California rafting guides preparing lunch on the Middle Fork American River
Client quote about excellent guides, delicious and plentiful food

California Rafting Meals & Menus

Though we cannot officially claim our meals as being “gourmet”, they always consist of plentiful, fresh and wholesome ingredients. We find our clients are often really surprised at the sumptuous feast that can be produced even on a wilderness style trip when all the food and equipment is transported in separate oar rafts.  

We will cater to special requirements on request, including vegan diets. Vegetarians usually have no problems, even if we are not informed ahead of time. However we always prefer to know so we can adjust the quantities accordingly, especially if many in the group do not eat meat of fish. Unfortunately it is not possible to supply kosher meals as we have found that the items are just not available in the local area.  

Meals are supplied from lunch on the first day through lunch on the last day of any trip. There are no meals on half-day trips. We will be glad to quote you for the addition of any extra meals, like a BBQ for a group after a trip, meals for non-rafters, lunch after a 1/2 day morning trip, first day breakfast etc.   


  • While guides cut and prepare the main lunch items, you will be served with some snacks of chips and salsa, fresh vegetable crudities and dip to be munching.
  • Lunch usually consists of a deli-style spread with a selection of breads, meats and cheeses. This is "help yourself, make your own" style with all the trimmings (tomatoes, avocados, lettuce, onions, sprouts, pickles, mustard, mayo).
  • For additional lunches on a multi-day trip (or as an alternate to the deli spread) we might also serve:
    • Chinese chicken salad with tortillas (water chestnuts, mandarin oranges, bamboo shoots, cabbage, crunchy noodles) and fortune cookies
    • Curry chicken salad with pita bread (apples, mayo, Dijon mustard, parmesan cheese, sprouts, tomatoes, avocados, onions)
    • River Burritos with tortillas (black beans, shredded cheese, corn, sour cream, green onions)
    • Humus and tabouli with pita bread for vegan's
  • Peanut butter and jelly are always available.
  • Fresh in season fruit, cookies and soft drinks round things out.


  • Appetizers: usually vegetables & dips; cheese & crackers; and chips & salsa.
  • Main Course: barbecued chicken and/or tri-tip, baked potatoes or corn, mixed salad with artichokes, garlic bread. Vegetarian & vegan options are available, and may be garden burgers or lasagna.
  • Desert: Dutch-oven baked desserts (brownies, upside pineapple cake) served with whipped cream or a delectable cheese cake with fresh fruit.
  • Drinks: A moderate amount of beer and wine is available, and also soft drinks and hot beverages.


Most important item first thing in the morning for many is the hot brewed coffee, and the guides will tempt you from you sleeping bags with the aroma.

  • Before the main breakfast course, there will pastries, fresh seasonal fruit and juice available, plus milk, coffee and hot water for a selection of teas and chocolate.
  • Scrambled eggs, bacon or sausage, served with hash browns, pancakes or cinnamon toast (clients rave about Don's version)
  • Occasionally we may have to serve a continental breakfast if there is an early departure eg. on a South/Middle American River combo. In addition to the pastries and fresh fruit always available, there might be granola, yogurt, bagels & lox  

Appetizers served before dinner on a California Rafting tripCorn of the cob is often served with a California rafting BBQ dinnerDinner is always accompanied by a plentiful fresh salad ingredients

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