Lewis and Clark Trail Adventures
Reservation information

You can make your reservation online, just click the box on right hand side of this page.

Or you can print a Reservation Form

Save time and print a Waiver to review and sign before trip.

For your planning, printable pdf documents:

Recommended Reading - Lodging

Gear list-Salmon River

Gear list-Missouri 3-4-day

Gear list-Missouri 6-day

Gear list-Lolo Trail

Gear list-Mis-Lolo Combo

Gear list-workshop

LCTA Sample Menus
Our food is simple yet prepared with an attention to detail and always freshly made on the river. We can accommodate various dietary needs. We experiment every year with different recipes. On the Missouri and Lolo Trail we serve Buffalo Rib-eyes on the BBQ. Menus change due to availability.

Lunch
At the put-in, Deli style turkey with whole grain bread, green leaf lettuce, tomato, Tim's Cascade potato chips, pickles and condiments

Appetizer
Fresh veggies, spinach dip and crackers

Dinner
Salmon filets marinated and carmelized on the grill with Dutch oven potatoes with fennel and pine nuts, a mixed green salad with mandarin orange slices, red onion, red bells with a light vinaigrette, Vegetarian choice-grilled Eggplant

Desert
Dutch Oven Scones with fresh strawberries and whipped cream

Breakfast
Thick Sliced French Toast served with bacon, warm syrup and butter. All breakfasts are served with fresh melon or other fruit, juice and good coffee and real cream.

Lunch
Same deli lunch as day 1 with Ham and Swiss

Appetizer
Brie cheese & grapes with crackers

Dinner
Chicken Breasts marinated in a sweet/spicy Jamaican sauce and grilled on the BBQ, served with rice & black beans a tri-colored sweet slaw, and dutch oven corn bread, Vegetarian-grilled garden burger

Desert
Fresh fruit marinated in a rum-lime syrup

Breakfast
Omelets made to order with country potatoes

Lunch
White Albacore Tuna Salad with multi-grain bread and sweet pickle slices

Appetizer
X-Sharp white cheddar with crackers and apple slices

Dinner
Pork Tenderloin marinated and stuffed with garlic, served with penne pasta tossed with pesto, Greek salad with bell peppers, cucumber, red onion, feta cheese and balsamic dressing, Vegetarian -grilled Zucchini

Desert
Plum-Rhubarb crisp baked in the Dutch oven served with cream

Breakfast
Thin German Pancakes with oranges, choices of Nutella, syrup, jam and butter

Lunch
Pita bread with hummus, tabouli, feta, yogurt, cucumber, tomatoes

Appetizer
Smoked Salmon dip and crackers

Dinner
Flank Stank marinated in a tangy teriyaki sauce and grilled on the BBQ, served with Basmati rice, grilled veggies (zucchini, carrot & cauliflower) and a colorful slaw with an Asian lime-chile dressing, Vegetarian choice-grilled firm tofu in same marinade

Desert
Pineapple up-side-down cake

Breakfast
akes with sausage, warm syrup and butter

Lunch
Flavored wraps with choices of fillings, turkey, cream cheese, hummus, salsa, shredded carrots, black olives and greens.

Appetizer
Goat Cheese, Olive spread, dry Genoa Salami and crackers

Dinner
Dutch Oven Lasagna, choice of meat or veggie served with garlic bread and Caesar salad

Desert
Smores, the All-American camp treat

Breakfast
Hot 10-grain cereal, raisins, nuts and yogurt, fresh fruit etc..

Lunch
Tortellini salad with bell peppers and other veggies in Italian dressing

We do our best to accommodate requests and special dietary needs. If you or anyone in your group has food allergies please let us know. With notice, we'll pack any extra food or beverages you bring.

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