Meal Descriptions

BREAKFAST

All meals are accompanied by coffee.

HOT BREAKFAST SANDWICHES

Eggs, Sausage/Bacon, & Cheese on a toasted muffin.

CREAM CHEESE FRENCH TOAST

Thick slices of French bread stuffed with cream cheese and fried in egg. Accompanied by Maine maple syrup and sausage links.

CONTINENTAL

Enjoy this traditional favorite, granola, yogurt, fresh fruit, seasonal berries, and a bagel.

TATER’S -N- TOAST

Potato wedges fried with bacon and onion, accompanied with toast.

POACHERS

Want to avoid the grease? Two Poached eggs served over toast. Complemented by fresh fruit.

WESTERN OMELETS

Three eggs stuffed with peppers, onions, and cheese. Cooked to perfection and topped with fresh tomatoes.

BREAKFAST BURRITOS

Sometimes we like to start the day off Tex-Mex. Eggs, bacon, salsa, sour cream and cheddar cheese wrapped in a flour tortilla. Hot sauce is optional.

LUNCH

WRAPS

Cold Cut — Turkey, ham, and salami, cheese, lettuce, tomato, and your choice of condiments, all wrapped in a flour tortilla.

Chicken Caesar — Grilled chicken strips, romaine lettuce, creamy dressing, and parmesan cheese, rolled in a flour tortilla.

SOUP -N- SANDWICH

Tuna Salad — Full-flavored tuna salad, with iceberg lettuce and tomato slices, served on whole wheat bread. Complemented by chicken noodle soup.

Grilled Cheese — Cheddar and Monterey Jack cheeses, on grilled toast, served with either warm tomato soup or Gazpacho.

Turkey — Fresh turkey and Swiss cheese, accompanied by lettuce, tomato, red onion, and spicy mustard. Partnered with a bowl of tasty seafood chowder.

CHILI

Served with good bread.

Traditional — Seasoned ground beef, kidney beans, chopped onions & peppers, pureed & diced tomatoes, flavored with a variety of spices. Topped with shredded cheddar cheese and sour cream.

Vegetarian — A twist on the original, with corn, carrots, and black beans replacing the meat.

ON THE GO

Some of our lunches will be served on the trail.

Hummus & Fresh Veggies — Raw vegetables like broccoli, carrots, and celery, breadsticks, and humus for dipping. Complemented by fresh fruit.

Meat & Cheese — Salami & Pepperoni, Monterey Jack Cheese, & fresh French bread, accompanied by fresh fruit.

Lobster Rolls — A traditional Maine favorite. Chunks of fresh caught lobster, blended with light mayonnaise and our secret ingredients. Served on toast with lettuce & tomato.

DINNER

FROM THE GRILL

The "All-American" — We start with a fresh garden salad. This is followed by a steak cooked to your liking, and a baked potato with condiments.

Foiled Fish — The filet is herb-crusted, and then cooked in foil with lemon and butter. Served with campfire roasted local squash and corn.

Italian Sausage — This spicy sandwich is served with grilled onions and peppers on a submarine roll. Condiments are of your choosing. Served with potato salad.

Veggie Medley Shiskabob — Campfire grilled Portobello mushrooms, locally grown squash, peppers, onions, and cherry tomatoes, served over seasoned rice.

Cajun Turkey Burgers — Ground turkey seasoned with Cajun spices and minced red onion. Grilled to perfection, offered with your choice of condiments on a fresh roll. Accompanied by an ear of corn and a healthy salad.

Tacos — Strips of flank steak, lettuce, tomato, and shredded cheese served in a crispy shell with your choice of sour cream and salsa. Accompanied by a bowl of black bean soup and a chunk of cornbread.

FROM THE SKILLET

Blackened Chicken Alfredo — Spicy strips of chicken in a delicious sauce consisting of cream, garlic, pepper, butter, and Parmesan cheese. Served on a bed of fettuccine, with a side salad.

Red Rice — Corn, black beans, and garbanzos in a blend of rice and salsa, accented by cilantro. Partnered with Tex-Mex mashers.

Stir-Fry — Carrots, broccoli, cauliflower, peppers, onion, and snap peas sautéed in sesame oil over Teriyaki rice.

Pasta with Meatballs — The ground beef is seasoned "Italian" style, and sautéed with fresh onion and pepper. Served over pasta with red sauce and combined with a side salad.

Portabellas, Squash, and Pesto — The vegetables are sautéed in garlic, and then blended with Pesto and served over pasta. Topped with fresh tomatoes.

FROM THE CAMP OVEN

Chicken Medley — Strips of chicken, julienned onions and peppers, chopped carrots and eggplant, oil and spices, cooked together in a heat-safe bag, and served over rice. A baked potato complements the dish.

Ma Butler’s Meatloaf — Ground beef seasoned with diced onion and secret spices, and baked to completion in the oven. Served with garlic mashers and a side salad.

"Delmarva Style" Barbequed Chicken — Cooked to a tasty and tender perfection. Served with a campfire roasted ear of corn, coleslaw or potato salad, and watermelon.

Pot Roast — Baked with carrots and potatoes. Topped with gravy made from the drippings, accompanied by a side salad.

Enchiladas Chicken or Steak — Tender strips of grilled meat, onion, and pepper, rolled in corn tortillas. Topped with shredded cheddar and a Tex-Mex sauce, and then baked in the oven. Served with Southwestern rice and mashers.

Italian Veggie Pockets — A medley of grilled vegetables, coated with shredded mozzarella and marinara, folded in dough and cooked to a golden brown.

Calzone — Same as above, with pepperoni replacing the vegetables.

FROM THE STEW POT

All accompanied with crusty bread.

Beef Stew — Chunks of seasoned beef, browned, and then cooked with potatoes, carrots, corn, onion, and peas in a full-flavored brown sauce.

Sea Chowder — Chunks of seafood, cooked with corn, potatoes, and carrots, and stewed in a rich, creamy broth. Seasoned with garlic, salt, pepper, and more.

Ratatouille — Cubed squash, eggplant, and zucchini, stewed with tomato, chopped onion and pepper, chilies, and seasoned with cumin, coriander, garlic, ginger, basil, and other spices. Served over rice.

Broccoli, Potato, & Corn Chowder — With healthy portions of these hearty vegetables, who needs meat?