We take a lot of pride in eating well on the river. Our menu features healthy, fresh, and delicious options with a twist of outdoor flair.
All on-river meals are provided, beginning with lunch the first day and ending with lunch on the last day. Evenings feature three courses, house wines and beer, and coffee or tea if desired.
Our guides are fantastic chefs who enjoy the creative approach needed to deliver tasty dishes in an outdoor environment. Our innovative menu choices and concepts are subtly adjusted each year to reflect emerging trends in the United States restaurant industry.
We’ll gladly accommodate reasonable dietary restrictions with advanced notice.
When possible, we seek out local providers for many of the ingredients on our menu. Not only does it help our friends and neighbors within our community, but it also makes sense: our region is known for Farm to Fork, high quality culinary experiences. Examples include: Rogue Creamery, Pallet Wine Company, Harry & David, Caldera Brewing, Rising Sun Farms…. and many more.
With advance notice we are happy to accommodate most dietary requests. At the time of your reservation we try to collect as much information as possible to make your trip perfect for you. This includes food preferences, requests, and allergies. We also ask participants to fill out a participant information form, which includes dietary information.
The following was our 2021 menu and our current menu may differ slightly.
Appetizers Night 1: Taste of the Rogue – Charcuterie with local cheese and Harry & David Pears
Dinner Night 1: Salmon, Coconut Rice, Spinach Salad, Green Beans
Dessert Night 1: Peach Cobbler
Breakfast Day 2: White Cheddar Scramble, Bacon, Potatoes, Dill Sauce
Appetizer Night 2: Smoked salmon with cream cheese pesto, pinenuts, apples, sun dried tomatoes, and crackers.
Dinner Night 2: Steak, Broccolini, Mashed Potatoes, Caesar Salad
Dessert Night 2: Brownies
Breakfast Day 3: Biscuits and Gravy, Eggs, Bacon, Fruit
Appetizer Night 3: Layered Bean Dip and Chips
Dinner Night 3: Tomato Basil Cream Sauce with Italian Sausage, Tortellini, Asparagus, and Salad
Dessert Night 3: Carrot Cake
Breakfast Day 4: Pancakes, Breakfast Sausage, and Fruit