The
Camp
Cuisine
The kitchen staff is legendary for producing fabulous cuisine in the middle of the wilderness. When in season, you may wake up to just picked salmon or blue berries in the muffins or pancakes, or a camp favorite – smoked char fritatta. Perhaps a hearty bowl of hot oatmeal or a generous plate of eggs and bacon with biscuits and gravy may be more your style. Dinner reads like a gourmet menu – almond crusted salmon with citrus glaze, creamy alfredo pasta and garlic crustinies; New York strip steaks with mushroom sauce and baked potatoes; chicken enchiladas with spicy ranchero or creamy avocado sauce, charro beans and Spanish rice; roasted pork loin with apple poblano chutney, wild rice and braised red cabbage with port wine. Each main entrée is often complemented with wild salmon just minutes from the water, or an occasional halibut brought in by the staff. Freshness like this will forever change your opinion about the fish you have been eating back home! Crisp green salads, vegetables and homemade bread complete the meal, but delicious deserts like cheesecake, brownies with ganache, or Tres Leches cake, will surely satisfy your appetite. The bar is well stocked and the wine flows freely.
The guide’s wood fired, fresh fish shore lunches are
known to raise a few eyebrows as well, but most mid-day meals
consist of a riverside “brown bag” style lunch
with sandwiches, fresh fruit, chips and dessert.
Special diet considerations, including those who do not
care for fresh fish? No problem, just please let us know
in advance.
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