Teahouse & Elixir Bar
open to the public every day starting at 11am
FOOD
TEA
ELIXIRS
Our Whole Menu Is Curated with Love
We believe food and drink should nourish more than just your body - they should feed your spirit, spark delight, and ground you in presence.
From quality and presentation to sourcing and sustainability, we infuse deep care into every detail. That’s why we proudly partner with respected and seasoned makers such as Nevada City-based Elixart, and local artisans like Davidson’s Organics, Beloved Bread, Dorinda’s Chocolates, & Black Rabbit honey. We also source the freshest ingredients from farms and producers within 200 miles of our sanctuary.
Every dish and drink is crafted with intention -
rooted in whole food principles,
inspired by global flavors,
and elevated with organic ingredients.
The lounge is open to the public every day starting at 11am — serving tea-based adaptogenic NA craft cocktails, elixirs on tap from Elixart, ceremonial grade cacao and matcha, botanical lattes from Anima Mundi, and organic premium teas (including Gong Fu Cha service).
The kitchen is open Wednesday through Saturday. Sunday through Tuesday, we always have snacks and Dorinda's truffles available alongside your beverage.
The lounge is your daytime refuge — a place to settle in, get something done, or do nothing at all. Come back in the evening when the energy shifts and the room comes alive.
Our Culinary & Beverage Creators
Peter is the wizard behind the food. Growing up in Venezuela in his parents’ Chinese restaurant, he learned early on that food is more than flavor - it’s community, connection, and memory. His cooking journey has taken him across the globe, experimenting with spices, herbs, and international traditions that now weave into his own unique culinary style.
Amber is the NA craft cocktail queen. She spent her early 20s in the bustling catering and restaurant world of New York City. A Holistic Health Counselor with a passion for herbalism, she’s studied everything from Ayurveda to Chinese and Western herbal traditions. She trained in botanical bartending with Lupo Passero and Ilana Sobo, and now delights in sourcing and crafting elixirs and medicinal mocktails that are as healing as they are delicious.
