Campfire - Winter 2019 Lunch & Dinner

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JUST GRAZING MEIER’S CHEESE CURDS - 9.5 Hand Breaded and Fried, Maple Grain Mustard Dip

CHEESE BOARD - 16 Chef ’s Selection of Artisan Cheese, Red Onion Jam, Apple Butter, Maple Grain Mustard, Grilled Bread BACON SHALLOT BRUSSEL SPROUTS - 9.5 Red Wine Dijon

CAMPFIRE GATHERINGS

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

CHEF’S SOUP DU JOUR - 6 Housemade Seasonal Soups Selected Daily

CAMPFIRE CHILI - 9 Ground Venison and Beef, Hearty Tomato and Beans

GRILLED BREAD & FONDUE - 10 Spinach and Local Goat Cheese Dip, Grilled Bread, Campfire Chips

Upgrade to Sweet Potato Waffle Fries or Onion Rings – $2 CAMPFIRE BARBECUED PORK – 13 Spice Rubbed Pork Shoulder, Campfire BBQ Sauce, Coleslaw, Crispy Buttermilk Onions, Brioche Bun, Hand Cut Fries

VEGGIE BURGER – 16.5 Beyond Burger, Grilled Red Onions, Vermont Cheddar Cheese, Arcadia Blend Lettuce, Sweet Chili Aioli, Hand Cut Fries

CAMPFIRE CHICKEN SANDWICH – 15 Smoked and Grilled Chicken Breast, Meier’s Cheese Curds, Red Onion Jam, Cider Mayo, Ciabatta Roll, Campfire Chips

CAMPFIRE BURGER* – 17.5 Donahue Farm’s 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

PICNIC CHICKEN – 17 Buttermilk Fried, Campfire Mac and Cheese, Coleslaw, Sriracha Honey

MAKE IT SPECIAL! – 12.5 Ask your server for today’s Campfire Creation

CAMPFIRE LIGHTER SIDE Add Grilled Chicken or Ducktrap Smoked Salmon – $4 HOUSE GREEN SALAD - 8 Field Greens, Pickled Celery, Carrot Chips and Oven Dried Tomatoes, Choice of Dressing BARKEATER SALAD - 11

CAMPFIRE

DINNERS

Served After 5:00pm

Field Greens, Quinoa, Asgaard Goat Cheese, Roasted Beets, Pickled Celery, Blood Orange Vinaigrette ADIRONDACK COBB - 15 Field Greens, Crispy Smoked Bacon, Chopped Egg, Smoked Trout, Dried Tomatoes, Grilled Red Onion, Asgaard Goat Cheese, Dijon Herb Vinaigrette

CAMPFIRE PRE-FIXE Served After 5:00pm – 30

SMOKEHOUSE CHICKEN – 24 Smoked Bone-in Chicken Breast with Apple Bourbon Sauce, Mashed Potatoes, Chef ’s Vegetables ADIRONDACK SCHNITZEL – 25 Fried Breaded Pork Cutlet with a Mushroom Cognac Cream Sauce, Mashed Potatoes, Chef ’s Vegetables

SUGARMAKER’S SALMON* – 26 Peppery Maple-Whiskey Glaze, Chef ’s Grains and Vegetables HANGER STEAK* – 34 Grilled with a Bordelaise Sauce, Hand Cut Fries, Chef ’s Vegetables WILD MUSHROOM SACCHETTI – 24 Creamy Parmesan Vegetable Broth, Spinach, Toasted Ciabatta

PICK ONE APPETIZER: Bacon Shallot Brussels Sprouts; Soup Du Jour; or House Green Salad PICK ONE ENTRÉE: Smokehouse Chicken; Sugarmaker’s Salmon; or Mushroom Sacchetti PICK ONE DESSERT: Ice Cream; New York Style Cheesecake; or Seasonal Crisp

*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


CAMPFIRE

DESSERTS

ADK ICE CREAM – 7 Chef ’s Selected Flavors BREAD PUDDING – 7 Crème Anglaise SEASONAL CRISP – 7 Crème Anglaise Add Vanilla Ice Cream - $1 NEW YORK STYLE CHEESECAKE – 7 Seasonal Compote S’MORES BOARD – 12 Hershey’s Milk Chocolate, Marshmallows, Graham Crackers, Peanut Butter Cups, Build and Roast Your Own

MESSAGE FROM THE CHEF 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 YOUR SERVER TO GUIDE YOU IN EXPLORING THESE LOCAL TREASURES AT CAMPFIRE. Chef Rick Bromley


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