The Science of Art Camp

This Summer’s Camp Series at Icicle Creek Center for the Arts kicks off with the Science of Art Camp and we’re excited to serve this dynamic group. For campers who tend to eat the same lunch everyday, we offer a daily sandwich bar. For attendees with select diets, the menu opens up into a selection of fresh and roasted vegetables, scratch-made dressings, and cooked from dry beans.

All summer menus are nut and peanut free.

The menu is allergy aware, the following foods are either excluded or clearly labeled and served in a separate dish.

If a dish is labeled Allergy Aware, none of the ingredients listed below are included. Please get in touch if you have questions or more information to provide. abaloneandyell@gmail.com

• Avocado

• Mushroom

• Peas

• Cantaloupe

• Cats ​

• Kiwi ​

• Dark chocolate

• All dairy

• Artificial Sweeteners and Sugar alcohols

• Sugar drinks.

• Kiwi

• Gluten free

• Dairy free

• Bee pollen

• Buckwheat.

• Wheat

• Corn

• Soy

• Oat

• Coconut

Whole and sliced fruits will offer low fructose options such as strawberries, oranges, and berries as well as plums, watermelon. banana, and sliced apple

Monday: Sandwiches with build your own options

Turkey Sandwich with cheese and  on Bosket Brioche Bun

Build your own Italian sandwich/lunch plate : Grilled eggplant | Sun dried tomatoes | Grilled zucchini | Caramelized onion

Bosket Ciabatta

Allergy Aware: Shredded carrot, beet, kale, chickpea salad – cilantro lime salt

Veggie Plate: Cucumber | Carrot | Jicama | Whatever Sage might have

Dips/dressings: Lemon mustard thyme | Ranch | Caesar

Sliced Cheddar | Sliced Colby Jack

Salami

Mayo | Mustard

Chips | Fresh fruit

Tuesday: Crispy chicken | build your own sandwich option

Oven-Roasted Chicken Tenders | GF Version

Herbed potatoes with sea salt

Veggie Plate: Sliced Cucumber | Carrot | Jicama | Whatever Sage might have

Allergy Aware: Tri color quinoa | roasted cherry tomatoes | asparagus | greens | lemon, sea salt, basil

Brioche Buns – contains dairy

Sliced Cheddar | Sliced Colby Jack

Salami | Turkey

Ketchup | Mayo | Mustard | Ranch

Chips

Fresh Fruit

Wednesday: Burger Bar | Vegetarian noodle Bowl

Burgers/chicken sandwich on brioche/kaiser bun

Allergy Aware Noodle Bowl : Mung Bean noodles | Carrots | Kale | Cucumber | Adzuki beans | Baked Tofu | Veggie Plate: Cucumber | Carrot | Jicama |

Sliced cheese

Salami / Turkey

Mayo

Mustard

Chips

Fresh Fruit/berries

Thursday : Taco Bar

Build your own tacos | Crispy corn shells | flour tortillas | GF Options | Big Bowl of lettuce

Beef / Chicken

Vegetarian Protein: Tofu seasoned in cumin, dried sweet red pepper flakes , garlic and lime salt.

Roasted and fresh vegetables: Cherry tomatoes | Broccoli | Spinach | Pickled Carrot

Shredded Cheese | DF option

Berries | Possibility of watermelon

Friday: Quesadillas Noodle Bowl Bar | Buld your own sandwich

GF Mung Bean Noodle dressed in lime salt, scallion oil

Beef Brisket / Chicken

Vegetarian Protein: Tofu marinated in GF Tamara (Contains Soy)

Allergy Aware: Sweet potato with the possibility of mung bean

Shredded carrot | Power greens | Green Beans | Broccoli | Quick pickled something | The ding dang jicama | Limes | Herbs | Pickled Jalapeños

Hoisin (Not allergy aware) | Sweet Chili Sauce | GF Tamari (Contains Soy) | Lime dressing (if the kitchen gods are willing) | Chili Crisp if the Kitchen gods are extra willing