RIVERSIDE DINING

 We are meticulous about the food we serve on our trips and the way we prepare meals. Our produce is fresh and, when possible, locally sourced. We carry plenty of fresh fruits and vegetables and a local butcher hand-picks our meats and fish. Our guides are practiced camp chefs and schooled in food handling and presentation. Dessert mixes are made from scratch. We prepare our camp meals in the classic western style utilizing Dutch ovens and campfire grilling. We carry plenty of ice for personal beverages and serve a variety of distinguished wines with dinner.

Breakfast

Day 1: Dutch Oven Strata with Eggs and Artichokes

Day 2: Salmon Bagel Bar, Fresh Fruit Salad, Scrambled Eggs

Day 3: French Toast and thick Country Bacon

Day 4: Southwest Scramble with Sausage and Corn Bread

Day 5: Blueberry Pancakes with Lumberjack Sausages

Lunch

Day 1: Deli Style Lunch & Homemade Potato Salad

Day 2: Fresh Taco Salad with Chicken

Day 3: Bistro Salad & Rotisserie Chicken Sandwiches

Day 4: Tarragon Chicken Salad

Day 5: Turkey and Salame Sandwiches, Fruit and Homemade Cookies

Dinner

Day 1: Cajun Marinated BBQ Chicken with Bob’s Rice and Spinach Salad

Day 2: Grilled Cedar Plank Wild Salmon with Dutch Oven Potatoes and Green Salad

Day 3: Dutch Oven Pork Loin Roast with Garlic Mashed Potatoes and Zucchini Tomato Gratin

Day 4: Dutch Oven Home Made Lasagne with a Green Salad and French Bread

Day 5: Filet Mignon with Spinach and Pancetta Pasta and Caesar Salad

Dessert

Day 1: Stout Chocolate Cake with Ganache Frosting

Day 2: Plum Tort with Homemade Whip Cream

Day 3: Carrot Cake with Cream Cheese Frosting

Day 4: Pear Ginger Crumble

Day 5: Brownies with Raspberry Topping