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Cuisine

                                                                                       OUTSIDE YOUR DINING ROOM WINDOW,  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.

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Meet the Chef Logo

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   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  FUNDRAISING  FOR CULTURAL ORGANIZATIONS AND PRIVATE ENTERTAINING.

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THE  CONCEPT   -   "FOOD  WITH  ALTITUDE"

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     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.

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3320_4  Cricket Creek Bees    logo-bmb

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     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.

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The Bakery Logo

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BakeryBlank.jpgLOOKING  FOR  A  BIT  OF  CRUMPET  AFTER  A  MORNING  OF  BIRDWATCHING?

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blueberry-muffin-3   images   1425500500897   1408069256231 
Blank.jpgDUE, IN PART, TO THE LIKELYHOOD THAT THE HOSPITALITY INDUSTRY WILL CONTINUE TO FACE CHALLENGES POSED BY THE COVID-19 VIRUS IN 2021, THE LODGE WILL BE OFFERING A BUFFET BREAKFAST  ONLY  IN THE 2021 SEASON.
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WE WILL NO LONGER BE ABLE TO OFFER A MADE-TO-ORDER BREAKFAST.
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AS USUAL, LODGING WILL INCLUDE A CONTINENTAL BREAKFAST - HOUSE-MADE, FRESHLY BAKED MUFFINS, COFFEE OR TEA

OR, FOR AN ADDITIONAL CHARGE OF $12.00, A BUFFET BREAKFAST THAT WILL INCLUDE -

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Lunch Logo

  New England Clam Chowder  -  Chunky Farmer's Market Tomato with Fresh Herbs  -

  Butternut Squash  - 

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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

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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 Cheese, 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

SUNSET BEVERAGE "HOUR"

WEDNESDAY - SUNDAY 4:00PM - 7:00PM

2015 Season's end

ENJOY A GLASS OF WINE OR BEER AS THE SUN SETS BEHIND TACONIC AND CATSKILL MOUNTAINS.

B.Y.O.B. IS NOT ALLOWED ANYWHERE ON STATE PROPERTY

Saturday, May 20   IMG_1759

TO VIEW A SPECIFIC EVENING'S MENU, SCROLL TO THE DESIRED

   MONTH, MOVE YOUR CURSOR TO THE BLUE ICON, AND THE MENU

   WILL POP-UP!

Calendar View: Jump To:
SepOctober 2021Nov
SunMonTueWedThuFriSat
 FRIDAY, OCTOBER 1, 2021
Event: FRIDAY, OCTOBER 1, 2021
Time: 7:00 PM - 9:00 PM
Description:
STARTER -

CARROT-GINGER SOUP with BUTTERY SAUTEED LEEKS

ENTREES -

DOUBLE-THICK PORK CHOP with a ROMESCO SAUCE

FILET OF FLOUNDER with a GARLICY SHRIMP STUFFING

VEGETARIAN ENTREE -
(please order when making your reservation)

CREPES FILLED WITH SMOKED GOUDA AND AUTUMN VEGETABLES

ALL ENTREES SERVED WITH FARMER'S MARKET VEGETABLES AND ROAST POTATOES

DESSERT -

A GINGERBREAD ROULADE with bitter-sweet chocolate and a Rum flavored whipped cream
 SATURDAY, OCTOBER 2, 2021 -JAZZ DINNER with THE MICHAEL JUNKINS TRIOS
Event: SATURDAY, OCTOBER 2, 2021 -JAZZ DINNER with THE MICHAEL JUNKINS TRIOS
Time: 7:00 PM - 9:00 PM
Description:
STARTER -

POTATO - LEEK SOUP with GARLIC TOAST

ENTREES -

LOBSTER AND BAY SCALLOP AMERICAINE
prepared with Brandy, White Wine, Onions, Garlic, Tomatoes, Carrots, Celery, and Herbs

CHICKEN
 WEDNESDAY OCTOBER 6TH , 2021
Event: WEDNESDAY OCTOBER 6TH , 2021
Time: 7:00 PM
Description:
THREE - COURSE DINNER. $39.00

STARTER -

CARROT - GINGER SOUP

ENTREES -

PAILLARD OF CHICKEN
PREPARED WITH A LEMON, BUTTER, WHITE WINE AND CAPER SAUCE 

STEAK AU POIVE
BEEF TENDERLOIN PREPARED WITH BLACK PEPPERCORNS, OLIVE OIL, BUTTER, CHOPPED SHALLOTS, BRANDY AND CREAM


VEGETARIAN ENTREE (PLEASE ORDER WHEN MAKING RESERVATION)

SAVORY CREPES WITH ROASTED AUTUMN VEGETABLES BATHED IN A BUTTER, CREAM AND PARMESAN CHEESE SAUCE

PREPARED WITH  SHALLOTS, GARLIC, MUSHROOMS, BUTTERNUT SQUASH, ZUCCHINI, RED BELL PEPPER, GOAT CHEESE, DRY SHERRY, FRESH PARSLEY AND GARNISHED WITH SLICED SCALLIONS 


ALL ENTREES WILL BE SERVED WITH MASHED POTATOES AND FARMERS MARKET VEGETABLE

DESSERT

APPLE - BLUEBERRY CRUMBLE WITH HOUSE MADE VANILLA ICE CREAM
 THURSDAY, OCTOBER 7, 2021
Event: THURSDAY, OCTOBER 7, 2021
Time: 7:00 PM - 9:00 PM
Description:
STARTER - BUTTERNUT SQUASH SOUP
prepared with Onions, Garlic, Carrots, Vegetable Stock, Nutmeg, and Olive Oil

ENTREES -

GRILLED TENDERLOIN OF BEEF
with caramelized Onions, Red Wine, Garlic, and Cremini Mushrooms

"COUNTRY CAPTAIN" SHRIMP
prepared with onions, Garlic, Red and Green Peppers, Curry Powder, Coconut Milk, Currants, and toasted Almonds

PALLARD OF CHICKEN in a Brandy - Apple Sauce prepared with Shallots, Garlic, Apples, Lemon Zest, Hard Cider, Nutmeg, and a touch of Cream

VEGETARIAN ENTREE -
(please order when making reservation)

CAULIFLOWER AND SPINACH TURNOVER

ALL ENTREES ARE SERVED WITH FARMER'S MARKET VEGETABLES AND A LEMON RISOTTO

DESERT -
PROFITEROLE filled with Mocha Ice Cream and Bitter-sweet Chocolate Sauce
 FRIDAY OCTOBER 8TH, 2021
Event: FRIDAY OCTOBER 8TH, 2021
Time: 7:00 PM
Description:
THREE - COURSE DINNER. $39.00

STARTER
BUTTERNUT SQUASH SOUP
PREPARED WITH ONION, CELERY, CARROT, POTATOES AND SQUASH




ENTREES
SEARED SALMON FILLET WITH LEMON BUTTER CREAM SAUCE
PREPARED WITH BUTTER, MINCED SHALLOT, MINCED GARLC, FRESH PARSLEY, LEMON JUICE, WHITE WINE, HEAVY CREAM, OLIVE OIL AND BLACK PEPPER


SKINLESS CHICKEN BREAST WITH A HONEY MUSTARD SAUCE
PREPARED WITH APPLE CIDER, DIJON MUSTARD, HONEY, OLIVE OIL, CHICKEN STOCK AND WHITE WINE


VEGETARIAN ENTREE (PLEASE ORDER WHEN MAKING RESERVATION)

SAVORY AUTUMN VEGETABLE TURNOVER
PREPARED WITH DICED ZUCCHINI SQUASH, CARAMELIZED ONIONS, DICED CELERY, GARLIC, TOASTED WALNUTS, PARMESAN CHEESE, TOMATOES, CAULIFLOWER AND OLIVE OIL



ALL ENTREES WILL BE SERVED WITH WHITE RICE AND SAUTEED SEASONAL
VEGETABLE

DESSERT
APPLE - CRANBERRY CRUMBLE SERVED WITH CUSTARD
 SATURDAY OCTOBER 9TH, 2021
Event: SATURDAY OCTOBER 9TH, 2021
Time: 7:00 PM
Description:
THREE - COURSE DINNER. $39.00

STARTER
HOT POTATO LEEK SOUP


ENTREES

GRILLED CHICKEN BREAST PAILLARD

PREPARED WITH A SHERRY - CAPER SAUCE


GRILLED FILET OF BEEF TOPPED WITH A HERBED COMPOUND BUTTER



VEGETARIAN ENTREE (PLEASE ORDER WHEN MAKING RESERVATION)

HERBED CREPES WITH A AUTUMN RATATOUILLE

PREPARED WITH OLIVE OIL, GARLIC, TOMATO, ONION, ZUCCHINI, RED BELL PEPPER, PINCH OF RED PEPPER FLAKES, EGGPLANT, MUSHROOMS, DICED FENNEL BULB, CHICK PEAS, BAY LEAF, FRESH PARSLEY, BASIL AND FRESH CHOPPED SCALLION


ALL ENTREES WILL BE SERVED WITH A FARMERS MARKET VEGETABLE AND MASHED POTATOES


DESSERT

APPLE TORTE - SERVED WITH A HOUSE MADE MAPLE WALNUT ICE CREAM
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 SUNDAY OCTOBER 10TH, 2021. MOROCCAN DINNER
Event: SUNDAY OCTOBER 10TH, 2021. MOROCCAN DINNER
Time: 7:00 PM
Description:
THREE - COURSE DINNER. $39.00


STARTER
CARROT AND BEET SALAD ON A BED OF WATERCRESS

PREPARED WITH MINCED RED ONION, FRESH MINT, FRESH DILL, FRESH PARSLEY, DRIED CURRANTS, OLIVE OIL, LEMON JUICE, ORANGE JUICE, HONEY, A PINCH OF CAYENNE
GARNISHED WITH TOASTED SLIVERED ALMONDS
AND A CRUMBLE OF GOAT CHEESE



ENTREES
LAMB TAGINE WITH PRUNES AND CINNAMON

PREPARED WITH PEARL ONIONS, GINGER, TURMERIC, NUTMEG, SAFFRON, WHITE WINE, ORANGE FLOWER WATER, RAS EL HANOUT, BUTTER, HONEY, AND OLIVE OIL GARNISHED WITH SESAME SEEDS AND TOASTED ALMONDS


CHICKEN TAGINE WITH APRICOTS AND OLIVES

PREPARED WITH ONION, GARLIC, GINGER, SAFFRON, BLACK PEPPER, TURMERIC, RAS EL HANOUT, CINNAMON STICK, OLIVE OIL, BUTTER, CHICKEN STOCK, AND HONEY GARNISHED WITH TOASTED SESAME SEEDS


VEGETARIAN ENTREE (PLEASE ORDER WHEN MAKING RESERVATION)

VEGTABLE TAGINE

PREPARED WITH SWEET POTATO, CAULIFLOWER, TOMATO, CHICKPEAS, GOLDEN RAISINS, LEMON JUICE, HARISSA, GARLIC, ONION, OLIVE OIL, CINNAMON, BLACK PEPPER, TURMERIC, GINGER, AND PAPRIKA. GARNISHED WITH FRESH PARSLEY



ALL ENTREES WILL BE SERVED WITH COUS COUS AND FARMERS MARKET SEASONAL
VEGETABLE

DESSERT
HOUSE MADE ALMOND, APRICOT AND ORANGE BLOSSOM CAKE BATHED WITH A CREME ANGLAISE AND APRICOT SAUCE
11 12 13 
 WEDNESDAY, OCTOBER 13, 2021
Event: WEDNESDAY, OCTOBER 13, 2021
Time: 7:00 PM - 9:00 PM
Description:
STARTER -
RED PEPPER AND CORN CHOWDER with Caramelized Leeks and a touch of Creme Fraiche

ENTREES -
CHICKEN MARSALA
prepared with Onions, Garlic, Mushrooms, Wine, Stock, and Cream

SEAFOOD CAKES with chunky Romesco Sauce
prepared with Salmon, Bay Scallops, Crabmeat, Onion, Peppers, Mustard, Worcestershire Sauce, and Tabasco

VEGETARIAN ENTREE -
(please order when making your reservation)

BUTTERNUT SQUASH AND CAULIFLOWER "AU POIVRE"
prepared with Onions, Garlic, Celery, Mushrooms, and Pepper

ALL ENTREES SERVED WITH MASHED POTATOES AND FARMER'S MARKET VEGETABLES

DESSERT -
BAKED STUFFED APPLE
prepared with Walnuts, Lemon Juice and Zest, Cinnamon, Nutmeg, Crystallized Ginger, and Currants
14 
 THURSDAY, OCTOBER 14, 2021
Event: THURSDAY, OCTOBER 14, 2021
Description:
STARTER -
CAESAR SALAD with Cherry Tomatoes

ENTREES -
PAN-SEARED SHRIMP in a creamy Basil Pesto

CHICKEN BRAISED IN WHITE WINE with Capers, Apricots, and Black Mission Figs

BEEF BRISKET BRAISED IN RED WINE
prepared with Bacon, Onions, Celery, Tomatoes, Garlic, Bay Leaves, Parsley, and Stock

ALL ENTREES SERVED WITH WHITE RICE AND FARMER'S MARKET VEGETABLES

DESSERT -

CHOCOLATE - ALMOND BREAD PUDDING with Whipped Cream
15 
 FRIDAY, OCTOBER 15, 2021
Event: FRIDAY, OCTOBER 15, 2021
Time: 7:00 PM - 9:00 PM
Description:
STARTER -
ARUGULA SALAD with Dried Cranberries, Pecans, and Fresh Goat Cheese

ENTREES -
BRAISED LAMB SHOULDER in Red Wine, Rosemary, Onion, Garlic, Celery, Tomatoes, and Carrots

FLOUNDER BRAISED IN REISLING with Golden Cherry Tomatoes, Crab, Red Onion, Celery, and Olive Oil

VEGETARIAN ENTREE -
(please order when making your reservation)

VEGETABLE CROQUETTES
prepared with Zucchini, Eggplant, Onion, Garlic, Smoked Gouda Cheese, Bread Crumbs, and Red Peppers

ALL ENTREES SERVED WITH MASHED POTATOES AND FARMER'S MARKET VEGETABLES

DESSERT -
PROFITEROLES WITH BITTER-SWEET CHOCOLATE ICE CREAM
16 
 SATURDAY, OCTOBER 16, 2021
Event: SATURDAY, OCTOBER 16, 2021
Time: 7:00 PM - 9:00 PM
Description:
STARTER -
PUMPKIN SOUP with sauteed Leeks, Apples, and Mushrooms

ENTREES -
COD, SHRIMP AND BAY SCALLOP STEW
prepared with White Wine, Tomatoes, Onions, Garlic, Celery, Tarragon, and Parsley

GRILLED "PUB STEAK" with a compound Herb Butter

BREADED CHICKEN CUTLET in a sauce of fire roasted Golden Cherry Tomatoes, Red Onions, Garlic, and Olive Oil

VEGETARIAN ENTREE -
(please order when making your reservation)

VEGETABLE PARMESAN
prepared with Zucchini, Eggplant, Red Peppers, Onion, Garlic, and Tomatoes

ALL ENTREES SERVED WITH MASHED POTATOES AND FARMER'S MARKET VEGETABLES

DESSERT -
FROZEN WHITE CHOCOLATE MOUSSE with Bittersweet Chocolate Sauce
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THE FINAL JAZZ DINNER OF THE SEASON

Jazz Sat.

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THE  WES BROWN TRIO

with Vocalist Jill Connolly

RESERVATIONS REQUESTED  -  413 - 743 - 1591

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