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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 A PARTNER IN THE 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?
OPEN TO THE PUBLIC ON FRIDAYS - SATURDAYS - SUNDAYS AND HOLIDAY MONDAYS ONLY - 8:00 to 10:30 am
EGGS SERVED WITH HOME FRIES, SEVEN-GRAIN TOAST AND SEASONAL JAM
THREE EGGS ANY STYLE - - - - - - - - - - - - - - - - - - - - - - 7.50
SUBSTITUTE FRUIT FOR HOME FRIES, ADDITIONAL - - - - 2.50
ADD BACON OR SAUSAGE - - - - - - - - - - - - - - - - - - - - - - 2.95
OMELET WITH ANY THREE FILLINGS - - - - - - - - - - - - - - 8.95
CARAMELIZED ONIONS SPINACH MUSHROOMS
SCALLIONS PEPPERS TOMATOES CHEESE
BACON OR SAUSAGE - - - - - - - - - - - - - - - - - - - - - - - - - 2.25
EGGS BENEDICT - - 9.95
TWO EGGS SERVED WITH HOME FRIES ON AN ENGLISH MUFFIN WITH CANADIAN BACON AND HOLLANDAISE SAUCE
BACON - EGG and CHEESE on CIABATTA - - - - - - - - - 8.95
THREE BUTTERMILK PANCAKES SERVED WITH PURE MAPLE SYRUP - - 7.50
WITH FRESH FRUIT - - - - 8.50
YOGURT with HOUSE-MADE GRANOLA PARFAIT - - - - 7.00
PASTRIES - PRICED ACCORDINGLY
SOUP - 6.50
New England Clam Chowder - Butternut Squash - Black Bean - Hearty Vegetable
SALADS - 7.50
Spinach with bacon, hard-boiled eggs, and croutons
Caesar withcherry tomatoes, avocado, and croutons
Guacamole with lettuce, tomatoes, and tortilla chips - 8.25
SANDWICHES served on Berkshire Mountain Bakery Bread
Grilled Sirloin Burger on a toasted challa bun with lettuce, tomato, and swiss cheese - 8.75
Ranger Burger sirloin burger with mushrooms, caramelized onions, and swiss cheese - 9.00
Vegetarian Burger with lettuce, tomato, onion, and swiss cheese - 8.75
Chicken Salad with lettuce, toasted walnuts, raisins, onions, celery on multi-grain bread - 8.75
Hummus on Ciabatta with cheddar cheese,roasted eggplant, peppers, tomatoes, lettuce,
onion, and avocado - 8.75
Hot Ham and Swiss - 8.25
Grilled Gruyere with caramelized onions on sour dough bread - 8.25
Hot Dog - 4.50
Peanut Butter and Jelly - 4.00
ADDITIONS TO ANY SANDWICH
BACON OR HAM - 2.25 HOT CHERRY PEPPERS - .50 TOMATOES - 1.50 CHEESE - 1.50
SUNSET BEVERAGE "HOUR"
WEDNESDAY - SUNDAY 4:00PM - 7:00PM
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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
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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!
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Calendar View:
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Jump To:
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| | Sun | Mon | Tue | Wed | Thu | Fri | Sat |
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| 1 | 2 | 3
 WEDNESDAY JULY 3RD, 2019
Event: WEDNESDAY JULY 3RD, 2019
Time: 7:00 PM
Description:
STARTER
CAPONATA ON A CROSTINI WITH MIXED GREENS AND A LEMON VINAIGRETTE
CAPONATA COMPOSED OF EGGPLANT, RED ONION, FENNEL BULB, CELERY, GARLIC, BELL PEPPER, TOMATO, ZUCCHINI SQUASH, RED WINE VINEGAR, TOASTED WALNUTS, RAISINS, OLIVE OIL, AND RED PEPPER FLAKES
ENTREES
GRILLED SALMON FILET WITH PUTTANESCA SAUCE
SAUCE PREPARED WITH TOMATOES, ONION, CAPERS, GARLIC, KALAMATA OLIVES, RED WINE VINEGAR, OLIVE OIL, BLACK PEPPER, RED PEPPER FLAKES, CHOPPED FRESH BASIL, AND FLAT LEAF PARSLEY
$39.00
PORK CHOP WITH MUSHROOM MARSALA CREAM SAUCE
PREPARED WITH BUTTER, SHALLOT, SLICED MUSHROOMS, GARLIC, CHICKEN STOCK, DRY MARSALA WINE, CREAM, FRESH PARSLEY, AND BLACK PEPPER
$38.00
VEGETARIAN ENTREE (PLEASE ORDER WHEN MAKING RESERVATION)
STUFFED RED PEPPER SERVED WITH A FRESH MUSHROOM SAUCE
STUFFING PREPARED WITH ONION, GARLIC, SAUTEED MUSHROOMS, VEGETABLE BROTH, TOMATO, CHOPPED BROCCOLINI, CHOPPED ESCAROLE , PARMESAN CHEESE, OLIVE OIL, FRESH PARSLEY, AND A SLASH OF WHITE WINE
$37.00
ALL ENTREES WILL BE SERVED WITH WHITE RICE AND SAUTEED FARMER’S MARKET VEGETABLE
DESSERT
CHOCOLATE MOUSSE SERVED WITH WHIPPED CREAM
| 4
THURSDAY JULY 4TH. 2019
Event: THURSDAY JULY 4TH. 2019
Time: 7:00 PM
Description:
BASCOM LODGE CHOPPED SALAD
PREPARED WITH BACON, FIELD GREENS, DRIED CRANBERRIES, TOASTED SUNFLOWER SEEDS, CRUMBLED GOAT CHEESE, WITH A CITRUS-DIJON VINAIGRETTE
VEGETARIANS MAY HAVE A SALAD WITHOUT BACON
SEARED DOUBLE THICK PORK CHOP WITH FENNEL AND CAPERS
PREPARED WITH OLIVE OIL, SHALLOTS, WHITE WINE, LEMON ZEST, FRESH FLAT LEAF PARSLEY, AND DICED TOMATOES
$38.00
TWO CRAB CAKES
PREPARED WITH OLIVE OIL, BUTTER, RED ONION, CELERY, RED BELL PEPPER, FLAT LEAF PARSLEY, MAYONNAISE, DIJON MUSTARD, EGG, TABASCO SAUCE, AND WORCESTERSHIRE SAUCE
$38.00
VEGETARIAN ENTREE (PLEASE ORDER WHEN MAKING RESERVATION)
BAKED PORTOBELLO MUSHROOM CAP
PREPARED WITH A STUFFING COMPOSED OF WHITE BEANS, DICED ZUCCHINI SQUASH, CARAMELIZED ONIONS, DICED CELERY, GARLIC, PARMESAN CHEESE, CHERRY TOMATOES, OLIVE OIL, AND TOASTED BREAD CRUMBS
$37.00
ALL ENTREES WILL BE SERVED WITH ROASTED MASHED CARROTS AND SAUTEED FARMERS MARKET VEGETABLE
DESSERT
APPLE CRISP
SERVED WITH WHIPPED CREAM
| 5
FRIDAY JULY 5TH, 2019
Event: FRIDAY JULY 5TH, 2019
Time: 7:00 PM
Description:
BASCOM LODGE CHOPPED SALAD
PREPARED WITH BACON, FIELD GREENS, DRIED CRANBERRIES, TOASTED SUNFLOWER SEEDS, CRUMBLED GOAT CHEESE, WITH A CITRUS-DIJON VINAIGRETTE
VEGETARIANS MAY HAVE SALAD WITHOUT BACON
CITRUS CHICKEN
PREPARED WITH OLIVE OIL, ONIONS, GARLIC, CELERY, WHITE WINE, BRANDY, LEMON, ORANGE , AND LIME JUICES
$38.00
TWO CRAB CAKES
PREPARED WITH OLIVE OIL, BUTTER, RED ONION, CELERY, RED BELL PEPPER, FLAT LEAF PARSLEY, MAYONNAISE, DIJON MUSTARD, EGG, TABASCO SAUCE, AND WORCESTERSHIRE SAUCE
$38.00
TUSCAN - STYLE STEAK
pREPARED WITH OLIVE OIL, LEMON JUICE, TOMATOES,ROASTED GARLIC, PARSLEY, AND CALAMATA OLIVES
$39,00
VEGETARIAN ENTREE (PLEASE ORDER WHEN MAKING RESERVATION)
BAKED PORTOBELLO MUSHROOM CAP
PREPARED WITH A STUFFING COMPOSED OF WHITE BEANS, DICED ZUCCHINI SQUASH, CARAMELIZED ONIONS, DICED CELERY, GARLIC, PARMESAN CHEESE, CHERRY TOMATOES, OLIVE OIL, AND TOASTED BREAD CRUMBS
$37.00
ALL ENTREES WILL BE SERVED WITH ROASTED MASHED CARROTS AND SAUTEED FARMERS MARKET VEGETABLE
DESSERT
STRAWBERRY SHORTCAKE
| 6
SATURDAY JULY 6TH, 2019
Event: SATURDAY JULY 6TH, 2019
Time: 7:00 PM
Description:
STARTER
ROASTED TOMATO AND GARLIC SOUP WITH A GRUYERE TOAST
PREPARED WITH TOMATOES, RED BELL PEPPER, ONION, GARLIC, VEGETABLE STOCK, OLIVE OIL - GARNISHED WITH CREME FRAICH, TOASTED PUMPKIN SEEDS AND FLAT LEAF PARSLEY
ENTREES
ZINFANDEL-BRAISED LAMB SHOULDER CHOP WITH FRUIT
PREPARED WITH BEEF STOCK, GARLIC, CORIANDER, OLIVE OIL, WINE, CHERRIES, APRICOTS, PARSLEY AND BLACK PEPPER
$39.00
SEARED SEA SCALLOPS WITH A CREAMY LEMON AND WINE SAUCE
PREPARED WITH GARLIC, WHITE WINE, OLIVE OIL, BUTTER, LEMON JUICE, BLACK PEPPER, AND A SPLASH OF CREAM
$39.00
VEGETARIAN ENTREE (PLEASE ORDER WHEN MAKING RESERVATION
ROASTED VEGETABLES WITH A ROMESCO SAUCE
PREPARED WITH SLICES OF ONION, ZUCCHINI SQUASH, GARLIC, EGGPLANT, BELL PEPPER, CAULIFLOWER, AND CHICK PEAS.
$37.00
ALL ENTREES WILL BE SERVED WITH WHITE RICE AND SAUTEED GREEN MARKET VEGETABLE
DESSERT
ALMOND CAKE SERVED WITH WITH CREME ANGLAISE
| 7
Jazz SUNDAY JULY 7TH, 2019
Event: Jazz SUNDAY JULY 7TH, 2019
Time: 7:00 PM
Description:
STARTER
SALAD OF ROMAINE, DRIED CRANBERRIES, ENDIVE, TOASTED WALNUTS, CHOPPED SCALLIONS, GRATED
PARMESAN CHEESE, WITH A LEMON VINAIGRETTE
ENTREES
SEARED SEA SCALLOPS WITH A HERB-CITRUS BUTTER
$39.00
BONELESS SHORT RIBS WITH A BORDELAISE SAUCE WITH MUSHROOMS
$39.00
VEGETARIAN ENTREE (PLEASE ORDER WHEN MAKING DINNER RESERVATION)
SPINACH, MUSHROOM AND TOASTED WALNUT CREPES
PREPARED WITH PARMESAN AND SWISS CHEESES, SHALLOT, GARLIC, OLIVE OIL, FRESH FLAT LEAF PARSLEY, NUTMEG, BLACK PEPPER,AND A FRESH MUSHROOM SAUCE
$37.00
ALL ENTREES WILL BE SERVED WITH A MIX OF BROWN RICE - WILD RICE AND SAUTEED SEASONAL VEGETABLE
DESSERT
STRAWBERRY-PISTACHIO SEMIFREDDO SERVED WITH WHIPPED CREAM
| 8
MONDAY JULY 8th, 2019
Event: MONDAY JULY 8th, 2019
Time: 7:00 PM
Description:
STARTER :
BASCOM LODGE WALDORF SALAD -
prepared with apples, celery, pecans, dried cranberries, yogurt, lemon, and mayonnaise.
ENTREES :
SEAFOOD CAKES -
prepared with shrimp. salmon, scallops, scallions, celery, mustard, capers, bread crumbs, and egg - $38.00
CHICKEN MARSALA -
prepared with stock, white wine, onion, garlic, mushrooms, and creme fraiche
$38.00
GRILLED N. Y. STRIP STEAK
with a compete of olives, tomatoes, red shallots, garlic, capers, and lemon
$39.00
VEGETARIAN ENTREE :
(please order when making you reservation)
VEGETABLE STRUDEL WITH A RED PEPPER COULIS -
prepared with asparagus, toasted hazelnuts, spinach, onions, garlic, lemon juice, and nutmeg - $37.00
ALL ENTREES SERVED WITH GARLIC MASHED POTATOES AND SEASONAL VEGETABLES
DESSERT :
CHOCOLATE SPICE ROULADE WITH CREME ANGLAISE
| 9
TUESDAY JULY 9th, 2019
Event: TUESDAY JULY 9th, 2019
Time: 7:00 PM
Description:
STARTER :
BASCOM LODGE WALDORF SALAD -
prepared with apples, celery, pecans, dried cranberries, yogurt, lemon, and mayonnaise.
ENTREES :
SEAFOOD CAKES -
prepared with shrimp. salmon, scallops, scallions, celery, mustard, capers, bread crumbs, and egg - $38.00
CHICKEN MARSALA -
prepared with stock, white wine, onion, garlic, mushrooms, and creme fraiche
$38.00
GRILLED N. Y. STRIP STEAK
with a compete of olives, tomatoes, red shallots, garlic, capers, and lemon
$39.00
VEGETARIAN ENTREE :
(please order when making you reservation)
VEGETABLE STRUDEL WITH A RED PEPPER COULIS -
prepared with asparagus, toasted hazelnuts, spinach, onions, garlic, lemon juice, and nutmeg - $37.00
ALL ENTREES SERVED WITH GARLIC MASHED POTATOES AND SEASONAL VEGETABLES
DESSERT :
CHOCOLATE SPICE ROULADE WITH CREME ANGLAISE
| 10
WEDNESDAY JULY 10TH, 2019
Event: WEDNESDAY JULY 10TH, 2019
Time: 7:00 PM
Description:
STARTER
PANZANELLA SALAD
PREPARED WITH TOMATOES, CUCUMBER, RED AND GREEN BELL PEPPERS, RED ONION, CAPERS, FRESH BASIL, TOASTED CIABATTA BREAD, OLIVE OIL, AND A FRESH VINAIGRETTE
ENTREES
VENETO CHICKEN (VENETO MEANS THE RECIPE ORIGINATED IN VENICE, ITALY )
PREPARED WITH TOMATOES, ONION, CELERY, DRY WHITE WINE, OREGANO, BALSAMIC VINEGAR, FRESH MUSHROOMS, OLIVE OIL, AND BLACK PEPPER
$38.00
SALMON FILLET WITH A PICCATA SAUCE
PREPARED WITH BUTTER, OLIVE OIL, SHALLOTS, GARLIC, CHICKEN STOCK, DRY WHITE WINE, CAPERS, LEMON JUICE, LEMON ZEST, FRESH PARSLEY, AND BLACK PEPPER
$38.00
VEGETARIAN ENTREE (PLEASE ORDER WHEN MAKING RESERVATION)
VEGETABLE TORTA
PREPARED WITH OVEN-DRIED CHERRY TOMATOES, MUSHROOMS, ZUCCHINI SQUASH, BABY SPINACH, SCALLIONS, GARLIC, EGGS, CREAM, FRESH BASIL, MOZZARELLA, PARMESAN CHEESE, OLIVE OIL, AND BLACK PEPPER
$37.00
ALL ENTREES WILL BE SERVED WITH WHITE RICE AND SAUTEED FARMERS MARKET VEGETABLE
DESSERT
STRAWBERRY FILLED PROFITEROLE WITH HOUSE MADE LEMON ICE CREAM
| 11
THURSDAY JULY 11th, 2019
Event: THURSDAY JULY 11th, 2019
Time: 7:00 PM
Description:
STARTER :
BASCOM LODGE WALDORF SALAD -
prepared with apples, celery, pecans, dried cranberries, yogurt, lemon, and mayonnaise.
ENTREES :
SEAFOOD CAKES -
prepared with shrimp. salmon, scallops, scallions, celery, mustard, capers, bread crumbs, and egg - $38.00
CHICKEN MARSALA -
prepared with stock, white wine, onion, garlic, mushrooms, and creme fraiche
$38.00
GRILLED N. Y. STRIP STEAK
with a compete of olives, tomatoes, red shallots, garlic, capers, and lemon
$39.00
VEGETARIAN ENTREE :
(please order when making you reservation)
VEGETABLE STRUDEL WITH A RED PEPPER COULIS -
prepared with asparagus, toasted hazelnuts, spinach, onions, garlic, lemon juice, and nutmeg - $37.00
ALL ENTREES SERVED WITH GARLIC MASHED POTATOES AND SEASONAL VEGETABLES
DESSERT :
CHOCOLATE SPICE ROULADE WITH CREME ANGLAISE
| 12
FRIDAY JULY 12TH. 2019
Event: FRIDAY JULY 12TH. 2019
Time: 7:00 PM
Description:
STARTER :
BASCOM LODGE WALDORF SALAD -
prepared with apples, celery, pecans, dried cranberries, yogurt, lemon, orange zest and mayonnaise.
ENTREES :
SEAFOOD CAKES -
prepared with shrimp. salmon, scallops, scallions, celery, mustard, capers, bread crumbs, and egg - $38.00
CHICKEN MARSALA -
prepared with stock, white wine, onion, garlic, mushrooms, and creme fraiche
$38.00
VEGETARIAN ENTREE :
(please order when making you reservation)
VEGETABLE STRUDEL WITH A RED PEPPER COULIS -
prepared with zucchini, toasted hazelnuts, spinach, onions, garlic, lemon juice, and nutmeg
$37.00
ALL ENTREES SERVED WITH GARLIC MASHED POTATOES AND SAUTEED SEASONAL VEGETABLE
DESSERT :
CHOCOLATE SPICE ROULADE WITH CREME ANGLAISE
| 13
SATURDAY JULY 13TH, 2019. SPANISH MENU
Event: SATURDAY JULY 13TH, 2019. SPANISH MENU
Time: 7:00 PM
Description:
STARTER
SEVILLE GAZPACHO WITH GARLIC TOAST
PREPARED WITH TOMATO, GREEN PEPPER, CUCUMBER, ONION, GARLIC, SHERRY VINEGAR, AND OLIVE OIL
ENTREES
BASQUE BRAISED CHICKEN WITH PEPPERS
PREPARED WITH CHORIZO SAUSAGES, ONION, TOMATO, RED PEPPERS, GARLIC, SHALLOT, PAPRIKA, THYME, DRY WHITE WINE, CHICKEN STOCK, BAY LEAF - GARNISHED WITH SMALL DICED GREEN APPLE AND FRESH FLAT LEAF PARSLEY
$38.00
BRAISED PORK STEW
PREPARED WITH ONION, GARLIC, RED WINE, SWEET PAPRIKA, TOMATOES, CHICKEN STOCK, THYME, OREGANO, BAY LEAF,
SHERRY VINEGAR, AND BLACK OLIVES
$38.00
VEGETARIAN ENTREE (PLEASE ORDER WHEN MAKING RESERVATION
ROASTED VEGETABLES WITH A ROMESCO SAUCE
PREPARED WITH SLICES OF ONION, ZUCCHINI SQUASH, GARLIC, EGGPLANT, BELL PEPPER, CAULIFLOWER, AND CHICK PEAS.
$37.00
ALL ENTREES WILL BE SERVED WITH ROASTED POTATOES AND SAUTEED GREEN MARKET VEGETABLE
DESSERT
ALMOND CAKE ( TARTA de SANTIAGO ) WITH CREME ANGLAISE
| 14
SUNDAY JULY 14TH, 2019
Event: SUNDAY JULY 14TH, 2019
Time: 7:00 PM
Description:
STARTER
CAPONATA ON A CROSTINI WITH MIXED GREENS AND A LEMON VINAIGRETTE
CAPONATA COMPOSED OF EGGPLANT, RED ONION, FENNEL BULB, CELERY, GARLIC, BELL PEPPER, TOMATO, ZUCCHINI SQUASH, RED WINE VINEGAR, TOASTED WALNUTS, RAISINS, OLIVE OIL, AND RED PEPPER FLAKES
ENTREES
GRILLED SALMON FILLET WITH PUTTANESCA SAUCE
SAUCE PREPARED WITH TOMATOES, ONION, CAPERS, GARLIC, KALAMATA OLIVES, RED WINE VINEGAR, OLIVE OIL, BLACK PEPPER, RED PEPPER FLAKES, CHOPPED FRESH BASIL, AND FLAT LEAF PARSLEY
$39.00
PORK CHOP WITH MUSHROOM MARSALA CREAM SAUCE
PREPARED WITH BUTTER, SHALLOT, SLICED MUSHROOMS, GARLIC, CHICKEN STOCK, DRY MARSALA WINE, CREAM, FRESH PARSLEY, AND BLACK PEPPER
$38.00
VEGETARIAN ENTREE (PLEASE ORDER WHEN MAKING RESERVATION)
STUFFED RED PEPPER SERVED WITH A FRESH MUSHROOM SAUCE
STUFFING PREPARED WITH ONION, GARLIC, SAUTEED MUSHROOMS, VEGETABLE BROTH, TOMATO, CHOPPED BROCCOLINI, CHOPPED ESCAROLE , PARMESAN CHEESE, OLIVE OIL, FRESH PARSLEY, AND A SLASH OF WHITE WINE
$37.00
ALL ENTREES WILL BE SERVED WITH WHITE RICE AND SAUTEED FARMER’S MARKET VEGETABLE
DESSERT
CHOCOLATE MOUSSE SERVED WITH WHIPPED CREAM
| 15
MONDAY, JUNE 15, 2019
Event: MONDAY, JUNE 15, 2019
Time: 7:00 PM - 9:00 PM
Description:
STARTER:
SALAD OF FARMER’S MARKET GREENS
RADISHES, CHERRY TOMATOES, AVOCADO, AND ENDIVE
ENTREE:
GRILLED FILET OF SALMON WITH A WHITE WINE HERB SAUCE - $38.00
SEARED HALF CHICKEN IN A LIGHT CURRY SAUCE
Sauce prepared with coconut milk, stock, tomatoes, curry powder, turmeric, toasted almonds, and raisins - $38.00
gRILLED DOUBLE-THICK PORK CHOP WITH A MUSTARDA
Mustarda prepard with Chianti, dried apricots, cranberries, raisins, black mission figs, prunes, mustard, and mustard seeds - $39.00
VEGETARIAN ENTREE
(PLEASE ORDER WHEN MAKING RESERVATION)
GRILLED SUMMER VEGETABLE CREPE WITH BASIL AND GOAT CHEESE - $37.00
ALLENTREES SERVED WITH BROWN RICE AND FARMER’S MARKET VEGETABLES
DESSERT:
LEMON AND BLUEBERRY MOUSSE
| 16
TUESDAYJ, JUNE 16, 2019
Event: TUESDAYJ, JUNE 16, 2019
Description:
STARTER:
SALAD OF FARMER’S MARKET GREENS
RADISHES, CHERRY TOMATOES, AVOCADO, AND ENDIVE
ENTREE:
GRILLED FILET OF SALMON WITH A WHITE WINE HERB SAUCE - $38.00
SEARED HALF CHICKEN IN A LIGHT CURRY SAUCE
Sauce prepared with coconut milk, stock, tomatoes, curry powder, turmeric, toasted almonds, and raisins - $38.00
gRILLED DOUBLE-THICK PORK CHOP WITH A MUSTARDA
Mustarda prepard with Chianti, dried apricots, cranberries, raisins, black mission figs, prunes, mustard, and mustard seeds - $39.00
VEGETARIAN ENTREE
(PLEASE ORDER WHEN MAKING RESERVATION)
GRILLED SUMMER VEGETABLE CREPE WITH BASIL AND GOAT CHEESE - $37.00
ALLENTREES SERVED WITH BROWN RICE AND FARMER’S MARKET VEGETABLES
DESSERT:
LEMON AND BLUEBERRY MOUSSE
| 17
Dinner Menu
Event: Dinner Menu
Description:
One Seating at 7.
STARTER:
SALAD OF FARMER’S MARKET GREENS
RADISHES, CHERRY TOMATOES, AVOCADO, AND ENDIVE
ENTREE:
GRILLED FILET OF SALMON WITH A WHITE WINE HERB SAUCE
$38.00
SEARED HALF CHICKEN IN A LIGHT CURRY SAUCE
Sauce prepared with coconut milk, stock, tomatoes, curry powder, turmeric, toasted almonds, and raisins –
$38.00
GRILLED DOUBLE-THICK PORK CHOP WITH A MUSTARDA
Mustarda prepared with Chianti, dried apricots, cranberries, raisins, black mission figs, prunes, mustard, and mustard seeds –
$39.00
VEGETARIAN ENTREE
(PLEASE ORDER WHEN MAKING RESERVATION)
GRILLED SUMMER VEGETABLE CREPE WITH BASIL AND GOAT CHEESE
$37.00
ALL ENTREES SERVED WITH BROWN RICE AND FARMER’S MARKET VEGETABLES
DESSERT:
LEMON AND BLUEBERRY MOUSSE
| 18
THURSDAY, JUNE 18, 2019
Event: THURSDAY, JUNE 18, 2019
Time: 7:00 PM - 9:00 PM
Description:
STARTER:
SALAD OF FARMER’S MARKET GREENS
RADISHES, CHERRY TOMATOES, AVOCADO, AND ENDIVE
ENTREE:
GRILLED FILET OF SALMON WITH A WHITE WINE HERB SAUCE - $38.00
SEARED HALF CHICKEN IN A LIGHT CURRY SAUCE
Sauce prepared with coconut milk, stock, tomatoes, curry powder, turmeric, toasted almonds, and raisins - $38.00
gRILLED DOUBLE-THICK PORK CHOP WITH A MUSTARDA
Mustarda prepard with Chianti, dried apricots, cranberries, raisins, black mission figs, prunes, mustard, and mustard seeds - $39.00
VEGETARIAN ENTREE
(PLEASE ORDER WHEN MAKING RESERVATION)
GRILLED SUMMER VEGETABLE CREPE WITH BASIL AND GOAT CHEESE - $37.00
ALLENTREES SERVED WITH BROWN RICE AND FARMER’S MARKET VEGETABLES
DESSERT:
LEMON AND BLUEBERRY MOUSSE
| 19
FRIDAY JULY 19TH, 2019
Event: FRIDAY JULY 19TH, 2019
Time: 7:00 PM
Description:
STARTER
CAPONATA ON A CROSTINI WITH MIXED GREENS AND A LEMON VINAIGRETTE
CAPONATA COMPOSED OF EGGPLANT, RED ONION, FENNEL BULB, CELERY, GARLIC, BELL PEPPER, TOMATO, ZUCCHINI SQUASH, RED WINE VINEGAR, TOASTED WALNUTS, RAISINS, OLIVE OIL, AND RED PEPPER FLAKES
ENTREES
GRILLED SALMON FILET WITH PUTTANESCA SAUCE
SAUCE PREPARED WITH TOMATOES, ONION, CAPERS, GARLIC, KALAMATA OLIVES, RED WINE VINEGAR, OLIVE OIL, BLACK PEPPER, RED PEPPER FLAKES, CHOPPED FRESH BASIL, AND FLAT LEAF PARSLEY
$39.00
PORK CHOP WITH MUSHROOM MARSALA CREAM SAUCE
PREPARED WITH BUTTER, SHALLOT, SLICED MUSHROOMS, GARLIC, CHICKEN STOCK, DRY MARSALA WINE, CREAM, FRESH PARSLEY, AND BLACK PEPPER
$38.00
VEGETARIAN ENTREE (PLEASE ORDER WHEN MAKING RESERVATION)
STUFFED RED PEPPER SERVED WITH A FRESH MUSHROOM SAUCE
STUFFING PREPARED WITH ONION, GARLIC, SAUTEED MUSHROOMS, VEGETABLE BROTH, TOMATO, CHOPPED BROCCOLINI, CHOPPED ESCAROLE , PARMESAN CHEESE, OLIVE OIL, FRESH PARSLEY, AND A SLASH OF WHITE WINE
$37.00
ALL ENTREES WILL BE SERVED WITH WHITE RICE AND SAUTEED FARMER’S MARKET VEGETABLE
DESSERT
CHOCOLATE MOUSSE SERVED WITH WHIPPED CREAM AND CHOPPED TOASTED HAZELNUTS
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SATURDAY JULY 20TH, 2019
Event: SATURDAY JULY 20TH, 2019
Time: 7:00 PM
Description:
STARTER
SALAD OF FARMER’S MARKET LETTUCES, RADISHES, CHERRY TOMATOES, CUCUMBERS, AND AVOCADO, WITH A LEMON-MUSTARD VINAIGRETTE
ENTREES
PORT-BRAISED BONELESS SHORT RIBS WITH GINGER AND STAR ANISE
PREPARED WITH CARROTS, ONION, CELERY, GARLIC, FRESH GINGER, BEEF STOCK, RUBY PORT, ORANGE JUICE, OLIVE OIL, BLACK PEPPER, AND FLAT LEAF PARSLEY
$39.00
PAN- SEARED SCALLOPS WITH A PAN SAUCE
PREPARED WITH MINCED SHALLOTS, DRY WHITE WINE, LEMON ZEST, FLAT LEAF PARSLEY, CHOPPED FRESH CHIVES, BUTTER, OLIVE OIL,
$39.00
BREADED CHICKEN CUTLET WITH A FENNEL-MUShROOM SAUCE - $38.00
VEGETARIAN ENTREE (PLEASE ORDER WHEN MAKING RESERVATION)
STUFFED PORTOBELLO MUSHROOM CAPS WITH A RED PEPPER COULIS
STUFFING PREPARED WITH ONION, GARLIC, BROWN RICE, CASHEWS, LENTILS, VEGETABLE BROTH, TOMATO, DICED CELERY, LEMON ZEST, OLIVE OIL, FRESH PARSLEY, AND A SLASH OF WHITE WINE
$37.00
ALL ENTREES WILL BE SERVED WITH WHITE RICE AND SAUTEED FARMERS MARKET VEGETABLE
DESSERT
RASPBERRY-ALMOND, AND LIME SEMIFREDDO SERVED WITH A BUTTER COOKIE
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SUNDAY JAZZ DINNER JULY 21ST, 2019
Event: SUNDAY JAZZ DINNER JULY 21ST, 2019
Time: 7:00 PM
Description:
STARTER
SALAD OF ROMAINE, RADISH, ENDIVE, CUCUMBER, CHOPPED SCALLIONS, GRATED PARMESAN CHEESE AND A HOUSE VINAIGRETTE
ENTREES
SEARED SALMON FILLET WITH A BROWN BUTTER AND CAPER SAUCE
PREPARED WITH BUTTER, CAPERS, LEMON JUICE, LEMON ZEST, CHOPPED FRESH PARSLEY
AND A GOOD SPLASH OF DRY WHITE WINE
$39.00
GRILLED FLAT IRON STEAK WITH A SAICE OF EGGPLANT, TOMATOES, GARLIC AND BORDELAISE SAUCE
SAUCE PREPARED WITH RED WINE, FRESH THYME, SHALLOT, BAY LEAF, DEMI-GLACE, BUTTER, FLAT LEAF PARSLEY, AND BLACK PEPPER
$39.00
VEGETARIAN ENTREE (PLEASE ORDER WHEN MAKING DINNER RESERVATION)
TWO SPINACH, MUSHROOM AND TOASTED WALNUT CREPES
PREPARED WITH PARMESAN AND GRUYERE CHEESES, SHALLOT, GARLIC, OLIVE OIL, FRESH FLAT LEAF PARSLEY, NUTMEG, BLACK PEPPER, AND A FRESH MUSHROOM SAUCE
$37.00
ALL ENTREES WILL BE SERVED WITH MASHED POTATOES AND SAUTEED SEASONAL VEGETABLE
DESSERT
HOUSE MADE LEMON ICE CREAM WITH A CRYSTALIZED GINGER - ALMOND BUTTER COOKIE
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JULY 27th - SORRY, FULLY BOOKED
Event: JULY 27th - SORRY, FULLY BOOKED
Time: 7:00 PM - 9:00 PM
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SUNDAY, JULY 21st
For Reservations - 413-743-1591
THE WES BROWN TRIO
with ANDY JAFFEE and singer JILL CONNOLLY
THE EVENING'S MENU
STARTER
SALAD OF ROMAINE, RADISH, ENDIVE, CUCUMBER, CHOPPED SCALLIONS, GRATED PARMESAN CHEESE AND A HOUSE VINAIGRETTE
ENTREES
SEARED SALMON FILLET WITH A BROWN BUTTER AND CAPER SAUCE
PREPARED WITH BUTTER, CAPERS, LEMON JUICE, LEMON ZEST, CHOPPED FRESH PARSLEY
AND A GOOD SPLASH OF DRY WHITE WINE
$39.00
GRILLED STRIP STEAK WITH A BORDELAISE SAUCE WITH MUSHROOMS
SAUCE PREPARED WITH RED WINE, FRESH THYME, SHALLOT, BAY LEAF, DEMI-GLACE, BETTER, VEGETABLE OIL, FRESH ROSEMARY, FLAT LEAF PARSLEY, AND BLACK PEPPER
$39.00
VEGETARIAN ENTREE (PLEASE ORDER WHEN MAKING DINNER RESERVATION)
TWO SPINACH, MUSHROOM AND TOASTED WALNUT CREPES
PREPARED WITH PARMESAN AND GRUYERE CHEESES, SHALLOT, GARLIC, OLIVE OIL, FRESH FLAT LEAF PARSLEY, NUTMEG, BLACK PEPPER, AND A FRESH MUSHROOM SAUCE
$37.00
ALL ENTREES WILL BE SERVED WITH MASHED POTATOES AND SAUTEED SEASONAL VEGETABLE
DESSERT
HOUSE MADE LEMON ICE CREAM WITH A CRYSTALIZED GINGER - ALMOND BUTTER COOKIE
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