Local Meal Preparation

Seared Chicken breast with bacon, sauteed portobello, garlic, parmesan and fresh spinach. Simmered in a creamy white wine sauce. Served over Linguine.

Jumbo Shrimp pan seared and tossed in bang bang sauce. Served over basmati rice with cucumber, red cabbage, and avocado.

Grilled Pork Tenderloin with a dijon cream sauce. Served with roasted potatoes and sautéed green beans.

Chickpeas, bell peppers, carrots, spinach, and onion simmered in coconut milk and yellow curry spices. Served over Basmati rice with naan.

Crisp Iceberg Lettuce. Topped with cucumber, tomato, red onion, egg, chicken, bacon, and blue cheese crumbles. Ranch dressing served on the side.

Crisp Iceberg Lettuce. Topped with cucumber, tomato, red onion, black olives, garlic croutons, and freshly grated parmesan. Italian dressing served on the side.

Crisp Romain Lettuce. Topped with freshly grated parmesan and garlic croutons. Caesar dressing served on the side.

Shredded chicken in a mayo based sauce. Mixed with red onion, celery, dried cranberry and scallion. Served with saltine crackers.

Rigatoni Pasta with tomato, red onion, green peas, asparagus, garbanzo beans, and fresh basil in a creamy basil pesto sauce. Topped with freshly grated parmesan.

Flatbread served with sides of marinara and mozzarella cheese. Build yourself and heat in the microwave, on the grill, over over the camp fire.

Flatbread served with sides of marinara, pepperoni, and mozzarella cheese. Build yourself and heat in the microwave, on the grill, over over the camp fire.

Chicken and rice served with broccoli and topped with cheddar cheese.

Sweet Italian sausage and Rigatoni pasta in red sauce. Topped with freshly grated parmesan.