FOOD
La Cuisine de Camp
We’re fanatics about food. So much so that we hired Nate Keller, former Executive Chef at Google, to spend all year developing the best possible versions of whatever it is that we’re serving. Sure our food program is sustainable, seasonal, organic (when we can) and all of the other West-Coast mumbo-jumbo, but that’s just the start. What we’re really about is introducing our campers to dishes that kids from all around the world love to eat. Each day of the week features a feast based on a particular culture–Italian, Mexican, Japanese, American and French. Some items are adventurous–coq au vin and eggplant parm–and others are kids’ classics–quesadillas and mac & cheese. Throughout the menu we put a healthy twist on items to make sure our campers are getting well balanced meals. One of our favorites is blending cauliflower into our mac & cheese sauce. Not only do we get a little veg in there, but we use less fat and still get that creamy mac & cheesiness. Lunch comes alive thanks to our onsite cooks who fire each dish right before the kids eat. We’d have our cooks crack crab if we could, but alas, it’s not in season, which is convenient because it’s also really expensive. Expect some good eats—lunch and snacks are included in the camp fee.
Lunch Menu
Kids can choose one of the items below or all of them if they’re ambitious. Updates to the menu are occasionally made.
Italian
Spaghetti Marinara 
Spaghetti tossed with Steve and Kate’s Marinara. Topped with Parmesan cheese.
Eggplant Parmesan (Gluten free version available)
Eggplant baked and stacked with mozzarella cheese, tomatoes and basil on focaccia
Caesar Salad
Romaine tossed with Steve and Kate’s Caesar
Minestrone
Super fresh seasonal veggies, beans, and pasta with veggie broth
Dessert – Fruit Smoothie
Sustainably farmed strawberry puree blended with bananas, locally sourced yogurt, milk and a touch of brown sugar
Mexican
Quesadilla (gluten free version available)
Flour or Corn tortillas stuffed with cheese and baked
Corn on the Cob
Chili lime butter
Dessert – Fruit Smoothie
Sustainably farmed strawberry puree blended with bananas, locally sourced yogurt, milk and a touch of brown sugar
ASIAN
Sweet Rice Noodle Salad 
Cold rice noodle salad w/ scallions, snap peas, carrots, & a sesame dressing
Chicken Teriyaki
Chicken glazed with a sweet teriyaki sauce, with green onions
Sunomono Salad
Spring mix, shredded carrots, sliced cucumbers marinated with rice vin and sesame dressing
Pho
A rich mushroom broth with carrots, onions, ginger, mushrooms, tamari, green onions, with bean thread noodles
Steamed Green Beans
with black bean sauce
Edamame
Dessert – Fruit Smoothie
Sustainably farmed strawberry puree blended with bananas, locally sourced yogurt, milk and a touch of brown sugar
AMERICAN
Mac n Cheese
Macaroni in a 3 cheese, cauliflower sauce
Pulled BBQ Chicken
Shredded BBQ chicken, tossed in a honey BBQ sauce on focaccia
Corn and Watermelon Salad
Greens, Roasted Corn, Watermelon tomato, feta
Dessert – Fruit Smoothie
Sustainably farmed strawberry puree blended with bananas, locally sourced yogurt, milk and a touch of brown sugar
FRENCH
Pistou (gluten free version available)
Spaghetti tossed with Steve and Kate’s NUT FREE pesto sauce
Puff Pastry Pizza
Flakey, crispy pastry, topped with tomato sauce and cheese
Summer Breeze Salad
Summer greens, cherry tomatoes, crumbled goat cheese with a tarragon, mustard vinaigrette
French onion
Caramelized onions, in a rich roasted veggie broth topped with cheese croutons
Glazed carrots
Steamed carrots tossed with a honey butter glaze
Dessert – Fruit Smoothie
Sustainably farmed strawberry puree blended with bananas, locally sourced yogurt, milk and a touch of brown sugar
For Morning Munchies
10 am ‘til lunch
Friday Breakfast Special
Crepes 
With cinnamon and sugar
For Afternoon Appetites
1:30 pm thru 5:30 pm
= Contains wheat, = Contains dairy, = Contains egg, = Contains soy
Local Partners And Purveyors
We’re not growing our own stuff yet, but we source local ingredients when we can.
