Campfire Lunch & Dinner

JUST GRAZING HAND-CUT FRIES Sea Salt, Herbs, Dutch Knuckle Cheese, Cider Mayo, Campfire Maple Ketchup - 8 A POT O’ MUSSELS Local Brewed Ale, Shallots, Garlic, Tomatoes, Smoked Butter, Toasted Croustades - 11 BRAISED PORK BELLY House Smoked & Braised, Butternut Squash Purée, Apple Cider Bourbon Glaze, Brussel Sprout Slaw - 10 SMOKED SALMON POTATO FRITTERS Idaho Potatoes, Melted Leeks and Celery, Panko Breading, Campfire Tartar Sauce - 9 FRIED LOCAL CHEESE CURDS Hand Breaded Meier’s Cheddar Curd, Maple Grain Mustard Dip - 8 GRILLED BREAD + FONDUE Spinach and Local Goat Cheese Dip, Pickled Vegetables, Grilled Bread and Campfire Chips - 10 CHARCUTERIE Served with Pickled Vegetables, Seasonal Chutney, Maple Mustard, Toasted Croustades For One – Choice of One Artisanal Cheese and One Meat - 14 For Table – Three Artisanal Cheeses and Choice of Two Meats - 24

SOUP’S ON

SALADS

BUTTERNUT SQUASH BISQUE - 7

Add Grilled Chicken or Smoked Salmon $4

Maple Roasted Squash, Mulled Cider, Cinnamon Spiced Greek Yogurt

Field Greens, Crispy Smoked Bacon, Chopped Egg,

VENISON CHILI - 9 Tomato Ragout, Peppers, Onions, Kidney Beans, Signature Campfire Cornbread, Sour Cream, Crispy Onions FRENCH ONION SOUP - 8 Caramelized Onions, Black Garlic Cheddar Croustade

ADIRONDACK COBB - 12 Smoked Trout, Dried Tomatoes, Grilled Red Onion, Asgaard Feta, Dijon Herb Dressing BARKEATER SALAD - 10 Artisan Field Greens, Anciet Grains, Asgaard Goat Cheese, Roasted Beets, Pickled Celery, Blood Orange Vinaigrette THE LUMBERJACK WEDGE - 9 Iceberg Lettuce, Smoked Bacon Lardons, Roasted Cipollini Onions, Carrot Chips, Blue Cheese Dressing

Happy CAMPER

GRILLED WINTER ENDIVE - 12 Grilled and Marinated Endive, Artisanal Field Greens, Apple Fennel Slaw, Orange Segments, Pumpkin Seed Crunch, Maple Sherry Vinaigrette HOUSE GREEN SALAD - 8 Artisan Field Greens, Shaved Vegetables, Cherry Tomatoes, Choice of Dressing

EXTRA KINDLING

Single / Shareable

FRIED BRUSSEL SPROUTS Lime Vinaigrette, Dijon Mustard - 5 / 9 ROASTED BUTTERNUT SQUASH Maple Butter, Toasted Pumpkin Seeds - 6 / 10 MAC AND CHEESE Vermont Cheddar, Dutch Knuckle, Seasoned Crumbs - 8 / 12 ROASTED POTATOES Fingerling Potatoes, Caramelized Onions, Herbs - 4 / 8 DAILY VEGETABLES Chef ’s Choice, Seasonal, Farm Fresh and Prepared to Perfection - 5 / 9

CAMPFIRE GATHERINGS CAMPFIRE BARBECUED PORK - 11

SMOKED BEEF SANDWICH - 14

Spice Rubbed Pork Shoulder, Campfire BBQ

Montreal Style House Smoked Angus Beef Brisket,

Sauce, Cole Slaw, Crispy Buttermilk Onions,

Pickled Cabbage, Melted Swiss Cheese, Maple

Brioche Bun, Hand-Cut Fries

Mustard, Toasted Rye, Hand-Cut Fries

GRILLED CHICKEN SANDWICH - 12

CAMPFIRE BURGER - 16

Smoked and Grilled Naturally Raised Chicken,

Donahue Farms Beef, Cast Iron Roasted Onions,

Arugula, Local Cheese Curds, Red Onion Jam,

Vermont Cheddar, Smoked Bacon, Campfire BBQ

Cider Mayo, Ciabatta Roll, Campfire Chips

Sauce, Brioche Bun, Hand-Cut Fries

CHICKEN SALAD WRAP - 10

PICNIC CHICKEN - 17

Greek Yogurt, Apples and Celery,

Buttermilk Fried, Campfire Mac and Cheese,

Field Greens, Grilled Wrap, Campfire Chips

Field Greens, Sriracha Honey

CAMPFIRE

DINNERS

Served After 5:00pm

CANADIAN MARGRET DUCK - 28

PAN ROASTED CHICKEN - 21

Pan Roasted, Warm Fingerling Potato Salad,

Naturally Free Raised Chicken, Wild Rice,

Citrus Beet Puree, Wilted Greens, Baby Carrots,

Butternut Squash Puree, Sautéed Spinach

Spiced Citrus Sauce

and Mushrooms, Asgaard Goat Cheese, Rosemary Balsamic Reduction

BRAISED LAMB RAGOUT - 26

Vegetarian Option Available

Herb Roasted Leg of Lamb, Braised with Adirondack Porter and Root Vegetables, Rosemary

GRILLED 10 OZ NEW YORK STRIP - 32

Potato Dumplings, Kale, Sweet and Sour Red

Black Angus Beef, Mashed Potato, Wilted Greens,

Cabbage, Carrot Puree, Natural Braising Jus

Medley of Seasonal Vegetables, Mushroom Ragout

GRILLED SALMON - 25

RAINBOW TROUT - 24

Scottish Salmon, Toasted Quinoa Salad with

Cast Iron Roasted, Celery Root Purée, Sauté of

Grilled Scallions & Apples, Wilted Greens, Shaved

Fingerling Potatoes, Haricot Vert and Caramelized

Fennel & Herb Salad, Chive Oil, Cider Glaze

Onions, Arugula Salad, Mustard Vinaigrette

COUNTRY PORK CHOP - 26

DAILY FORAGE - 20

Grilled, Naturally Raised Vermont Country Pork,

Chef ’s SeaSonally Curated Vegetarian Offering

Apple Puree, Sweet Potato Succotash, Endive and Celery Salad, Rustic Apple Compote

MEET YOUR CAMPFIRE CHEFS

DAVID PITTMAN

MATT NEWBY

Head Chef

Sous Chef

A native son hailing from nearby Lake Clear,

Two decades of Adirondack cooking have

Chef David Pittman’s time at Hotel Saranac

helped Sous Chef Matt Newby develop

stretches back to his days studying the Culinary

a deep bond with his home in Saranac

Arts at Paul Smith’s College. Chef David has

Lake. Bringing an education from SUNY

been perfecting his craft across the Adirondacks

Plattsburgh and experience at some of the

and at some of the top-rated resorts in the

Adirondacks’ finest eating establishments to

country. Now, he’s back on his home turf and

our kitchen here at Campfire, Sous Chef Matt

infusing authentic Adirondack flavors into

inspires us with his passion for all things

every dish you’ll find here at Campfire.

fresh and local as he helps our kitchen stay true to our Adirondack heritage.

MESSAGE FROM CHEFS

WE BELIEVE IN STRENGTHENING OUR ADIRONDACK COMMUNITIES BY FORGING RELATIONSHIPS WITH LOCAL FARMERS, PRODUCERS, AND SUPPLIERS. WE OFFER THE PRODUCTS OF THEIR HARD WORK WHEREVER POSSIBLE IN OUR MENUS. MENU ITEMS CREATED ARE BASED ON SEASONALITY AND AVAILABILITY. PLEASE ASK YOU SERVER TO GUIDE YOU IN EXPLORING THESE LOCAL TREASURES AT CAMPFIRE. Chef David Pittman & Chef Matt Newby