Camp Food Hall

Crispy applewood-smoked wings tossed in our signature house hot sauce, served with artisan blue cheese dressing and celery sticks.

Warm and creamy baked brie melted with caramelized figs and toasted pecans, served with crusty artisan sourdough bread.

Lightly battered and golden-fried cauliflower florets tossed in a sweet and spicy chili glaze, topped with toasted sesame seeds.

Double grass-fed beef patties, aged Vermont cheddar, thick-cut bacon, caramelized onions, and garlic herb aioli on a toasted brioche bun.

Buttermilk-marinated crispy fried chicken breast, house pickles, and creamy jalapeño coleslaw on a buttery brioche bun.

Beer-battered fresh fish, crunchy red cabbage, zesty cilantro-lime crema, and fresh pico de gallo in warm corn tortillas.

Tender 12-hour smoked pork ribs glazed with our house bourbon BBQ sauce, served with rustic hand-cut fries and tangy coleslaw.

Cavatappi pasta tossed in a rich, creamy aged cheddar and gouda sauce, loaded with tender Maine lobster meat and finished with white truffle oil.

Fresh grilled salmon fillet over organic quinoa, sliced avocado, edamame, crisp cucumber, and a ginger-sesame vinaigrette.

Freshly squeezed lemonade infused with wild lavender simple syrup and fresh blueberry puree.

Rotating draft IPA brewed right here in Connecticut featuring bright citrus and pine aromas.

Small-batch bourbon, aromatic bitters, local maple syrup, and an oak smoke infusion served over a large ice sphere.