Nourish
What you eat, and when you eat it, shapes how you age. GREYSTONE's culinary program is whole-food, plant-forward, and anti-inflammatory — paired with structured fasting and time-restricted eating that activate autophagy, improve insulin sensitivity, and restore metabolic flexibility. Every plate is built where nutritional science and culinary craft meet, served to nourish the body and reward the palate in equal measure.
This is a single program, served as full board. Breakfast, lunch, and dinner are included with every stay — prepared by our culinary team, sourced from Indiana farms and producers, and served in rhythm with your body's needs. Organic and biodynamic wine and local craft beer are available à la carte for those who wish.
Whole-food, plant-forward, anti-inflammatory
Metabolically optimized for healthspan
Time-restricted eating built into every day
Indiana-sourced · seasonal · chef-prepared
Extra virgin olive oil, avocado oil, grass-fed butter
Raw honey and maple in place of refined sugar
Sassafras is the heart of GREYSTONE dining and the property's single kitchen. Named for the native Indiana hardwood whose three distinct leaf shapes have long symbolized adaptability and nourishment, the restaurant serves a breakfast buffet, an order-from-menu lunch, and a five-course dinner served 6:00–9:00 PM — a shared social event at the close of each day. Floor-to-ceiling windows frame the forest; communal tables invite conversation. In-villa delivery of the same cuisine is available daily, 7:00 AM – 9:00 PM.
Day visitors (non-guests): lunch $46 · dinner $84 per person.
Songbird opens early for risers headed to sunrise Pilates, the trails, or an early treatment. Fresh-pressed juices, functional smoothies, handcrafted espresso, and wholesome grab-and-go fare — all made with the same clean ingredients as the Sassafras kitchen. Indoor counter seating and outdoor terrace tables available.
Breakfast, lunch, snacks, and dinner are included as full board.
Organic and biodynamic wine and local craft beer are available à la carte.
A working greenhouse and conservatory sit beside the kitchen, where a dedicated grower cultivates greens, herbs, and seasonal produce alongside the Executive Chef. What's picked in the morning is on the table by evening — and guests are welcomed into every step, from the growing beds to the cooking counter.
A dedicated grower tends greens, herbs, and high-value produce in a working greenhouse and conservatory adjacent to the kitchen — harvested daily and carried feet, not miles, to the plate.
Guided walks through the working greenhouse, where the day's harvest is grown and the line between soil and plate becomes something you can see and touch.
In the conservatory, guests harvest greens and herbs by hand and carry them straight to the cooking counter — the gathering that turns a meal into a ritual.
Hands-on sessions at the conservatory's induction counter — from chef demonstrations to the Culinary Longevity Workshop — translating longevity nutrition into everyday technique.
Every plate at GREYSTONE follows the same sourcing standards, prioritizing Indiana farms and producers and choosing the cleanest ingredient available in every category.
100% grass-fed beef
Heritage pork
Free-range poultry
Wild-caught seafood
Pasture-raised and sustainably sourced
Local farms
Seasonal harvests
Primarily organic
Indiana grown
Chosen at peak ripeness
Extra virgin olive oil
Avocado oil
Grass-fed butter
Duck fat
Whole-food fats only
Raw honey
Pure maple syrup
Coconut sugar
Naturally sweetened
Whole ingredients throughout
Diet is the most-studied lever in longevity — and the one you practice three times a day.
A time-restricted eating window simply means concentrating the day's meals into a set number of hours. A 14:10 window gives the digestive system fourteen hours of rest and a ten-hour window for eating; a tighter 16:8 window extends the overnight fast further.
Fasting is one studied trigger of autophagy, the body's cellular clean-up process — though long-term effects in people are still being researched. At GREYSTONE, windows are set with your clinician and matched to your labs and goals, never imposed.
The table is a teaching tool — you leave able to reproduce it.
A window and a food plan matched to your labs and your goals.
The kitchen's approach to take home — plant-forward, seed-oil-free, seasonal.
Re-check glucose, lipids, and inflammation to see what changed.
Our culinary and clinical teams build your nutrition around your goals, your biology, and your timeline. Share any dietary needs or questions, and we will shape the program to fit.
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Waterfall views · Communal setting · In-Villa delivery
Lake views · Handcrafted · Healthy on the go