Meals at the Dog Days Ale

The menus for the weekend will consist of mostly vegetarian dishes (largely ovo-lacto, not vegan; we will have luncheon meats for sandwiches and a few of the pizzas on Friday night may have meat). We have tried to anticipate food allergies and restrictions in menu planning. We are buying some commercially prepared items – i.e., breads, muffins, chips, dressings, salsas, dips, etc. – that may contain ingredients we are uncertain of. Check with the various food czars if you have serious allergies. Don't assume that all items on the menu are safe for you.

If these menus do not address your specific food needs, let us know and we'll make an effort to accommodate you. In any case, be sure to report your food restrictions to the Invitation Czar, Julia Wittner. However, use your own judgment if you need to provide your own food to supplement what we are able to provide.


Friday

Evening Snacks

  • Pizza
  • Potato chips and pretzels
  • Pistachios and almonds
  • Chips and salsa
  • Crackers and cheese
  • Veggies and fruit
  • Hummus and other dips
  • Pitas
  • Sodas, beer, water, juices


Saturday

Breakfast

  • Hot:
    • Oatmeal (with raisins & brown sugar)

Lunch

  • Quinoa Tabouli (quinoa, tomatoes, carrots, cucumber, green onions, olive oil, lemon juice, parsley, salt, sea salt)
  • Waldorf salad (apples, grapes, celery, yogurt, walnuts, lemon juice, sugar, lemon rind)
  • Spicy black bean and corn salad (black beans, corn, tomato, chilis chipotles, olive oil, wine vinegar or lime juice, red onion, green onion, cilantro, cumin, sugar, salt, black pepper)
  • Garbanzo bean salad (garbanzos, red beans, pinto beans, celery, cucumbers, green onions, radishes, black olives, salad oil, vinegar, salt, mustard, paprika, black pepper, onion juice or powder)
  • Sandwich fixins – breads, cheeses (swiss, cheddar, provolone), meats (turkey, ham), peanut butter, jelly, hummus, condiments.
  • Fresh fruit
  • Sodas, beer, water, juices

Evening Snacks

  • Potato chips and pretzels
  • Pistachios and almonds
  • Chips and salsa
  • Crackers and cheese
  • Veggies and fruit
  • Hummus and other dips
  • Pitas
  • Candy
  • Sodas, beer, water, juices

Dinner

  • Salads:
    • Green salad – romaine, arugula, spinach, fennel, sweet bell peppers, cucumbers, tomatoes, green onion. If you are allergic to any of these ingredients, let us know so we can avoid it or put it in a separate bowl.
    • Fresh fruit salad – mixed fruits, generally including melons, kiwis, bananas, grapes, nectarines, peaches, blueberries, strawberries. Other fruits may be substituted or added. If you are allergic to a particular variety of fruit (even if it isn't on this list), let us know so we can avoid it or put it in a separate bowl.
  • Entrees:
    • Saag from New Delhi Diamond's restaurant in Ithaca. This vegetarian dish with spinach and potato is a regular feature of our Saturday dinner menu. We will have both vegetarian (with cheese) and vegan (no cheese) versions. We'll buy mild, but hot sauce will be available for those who wish.
    • Rice
    • Burritos – We'll lay out ingredients so you can assemble your own vegetarian burritos. You'll be able to top wheat or corn tortillas with vegetarian refried beans, guacamole, sweet red peppers, cheese, romaine, black olives, salsa, sour cream, tomatoes, and onions.
    • Guacamole (avocado, chile or chipotle pepper (or both), cumin, onion, garlic, salt, lime juice), and coriander. We will set aside a portion of the guacamole before adding coriander, for those who do not like the flavor of this herb.
    • Salt potatoes – Tender young spuds boiled in salt water, a Central New York summer standard.
  • Dessert:
    • Homemade ice milk and sorbet. Offerings vary from year to year. For an example, see the 2016 Ice Cream Menu. Popular flavors from past years have included: vanilla ice milk made with goat's milk, chocolate-orange sorbet, and watermelon-mint sorbet. We always provide some of the standard flavors and some that are more unusual, bearing in mind the food sensitivities and preferences of our guests. We are open to suggestions and bribes…
    • Brownies (store-bought brownie mixes – i.e., chocolate, flour (regular and gluten-free), sugar, oil, milk, eggs)


Sunday

Breakfast

  • Hot:
    • Oatmeal (with raisins & brown sugar)

Lunch

  • Quinoa Tabouli (quinoa, tomatoes, carrots, cucumber, green onions, olive oil, lemon juice, parsley, salt, sea salt)
  • Waldorf salad (apples, grapes, celery, yogurt, walnuts, lemon juice, sugar, lemon rind)
  • Spicy black bean and corn salad (black beans, corn, tomato, chilis chipotles, olive oil, wine vinegar or lime juice, red onion, green onion, cilantro, cumin, sugar, salt, black pepper)
  • Garbanzo bean salad (garbanzos, red beans, pinto beans, celery, cucumbers, green onions, radishes, black olives, salad oil, vinegar, salt, mustard, paprika, black pepper, onion juice or powder)
  • Sandwich fixins – breads, cheeses (swiss, cheddar, provolone), meats (turkey, ham), peanut butter, jelly, hummus, condiments.
  • Fresh fruit
  • Sodas, beer, water, juices


All Weekend

Kid Food

For children anytime or for adults in crisis. These snacks will be available in the dining tent just about any time we're at camp.

  • Wheat bread
  • Peanut butter
  • Jelly
  • Crackers
  • Dried fruit
  • Sunflower seeds