Meals are served cafeteria style in the Dining Hall. There is a campers’ refrigerator in the Dining Hall, so if you have special dietary requirements, you can bring appropriate alternatives. If you need special foods for the afternoon teas, there is also a refrigerator in the Playhouse kitchen. Please label your items. Fresh fruit and PBJ makings are always available in the Dining Hall alcove.

Again this year, we will have our Tea Bag Exchange in the Dining Hall.  Do you have tea bags or loose tea in flavors you thought you would like but didn’t?  Bring your assortment to camp. We’ll have labels and plastic bags so you can share your stash and take some new things home to try.

The 2018 menu is posted below.  The Timber Ridge staff does a fantastic job, and is accustomed to cooking for those with dietary restrictions.

Saturday snack break (served at the Playhouse):  Lemonade, iced tea, cookies

Saturday dinner:  Tilapia; baked tofu; coconut rice; roasted vegetables (cauliflower, broccoli; Brussels sprouts, carrots, sweet potatoes, beets); sauteed green beans and mushrooms; pineapple salsa; cornbread; salad bar; apple crumble with vanilla ice cream.

Saturday late night snack (served at the Playhouse): Sweets and savories.  Bring something to share if you like.

Sunday breakfast: Oatmeal, pancakes (plain, blueberry, and gluten-free) with maple syrup; scrambled eggs; bacon; vegetarian sausage; berries and melon slices.

Sunday lunch: Garden vegetable soup (vegan recipe); turkey burgers (with or without melted cheese) and veggie burgers (with or without melted cheese); condiments (lettuce, tomato, onion, sprouts); steak fries; salad bar; cookies, ices and Dreamsicles (yes, really — get in touch with your inner child).

Sunday afternoon tea (served at the Playhouse): Tea, finger sandwiches (cucumber and cream cheese), brownies and gluten-free brownies, hot tea.

Sunday dinner: Baked chicken breasts; falafel with Tahini sauce; baked potatoes with toppings (bacon bits, sour cream, cheese, etc.); broccoli; nan; tabouli; salad bar; blackberry cobbler with vanilla ice cream.

Sunday late night snack (served at the Playhouse): Sweets and savories.  Bring something to share if you like.

Monday brunch: Quiche (several varieties, including gluten-free); couscous with cranberries and walnuts; bacon and vegetarian sausage; fruit salad; salad bar; Key Lime pie.

Monday lunch: Leftovers will be brought to the Playhouse. Bring some plastic dishes and/or ziplock bags and take some of this delicious food with you!

Fresh fruit and PBJ makings are available at all times in the Dining Hall alcove.