CampCelebrate the Maine tradition of escaping daily life with a trip to Camp. 

At Sunday River, we like to let our work speak for itself. Camp's elegant and creative comfort food is no exception, but we do see the value in a warm introduction. Who better to help you make Camp's acquaintance than the restaurant's behind-the-scenes heroine, Executive Chef Jennifer Watchorn?

I've been with Sunday River since 2009. I started with Boyne as an intern in July 2003. When Sunday River became part of the Boyne family, I thought it would be a nice challenge.

Camp has a more comforting, cozy, and rustic feel [than Sliders, where I previously worked].

The toughest part of my job is trying to take comfort food and give it a twist, but not going so far that people don't understand what it was supposed to be.

New for Winter 2014/15: Braised beef short rib lasagna (wine-braised ribs, porcini mushrooms, parmesan, and ricotta cheese); bison sloppy joes with herbed biscuits, smoked Maine cheddar, and caramelized onions; loaded baked potato fries; Camp beans; lobster cod cakes; and lobster sliders with tomato vinaigrette and baby arugula on toasted biscuits.

The braised beef short rib lasagna [is my personal favorite]. Lasagna is one of the few items my grandma and I would make every time I would see her as a child. I've elevated it a little. It brings back good memories.

Camp isn't just about escaping daily life. It's about family. Come visit us to see what's for supper tonight.


Camp is located in the Grand Summit Hotel and open seven days a week:

Sunday - Thursday 
4-5 p.m. Pub menu
5-9 p.m. Dinner menu
Bar until 10 p.m. (at the earliest; later if business requires)

Friday - Saturday
4-5 p.m. Pub menu
5-9 p.m. Dinner menu
9-10 p.m. Pub menu
Bar until 11 p.m. (at the earliest; later if business requires)

7-10:30 a.m. daily
(a la carte until further notice)

To make reservations, please call 207-824-5858.