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Home Resort Dining Camp
Resort Dining Camp
Camp
Open for winter
View Current Hours

Camp

Open for winter
View Current Hours
A Maine Tradition

Escape to Camp

Camp brings a cozy-yet-modern dining experience, reminiscent of an age-old Maine tradition: escaping daily life with a trip ‘upta Camp.’ 

Camp’s executive chef is Deanna Thompson. Chef Thompson is a Maine native who studied at Le Cordon Bleu Boston. An avid traveler, she incorporates flavors and techniques from all over the world to create comfort food with an upscale twist using fresh, local ingredients. 

Menus

Breakfast Buffet
Available December - March & Summer Weekends
Lunch
Available starting Dec. 26
Dinner
Kids
Breakfast
Available April - November

Breakfast Buffet

  • Winter Buffet

    Fill up with hearty breakfast options before you head out for the day's adventures.

    Daily Special

    Pancakes or French Toast

    Scrambled Eggs

    Bacon

    Sausage

    Toast

    Fresh Fruit

    Pastries & Muffins

    Yogurt & Granola

    Oatmeal

    Beverages

    Coffee, tea, hot chocolate, assorted juice

V denotes vegetarian, GF denotes gluten-free, DF denotes dairy-free, Nut contains nuts. Consuming raw or undercooked meats, poultry, seafood, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.

Lunch

  • Starters

    Crispy Balsamic Brussels Sprouts

    + North Country Smokehouse Bacon

    Parmesan

    V

    Pork & Veal Meatballs

    Creamy polenta, fire roasted tomato sauce

    Penobscot Cheesy Wedges

    + North Country Smokehouse Bacon

    House-made herb cheese sauce, scallions

    V

  • Soup & Salad

    Add to Any Salad

    + Chicken Breast 
    + Maine Lobster 
    + Hanger Steak 
    + Grilled Salmon 

    Daily Soup Offering

    Chef's Daily Quiche

    Choice of Summit, Harvest, or Caesar Salad

    Summit Salad

    Arcadian mix greens, Granny Smith apple, Pineland Farms cheddar, dried cranberries, candied pecans, maple mustard vinaigrette

    V, GF

    Camp Caesar Salad

    Baby romaine, endive, croutons, Romano cheese, Caesar dressing

    V

    Harvest Salad

    Roasted root vegetables, winter greens, red onion, five grains, goat cheese, honey cider dressing

    V

  • Burgers & Sandwiches

    All served with Penobscot fries.

    + Substitute Side Salad
    + Substitute Gluten-Free Bread
    + Substitute Beyond Burger
    + Add North Country Smokehouse Bacon
    + Add Swiss, Muenster, Pineland Farms Cheddar, American, Blue 

    Camp Burger

    Pineland Farms beef, green leaf, tomato, pickles, garlic aioli

    DF

    Fried Haddock

    Hand breaded haddock, green leaf, tomato, lemon caper tartar

    DF

    Roasted Turkey

    Granny Smith apple, green leaf lettuce, Pineland Farms cheddar, cranberry mayo, Romano focaccia

    Maine Lobster Roll

    Traditional lobster salad, green leaf lettuce, buttered bun

V denotes vegetarian, GF denotes gluten-free, DF denotes dairy-free, Nut contains nuts. Consuming raw or undercooked meats, poultry, seafood, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.

Dinner

  • Starters

    Charcuterie

    Chef’s daily selections of local cured meats and artisan cheeses, accompaniments, crostini

    Crispy Balsamic Brussels Sprouts

    + Add North Country Smokehouse Bacon

    Parmesan

    V

    Pork & Veal Meatballs

    Creamy polenta, fire-roasted tomato sauce

    Sweet Sticky Ribs

    Half rack baby back ribs, sweet sesame-soy glaze, ginger cabbage slaw

    DF

    Penobscot Cheesy Wedges

    + Add North Country Smokehouse Bacon

    House-made herb cheese sauce, scallions

  • Mains

    Country Meatloaf

    Pork, beef, veal, bourbon gravy, buttermilk mashed potatoes, shallot garlic green beans

    Maine Haddock

    Shrimp cracker crust, mashed potatoes, shallot garlic green beans

    Boneless Braised Short Ribs

    Parsnip-Yukon mash, maple ginger carrots, braising jus, crispy onions

    Bolognese

    Ground turkey, roasted tomato, Parmesan, burrata, pappardelle

    Flat Iron Au Poivre

    Pineland Farms beef, cognac peppercorn sauce, Penobscot potato wedges, shallot garlic green beans

    GF, DF

    Slow-Roasted Half Chicken

    Parsnip-Yukon mash, maple ginger carrots

    Harissa Roasted Cauliflower

    Five grain, sautéed kale, stewed root vegetables

    V, DF

    Bacon Blue Burger

    Pineland Farms beef, house made bacon jam, local blue cheese, crispy onions, garlic aoli, Penobscot potato wedges

  • Soup & Salad

    + Add Chicken Breast
    + Add Maine Lobster
    + Add Hanger Steak
    + Add Grilled Salmon

     

    French Onion Soup

    Daily Soup Offering

    V

    Summit Salad

    Baby greens, Granny Smith apple, Pineland Farms cheddar, dried cranberries, candied pecans, maple mustard vinaigrette

    V, GF

    Camp Caesar Salad

    Baby romaine, endive, croutons, Romano cheese, Caesar dressing

    Harvest Salad

    Roasted root vegetables, winter greens, red onion, five grains, goat cheese, honey cider dressing

    V

V denotes vegetarian, GF denotes gluten-free, DF denotes dairy-free, Nut contains nuts. Consuming raw or undercooked meats, poultry, seafood, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.

Kids

  • Scouts' Menu

    Served with a children’s cup fountain soda or milk, and a Hoodsie ice cream

    Chicken Tenders

    $11

    Skin-on fries

    Eddy Spaghetti

    $10.50

    Ground turkey, marinara, parmesan

    Mac & Cheese

    $9.50

    Orecchiette, Pineland Farms cheddar

    Scout Steak

    $12

    Maine Family Farms petite sirloin, skin-on fries, daily vegetable

    Scout Burger

    $11

    Cheddar, lettuce, tomato, skin-on fries

    Carrot Sticks

    $6.50

    Ranch dressing

    Scout-Size Fries

    $4.25

    Vegetable Side

    $4.25

    Specialty Drinks

    $4.25

    Shirley Temple, Roy Rogers, Maine Root Beverages root beer

V denotes vegetarian, GF denotes gluten-free, DF denotes dairy-free, Nut contains nuts. Consuming raw or undercooked meats, poultry, seafood, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.

Breakfast

  • Hotel Complimentary Breakfast

    If breakfast is included in your lodging package, you will have a choice of: 

    1 coffee/tea and 1 small juice, plus 1 choice from The Usual and 1 choice from Sides OR 1 choice from In a Bowl and 2 choices from Sides.

  • In a Bowl

    Sliced Fruit

    V, GF, DF

    Parfait

    V, GF

    Cold Cereal

    V

  • The Usual

    Camp Breakfast

    Two eggs, skillet potatoes, choice of meat, toast

    Cinnamon French Toast

    Cinnamon swirl bread, Maple Mills Maine maple syrup

    V

    Breakfast Sandwich

    Fried egg, cheddar, choice of English muffin or brioche

    Buttermilk Pancakes

    Maple Mills Maine maple syrup, option to add Maine blueberries

    V

  • Sides

    Bacon, Sausage

    GF, DF

    Skillet Potatoes

    V, GF, DF

    Toast

    English muffin, white, wheat, cinnamon swirl

    V

    Local Hen Egg

    V, GF, DF

V denotes vegetarian, GF denotes gluten-free, DF denotes dairy-free, Nut contains nuts. Consuming raw or undercooked meats, poultry, seafood, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.

Events at Camp

Meet at Camp

Camp is a meeting, party, and wedding reception favorite; hosting up to 200 guests in a causal atmosphere that blends the look and feel of Maine with modern, upscale touches. Classic and timeless, an event at Camp is always an unforgettable experience.

Event Planning Resources
Grand Summit Conferences
Group Rates
Wedding Receptions & Ceremonies