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
French toast with warm apple compote
Tom' award winning Mediterranean frittata
Spanish or western omelets with charcoal grilled toast or English muffin
Grilled bacon, ham or breakfast sausage
Fresh fruit or melon
Coffee

Dinner 1

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
C
La Sirene de
Giscours Marguax 2000
Dessert:
Triple
berry crisp


Dinner 2

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 & crème fraiche
Mitolo McLaren Valley Shiraz 2000
Dessert:
NJ musk
melon with mint and ginger syrup 

Dinner 3 
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 4 
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 5
Appetizer:
A selection of Artisanal European cheeses and Mediterranean olives
Oyster Bay Sauvignon Blanc 2005
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
6
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 7
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 8
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 9
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 10
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 11
Appetizer:
Gingered Tuna Tartare
Laurent Perrier Grand Siecle
Champagne 1990
Main Course:
Dry Aged Black Angus Rib Steak With Bobby Flay Spicy Dry Rub
Grilled Sweet Corn With Chipotle Butter
Chateau
Fonroque St. Emilion
Grand Cru Classe 1990
Dessert:
Honey Glazed Grilled Pineapple With Black Pepper

Dinner 12
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 13
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 14
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 15
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 16
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 17
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 18
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 19
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 20
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 17, 2008 |