LACE UP YOUR BOOTS AND GET READY FOR A DAY OF ADVENTURE WITH OUR AUTHENTIC CAMPFIRE BREAKFAST SELECTIONS. Served 7:00am - 11:00am
TOP OF THE MORNING
FROM THE GRIDDLE
TRAIL BLAZER CONTINENTAL BREAKFAST PLATE - 10
Served with Local Maple Syrup
Fresh Fruit and Berries, Greek Yogurt, Granola,
Add Fresh Blueberries $1
Banana Bread SMOKED SALMON BOARD - 15
Yo u’r e Gonna
Smoked Salmon, Dill Cream Cheese, Caperberry, Marinated Cucumber, Chopped Egg,
FLIP
Toasted Bagel SIGNATURE FLAP JACKS - 9 STEEL CUT OATS - 8
Our Griddled Buttermilk Jacks, Topped with Butter
Hearty Artisanal Oats Steeped in Milk, Lightly Dusted with Cinnamon, Fresh Berries,
MOUNTAIN POWER JACKS - 11
Choice of Toast
Whole Wheat Jacks with our Blend of Grains, Oats and Peanut Butter, Topped with Butter FRENCH TOAST CASSEROLE - 10 Brown Sugar Brulee, Berry Medley, Topped With Whipped Cream
WET YOUR WHISTLE CUP OF COFFEE
3
SODA 3
FRENCH PRESS COFFEE
5
Coke, Diet Coke, Sprite, Dr. Pepper,
ESPRESSO 3
Lemonade, Ginger Ale
LATTE, CAPPUCCINO, AMERICANO
SARANAC SHIRLEY TEMPLE
4
SARANAC ROOTBEER
4
4
Add Flavoring +$1 HOT TEA
3
UNSWEETENED ICE TEA
3
HOT CHOCOLATE
4
RASPBERRY ICE TEA
3
SARATOGA SPARKLING WATER MILK 3
4/7
CHOCOLATE MILK
3
SARATOGA STILL WATER
JUICE
3
CAMPFIRE BLOODY MARY
9
MIMOSA
9
Orange, Apple, Cranberry, Tomato
4/7
MOUNTAIN EGG OFFERINGS Substitute Fresh Fruit for Potatoes $1 COUNTRY STYLE OMELET - 11
SMOKEY EGGS “BENNY” - 12
Choose Three of the Following Fillings:
Two Poached Eggs, Griddled Ham,
Onions, Peppers, Mushrooms, Tomato, Spinach,
English Muffin, Smoked Hollandaise,
Smoked Bacon, Sausage, Ham or Cheddar Cheese,
Campfire Potatoes
Campfire Potatoes, Toast
Supplement Smoked Salmon $4
Additional Fillings $.50 Substitute Egg Whites $1
ADK SAUSAGE GRAVY AND BISCUITS - 13 Two Eggs Any Style, Local Pork Sausage Gravy,
FISHERMAN OMELET - 13
Buttermilk Biscuits, Campfire Potatoes
Smoked Trout, Tomato, Chive Cream Cheese, Campfire Potatoes, Toast
RUSTIC SMOKED BRISKET AND EGGS - 14 Two Eggs Any Style, with Campfire
CAMPFIRE EGG SKILLET - 11
Smoked Brisket Hash, Toast
Three Eggs Scrambled, Peppers and Onions, Smoked Bacon, Dutch Knuckle Cheese, Toast MORNIN’ MOUNTAIN EGGS - 10
FARM EGG SANDWICH - 11 One Farm Egg Any Style, Choice of Sausage, Ham or Smoked Bacon, Tomato, Arugula,
Two Eggs Any Style, Choice of Smoked Bacon,
Vermont Cheddar, Smoked Hollandaise,
Sausage or Ham, Campfire Potatoes, Toast
Everything Bagel, Campfire Potatoes
EXTRA KINDLING SMOKED BACON,
GREEK YOGURT + BERRIES - 7
SAUSAGE OR HAM - 3
BOWL OF FRUIT - 7
CAMPFIRE POTATOES - 3
COLD CEREAL - 4
ONE EGG ANY STYLE - 2
CHOICE OF TOAST - 2
SAUSAGE GRAVY + BISCUITS - 7
White, Wheat, Rye, Whole Grain,
MUFFIN, SCONE,
English Muffin
OR BANANA BREAD - 3
BAGEL - 3 Plain, Everything, Blueberry
Consuming raw or undercooked meats, poultry, seafood, eggs, or unpasteurized milk may increase your risk of foodborne illness.
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