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IMAGINE, 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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 JOHN DUDEK IS THE CHEF AND 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 HUBERTS 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, CULTURAL ORGANIZATIONS AND PRIVATE ENTERTAINING.
THE KITCHEN AT BASCOM LODGE IS COMMITTED TO PROVIDING FRESH, HAND-MADE 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 PREPARATION OF OUR FOOD ARE FRESH, SEASONAL INGREDIENTS. FROM THE HOME-MADE MUFFINS SERVED AT BREAKFAST, TO THE ICE CREAMS AND SORBETS 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 DIVERSITY OF INGREDIENTS, FLAVORS 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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LUNCH MENU
SERVED FROM 11:00pm TO 4:30pm
SOUPS - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - 6. 50
New England Clam Chowder - Butternut Squash - Hearty Vegetable - Black Bean
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 on Berkshire Mt. Bakery bread with coleslaw & potato salad
GRILLED SIRLOIN BURGER on a toasted challah bun with lettuce, tomato, cheese and onion - - - 8. 75
RANGER BURGER grilled sirloin burger with mushrooms, caramelized onions and swiss - - - - - - - - 9. 00
VEGETARIAN BURGER with lettuce, tomato, cheese, onion on toasted challah bun - - - - - - - - - - 8. 75
CHICKEN SALAD with lettuce, toasted walnuts, raisins, onion and 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
B.L.T. - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - 8. 25
GRILLED GRUYERE with caramelized onions on sour dough bread - - - - - - - - - - - - - - - - - - - - - - 8. 25
GRILLED CHEESE on sour dough bread with your choice of either american, swiss, or cheddar cheese - 7. 25
HOT DOG - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - 4. 50
PEANUT BUTTER and JELLY with potato chips - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - 4. 00
ADDITIONS TO ANY SANDWICH : BACON OR HAM - - - - 2. 25 HOT CHERRY PEPPERS - - - - .50 SWEET PEPPERS - - - - .50
TOMATO OR APPLE - - - - - 1. 50 CHEESE - - - - 1. 50
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SUNSET BEVERAGE "HOUR"
WEDNESDAY - SUNDAY 4:00PM - 7:00PM.
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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PRIX FIXE DINNER
7:00PM (ONE SEATING ONLY) RESERVATIONS APPRECIATED.
CALL: 413-743-1591 | EMAIL: MAIL@BASCOMLODGE.NET
IF A VEGETARIAN DINNER IS NEEDED, PLEASE ORDER WHEN MAKING RESERVATIONS.
TAX AND GRATUITY NOT INCLUDED! - FOR PARTIES OF 6 OR MORE, A 20% GRATUITY WILL BE CHARGED! - DINNER MENU ITEMS MAY CHANGE DUE TO AVAILABILITY!
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ALLERGEN ALERT:
NOTE: ALTHOUGH WE TRY TO ACCOMMODATE DINERS WITH ALLEREGIES, NUTS, DAIRY, WHEAT, SOY, ETC. ARE USED IN OUR KITCHEN. PLEASE ALERT STAFF TO ANY AND ALL ALLERGIES
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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| 1 | 2 | 3
 WEDNESDAY, OCTOBER 3rd
Event: WEDNESDAY, OCTOBER 3rd
Time: 7:00 PM - 9:00 PM
Description:
STARTER-
MARYLAND CRAB CAKE with horseradish cream
VEGETARIANS MAY HAVE A FARMER'S MARKET SALAD
ENTREES
COUNTRY CAPTAIN CHICKEN
curry sauce prepared with curry powder, turmeric, onions, garlic, coconut milk, red peppers, chili peppers;, raisins, toasted almonds and tomatoes - $37.00
BACON-WRAPPED FILLET OF COD served on ratatouille - $38.00
DOUBLE-THICK PORK CHOP with romesco sauce - $38.00
VEGETARIAN ENTREE
(please order when making reservation)
STUFFED ACORN SQUASH
prepared with chick peas, caramelized onions, garlic, spinach butternut squash, lentils, and cheese - $37.00
ALL ENTREES SERVED WITH MASHED POTATOES AND SAUTEED SEASONAL VEGETABLES
DESSERT
APPLE CRISP with house-made clove ice cream
| 4
.THURSDAY, OCTOBER 4th
Event: .THURSDAY, OCTOBER 4th
Time: 7:00 PM - 9:00 PM
Description:
STARTER-
RUBY RED BEET AND GREEN BEAN SALAD
prepared with farmer's market greens, shallots, dijon mustard, olive oil, vinegar, and goat cheese
ENTREES
CHICKEN MARSALA
prepared with wine, mushrooms, stock, onions, garlic, bacon, and marscapone cheese - $37.00
BACON-WRAPPED FILLET OF COD served on ratatouille - $38.00
DOUBLE-THICK PORK CHOP with romesco sauce - $38.00
VEGETARIAN ENTREE
(please order when making reservation)
SAVORY MUSHROOM CREPE
prepared with cremini mushrooms, spinach, scallions, garlic, cream, nutmeg, and gruyere cheese - $37.00 - $37.00
ALL ENTREES SERVED WITH MASHED POTATOES AND SAUTEED SEASONAL VEGETABLES
DESSERT
STRAWBERRY CREAM PUFFS with house-made vanilla ice cream and bitter-sweet chocolate sauce
| 5
FRIDAY, OCTOBER 5th
Event: FRIDAY, OCTOBER 5th
Time: 7:00 PM - 9:00 PM
Description:
STARTER-
"LAST OF THE SUMMER" TOMATO-HERB SOUP with creme fraiche
ENTREES-
GRILLED N. Y. STRIP STEAK
prepared with lemon, balsamic vinegar, caramelized red shallots, capers, and garlic - $39.00
CASHEW CHICKEN
prepared with white wine, stock, leeks, garlic, carrots and toasted nuts - $37.00
FILET OF FLOUNDER IN BROWN BUTTER with a crab salad - prepared with scallions, garlic, avocado, and oven-dried tomatoes - $39.00
VEGETARIAN ENTREE
(please order when making reservation)
STUFFED ACORN SQUASH
prepared with chick peas, caramelized onions, garlic, spinach butternut squash, lentils, and cheese - $37.00
ALL ENTREES SERVED WITH WHITE RICE AND SEASONAL VEGETABLES
DESSERT
STRAWBERRY PANNA COTTA
| 6
SATURDAY, OCTOBER 6th
Event: SATURDAY, OCTOBER 6th
Time: 7:00 PM
Description:
STARTER
ENDIVE AND WATERCRESS SALAD
COMPOSED OF SLICED PEAR, DRIED CRANBERRIES, TOASTED PECANS, BLUE CHEESE AND A LEMON-ORANGE VINAIGRETTE
ENTREES
BEEF BOURGUIGNON
PREPARED WITH SMOKEY BACON, SLICED MUSHROOMS, PEARL ONIONS, CELERY, CARROTS, TOMATO PASTE, GARLIC, BAY LEAF, THYME, DRY RED WINE, BUTTER, COGNAC, VEGETABLE OIL , AND GARNISHED WITH FRESH CHOPPED FLAT LEAF PARSLEY
$38.00
MARSEILLE-STYLE SHRIMP STEW WITH GARLICKY ROUILLE ON TOAST
PREPARED WITH FENNEL BULB, ONION, GARLIC, ORANGE ZEST, GROUND CLOVES,
WINE WINE, CLAM BROTH, TOMATOES, SAFFRON, AND BLACK PEPPER
$38.00
VEGETARIAN ENTREE (PLEASE ORDER WHEN MAKING RESERVATION)
VEGETABLE TIAN
PREPARED WITH SLICED ZUCCHINI, EGGPLANT, RED AND GREEN PEPPERS, TOMATO, SHALLOTS, KALAMATA OLIVES, THYME AND BAKED WITH OLIVE OIL AND GRUYERE CHEESE ON A BED OF CARAMELIZED ONIONS
$37.00
ALL ENTREES WILL BE SERVED WITH ROASTED POTATOES AND SAUTEED SEASONAL VEGETABLE
DESSERT
BAKED APPLE WITH ALMOND CREAM
| 7
SUNDAY, OCTOBER 7th - JAZZ WITH THE MICHAEL BENEDICT TRIO
Event: SUNDAY, OCTOBER 7th - JAZZ WITH THE MICHAEL BENEDICT TRIO
Time: 7:00 PM - 9:00 PM
Description:
STARTER-
CORN AND RED PEPPER CHOWDER with cornbread croutons
prepared with peppers, onions, garlic, tomatoes, and herbs
ENTREES
SEARED CHICKEN BREAST
with caramelized red shallots, house-made Seville orange compote, white wine, stock, onions, garlic, thyme - $37.00
FILET OF FLOUNDER IN BROWN BUTTER
with a crab and avocado salad - made with scallions, garlic, and oven-dried tomatoes - $38.00
BONELESS SHORT RIBS OF BEEF braised with passion fruit juice, dates and aromatic spices - $39.00
VEGETARIAN ENTREE
(please order when making reservation)
AUTUMN LASAGNA
with spinach, mushrooms, butternut squash, caramelized onions, tomatoes, onion, garlic, and cheeses - $37.00
ALL ENTREES SERVED WITH RICE AND SAUTEED SEASONAL VEGETABLES
DESSERT
APPLE CRISP with house-made vanilla ice cream
| 8
MONDAY, OCTOBER 8th 2018
Event: MONDAY, OCTOBER 8th 2018
Time: 7:00 PM - 9:00 PM
Description:
STARTER-
MARYLAND CRAB CAKE with horseradish cream
VEGETARIANS MAY HAVE A FARMER'S MARKET SALAD
ENTREES
COUNTRY CAPTAIN CHICKEN
curry sauce prepared with curry powder, turmeric, onions, garlic, coconut milk, red peppers, chili peppers;, raisins, toasted almonds and tomatoes - $37.00
BACON-WRAPPED FILLET OF COD served on ratatouille - $38.00
DOUBLE-THICK PORK CHOP with romesco sauce - $38.00
VEGETARIAN ENTREE
(please order when making reservation)
STUFFED ACORN SQUASH
prepared with chick peas, caramelized onions, garlic, spinach butternut squash, lentils, and cheese - $37.00
ALL ENTREES SERVED WITH MASHED POTATOES AND SAUTEED SEASONAL VEGETABLES
DESSERT
APPLE CRISP with house-made clove ice cream
| 9
TUESDAY, OCTOBER 9th
Event: TUESDAY, OCTOBER 9th
Time: 7:00 PM - 9:00 PM
Description:
STARTER-
MARYLAND CRAB CAKE with horseradish cream
VEGETARIANS MAY HAVE A FARMER'S MARKET SALAD
ENTREES
COUNTRY CAPTAIN CHICKEN
curry sauce prepared with curry powder, turmeric, onions, garlic, coconut milk, red peppers, chili peppers;, raisins, toasted almonds and tomatoes - $37.00
BACON-WRAPPED FILLET OF COD served on ratatouille - $38.00
DOUBLE-THICK PORK CHOP with romesco sauce - $38.00
VEGETARIAN ENTREE
(please order when making reservation)
STUFFED ACORN SQUASH
prepared with chick peas, caramelized onions, garlic, spinach butternut squash, lentils, and cheese - $37.00
ALL ENTREES SERVED WITH MASHED POTATOES AND SAUTEED SEASONAL VEGETABLES
DESSERT
APPLE CRISP with house-made clove ice cream
| 10
WEDNESDAY, OCTOBER 10th
Event: WEDNESDAY, OCTOBER 10th
Time: 7:00 PM - 9:00 PM
Description:
STARTER-
CORN AND RED PEPPER CHOWDER
FARMER'S MARKET SALAD with radishes, cherry tomatoes, cucumbers, and blue cheese
ENTREES
COUNTRY CAPTAIN CHICKEN
curry sauce prepared with curry powder, turmeric, onions, garlic, coconut milk, red peppers, chili peppers;, raisins, toasted almonds and tomatoes - $37.00
APPLE-GLAZED FILLET OF SALMON - $38.00
VEGETARIAN ENTREE
(please order when making reservation)
STUFFED ACORN SQUASH
prepared with chick peas, caramelized onions, garlic, spinach butternut squash, lentils, and cheese - $37.00
ALL ENTREES SERVED WITH MASHED POTATOES AND SAUTEED SEASONAL VEGETABLES
DESSERT
APPLE CRISP with house-made clove ice cream
| 11
THURSDAY;, OCTOBER 11th
Event: THURSDAY;, OCTOBER 11th
Time: 7:00 PM - 9:00 PM
Description:
STARTER-
CORN AND RED PEPPER CHOWDER
FARMER'S MARKET SALAD with radishes, cherry tomatoes, cucumbers, and blue cheese
ENTREES
COUNTRY CAPTAIN CHICKEN
curry sauce prepared with curry powder, turmeric, onions, garlic, coconut milk, red peppers, chili peppers;, raisins, toasted almonds and tomatoes - $37.00
APPLE-GLAZED FILLET OF SALMON - $38.00
VEGETARIAN ENTREE
(please order when making reservation)
STUFFED ACORN SQUASH
prepared with chick peas, caramelized onions, garlic, spinach butternut squash, lentils, and cheese - $37.00
ALL ENTREES SERVED WITH MASHED POTATOES AND SAUTEED SEASONAL VEGETABLES
DESSERT
APPLE CRISP with house-made clove ice cream
| 12
FRIDAY, OCTOBER 12TH, 2018
Event: FRIDAY, OCTOBER 12TH, 2018
Time: 7:00 PM
Description:
STARTER
WARM WHITE BEAN SALAD WITH OVEN-DRIED TOMATOES, CARAMELIZED ONIONS, GARLIC, GOAT CHEESE, AND TOASTED GARLIC CROSTINI
ENTREES
OVEN ROASTED SALMON FILLET
SAUCE PREPARED WITH LEMON JUICE, BUTTER, WHITE WINE, AND CAPERS
$38.00
NEW YORK STRIP STEAK
SAUCE PREPARED WITH OLIVE OIL, WHITE WINE, SEARED RED SHALLOTS, GARLIC, LEMON JUICE, AND OLIVES
$39.00
VEGETARIAN ENTREE (PLEASE ORDER WHEN MAKING RESERVATION)
STUFFED ACORN SQUASH
PREPARED WITH SPINACH, ONION, GARLIC, OVEN-DRIED TOMATOES, CHICK PEAS, AND CHEESE
$37.00
ALL ENTREES WILL BE SERVED WITH MASHED POTATOES AND SAUTEED FARMERS MARKET VEGETABLE
DESSERT
APPLE COBBLER WITH HOUSE MADE CRYSTALIZED GINGER ICE CREAM
| 13
SATURDAY OCTOBER 13TH, 2018
Event: SATURDAY OCTOBER 13TH, 2018
Time: 7:00 PM
Description:
STARTER
BUTTERNUT SQUASH SOUP WITH A GARLIC TOAST
ENTREES
GRILLED PORK CHOP WITH A COMPOUND BUTTER
BUTTER PREPARED WITH WHITE WINE, MINCED SHALLOT, GARLIC, PARSLEY, SALT AND PEPPER
$37.00
ROASTED COD WITH A ROMESCO SAUCE
SAUCE PREPARED WITH ROASTED RED BELL PEPPER, GARLIC, SLIVERED ALMONDS, SHERRY VINEGAR, FLAT LEAF PARSLEY, PAPRIKA, CAYENNE PEPPER, OLIVE OIL, AND BLACK PEPPER
$37.00
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, TOASTED WALNUTS, PARMESAN CHEESE, CHERRY TOMATOES, OLIVE OIL, AND TOASTED BREAD CRUMBS
$37.00
ALL ENTREES WILL BE SERVED WITH MASHED POTATOES AND SAUTEED SEASONAL VEGETABLE
DESSERT
PROFITEROLE WITH HOUSE MADE MAPLE PECAN ICE CREAM AND A CHOCOLATE SAUCE
| 14
SUNDAY OCTOBER 15TH, 2018
Event: SUNDAY OCTOBER 15TH, 2018
Time: 7:00 PM
Description:
STARTER
Potato-Leek-and Squash Soup
prepared with onions, sweet potatoes, garlic, leeks, stock, bay leaves, and salt and pepper
ENTREES
Strip Steak with garlic compound butter
butter prepared with white wine, onions, garlic, parsley, shallots, salt and pepper - $39.00
Grilled Fillet of Salmon stuffed with Shrimp and Avocado Salad
prepared with scallions, diced red pepper, lemon juice, lime juice, black pepper, and fresh tarragon - $39.00
VEGETARIAN ENTREE
(Please order when making reservation)
Eggplant Fritter with a saute of mushrooms, shallots, and mixed peppers -
served with a Red Pepper coulis
- $37.00
All entrees will be served with mashed potatoes and seasonal green market vegetable
Dessert
Chocolate Mousse with a Butter Cookie
| 15
MONDAY, OCTOBER 15th 2018
Event: MONDAY, OCTOBER 15th 2018
Time: 7:00 PM - 9:00 PM
Description:
STARTER
BUTTERNUT SQUASH SOUP
BEET AND GREEN BEAN SALAD with lentils and dill
ENTREE
FILLET OF FLOUNDER IN BROWN BUTTER WITH A CRAB AND AVOCADO SALAD - 39.00
CHICKEN CUTLET PICATTA
prepared with lemon, white wine, onion, garlic, capers, and red pep0per flakes - $37.00
VEGETARIAN ENTREE
AUTUMN CREPE filled with roasted root vegetables, spinach and goat cheese - $37.00
ALL ENTREES SERVED WITH MASHED POTATOES AND SAUTEED SEASONAL VEGETABLES
DESSERT
CHOCOLATE MOUSSE WITH WHIPPED CREAM AND COOKIES
| 16 | 17
WEDNESDAY, OCTOBER 17th
Event: WEDNESDAY, OCTOBER 17th
Time: 7:00 PM
Description:
STARTER
New England CLAM CHOWDER
FARMER'S MARKET SALAD with radishes, cherry tomatoes, cucumbers, and blue cheese
ENTREES
COUNTRY CAPTAIN CHICKEN
curry sauce prepared with curry powder, turmeric, onions, garlic, coconut milk, red peppers, chili peppers;, raisins, toasted almonds and tomatoes - $37.00
APPLE-GLAZED FILLET OF SALMON - $38.00
VEGETARIAN ENTREE
(please order when making reservation)
STUFFED ACORN SQUASH
prepared with chick peas, caramelized onions, garlic, spinach butternut squash, lentils, and cheese - $37.00
ALL ENTREES SERVED WITH MASHED POTATOES AND SAUTEED SEASONAL VEGETABLES
DESSERT
PROFITEROLE with house-made vanilla ice cream and chocolate sauce
| 18
THURSDAY, OCTOBER 18TH 2018
Event: THURSDAY, OCTOBER 18TH 2018
Time: 7:00 PM
Description:
STARTER
GREEN BEAN AND PEAR SALAD
PREPARED WITH ROMAINE LETTUCE, TOASTED HAZELNUTS, GOAT CHEESE, SAUTEED MUSHROOMS AND A LEMON VINAIGRETTE
ENTREES
BRAISED ORANGE BEEF
PREPARED WITH CARROT, ONION, GARLIC, RED WINE, ORANGE ZEST, KALAMATA OLIVES, FRESH THYME, BAY LEAF, STOCK, FLAT LEAF PARSLEY, AND BLACK PEPPER
$39.00
GRILLED SHRIMP WITH TARRAGON BEURRE BLANC
PREPARED WITH SHALLOT, WHITE VINEGAR, CREAM, BUTTER, OLIVE OIL, AND BLACK PEPPER
$38.00
VEGETARIAN ENTREE (PLEASE ORDER WHEN MAKING RESERVATION)
ROASTED VEGETABLE FILLED CREPES WITH RED PEPPER COULIS
PREPARED WITH ZUCCHINI, CARROT, YELLOW SQUASH, EGGPLANT, RED BELL PEPPER, MILK, BUTTER, OLIVE OIL, GOAT CHEESE, BASIL, PARSLEY, GARLIC, AND BLACK PEPPER
$37.00
ALL ENTREES WILL BE SERVED WITH SAUTEED SEASONAL VEGETABLE AND SCALLOPED POTATOES WITH CARAMELIZED ONIONS AND GRUYERE
DESSERT
APPLE COBBLER WITH HOUSE MADE CINNAMON ICE CREAM
| 19
FRIDAY OCTOBER 19TH, 2018
Event: FRIDAY OCTOBER 19TH, 2018
Time: 7:00 PM
Description:
STARTER
WATERCRESS, APPLE, AND BELGIAN ENDIVE SALAD
SERVED WITH A VINAIGRETTE, AND A CROSTINI WITH MELTED FONTINA CHEESE
ENTREES
SEA BASS BAKED WITH MUSHROOMS
PREPARED WITH ONION, WHITE WINE, OLIVE OIL, GARLIC, LEMON JUICE, AND FRESH PARSLEY
$38.00
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
VEGETARIAN ENTREE (PLEASE ORDER WHEN MAKING RESERVATION)
CREPE STYLE SPINACH AND TOASTED WALNUT MANICOTTI
PREPARED WITH RICOTTA, MOZZARELLA , AND PARMESAN CHEESES, EGG, FRESH FLAT LEAF PARSLEY, NUTMEG, BLACK PEPPER,AND A FRESH TOMATO SAUCE
$37.00
ALL ENTREES WILL BE SERVED MASHED POTATOES AND SAUTEED SEASONAL VEGETABLE
DESSERT
FRESH BERRY SHORTCAKE
| 20 | 21
SUNDAY, OCTOBER 21st - JAZZ WITH THE WES BROWN TRIO
Event: SUNDAY, OCTOBER 21st - JAZZ WITH THE WES BROWN TRIO
Time: 7:00 PM - 9:00 PM
| 22
LODGE CLOSES FOR THE SEASON AFTER BREAKFAST
Event: LODGE CLOSES FOR THE SEASON AFTER BREAKFAST
Time: 8:00 AM - 10:30 AM
| 23
LODGE CLOSED FOR THE SEASON
Event: LODGE CLOSED FOR THE SEASON
| 24
LODGE CLOSED FOR THE SEASON
Event: LODGE CLOSED FOR THE SEASON
| 25
LODGE CLOSED FOR THE SEASON
Event: LODGE CLOSED FOR THE SEASON
| 26
LODGE CLOSED FOR THE SEASON
Event: LODGE CLOSED FOR THE SEASON
| 27
LODGE CLOSED FOR THE SEASON
Event: LODGE CLOSED FOR THE SEASON
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SUNDAY, OCTOBER 21, 2018
THE WES BROWN TRIO
with ANDY JAFFE and Singer JILL CONNOLLY
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