Campfire - Lunch & Dinner Fall

JUST GRAZING CANDIED BACON Maple, Brown Sugar, Chipotle – 8.5 FRIED LOCAL CHEESE CURDS Hand-Breaded Meier’s Cheddar Curds, Maple Grain Mustard Dip - 8.5 POUTINE Hand–cut Fries, Pan Gravy, Meier’s Cheese Curds -

9 • Add Pulled Pork - $1

BACON-SHALLOT BRUSSEL SPROUTS Red Wine Vinaigrette – 9.5 GRILLED BREAD AND FONDUE Spinach and Local Goat Cheese Dip, Grilled Bread – 10 POT O’ MUSSELS Local Brewed Ale, Garlic, Tomatoes, Smoked Butter, Toasted Croustade – 11 CHARCUTERIE Chef ’s Selection of Local Cheese, Artisan Cured Meat, Pickled Vegetables, Apple-Fennel Relish, Maple Mustard, Grilled Bread – 18

SOUP’S ON

CAMPFIRE LIGHTER SIDE

CHEF’S SOUP OF THE DAY – 6

Add Chicken Salad, Grilled Chicken, or Smoked Salmon – $4 each

FRENCH ONION SOUP – 8 Caramelized Onions, Vermont Cheddar, Croustade

HOUSE GREEN SALAD – 8 Field Greens, Pickled Celery, Carrot Chips and Oven Dried Tomatoes, Choice of Dressing

VENISON CHILI – 9 Tomato Ragout, Peppers, Onions, Kidney Beans, Campfire Cornbread, Sour Cream, Crispy Onions

THE LUMBERJACK WEDGE – 9 Iceberg Lettuce, Smoked Bacon, Grilled Red Onions, Carrot Chips, Bleu Cheese Dressing BARKEATER SALAD – 10 Field Greens, Quinoa, Asgaard Goat Cheese, Roasted Beets, Pickled Celery, Blood Orange Vinaigrette

Happy CAMPER

APPLE FORAGE – 10 Field Greens, Purple Endive, Roasted Golden Beets, Apple Chips, Walnuts, Asgaard Crumbled Bleu Cheese, Honey-Ginger Vinaigrette ADIRONDACK COBB – 12.5 Field Greens, Crispy Smoked Bacon, Chopped Egg, Smoked Trout, Dried Tomatoes, Grilled Red Onion, Asgaard Goat Cheese, Dijon Herb Vinaigrette

EXTRA KINDLING MAC AND CHEESE Vermont Cheddar, Dutch Knuckle, Seasoned Crumbs – 12 CAMPFIRE MASHED RED SKIN POTATOES – 4 • Add Bacon and Vermont Cheddar Cheese – $1.5 ROASTED WINTER SQUASH – 4 GOLDEN BEETS WITH TOASTED PUMPKIN SEEDS – 4 ROASTED RAINBOW CARROTS AND PARSNIPS – 4

CAMPFIRE GATHERINGS (Upgrade to Sweet Potato Waffle Fries or Onion Rings – $2) CHICKEN SALAD WRAP – 10 Greek Yogurt, Smoked Apples, Grapes and 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 Spice Rubbed Pork Shoulder, Campfire BBQ Sauce, Coleslaw, Crispy Buttermilk Onions, Brioche Bun, Hand–cut Fries CAMPFIRE CHICKEN SANDWICH – 12 Smoked and Grilled Chicken Breast, Meier’s Cheese Curds, Red Onion Jam, Cider Mayo, Ciabatta Roll, Campfire Chips

CAMPFIRE

PRIME RIB DIP – 15 Smoked Rib Eye, Caramelized Onions, Vermont Cheddar Cheese, Toasted Baguette, Horseradish Cream, Au Jus, Hand–cut Fries *CAMPFIRE BURGER – 16.5 Donahue Farms Beef, Cast Iron Roasted Onions, Vermont Cheddar, Smoked Bacon, Campfire BBQ Sauce, Brioche Bun, Hand–cut Fries Burger Add-Ons: *Fried Egg $1, Pulled Pork $2, Mac and Cheese $2 PICNIC CHICKEN – 17 Buttermilk Fried, Campfire Mac and Cheese, Coleslaw, Sriracha Honey

DINNERS

Served After 4:00pm

HUNTER’S CHICKEN – 23 Braised with Mushrooms, Cippolini Onions, Tomatoes, Herbs, Mashed Potatoes, Pan Gravy

*ROASTED RAINBOW TROUT – 25 Smoked Apple and Fennel Relish, Romesco, Chefs Grains, Bean Medley

HARVEST GNOCCHI – 24 Maple Herb Cream, Smoked Apples, Shaved Fennel, Pumpkin Seeds, Winter Squash, Asgaard Goat Cheese, Fresh Ground Nutmeg

SEARED SCOTTISH SALMON – 25 Garlic Herb Crust, Fingerling Potatoes, Bean Medley

PORK OSSO BUCCO – 24 Fingerling Potatoes, Roasted Root Vegetable, Bourbon Spiced Plum Jus

GRILLED RIB EYE – 32 Smoked Prime Rib, Mashed Potatoes, Chef ’s Vegetable, Maître D Butter, 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