped cream and others
   
• Cream puffs and profiteroles

Pricing: Though each group varies in length of stay, size, and menu requirements, we have realized that a certain price structure works to cover planning, set up and clean up, which applies irrespective of size or duration. In general, the longer the stay and the larger the group, the less expensive per person per day, as basic costs are absorbed, and food is more efficiently bought and used. Contact us for pricing for your group.