JUST GRAZING MEIER’S CHEESE CURDS - 9.5 Hand Breaded and Fried, Maple Grain Mustard Dip
HEIRLOOM & BURRATA - 12 Heirloom Tomatoes, Burrata Cheese, Prosciutto, Olive Oil and Balsamic Reduction, Basil
TRUFFLE POLENTA FRIES - 9.5 Garlic Aioli
SPICY DUCK WINGS - 14 Bourbon Peach Glaze
BACON SHALLOT BRUSSEL SPROUTS - 9.5 Lemon Basil Vinaigrette
CRAB BITES - 15 Jumbo Lump Crabmeat, Panko Bread Crumbs, Savory Remoulade
POUTINE - 10 Hand-cut Fries, Pan Gravy, Meier’s Cheese Curds Add ons: *Fried Egg $1, Pulled Pork $2 GRILLED BREAD & FONDUE - 10 Spinach and Local Goat Cheese Dip, Grilled Bread, Campfire Chips
STEAMED CLAMS - 16 Half Dozen Fresh Littleneck Clams, Local Andouille Sausage, White Wine, Shallots, Butter, Toasted Croustade CHARCUTERIE - 19 Chef ’s Selection of Local Cheese, Artisan Cured Meat, Pickled Vegetables, Maple Mustard, Grilled Bread
CAMPFIRE LIGHTER SIDE Add Chicken Salad, Grilled Chicken, or House-smoked Salmon – $4 HOUSE GREEN SALAD Field Greens, Pickled Celery, Carrot Chips and Oven Dried Tomatoes, Choice of Dressing - 8 BARKEATER SALAD Field Greens, Quinoa, Asgaard Goat Cheese, Roasted Beets, Pickled Celery, Blood Orange Vinaigrette - 10 SUMMER MOUNTAIN BERRY SALAD Arcadia Field Greens, Fresh Seasonal Berries, Candied Pecans, Midnight Moon Aged Goat Cheese, Honey Ginger Vinaigrette - 14 ADIRONDACK COBB Field Greens, Crispy Smoked Bacon, Chopped Egg, Smoked Trout, Dried Tomatoes, Grilled Red Onion, Asgaard Goat Cheese, Dijon Herb Vinaigrette - 15
SOUP’S ON CHEF’S SOUP OF THE DAY - 6 FRENCH ONION SOUP - 8 Caramelized Onions, Vermont Cheddar, Croustade
EXTRA KINDLING MAC AND CHEESE - 12 Vermont Cheddar, Dutch Knuckle, Seasoned Crumbs TUCKER FARMS FINGERLING POTATO SALAD - 4 BRAISED HEARTY GREENS - 6 GRILLED PARMESAN ASPARAGUS - 7
CAMPFIRE GATHERINGS Upgrade to Sweet Potato Waffle Fries or Onion Rings – $2 CHICKEN SALAD WRAP - 10 Greek Yogurt, Apples, Red Onion, Celery, Field Greens, Grilled Wrap, Campfire Chips SMOKEY HUMMUS PANINI - 11 Roasted Red Pepper Hummus, Roasted Tomatoes, Grilled Sweet Potato and Red Onions, Meier’s Cheese Curds, Ciabatta, Campfire Chips CAMPFIRE BARBECUED PORK - 12.5 Spice Rubbed Pork Shoulder, Campfire BBQ Sauce, Coleslaw, Crispy Buttermilk Onions, Brioche Bun, Hand-cut Fries CAMPFIRE CHICKEN SANDWICH - 12.5 Smoked and Grilled Chicken Breast, Meier’s Cheese Curds, Red Onion Jam, Cider Mayo, Ciabatta Roll, Campfire Chips
CAMPFIRE
MONTREAL SMOKED PORK DIP - 14 Thinly Sliced Smoked Pork Loin, Broccoli Rabe, Roasted Red Peppers, Provolone Cheese, Au Jus, Hand-cut Fries PICNIC CHICKEN - 17 Buttermilk Fried, Campfire Mac and Cheese, Coleslaw, Sriracha Honey *CAMPFIRE BURGER - 17 Donahue’s Farms Beef, Cast Iron Roasted Onions, Vermont Cheddar, Smoked Bacon, Campfire BBQ Sauce, Brioche Bun, Hand Cut Fries Add-Ons: *Fried Egg $1, Pulled Pork $2, Mac and Cheese $2
DINNERS
Served After 4:00pm
ARTICHOKE PESTO GARGANELLI – 23 Fresh Garganelli Pasta, Artichokes, Kalamata Olives, Fresh English Pea, Sun-Dried Tomato Pesto
*SEARED FAROE ISLAND SALMON – 26 Tomato Sherry Vinaigrette, Chef ’s Grains, Daily Vegetable
BRICK CHICKEN – 24 French Cut Breast, Fresh Garlic, Lemon, Thyme, White Wine, Chef ’s Grains, Daily Vegetable
CAMPFIRE BBQ RIBS – 25 Slow Smoked, Campfire Signature BBQ Sauce, Tucker’s Taters Salad, Coleslaw
*ROASTED RAINBOW TROUT – 25 Chimichurri, Creamy Polenta, Daily Vegetable
*GRILLED RIB EYE – 32 Smoked Prime Rib, Tucker’s Fingerling Potatoes, Chef ’s Vegetable, Maître D Butter and Fried Onions
*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness Parties of eight or more will incur an added 18% gratuity
MEET YOUR CAMPFIRE CHEF
RICK BROMLEY Executive Chef
A late career change brought Chef Rick Bromley back into the culinary world. After running a kitchen in his home town, he decided to follow his dream. A graduate of Paul Smith’s College Culinary Arts program, Chef Rick fell in love with the region and chose to stay. He has worked locally since graduating, developing a passion for Adirondack style cuisine and looks forward to sharing this style with you.
A MESSAGE FROM OUR CHEF OUR LOCAL FARMERS, SUPPLIERS AND PRODUCERS ARE WHAT MAKES THIS REGION SPECIAL. WE KEEP THIS IN MIND WHEN CREATING OUR MENU AND USE SEASONABLE, LOCAL PRODUCTS, WHENEVER POSSIBLE. Chef Rick Bromley