Breakfast
Orange Juice or Apple Juice
Bananas, Oranges, Peacock Cantaloupe and Honeydew Melon
Homemade Challah Bread French Toast
Confectionery Sugar and Maple Syrup
House Baked Scones
Vermont Fresh Individual Fruit Yogurt – Hard Boiled Eggs
Fresh Strawberry-Granola Parfaits Prepared with Greek Yogurt and Honey
Assorted Whole Grain Cereals
Hot Oatmeal with Brown Sugar
Skim Milk or 2% Milk
Lunch
Grilled Fresh Veggies on Homemade Ciabatta Bread – Eggplant, Zucchini, Green and Red Pepper and Hummus with Virgin Olive Oil Drizzle
Philly Cheesesteak on Homemade Baguette – Sliced Steak, Grilled Peppers and Onions, and Melted Provolone Cheese
Soup of the Day
Selection of Fresh Salads – Tuna Salad, Chicken Salad, Grilled Chicken
Pasta Alternative with Sauce of the Day
Selection of Fruits, Yogurts and Cottage Cheese
Fresh Juicy Apples
Homemade Fresh Lemonade, Milk and Water
Afternoon Snack
Cocoa Puff Cereal Bars
Dinner
Country Fried Individual Steaks Pizzaiola Style
Fresh Sautee Broccoli with Garlic and Olive Oil
Arugula, Watermelon and Feta Salad with Lemon Dressing
Homemade Cheesy Garlic Ciabatta Loaves
Selection of Salads with Pasta Alternative
Homemade Fresh Lemonade and Water
White Iced Cupcakes with Rainbow Sprinkles
Evening Snack
S’mores at the Farm – No Evening Snack at Camp