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?

VORINGS, PURE  CANE SUGAR,  AND  ORGANIC FLOUR.  OUR PASTRY CABINET HAS  AN ARRAY OF  COOKIES,  PIES,  AND  CAKES  TO  ENJOY  ALONGSIDE  A CUP OF HOT, LOCALLY ROASTED "CURRENCY BRAND®" COFFEE  OR  TEAS.

COOKIES

THE LODGE WILL BE OPEN TO THE PUBLIC FOR BREAKFAST IN THE 2020 SEASON FROM WEDNESDAY, JUNE 3rd. THROUGH SUNDAY, OCTOBER 12th. FROM 8:00am TO 10:30am

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

BELGIAN  WAFFLES 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 with cherry 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

  ❖   B"L"T (available only during tomato season)  with arugula, farmer's market tomatoes, apple-smoked

          bacon, and a garlic aioli on multi-grain bread - - - - - - - - - -   8.75

  ❖   Roast Chicken Salad with lettuce, toasted pecans, dried cranberries, onions, celery on multi-grain bread - 8.75

  ❖   Hummus on Ciabatta with cheddar cheese, roast-marinated eggplant, peppers, tomato, 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

  ❖   Peanut Butter and Banana   - - - - - - -   4.50

ADDITIONS TO ANY SANDWICH

  BACON OR HAM - 2.25          HOT CHERRY PEPPERS - .50           TOMATOES - 1.50           CHEESE - 1.50

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

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!