Bon Appetite! Eating
tasty meals makes times spent in the outdoors all the more enjoyable.
We take great pride in our campfire culinary skills; providing
delicious, hearty meals is an important part of all our trips.
Take a look through some of our menu selections. Vegetarians and
those with special dietary needs are always accommodated. You will
be pleasantly surprised at how many gourmet entrees we can create
around the campfire.
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
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.
Want to avoid the grease? Two Poached eggs served over toast. Complemented by fresh fruit.
Three eggs stuffed with peppers, onions, and cheese. Cooked to
perfection and topped with fresh tomatoes.
Sometimes we like to start the day off Tex-Mex. Eggs, bacon, salsa, sour cream and cheddar cheese wrapped in a flour tortilla.
sauce is optional.
Cold Cut — Turkey, ham, and salami, cheese,
lettuce, tomato, and your choice of condiments, all wrapped in a flour
Chicken CaesarGrilled chicken strips, romaine lettuce, creamy dressing, and parmesan
cheese, rolled in a flour tortilla.
Tuna SaladFull-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 and Swiss cheese, accompanied by lettuce, tomato, red
onion, and spicy mustard. Partnered with a bowl of tasty seafood
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.
VegetarianA twist on the original, with corn, carrots, and black beans replacing
ON THE GO
Some of our lunches will be served on the trail.
Hummus & Fresh VeggiesRaw vegetables like broccoli, carrots, and celery, breadsticks, and humus
for dipping. Complemented by fresh fruit.
Meat & CheeseSalami & Pepperoni, Monterey Jack Cheese, & fresh
French bread, accompanied by fresh fruit.
traditional Maine favorite. Chunks of fresh caught lobster,
blended with light mayonnaise and our secret ingredients.
Served on toast with lettuce & tomato.
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 FishThe filet is herb-crusted, and then cooked in foil with lemon and butter.
Served with campfire roasted local squash and corn.
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.
TacosStrips 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 AlfredoSpicy 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 RiceCorn, black beans, and garbanzos in a
blend of rice and salsa, accented by cilantro. Partnered with Tex-Mex
Stir-FryCarrots, broccoli, cauliflower, peppers, onion, and snap peas
in sesame oil over Teriyaki rice.
Pasta with MeatballsThe 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 PestoThe 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 MeatloafGround 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 RoastBaked with carrots and potatoes. Topped with gravy made from the drippings,
accompanied by a side salad.
Enchiladas Chicken or SteakTender 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 PocketsA medley of grilled vegetables, coated with shredded mozzarella and marinara,
folded in dough and cooked to a golden brown.
CalzoneSame as above, with pepperoni replacing the vegetables.
FROM THE STEW POT
All accompanied with crusty bread.
Beef StewChunks of seasoned beef, browned, and then cooked with potatoes, carrots,
corn, onion, and peas in a full-flavored brown sauce.
Sea ChowderChunks of seafood, cooked with corn,
potatoes, and carrots, and stewed in a rich, creamy broth. Seasoned with
garlic, salt, pepper, and more.
RatatouilleCubed 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?