Gourmet Camping Meals

Remember
Everything is made with only a small grill and a Coleman stove!!

Typical Breakfast

Fruit or tomato juice
Blueberry or raspberry pancakes Adirondacks maple syrup or
Tom' award winning Mediterranean frittata
Spanish or western omelets with charcoal grilled toast or English muffin
French Toast With Warm Apple Compote
Grilled bacon, ham or breakfast sausage
Fresh fruit or melon
Coffee

Dinner 1

Appetizer:
Grilled heirloom tomato & red onion, Asiago crostini

Lancelot-Pienne Blanc de Blancs
Champagne Grand Cru

Main Course:
Mixed grill (ribs, smoked sausage & chicken breast) with cherry cola barbeque sauce
Grilled baby vegetables (zucchini, golden and red baby beets, pittypan squash, baby new potatoes), with lemon basil aioli

Baron de Brane Margaux 2002

Dessert:
Grilled pineapple with black tellecherry pepper and brown sugar glaze

Dinner 2:

Appetizer:
Grilled heirloom tomato stuffed with goat cheese & sage

Voiren-Jumel Blanc de Blancs
Champagne Grand Cru

Main Course:
Grilled dry aged Black Angus prime rib steaks & various varieties of onions with rosemary balsamic butter sauce
Goat cheese & herb crispy potato galette

Chateau Dassault St. Emilion
2000 Grand Cru Classe Cru

Dessert:
Summer fruit salad with mint sugar (peaches, green grapes and cherries)

Dinner 3

Appetizer:
Grilled zucchini and eggplant pizza with tapenade & Fontina cheese

Lancelot-Pienne Blanc de Blancs
Champagne 2002 Grand Cru

Main Course:
Grilled chicken & summer vegetables en papillote with tomato & goat cheese vinaigrette

Luca Syrah Altos de Mendoza 2005

Dessert:
Grilled Figs And Apricots With Sweet Wine Syrup

Dinner 4

Appetizer:
Chilled heirloom tomato soup with grilled garlic crouton

Louis Casters A Damery Reserve
Blanc de Blancs Champagne

Main Course:
Roasted pepper crusted dry aged Angus rib roast with green peppercorn sauce
Roasted new potatoes, baby carrots & onions with rosemary & marjoram

Chateau Gachon Montagne St. Emilion 2000

Dessert:
Mango & Papaya Salad with orange flower water

Dinner 5

Appetizer:
Grilled Asparagus wrapped in pancetta

Denis Duton St. Veran 2004

Main Course:
Grilled rack of lamb with pomegranate glaze
Two cheese scalloped potatoes
Grilled eggplant with pomegranate mint sauce

Chateau Dassault St. Emilion
2000 Grand Cru Classe

Dessert:
Mango Blueberry Fool

Dinner 6

Appetizer:
Feta cheese marinated in olive oil and, thyme and black peppercorns with petit toasts

Laurent Perrier Grand Siecle Alexandra

Rose Champagne 1997

Main Course:
Grilled dry aged Black Angus prime filet mignon with Dried cherry and tellecherry peppercorn sauce
Crispy goat cheese potato galette
Heirloom tomatoes drizzled with balsamic and Tiburtini olive Oil 2001

La Sirene de Giscours Marguax 2000

Dessert:
Triple berry crisp

Dinner 7

Appetizer:
Cold lobster with lemon dill mayonnaise

J. M. Gremeillet a Balnot sur Laignes
Brut Champagne

Main Course:
Grilled dry aged Black Angus prime rib steaks with smoky spice rub
Port soaked caramelized Vidalia onions and shitake mushrooms
Potato galette with Rosemary, caramelized onions and Asiago cheese
Cucumber salad with mint & cr�me fraiche

Mitolo McLaren Valley Shiraz 2000

Dessert:
NJ musk melon with mint and ginger syrup

Dinner 8

Appetizer:
Grilled wild mushroom, caramelized onion, rosemary & Fontina pizza

Autreau Brut Champagne Grand Cru

Main Course:
Grilled Cornish game hens with honey mesquite glaze
Asiago and sage scalloped potatoes
Sweet and sour cucumbers and red onions with fresh dill
Bourbon creamed corn

Frederick Esmonin Clos Prieur
Gevrey-Chambertin 2002

Dessert:
Grilled pound cake with Mexican chocolate sauce and tropical fruit

Dinner 9

Appetizer:
Panko crusted crab cakes with Asian chili mayonnaise

Doamain Des Aubuisieres Vouvray 2003

Main Course:
Mango chutney grilled pork tenderloin with sweet potatoes and onions
Heirloom tomato, cucumber and red onion salad

Maurice Ecard et Fils Savigny Les Beaune
2000 Premier Cru

Dessert:
Grilled honeyed pineapple with cracked Tellecherry pepper

Dinner 10

Appetizer:
Gingered Tuna Tartare

Laurent Perrier Grand Siecle
Champagne 1990

Main Course:
Grilled Rack of Lamb with raspberry chipotle glaze
Double cheese scalloped potatoes
Belgian endive salad with mustard vinaigrette

Chateau de Sainte Gemme Haut Medoc 2000 Cru Bourgois

Dessert:
Peach and Raspberry crisp with walnut oat streusel

Dinner 11

Appetizer:
Parmesan and olive stuffed heirloom tomatoes

Lancelot Pienne Blanc des Blanc Champagne 2002 Grand Cru Champagne

Main Course:
Grilled smoked sausages with herb marinated grilled onions and citrus
Roasted fingerling potatoes, baby carrots and Vidalia onions

Massena Moonlight Run Shiraz 2000

Dessert:
Apricots with Moscato thyme syrup

Dinner 12

Appetizer:
Grilled Portobello mushroom gratin

Laurent Perrier Grand Siecle
Rose Champagne 1990

Main Course:
Slow Grilled Baby Back Ribs With Spicy Honeyed Barbeque Sauce
Gruyere Potato Gratin With Caramelized Vidalia Onions
Heirloom Tomato Salad With Almond Pesto Dressing

Robert Sinskey Napa Valley Merlot 2000
Dessert:
Grilled Honeyed Peaches With Mixed Nuts

Dinner 13

Appetizer:
Lump crab cakes with Panko crust and lemon chili mayonnaise

Prager Gruner Veltliner Hinter 2002
Main Course:
Grilled pork tenderloin with rhubarb chutney
Grilled vegetable hobo pack: corn, asparagus, hericot verts, zucchini and leeks with herb butter

Joseph Drouhin Gevry-Chambertin 2001

Dessert:
All butter pound cake with blackberry coulis and chantilly cream

Dinner 14

Appetizer:
Grilled chanterelle mushroom and fig skewers

Borgeot Chassagne-Montrachet 2002
Main Course:
Grilled lamb chops with green and black olive salsa
Crispy potato galette with caramelized onions and rosemary

Chateau Lucie St. Emilion
Grand Cru 1996

Dessert:
Mango, blueberry and kiwi fruit salad with ginger mint syrup

Dinner 15

Appetizer:
Grilled asparagus pizza with Fontina cheese and Serrano ham

Jean Moutardier Brut Le Breuil
Melissime 1996

Main Course:
Spiced rack of lamb with mint mango sauce
Asiago cheese potato gratin
Grilled sweet corn

Brunello di Montalcino Enzo
Tiezzi 1997

Dessert:
Warm mango, kiwi and pistachio crisp

Dinner 16

Appetizer:
Grilled Pizza With Roasted Red And Pablano Peppers, Caramelized Vidalia Onions And Shitake Mushrooms And Goat Cheese

Domaine Du Nozay Sancerre 2002

Main Course:
Grilled Cornish Hen With Cranberry Horseradish Glaze
Roasted Sweet Potato Salad With Orange And Maple Dressing

Robert Sinskey Los Carnos
Pinot Noir 2000

Dessert:
Artisanal Cheese From Switzerland And Fresh Figs

Dinner 17

Appetizer:
Grilled Epoisses Cheese With Grilled Red Grapes

Tattinger Prestige Rose Champagne

Main Course:
Smoked Pork Loin Roast With Orange Glaze And Pineapple Salsa
Roasted And Herbed Fingerling Potatoes
Baby Beets With Mango Vinaigrette

Vincent Giradin Corton Perrieres
Grand Cru 1999

Dessert:
Warm Peach, Plum, And Kiwi Crisp With Cream

Dinner 18

Appetizer:
Serrano Ham And Assorted Cured And Herb Marinated French Olives

Prince Poniatowski Aigle Blanc
Vouvray 1989

Main Course:
Grilled Black Angus Filet Mignon
Crispy Russet Potato Gallette With Caramelized Vidalia Onions And Rosemary
Hericot Verts (French Green Beans) And Radish Salad With Walnut Vinaigrette

Chateau Fonroque St. Emilion 1990
Grand Cru Classe

Dessert:
Honeyed Grilled Plums With Walnuts

Dinner 19

Appetizer:
Grilled sea scallops with lemon butter

Domaine Du Nozay Sancerre 2002

Main Course:
Grilled Magret Duck Breast With Spicy Cherry Glaze
Crispy Maple Sweet Potato Gallette
Sugar Snap Pea Salad With Mint Sour Cream Vinaigrette

Vincent Giradin Corton Perrieres
Grand Cru 1999

Dessert:
Warm Nectarine And Blueberry Crisp With Cream

Dinner 20

Appetizer:
Grilled Heirloom Tomato Stuffed With Goat Cheese And Sage

Caves du Colombe White Burgundy 2002

Main Course:
Rotisserie Grilled Beef Tenderloin Roast With Green Chili Mustard Crust
Zucchini, Asparagus, Leek And Goat Cheese Hobo Pack
Roasted Herbed Fingerling Potatoes

Fuentespina Rubero Del Duero
Reserva 1998

Dessert:
Grilled Honeyed Nectarines With Raspberry Coulis

Dinner 22

Appetizer:
Grilled Yellow Pepper Stuffed With Cold Lobster Salad

Caves du Colombe White Burgundy 2002

Main Course:
Grilled Rack Of Lamb With Red Currant And Rosemary Glaze
Roasted Russet Potato
Cucumbers With Sour Cream Balsamic Dressing

Tardieu-Laurent Gigondas 2000

Dessert:
All Butter Pound Cake With Raspberry Coulis And Whipped Cream

Dinner 23

Appetizer:
Assorted Artisanal Cheeses From Switzerland

Chateau de La Chesnaie Muscadet De Sevre et
Maine Sur Lie 2003
Main Course:
Grilled Pork Tenderloin With Pecan Peppercorn Grilling Sauce
Emmenthal And Asiago Potato Gratin With Red Peppers, Vidalia Onions And Parsley

Caves De Tain L�Hermitage Crozes
Hermitage 2001

Dessert:
Orange and cactus pear honey marinated grilled figs on brochette

Dinner 24

Appetizer:
Scallop gratin with Jarlesberg cheese and herbed buttered bread crumbs

Domaine des Aubuisieres Vouvray 2002

Main Course:
Honey, garlic and cider vinegar marinated grilled vegetable melange
Grilled filet mignon with spicy chipotle dry rub

Chateau Corbin Michotte St. Emilion 1996
Grand Cru Classe

Dessert:
Blueberry and mango fruit salad with lime ginger sauce

Dinner 25

Appetizer:
Sea scallops cooked in a foil packet with garlic, herb and shallot infused butter

Prager Gruner Veltliner Hinter 2002

Main Course:
Maple rosemary glazed grilled Cornish hens
Roasted sweet potatoes with cinnamon and nutmeg
Marinated heirloom tomatoes with balsamic, basil oil vinaigrette

Joseph Drouhin Vosne-Romanee 2001

Dessert:
Honey marinated grilled plums with hazelnuts

Updated February 7, 2009