Sample Canoe Trip Menu and Our Love of Food
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“The meals made us feel like we were at some gourmet open-air restaurant.”
Combined with years of experience and passion for local, creative and fresh food, we are confident that our Upper Missouri River camp cooking will not only sustain you, but hopefully wow you as well (everything somehow tastes better when you are outside).
We are very experienced in accommodating any and all food allergies/preferences/restrictions. We collect detailed information about your dietary needs (if any) and rest assured, you will NOT go hungry!
Our trip menu is full of fresh veggies, salads, healthy options and hearty dishes. We love to cook a range of meals from local favorites to international cuisines. We take pride in crafting our meals from food we have grown ourselves or sourced locally. In other words, we LOVE to cook for people!
From Our Garden to Your Plate: We are avid gardeners, and depending the month, we have over 15 fruits and vegetables from our own garden featured in our menu.
Local Food Sourcing: We source as many Montana-made products and Montana-grown meats, cheeses, vegetables and fruits as we can.
We can’t give away all of our surprises, but here are a few of our favorite meals:
Breakfast
Dutch oven egg bake with sautéed onion, bell peppers, mushrooms & garlic, homemade seasoned breakfast sausage & cheese accompanied by hand cut breakfast potatoes and fresh cantaloupe (vegetarian/vegan: vegetable egg scramble/tofu scramble)
Hearty 9 grain pancakes with homemade raspberry syrup, maple syrup, bananas, berries & Canadian bacon
Breakfast burritos (build your own) with scrambled eggs, sautéed onions, peppers & beans, chorizo sausage & homemade tomatillo salsa verde with fresh fruit (vegetarian/vegan: omit sausage/eggs)
Coffee - yes - we know it’s important! Check out this entire post dedicated to morning rituals on the river, including our amazing, organic fresh coffee.
Lunch
Homemade chicken salad on wraps, fresh fruit, kettle chips & homemade coconut chocolate peanut butter bars (vegetarian/vegan – exact same recipe but substitute garbanzo beans & veganese)
Asian noodle salad full of fresh veggies, including snap peas, celery, bok choy, bell pepper, carrot, noodles with option to add marinated, seared flank steak served with watermelon & homemade apple oat bars (vegetarian/vegan - omit steak)
Mediterranean quinoa salad with homemade summer sausage - quinoa, feta, bell peppers, cherry tomato, cucumber, olives, artichoke hearts, shredded lettuce, Greek dressing, cubed summer sausage, served with fresh fruit and snacks (vegetarian/vegan - omit steak and/or cheese)
Dinner
Street tacos: homemade carnitas served on toasted corn or flour shells with diced marinated onion, radishes, cabbage, crumbled queso fresco cheese, homemade chimichurri & ancho mayonnaise accompanied by a seasoned mixture of grilled corn, blistered tomatoes, beans & fresh lime (vegetarian/vegan - taco seasoned black beluga lentil substitute)
Dill and lemon glazed salmon over sun-dried tomato cous cous, fresh garden salad with homemade black currant & lemon dressing (vegetarian/vegan option – grilled Portobello mushroom)
Spice-rubbed seared pork tenderloin, morel mushroom gravy served with mashed fingerling potatoes and sautéed snap peas, spinach salad with sliced pears, red onion &walnuts (vegetarian/vegan - seared tofu, tempeh or cauliflower steaks)
