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OUTSIDE YOUR DINING ROOM WIN - DOW, LAYER-UPON-LAYER OF MOUNTAINS FADING INTO A HAZE OF EVENING LIGHT. FROM THE HEARTH OF THE GREAT FIREPLACE, A BLAZE OF COLOR RIVALED ONLY BY THE FIESTAWARE THAT SETS THE TABLE. A GLASS OF WINE, SOME CRUSTY BREAD, AND SOME OF THE BEST FOOD THAT DINING IN THE BERKSHIRES HAS TO OFFER.
    
   
JOHN DUDEK IS THE CHEF AND THE MANAGING PARTNER OF BASCOM LODGE GROUP. FOR MOST OF HIS YEARS IN THE MANHATTAN RESTAURANT INDUSTRY, HE WAS THE PASTRY CHEF AT THE THREE STAR NEW AMERICAN RESTAURANT HUBERT'S AND LATER, AT THE DUANE PARK CAFE IN TRIBECA. PRIOR TO MANAGING THE BASCOM LODGE, HE CO-AUTHORED THE BOOK SORBETS AND GRANITIES FROM THE DUANE PARK CAFE. DURING THE OFF SEASON, HE WORKS AS A PRIVATE CHEF TO CLIENTS INVOLVED IN POLITICAL AND NON- PROFIT FUND RAISING FOR CULTURAL ORGANIZATIONS AND PRIVATE ENTERTANING.
THE CONCEPT - "FOOD WITH ALTITUDE"
THE KITCHEN AT BASCOM LODGE STRIVES TO PRODUCE FRESH, HAND - MADE, "FLAVOR-DRIVEN" FOOD, CRAFTED FROM INGREDIENTS PURCHASED FROM LOCAL, FAMILY OWNED AND OPERATED BERKSHIRE, HAMPSHIRE, AND COLUMBIA COUNTY FARMS.
   
     
AS A MEMBER OF BERKSHIRE GROWN, ALL THE PRODUCTS THAT WE USE IN THE PREPARA- TION OF OUR FOOD ARE FRESH, SEASONAL INGREDIENTS. FROM THE HOME - MADE MUFFINS SERVED AT BREAKFAST, TO THE ICE CREAM AND SORBET AT DINNER, EVERYTHING IS MADE IN-HOUSE, DAILY.
OUR PRIX FIXE DINNER MENU CHANGES NIGHTLY. OVER THE COURSE OF A SEASON, OUR GUESTS HAVE THE OPPORTUNITY TO EXPLORE THE WIDE RANGE OF ETHNIC INFLUENCES THAT HAVE PEPPERED THE AMERICAN PALATE. THE COMBINATION OF FLAVORS, THE DIVERSITY OF INGREDIENTS, AND COOKING TECHNIQUES USED, PROVIDE A CULINARY EXPERIENCE THAT IS AS BROAD IN IT'S SCOPE AS THE LODGE IS BREATHTAKING IN IT'S SETTING.
 LOOKING FOR A BIT OF CRUMPET AFTER A MORNING OF BIRDWATCHING?
IN PART, DUE TO THE LIKELYHOOD THAT THE HOSPITALITY INDUSTRY WILL CONTINUE TO FACE THE CHALLENGES POSED BY THE COVID-19 VIRUS IN 2021, AND WITH THE ANNUAL DIFFICULTY IN FINDING SUFFICIENT STAFF,
THE LODGE WILL BE OFFERING A BUFFET BREAKFAST ONLY IN THE 2021 SEASON. WE WILL NO LONGER BE ABLE TO OFFER A MADE-TO-ORDER BREAKFAST.
AS USUAL, LODGING WILL INCLUDE A CONTINENTAL BREAKFAST, HOUSE-MADE, FRESHLY BAKED MUFFINS, COFFEE OR TEA OR, FOR AN ADDITIONAL CHARGE, A BUFFET BREAKFAST THAT WILL ALSO INCLUDE -
SCRAMBLE EGGS, BELGIAN WAFFLES, HOME FRIES, BACON, FRESH FRUIT, YOGURT, AND JUICE
SOUPS - will vary based on market availability - 6.50
New England Clam Chowder - Chunky Farmer's Market Tomato with Fresh Herbs -
Butternut Squash -
SALADS - 7.50
Spinach with bacon, hard-boiled eggs, and croutons
Caesar with cherry tomatoes, avocado, and croutons
Guacamole with lettuce, tomatoes, and tortilla chips - 8.25
SANDWICHES served with Potato Chips
❖ Chicken Salad with toasted Pecans, dried Cranberries, Onions, Celery, Arugula on multi-grain
Scandinavian-style Sunflower Seed Bread - - - - - - - - - - - - - - 8.75
❖ Classic Hummus with Roasted eggplant, Red pepper, Cheddar,carmellized onions, cucumbers, lettuce, tomato and Avocado on Bread - - - - - 8.75
❖ Sloppy Joe with sliced Red Onion and Pickles on a Toasted Challah Bun - - - - 8.25
❖ Hot Ham & Swiss - - - - - - - 8.25
❖ Sirloin Burger lettuce, tomato, onion, cheese - - - - - - - 8.75
❖ Ranger Burger lettuce, tomato, carmellized onion, mushrooms, swiss cheese - - - - - - - 9.00
❖ Chopped BBQ Brisket with sliced Red Onion and Pickles on a Toasted Challah Bun - - - - 8.75
❖ Two Hot Dogs or a Sloppy Dog - - - - - - - - 4.50
❖ BLT on sourdough - - - - - - - 8.25
❖ Grilled Cheese on sourdough bread - - - - - - - 7.25
❖ Veggie Burger lettuce, tomato, onion, cheese - - - - - - - 8.75
❖ Peanut Butter and Jelly on Pullman Bread - - - - - - - - - - 4.00
❖ Peanut Butter and Banana - - - - - - - 4.50
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