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1-888-997-8399
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In planning our menu, our goal is to serve meals that enhance your rafting vacation. The meals we serve are hearty, distinctive and delicious.
We are meticulous about the food we take on our river trips and the way we prepare it. Our produce is scrupulously fresh, selected before it gets on a store shelf. We carry plenty of fresh fruits and vegetables and a local butcher hand picks our meats and fish.
At every meal we have a vegetarian option, and we can accommodate special food requests if made well in advance. We provide a variety of beverages including coffee, tea, juices, sodas, beer and a selection of premium wines and plenty of ice.
Subject to adjustment, below is a summary of our 2008 river trip menu.
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Breakfasts
Eggs Strata A delicious dutch oven baked dish, raspberries and yogurt.
Omelets cooked to order with a variety of ingredients served with English muffins and fruit salad.
French toast and country bacon with fresh fruit compote.
River scramble with dutch oven cornbread and melon.
California Creek Blueberry Pancakes served with sausage on the side and fruit.
Lunches
Every lunch features a freshly made salad, condiments, juice and makings for sandwiches.
Deli style sandwiches, potato salad, and home made chocolate chip cookies.
Taco salad served with an array of toppings. Prepared with very fresh ingredients.
Pepper turkey sandwiches and salad.
Tarragon chicken salad enhanced with fresh grapes and crisp, tart apples.
Pasta salad with vegetables, olives, and artichoke hearts served with salami sandwiches.
Black Forest ham and Swiss cheese sandwiches, fresh green salad with raspberry vinaigrette and a home made apple crumble.
Dinners
Shortly after arriving at camp our crew will prepare hors d'oeuvres, put out cold drinks, and begin dinner preparation. Hors d'oeuvres include cheese platters, smoked trout, vegetable dips, quesidillas, and tasty wraps. Following dinner, we serve delectable desserts, including many that are sensational dutch oven treats. Dinner entrees include:
Cajun marinated chicken, rice, a delicious spinach & pear salad prepared with a balsamic salad dressing.
Sauteed trout filets with garlic mashed potatoes and salad.
Grilled chipotle pork tenderloin with roasted potatoes and vegetable stir fry.
Dutch oven lasagna with a garden vegetable sauce and Italian sausage on the side, with garlic bread and a mixed salad.
Prime western steaks cooked over the grill and served with a pancetta pasta and caesar salad.
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