GENEVA'S
HEAVENLY RETREAT

THE ULTIMATE DINING EXPERIENCE

Nestled in the heart of Blue Hills Ranch, Geneva's Heavenly Retreat 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. Our seasonal menu reflects the bounty of the land, with garden-fresh, organic produce and hand-picked flavors that highlight the beauty of wholesome, simple food. Rooted in sustainability and inspired by the rich Texas landscape, our café is where rustic charm meets culinary artistry, offering guests a unique dining experience that’s as nourishing for the soul as it is for the body.

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

**Food is available only as part of an all-inclusive package**

Meals are served at the following times in the Lodge 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

Monday-Saturday

Avocado Toast

Freshly mashed avocados and roasted tomatoes, seasoned on crisp toasted bread, served with eggs

Ranch Plate

Classic scrambled eggs, bacon, potatoes, sausage, and toast

Yogurt Parfait

Greek yogurt, topped with strawberries, blueberries, and granola drizzled in Blue Hills honey

Biscuits and Gravy

Warm, flaky biscuits smothered in rich, savory sausage gravy for a hearty, comforting classic

Sundays

Chef Selection Farm Vegetable Ranch Quiche

Farm-fresh vegetable quiche in a flaky crust, served with crispy bacon and mixed greens

Complimentary beverage included with all meals

Ranch Burger

Ranch burger with caramelized onions, bacon, roasted jalapeño, ranch sauce, Bibb, tomato served with fries

Chicken Ceasar Salad

Chicken (blackened or grilled) caesar salad or make it a wrap (sun-dried tomato) with fries

Turkey Club

Turkey club with house roasted turkey, bacon jam, cranberry aioli, Swiss, Bibb, tomato served with fries

Chopped Beef Sandwich

Chopped beef sandwich with pickles and onions served with fries

Chefs Chicken Salad

Chicken salad on wheat berry served with fries

Complimentary beverage included with all meals

LUNCH

DINNER

All entrées are served with access to salad bar

Dessert offerings curated nightly

Complimentary beverage included with all meals

Chef Nightly Dinner Specials

Monday: King Ranch Chicken

Tomato and pepper cream sauce, roasted chicken, onion, green chili, cheddar, tortilla

Tuesday: Taco Tuesday

Beef, chicken, or Fajita street tacos, borracho beans, and Mexican rice

Wednesday: Country Fried Steak

Country fried steak, mashed potatoes, green beans, and pepper gravy

Thursday: Lasagna

Lasagna with grilled garlic bread

Friday: Grilled Pork Chops

Grilled pork chops with TX BBQ sauce, mashed sweet potatoes, and collard greens

Saturday: Steak Night

Marinaded skirt steak with roasted marble potatoes, asparagus, and chimichurri

Sunday: Roast Chicken

Roast chicken with parsnips, carrots, fingerlings, Brussel sprouts and pan gravy

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.