DINING AT BLUE HILLS RANCH

THE ULTIMATE DINING WITH ANIMALS EXPERIENCE

Nestled in the heart of Blue Hills Ranch, Geneva's Barn offers an all fresh, never frozen, farm-to-table dining experience that celebrates nature, community and culinary creativity. With a commitment to organic and locally-sourced ingredients, we craft each dish from scratch, ensuring every bite is infused with freshness and care.

Vegetarian, vegan, and gluten-free options are available upon request.

Chef Allen's meals are available only as part of an all-inclusive package. Guests without an all-inclusive package can enjoy the continental breakfast bar.

Meals are served at the following times in the Barn:

Continental Breakfast 8:00-9:45 AM
Breakfast 8:30 AM
Lunch 1:00 PM
Dinner 5:30 PM

GENEVA'S BARN

Our barn, named in honor of Geneva, holds a special place at Blue Hills Ranch. As the Blue Hills Ranch Founder Matt Lieberman, my Geneva - beloved Saint Bernard - was the very first animal I ever had and was truly the center of my world. She was the spark that ignited my passion for wildlife and animal care, shaping the journey that eventually led to the creation of the ranch. By naming the barn after her, we celebrate not only her memory, but also the foundation she laid for the sanctuary we now call home. Geneva, who was once the center of my life, will now be the heart of the ranch, and this space will serve as a reminder of her lasting legacy and the deep connection between animals and the soul of Blue Hills Ranch.

BREAKFAST

Blue's Tall Toast

Freshly mashed avocados and roasted tomatoes on crisp toasted served with eggs and fit for a giraffe with a high appetite

Madonna's Striped Berry Parfait

Greek yogurt layered with strawberries, blueberries, and crunchy granola, drizzled in Blue Hills honey beautifully striped with flavor

Squeak's Country Comfort

Warm, flaky biscuits smothered in rich, savory sausage gravy, a cozy favorite that's worth squeaking about

The Boss Hog Biscuit

House made sausage or thick cut apple wood bacon, scrambled egg, cheese, and grape jelly

Complimentary beverages included with all meals

LUNCH

Otto's Otterly Loaded Burger

Ranch smash burger with caramelized onions, bacon, ranch sauce, True Harvest Bibb, Village Farms Heirloom tomato on Brioche with hand cut fries

The Emu’s Caesar Chase

Fresh romaine tossed in a creamy Caesar dressing, crowned with blackened or grilled chicken. Available as a hearty salad or wrapped in a sun-dried tomato tortilla. Served with fries.

Lazuli’s Tall Timber Club

House-roasted turkey stacked high with bacon jam, cranberry aioli, Swiss, True Harvest Bibb, Village Farms Heirloom tomato on toasted wheat berry. Served with fries. Built as tall and impressive as Lazuli himself.

Fried Green Tomato BLT

Thick cut pepper bacon, True Harvest Bibb, Village Farms Heirloom tomato, toasted wheat berry, served with hand cut fries.

Complimentary beverages included with all meals

DINNER

All entrées are served with access to the salad bar

Dessert offerings are curated nightly

Complimentary beverages included with all meals

Chef will offer one of the following each night to be served to all guests

Blue Hills Sunset Tenderloin

Bacon-wrapped pork tenderloin nestled on creamy Yukon gold mashed potatoes with Mill-King milk and butter. Served with a vibrant local corn relish and finished with a Top of Texas apple cider reduction.

Charleston Shrimp & Grits

Gristmill stone-ground white grits with Gulf U-16 shrimp, peppers, onions, Villages Farm Rebel tomatoes, bacon and a creamy green Tabasco finish.

Houdini’s Great Escape Salmon

As unexpected and impressive as Houdini’s disappearing act. Seared New Zealand salmon topped with Atlantic blue crab and fingerling potato hash, accompanied by shaved Brussels sprouts and bright lemon vinaigrette.

Pivot’s Ranch House BBQ Chicken

When Pivot decides on a direction, he commits. BBQ grilled chicken breast served with Mexican street-style elote, charred watermelon, chipotle cream, cotija cheese, cilantro and fresh lime.

Cashew’s Dig-In Steak Frites

Marinated skirt steak infused with lime, chili, cilantro, onion, and garlic, grilled and served alongside hand-cut fries and a fresh chimichurri of cilantro, jalapenos, and oil.

EXECUTIVE CHEF
ALLEN LEWIS

Chef Allen is a classically trained chef originally from Charleston, South Carolina. His passion for cooking began early in the kitchen with his mother, grandmother, and family friend Emma Lee Brown. While in high school, he worked at Burbage’s butcher shop and several of Charleston’s top restaurants, setting the foundation for his culinary career.

After formal training, Allen returned to Charleston where he worked at respected restaurants including The Boathouse on Breech Inlet, Oak Steakhouse under Chef Brett McKee, and The Fat Hen on John’s Island with Chef Fred Neuville, who became a lifelong mentor.

Allen later expanded his experience in Florida with Ruth’s Chris Steak House in Ponte Vedra Beach before moving to Texas. Over the past 15 years he has worked at notable restaurants throughout the Austin area including Roaring Fork, Perla’s Seafood & Oyster Bar, Bess Bistro, Hopfields, Due Forni, Alexander’s in Salado, and most recently Hotel 1928 in Waco. He also owned and operated his own restaurant in Florence, Texas for three years.