News From The Point

Author: jim

Today’s Menu – July 21, 2018 – Upper Camp Visitation

July 21st, 2018

Breakfast

Orange Juice or Apple Juice
Celebrating Delicious Melons – Crenshaw, Juan Canary and Honeydew – Bananas and Oranges Too
Belgian Waffles with Whipped Cream and Maple Syrup
Vermont Fresh Greek Yogurt – Yogurt Granola Fresh Strawberry Parfaits
Assorted Whole Grain and Organic Cereals
Hot Oat Meal with Brown Sugar
Skim Milk or 2% Milk

Luncheon Buffet

Cold Tortellini Salad with Parmesan Cheese, Kosher Salami, Snow Pea Pods, Artichoke Heart and Fresh Basil

Greek Salad Vinaigrette with Vine Ripe Tomato, Cucumber, Diced Bermuda Onion, Fresh Feta and Kalamata Olives

Fresh Dill New Potato Salad

Artisan Lettuce, Romaine, Cherry Tomato and Blue Cheese Crumbles Salad with Virgin Olive Oil Vinaigrette Dressing

Haricots Vert, Pimiento and Bermuda Onion Salad with Mustard Vinaigrette

Capresse Salad – Vine Ripe Tomatoes, Fresh Basil, Fresh Mozzarella and Extra Virgin Olive Oil Drizzle

Vine Ripe Cherry Tomatoes, Baby Arugula, Diced Red Bermuda Onion, Fresh Mozzarella Ciliegine and Fresh Basil Tossed with Lemon Vinaigrette

Char-Broiled Steak Sliced to Order

Country Style Honey Batter Fried Chicken

Homemade Assorted Dinner Rolls

Fresh Fruit Salad – Vanilla Bean Ice Cream

Fresh Strawberries and Blueberries with Whipped Cream

Fresh Fruit Selection

Homemade Brownies, Blondies, Brownie Crinkle and Chocolate Chip Cookies

Homemade Fresh Lemonade, Iced Tea, Coffee

Carving Station
Sliced to your Order

Hot Corned Beef Brisket
Hot Pastrami Brisket
Hot Beef Brisket
Seeded New York Marble Rye Bread
Pickles
Deli Mustard

Cookout

Tossed Green Salad with Vinaigrette Dressing
Hebrew National Kosher Hot Dogs
Pat LaFrieda Chopped Chuck and Short Rib Choice Angus Burgers with or without Cheese
Gardenburgers
Chicken Burgers
Selection of Buns
Potato Chips
Sauerkraut, Relish, Pickles, Ketchup and Mustard
Brownies
Homemade Fresh Lemonade

Dinner

Make Your Own Hero Sandwich on Freshly Baked Parisian Baguette and Kaiser Rolls
Sliced Vermont Turkey, Roast Beef, Corned Beef, Pastrami and Salami
Sliced Swiss and Cheddar Cheese
Homemade Potato Chips
Homemade Fresh Lemonade and Water
Assorted Desserts

Today’s Menu – July 20, 2018 – Lower Camp Visitation

July 20th, 2018

Breakfast

Orange Juice or Apple Juice
Celebrating Delicious Melons – Crenshaw, Canary and Honeydew – Bananas and Oranges Too
Cheese Omelet – Scrambled Eggs – Hard Boiled Eggs
Home Fried Potatoes – Crispy Beef Bacon
Assorted Freshly Baked Bagels, Bialys and Cream Cheese
Vermont Fresh Greek Yogurt
Assorted Whole Grain and Organic Cereals
Hot Oat Meal with Brown Sugar
Skim Milk or 2% Milk

Luncheon Buffet

Cold Tortellini Salad with Parmesan Cheese, Kosher Salami, Snow Pea Pods, Artichoke Heart and Fresh Basil

Greek Salad Vinaigrette with Vine Ripe Tomato, Cucumber, Diced Bermuda Onion, Fresh Feta and Kalamata Olives

Fresh Dill New Potato Salad

Artisan Lettuce, Romaine, Cherry Tomato and Blue Cheese Crumble Salad with Virgin Olive Oil Vinaigrette Dressing

Haricots Vert, Pimiento and Bermuda Onion Salad with Mustard Vinaigrette

Capresse Salad – Vine Ripe Tomatoes, Fresh Basil, Fresh Mozzarella and Extra Virgin Olive Oil Drizzle

Vine Ripe Cherry Tomatoes, Baby Arugula, Diced Red Bermuda Onion, Fresh Mozzarella Ciliegine and Fresh Basil Tossed with Lemon Vinaigrette

Char-Broiled Steak Sliced to Order

Country Style Honey Batter Fried Chicken

Homemade Assorted Dinner Rolls

Fresh Fruit Salad – Vanilla Bean Ice Cream

Fresh Strawberries and Blueberries with Whipped Cream

Fresh Fruit Selection

Homemade Brownies, Blondies, Brownie Crinkle and Chocolate Chip Cookies

Homemade Fresh Lemonade, Iced Tea, Coffee

Carving Station
Sliced to your Order

Hot Corned Beef Brisket
Hot Pastrami Brisket
Hot Beef Brisket
Seeded New York Marble Rye Bread
Pickles
Deli Mustard

Cookout

Dinner

Spaghetti with All Beef Meatballs
Focaccia Sticks
Caesar Salad with Homemade Croutons and Tons of Parma
Lemonade and Water
Fudgesicles

Today’s Menu – July 19, 2018

July 19th, 2018

Breakfast

Orange Juice or Apple Juice
Bananas, Oranges, Cantaloupe, Honeydew and Crenshaw Melons
Chocolate Chip Pancakes
Maple Syrup
Freshly Baked Cinnamon Buns
Hard Boiled Eggs on Salad Bar
Vermont Fresh Greek Yogurt
Assorted Whole Grain and Organic Cereals
Hot Oat Meal with Brown Sugar
Skim Milk or 2% Milk

Lunch

Our Classic White Breast Meat Popcorn Chicken
Barbecue and Sweet and Sour Sauces
Ultimate Straight Potato Fries
Soup of the Day
Tuna Salad, Chicken Salad, Grilled Chicken, Hummus and Salad Bar
Pasta Alternative with Sauce of the Day
Selection of Fruits, Yogurts and Cottage Cheese
Fresh Plums
Lemonade, Milk and Water

Afternoon Snack

Creamsicles and Fudgesicles

Dinner

Our World Famous Panko Lemon Chicken
Fettuccine with Lemon Butter and Italian Parsley
Buttered Steamed Mixed Vegetables
Pasta Alternative with Sauce of the Day
Freshly Baked Rustic Country Loaves
Homemade Fresh Lemonade and Water
Oreo Cheesecake

Evening Snack

Milk and Blondie Chocolate Chunk Cookies and Fruit

Today’s Menu – July 18, 2018

July 18th, 2018

Breakfast

Orange Juice or Apple Juice
Bananas, Oranges, Cantaloupe, Honeydew and Casaba Melons
Cheesy Eggs
Scrambled Eggs, Hard Boiled Eggs and Home Fries
Warm Donuts – Cinnamon, Plain and Powdered Sugar
Assorted Whole Grain and Organic Cereals
Hot Oat Meal with Brown Sugar
Vermont Fresh Greek Yogurt
Skim Milk or 2% Milk

Lunch

Make Your Own Grilled Chicken Fajitas on Fresh Tortilla
Homemade Nacho Tortilla Chips Deluxe with Cilantro Lime Cream
Homemade Salsa and Sour Cream – Guacamole
Rice and Beans and Chicken Cheese Enchiladas on Salad Bar
Soup of the Day
Tuna Salad, Chicken Salad, Grilled Chicken, Hummus and Salad Bar
Pasta Alternative with Sauce of the Day
Selection of Fruits, Yogurts and Cottage Cheese
Mangoes
Homemade Fresh Lemonade, Milk and Water

Afternoon Snack

Sour Fruit Ice Popsicles

Dinner

Roast Vermont Turkey with All the Trimmings
Corn Bread Stuffing – Cranberry Sauce
Mashed Potatoes – Turkey Gravy – Fresh Buttered Steamed Broccoli
Homemade Fresh Corn Muffins
Choice of Salads from the Salad Bar
Pasta Alternative with Sauce of the Day
Homemade Fresh Lemonade, Milk and Water
Brownie Crinkle Cookies

Evening Snack

Freshly Baked Warm Chocolate Chip Cookies
Fresh Fruit and Cold Milk

Sandwich Days at Camp

July 17th, 2018

Sandwiches at Point O'Pines

Families have asked why our campers love sandwich days. Some of their favorites are an open faced fresh tomato and basil sandwich on freshly baked warm ciabatta with feta chunks and olive oil drizzle. We bake the ciabattas only hours before serving and the campers love it. Often we make a variation as a closed faced six foot sandwich served on a board, buffet style with just-grilled warm fresh local veggies such as zucchini, yellow squash, eggplant, roasted peppers and homemade hummus with an extra virgin olive oil drizzle. When we do this sandwich we usually offer our Philly Cheese Steak option on a warm six foot French baguette with freshly roasted beef, grilled fresh onions and peppers, and fresh mozzarella. Nothing, however, beats our hot corned beef and pastrami carving station at Saturday lunch where chefs carve your sandwich to order on fresh marbled rye with a half sour new pickle. Oh yes, sandwich days of summer.

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