More about Saratoga Springs

 

 

Quicklinks Menu 

 

 
Saratoga Springs Retreat Center and Conference Center is nestled in a private 260-acre pristine valley, in the beautiful rolling hills of Northern California, 2 1/2 hours west of Sacramento and 2 1/2 hours north of the San Francisco Bay Area.
 
Experience our retreat center which is available for EXCLUSIVE USE, by groups of 35-250 seeking privacy, serenity and a closeness to nature that inspires our guests to say: "I feel at peace and present here."
 
The facilities support each group in creating the best possible retreat experience.
 

 

This slideshow provides you with a complete tour of the retreat center!

 

 

Amenities & Facilities

  • The Heart Lodge ~ A beautiful 2,400 sq ft multi-purpose room with radiant heated floors & stone fireplace.
  • Main Lodge ~ Historic 2 story lodge with dining room, large meeting area and conference room, and overnight lodging for up to 28 people.
  • Guest Cabins ~ 5 guest cabins and 8 smaller one room cabins with bathrooms and both private & shared rooms. The Cabins can sleep between 50-80 guests.
  • Camping ~ can accommodate an additional 250, making full capacity approximately 300 guests.

  • Commercial kitchen & dining room 
  • High speed wireless Internet access
  • Hot soaking pool ~ great relaxation.
  • Large swimming pool ~ clean, clear and refreshing!
  • Stone Labyrinth plus numerous hiking trails
  • Acres of hiking trails with spectacular views
  • An antique 19th century round house mineral pool
  • Outdoor showers
  • Fire and ceremonial circle
  • Large common grounds
  • Ancient native American natural power spot

 

History

Saratoga Springs was established as a resort in 1871, featuring several cold mineral springs. These springs leave large mineral deposits which enhance the beauty of the valley. The 260-acre facility which once accommodated up to 250 people, included a stagecoach stop, post office, restaurant and dance hall. An on-site bottling plant made it possible to drink the healing waters, as well as bathe in them.
 
Long before it became Saratoga Springs, the Pomo Indians used this hidden valley for peacemaking and healing. Today the valley still resonates with this energy, which enhances the experiences of all who come to Saratoga Springs.

 

Directions

Drive time from San Francisco is about 2 1/2 hours; from Sacramento, about 2 1/4 hours.

From San Francisco:

Take 101 north 5 miles past Ukiah, then follow Highway 20 east for about 17 miles. 1.1 miles past Scott Valley Road (watch for Saratoga Springs sign), turn left at Saratoga Springs Road a nd drive three-quarters of a mile to end.

From Sacramento:

Take Interstate 5 north to Williams. Take Route 20 west from Williams about 60 miles to Upper Lake. 4 miles past Upper Lake, and after Witter Springs Road (watch for Saratoga Springs sign) take first right onto Saratoga Springs road and drive three-quarters of a mile to the end.

 

 

 

 

 

 

 

 

 

 

Fresh, Organic Meals

 

The Chef

Saratoga Springs’ chef Gary Alinder is a 25-year veteran chef who delivers creative, high quality cuisine. His initial training came in a small restaurant in Osaka, Japan followed by six years working in French and natural foods restaurants in Minneapolis and St. Paul.  In the Bay Area, Gary has been a private chef and caterer specializing in cookery for weddings, special events and groups on retreat.  The Seasonal Menus that Gary has designed for our retreat groups include California comfort cuisine and a wide variety of ethnic and vegetarian cuisines using seasonal, fresh ingredients cooked from scratch. Whenever possible he uses vegetables and herbs grown in Saratoga Springs own garden.
 

Saratoga Springs Retreat Sample Menus

 

Breakfast

  • Scrambled Eggs, Optional Meat Protein, Granola, Fresh Fruit, Toaster Station (w/ Bread, English Muffins, Bagels, Jam, Butter, Cream Cheese), Orange Juice, Coffee, Tea

Lunch

  • Taco and Tostada Bar: Chipotle Roasted Pork, Stewed Pinto Beans, Guacamole, Salsa Verde, Sour Cream, Queso Fresco, Tortillas,  Tomato and Veggie Salad, Mixed Green Salad, Cookies
  • Roasted Veggie and Cheese Frittata, Orzo Salad, Mixed Green Salad, Basket of Breads, Cookies
  • Vietnamese Shrimp Salad, Crispy Rice Noodles, Veggie Platter, Asian Condiments, Mixed Green Salad, French Bread, Cookies
  • Mediterranean Lunch:  Tabouli, Hummus w/ Pita Bread, Tuna Salad, Greek Salad, Cookies
  • Niçoise Salad Bar: Tuna, Potato Salad, Chickpeas, Green Beans, Hard-cooked Eggs, Olives, Anchovies, Tomatoes, Mixed Greens, Bread Basket, Cookies (warm  weather)

Dinner 

  • Chicken and Mixed Veggies in Coconut-Curry Sauce,  Basmati Rice Pilaf, Chana Dal, Raita, Tomato and Lettuce Salad, Indian Breads
  • Sausage and Mixed Seafood (or Vegetarian) Paella, Green  Beans w/ Shallot Vinaigrette, Mixed Green Salad, Bread Basket
  • Baked Salmon Fillet w/ Mango Salsa, Gingered Rice Pilaf, Steamed SeasonalVeggies, Mixed Green Salad,  Bread Basket
  • Roast Pork Tenderloin w/ Apple Cider Glaze, Red Potatoes w/ Parsley Butter, Peas and Carrots, Sweet and Tart Red Cabbage, French Bread
  • Roasted Quarter Chicken w/ Shiitake Mushroom Gravy, Mashed Potatoes, Sugar Snap Peas w/ Fresh Mint, Mixed Green Salad, Dinner Rolls

Dessert

  • Cakes, Brownies, Fruit Crisps and Cobblers, Bread Pudding, Baked Fruits, and others upon request.

Beverages

  • Coffee and Tea available all day, Lemonade after breakfast and remainder of the day
 

Vegetarian Fare

Breakfast

  • Scrambled Eggs, Granola (w/Dairy, Rice and Soy Milks), Yogurt, Selection of Fresh Fruits, Toaster Station: Bread (including non-wheat), Bagels, English Muffins, Rice Cakes, Fruit-Sweetened Jams, Peanut Butter, Orange  Juice,  Herbal Teas, Grain Coffee

Lunch

  • Braised Tofu w/Ginger and Black Bean Sauce, Stirfried Rice w/ Veggies, Cumin Roasted Sweet Potatoes, Mixed Green Salad, Bread Basket
  • Cannellini Bean-Veggie Minestrone Soup, Herbed Goat Cheese Spread, Foccacia, Mixed Green Salad, Fresh Fruit
  • Taco Bar w/ Pinto Beans, Cheese, Guacamole, Salsa, etc., Marinated Veggies, Mixed Green Salad, Cookies

Dinner

  • Veggie Lasagne, Steamed Cauliflower and Broccoli, Mixed Green Salad, Bread Basket, Assorted Cookies
  • Braised Tofu w/ Shiitake Mushroom Sauce, Stirfried Rice, Steamed Bok Choy, Cuminy Roasted Sweet Potatoes, Mixed Green Salad, Bread Basket, Poached Pears w/ Cherry Sauce and Whipped Cream
  • Veggies in Coconut Curry Sauce, Rice Pilaf, Chana Dal, Cucumber Raita, Mixed Green Salad, Pappadums, Fruit Crisp

 

Groups: