WHERE THE SPIRIT OF AFRICA
MEETS TEXAN PARADISE
833-711-1777 Text or Call
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.
**We do have vegetation options**
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A food package is required to be purchased
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Adults $125 per 3 days / 2 nights, additional $50 per day
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Kids $100 per 3 days /2 nights, additional $35 per day
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Meals are served at the following times:
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Breakfast 10:00 am
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Lunch 1:00 pm
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Dinner 5:00 pm
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We do require ordering meals ahead of time.
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.
MENU
Cabin Guests Orders Only
BREAKFAST
Breakfast 10:00 am
Includes Drinks
Squeak's Yogurt Parfait
A Greek vanilla blended yogurt, topped with strawberries, blueberries, and house made granola with rolled oats and Blue Hills Ranch Honey
Pivot's Avocado Toast
Toasted sourdough, Fresh smashed seasoned avocado, topped garlic roasted cherry tomatoes, feta cheese lemon olive oil arugula
James's Breakfast Burrito
Scrambled eggs, bacon, avocado, fresh pico de gallo, crispy hashbrowns, queso
Marvin's Classic Breakfast
2 eggs any style, hash browns, bacon, toast or 2 silver dollar pancakes
Peanut's PB&J Pancakes
2 buttermilk pancakes, homemade strawberry compote, peanut butter caramel
Milton's Juicy Burger
1/2 lb. burger hand formed burger patty, stuffed with aged white cheddar, pickles, local lettuce, tomato and caramelized onion
Marlu's Lettuce Wraps
Miso Chicken, local fresh butter lettuce, crispy garlic, scallions, quinoa
Blue's Grilled Cheese
Aged white cheddar, muenster, mozzarella cheese, caramelized onions, crispy bacon
Big Market Salad
Local harvest melody lettuce, cumber, avocado, cherry tomatoes, feta, olives, sourdough, croutons.
Cranberry and Almond Chicken Salad
Marinated grilled chicken, sourdough toast, toasted almonds
Chicken Tenders
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Lunch
Lunch 1:00 pm
SIDES
Quinoa
(tri colored, water, tomatoes, roasted garlic)
Crispy Brussel Sprouts
Side Salad
French Fries
Potato Salad
(Dill, Lemon, Mayo)
Dressings
Ranch, Italian, Balsamic, Honey Mustard, Oil & Vinegar
Includes a drink
DINNER
Dinner 5:00 pm
Includes
Salad
Main Course
Dessert
Drink
Dressings
Ranch, Italian, Balsamic, Honey Mustard, Oil & Vinegar
DI
Nightly Dinner Specials
Should you wish to substitute any item,
selections from our Lunch Menu are also available
MONDAY
Grilled flat iron steak- 8 oz herb marinated steak, creamy polenta, grilled squash and zucchini, chimichurri sauce
---Strawberry shortcake
TUESDAY
Bourbon glazed pecan chicken- seared pecan crusted chicken breast, lemon and bourbon honey glaze, Yukon gold herb roasted potatoes, charred green beans with bacon
---Nutella brownies
WEDNESDAY
Mediterranean pork tenderloin- grilled pork tenderloin, herbed quinoa, lemon and olive oil dressed arugula, feta cheese, olives, crispy quinoa
---Blueberry cobbler
THURSDAY
Chicken Roulade- chicken breast stuffed with cornbread, andouille sausage and caramelized onions, crispy smashed Yukon gold potatoes, topped with French white wine pan sauce
---Smore’s cookie ice cream sandwiches
FRIDAY
Braised short ribs with a red wine reduction, orange and lemon gremolata, brown butter gnocchi, crispy Brussel sprouts with balsamic glaze
---Red velvet whoopie pies
SATURDAY
Asian Pork Tenderloin- Miso, sake, and mirin marinated pork tenderloin, lo mein noodles with sauteed scallion whites, garlic and ginger, stir fried squash and zucchini, crispy fried onions, miso glaze
---Banana fosters pudding
SUNDAY
Chicken coq au vin- seared and braised chicken, bacon mushrooms, stewed chipolini onions, roasted carrots, Yukon gold potato puree
---New York Cheesecake
EXECUTIVE CHEF
PATRICK
Patrick
