7201 State Route 8
Brant Lake, NY
12815

phone : 518.494.3213

fax : 518.494.3489

find us on facebook map & directions contact us

Days Until Camp

news from the pointthe latest news

Breakfast

Orange Juice, Cranberry Juice or Apple Juice
Honeydew, Crenshaw, Orange Flesh and Cantaloupe Melon
Bananas and Oranges
Fried Eggs, Scrambled Eggs and Boiled Eggs
Hash Brown Potatoes – Crispy Beef Bacon
Chocolate Chocolate Chip Babka Coffee Cake
Vermont Fresh Greek Fruit Yogurt Cups
Assorted Whole Grain and Organic Cereals
Hot Oatmeal with Brown Sugar
Skim Milk or 2% Milk

Lunch

Thinly Sliced Ripe Tomato with Fresh Basil, Feta Crumbles and Extra Virgin Olive Oil Drizzle on Warm Open-faced Freshly Baked Ciabatta
Multi-color Heirloom Cherry Tomatoes and Feta Greek Salad
Soup of the Day – BBQ and Hot Chicken Wings
Tuna Salad, Chicken Salad, Grilled Chicken, Homemade Hummus and Salad Bar
Pasta Alternative with Sauce of the Day
Selection of Fruits, Yogurts and Cottage Cheese
Fresh Juicy Peaches
Homemade Fresh Lemonade, Milk and Water

Afternoon Snack

Candy Canteen
Cotton Candy Twirl Ice Popsicles

Dinner

Texas Barbecue Dinner
Slow Over-Night Cooked Smoked Barbecued and Caramelized Beef Brisket
Potato Salad, Cole Slaw and Sliced Vine Ripe Tomato
Fresh Corn on the Cob – Texas Style Caramelized Brisket Baked Beans
Salad Bar with Pasta Alternative – Homemade Buttermilk Biscuits
Fresh Homemade Lemonade and Water
Black and White Half Moon Cookies

Evening Snack

Cold Milk and Warm Chocolate Chip Cookies

Courage 2018 Campers of the Week

Courage
This award is given to a camper who has the courage to do what is right, even when what is right does not match with what is popular. Her bravery is represented in social situations and at activity areas, where she has worked hard to try something new or outside of her comfort zone. She is fearless when it comes to reaching her goals and making camp a better place for all.

Button Designs 2017 and 2018

Collecting each year’s button from the five year campfire is a tradition at Point O’ Pines since at least 1989. Campers love to clip them on their jackets or camera straps to show the many years they’ve been at the Point. Our campers actually get to make designs for the button each summer down at Arts and Crafts. “The winning of the design made me learn to believe in myself…I can have a memory that will last a lifetime”, says last year’s button designer, Alex. The designer of this year’s button, Phoebe, shared, “I was really proud of myself to see my design. I really like it.” We love creative fun at camp and are so proud of all the talented designers who designed buttons. What will next year’s design look like? 

All buttons since 1989

Alumnae, how many of these do you have at home? 

Sunday Breakfast Buffet

Orange Juice, Cranberry Juice or Apple Juice
Honeydew, Cantaloupe and Juan Canary Melon – Bananas and Oranges
Freshly Baked Assorted Bagels and Bialys
Cream Cheese
Homemade Chocolate Chocolate Chip Muffins and Lemon Poppy Muffins
Assorted Whole Grain Cereals – Vermont Fresh Greek Yogurt
Hot Oatmeal with Brown Sugar
Skim Milk or 2% Milk

Lunch

Our Famous Grilled Garden Vegetable and Hummus Hero on Fresh Homemade Ciabatta with Eggplant, Zucchini, Yellow Squash, Onion, Tomato, Feta and Virgin Olive Oil Drizzle
The Original Philly Cheese Steak Sandwich on Fresh Crispy Homemade Baguette
Soup of the Day
Tuna Salad, Chicken Salad, Grilled Chicken, Homemade Hummus and Salad Bar
Pasta Alternative with Sauce of the Day
Selection of Fruits, Yogurts and Cottage Cheese
Ice Cold Watermelon Wedges
Homemade Fresh Lemonade, Milk and Water

Afternoon Snack

Nature Valley Cinnamon Crisp Snack Bars

Dinner

Hearth Baked Assorted Pizzas
Chopped Salad
Home Baked Focaccia
Homemade Fresh Lemonade, Milk and Water
Yeast Raised Chocolate Cream Filled Fudge Dipped Donuts

Evening Snack

Cold Milk and Warm Freshly Baked Chocolate White Chocolate Chunk Cookies and Fresh Fruit

Breakfast

Orange Juice, Cranberry Juice or Apple Juice
Honeydew, Juan Canary, Crenshaw and Cantaloupe Melon
Bananas and Oranges
Belgian Waffles with Whipped Cream and Maple Syrup
Homemade Granola Yogurt Parfait
Vermont Fresh Greek Yogurt
Assorted Whole Grain and Organic Cereals
Hot Oat Meal and Brown Sugar
Skim Milk or 2% Milk

Lunch

Make Your Own Hero Sandwich on Fresh Kaiser Roll or Fresh Baguette
Turkey, Roast Beef and Salami
Hot Pastrami and Corned Beef Carving Station with Fresh Marble Rye
Swiss Cheese and American Cheese
Potato Salad, Cole Slaw and Sliced Vine Ripe Tomato
Soup of the Day
Tuna Salad, Chicken Salad, Grilled Chicken, Homemade Hummus and Salad Bar
Pasta Alternative with Sauce of the Day
Selection of Fruits, Yogurts and Cottage Cheese
Fresh Juicy Peaches
Homemade Lemonade, Milk and Water

Afternoon Snack

Sour Fruit Ice Popsicles

Dinner

Charcoal Grilled Sliced London Broil Steak
Crispy Batter Dipped Onion Rings
Baby Arugula, Radicchio and Cherry Tomato Salad with Fresh Blue Cheese Crumbles Dressing
Fresh Local Corn on the Cob
Homemade Rustic Country Loaves
Salad Bar with Pasta Alternative
Homemade Fresh Lemonade and Water
Homemade Strawberry Mille-Feuille

Evening Snack

Cold Milk and Freshly Baked Warm Chocolate Chip Cookies
Fresh Fruit
Cast Party – Make Your Own Ice Cream Sundaes

© Point O’Pines Corporation.
All rights reserved.