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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.

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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
   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.

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    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.                      

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

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 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

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.

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!

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!
Calendar View: Jump To:
JulAugust 2018Sep
SunMonTueWedThuFriSat
 WEDNESDAY, AUGUST 1st 2018
Event: WEDNESDAY, AUGUST 1st 2018
Time: 7:00 PM - 9:00 PM
Description:
STARTER
MINESTRONE AND HOUSE MADE FOCACCIA
SOUP PREPARED WITH VEGETARIAN STOCK, GREEN BEANS, LEEKS, GARLIC, CARROTS, CELERY, SWISS CHARD, POTATOES, GREEN PEAS, DITALINI, PESTO AND PARMESAN CHEESE


ENTREES
SWORDFISH PUTTANESCA
SWORDFISH STEAK, WITH SAUCE PREPARED WITH FRESH TOMATOES, CAPERS, GREEN OLIVES, LEMON, GARLIC, OLIVE OIL, AND RED PEPPER FLAKES
$38.00


CHICKEN MARSALA
CHICKEN CUTLETS WITH A SAUCE PREPARED WITH MARSALA WINE, SHALLOTS, BACON, CHICKEN STOCK, MUSHROOMS, GARLIC, BUTTER, OLIVE OIL AND FRESH PARSLEY
$37.00


VEGETARIAN ENTREE (PLEASE ORDER WHEN MAKING RESERVATION)

MUSHROOM RAGU WITH VEGETABLES
RAGU PREPARED WITH SUGAR SNAP PEAS, GREEN BEANS, CARROTS, GREEN PEAS, SHALLOTS,
GARLIC, CELERY, BUTTER, OLIVE OIL, VEGETABLE STOCK, WHITE WINE AND PARMESAN CHEESE
$36.00


ALL ENTREES WILL BE SERVED WITH RICE PILAF AND A BROCCOLI AND CAULIFLOWER GRATIN

DESSERT
STRAWBERRY-PISTACHIO SEMIFREDDO
 THURSDAY, AUGUST 2nd 2018
Event: THURSDAY, AUGUST 2nd 2018
Time: 7:00 PM - 9:00 PM
Description:
STARTER
HARICOT VERT AND PEAR SALAD
PREPARED WITH ROMAINE LETTUCE, TOASTED HAZELNUTS, CRUMBELED GOAT CHEESE, SAUTEED MUSHROOMS AND A 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 TORTE WITH HOUSE MADE CINNAMON ICE CREAM
 FRIDAY AUGUST 3RD, 2018
Event: FRIDAY AUGUST 3RD, 2018
Time: 7:00 PM
Description:
STARTER
ZUCCHINI SOUP WITH A GARLIC TOAST
PREPARED WITH OLIVE OIL, BUTTER, ONION, GARLIC, CHICKEN STOCK, WHITE WINE, AND GRATED PARMESAN CHEESE

VEGETARIANS MAY HAVE A SALAD

ENTREES

GRILLED PORK CHOP WITH A COMPOUND BUTTER
BUTTER PREPARED WITH WHITE WINE, MINCED SHALLOT, GARLIC, PARSLEY, SALT AND PEPPER
$38.00

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
$38.00


VEGETARIAN ENTREE (PLEASE ORDER WHEN MAKING RESERVATION)
VEGETABLE RAGU WITH PESTO
PREPARED WITH SLICED EGGPLANT, RED AND GREEN PEPPERS, TOMATO, SHALLOTS,
GREEN PEAS, WHITE BEANS , CELERY, LEMON JUICE, WHITE WINE, OLIVE OIL, AND FLAT LEAF PARSLEY
$37.00

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

DESSERT
HOUSE MADE BLACK CURRANT -VANILLA SWIRL ICE CREAM WITH A BUTTER COOKIE
 SATURDAY, AUGUST 4th 2018
Event: SATURDAY, AUGUST 4th 2018
Time: 7:00 PM - 9:00 PM
Description:
STARTER
HARICOT VERT AND PEAR SALAD
PREPARED WITH ROMAINE LETTUCE, TOASTED HAZELNUTS, CRUMBELED GOAT CHEESE, SAUTEED MUSHROOMS AND A 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 TORTE WITH HOUSE MADE CINNAMON ICE CREAM
 SUNDAY AUGUST 5TH, 2018
Event: SUNDAY AUGUST 5TH, 2018
Time: 7:00 PM
Description:
STARTER
CARIBBEAN BUTTERNUT SQUASH SOUP
PREPARED WITH CHICKEN STOCK, GARLIC, ONION, BAY LEAF, MILK, CREAM, LIME JUICE, NUTMEG, MINCED SCOTCH BONNET PEPPER, AND BUTTER


VEGETARIANS MAY HAVE A SALAD


ENTREES
BRAISED JAMAICAN BEEF SHORT RIBS WITH COFFEE AND RED WINE REDUCTION
PREPARED WITH RED ONION, RED BELL PEPPER, GARLIC, CHICKEN STOCK, BROWN SUGAR, BLACK PEPPER, ALLSPICE, SCALLIONS, WORCESTERSHIRE SAUCE, SOY SAUCE, CLOVES, NUTMEG, CINNAMON, AND SCOTCH BONNET PEPPER
$39.00


JAMAICAN JERK SALMON
PREPARED WITH ONION, GARLIC, GINGER, NUTMEG, CINNAMON, SCALLIONS, ALLSPICE, THYME, BROWN SUGAR, PINCH OF CAYENNE, AND BLACK PEPPER, PINEAPPLE JUICE, AND RUM
$38.00

VEGETARIAN ENTREE (PLEASE ORDER WHEN MAKING RESERVATION)

STUFFED SWEET POTATO WITH CURRIED CHICK PEAS
PREPARED WITH VEGETABLE STOCK, ALLSPICE, GARLIC, NUTMEG, SMOKED PAPRIKA, THYME, CUMIN, CUBED WHITE POTATOES, COCONUT MILK, SCALLIONS, SPINACH, PINCH OF CAYENNE, AND FRESH FLAT LEAF PARSLEY
$37.00

ALL ENTREES WILL BE SERVED WITH SAUTEED GREENS WITH JAMAICAN RICE AND BEANS

DESSERT
MANGO-GINGER- LIME SHORTCAKE WITH WHIPPED CREAM AND CHOPPED PISTACHIOS
 MONDAY, AUGUST 6th 2018
Event: MONDAY, AUGUST 6th 2018
Description:
STARTER:

FARMER'S MARKET SALAD
made with leaf lettuce, radishes, cherry tomatoes, cucumbers with a lemon - scallions dressing

ENTREES

"COUNTRY CAPTAIN" SHRIMP
a light curry made with onions, garlic, tomatoes, curry powder, coconut milk, currants and toasted almonds - $38.00

BREADED PORK CUTLETS
in a madeira sauce with caramelized red onions, garlic, cremini mushrooms, stock, and mustard - 38.00

CHICKEN ROULADE
stuffed with crisp bacon, scallions, toasted bread crumbs, cheese, celery and served with a fresh tomato - black olive compote - $37.00

VEGETARIAN ENTREE
(please order when making reservation)

EGGPLANT "MEATBALLS"
made with roasted eggplant, onion, garlic, red peppers, mozzarella and parmezan cheeses - $37.00

All entrees served with White Rice and sauteed seasonal vegetables

DESSERT

STRAWBERRY CREAM PUFFS with house-made vanilla ice cream and bitter-sweet chocolate sauce
 TUESDAY, AUGUST 7th 2018
Event: TUESDAY, AUGUST 7th 2018
Time: 7:00 PM - 9:00 PM
Description:
STARTER:

FARMER'S MARKET SALAD
made with leaf lettuce, radishes, cherry tomatoes, cucumbers with a lemon - scallions dressing

ENTREES

"COUNTRY CAPTAIN" SHRIMP
a light curry made with onions, garlic, tomatoes, curry powder, coconut milk, currants and toasted almonds - $38.00

BREADED PORK CUTLETS
in a madeira sauce with caramelized red onions, garlic, cremini mushrooms, stock, and mustard - 38.00

CHICKEN ROULADE
stuffed with crisp bacon, scallions, toasted bread crumbs, cheese, celery and served with a fresh tomato - black olive compote - $37.00

VEGETARIAN ENTREE
(please order when making reservation)

EGGPLANT "MEATBALLS"
made with roasted eggplant, onion, garlic, red peppers, mozzarella and parmezan cheeses - $37.00

All entrees served with White Rice and sauteed seasonal vegetables

DESSERT

STRAWBERRY CREAM PUFFS with house-made vanilla ice cream and bitter-sweet chocolate sauce
 WEDNESDAY, AUGUST 8th 2018
Event: WEDNESDAY, AUGUST 8th 2018
Time: 7:00 PM - 9:00 PM
Description:
STARTER
HARICOT VERT SALAD
PREPARED WITH LEMON, MINT, RADISH, SCALLION, GOAT CHEESE, AND A LEMON VINAIGRETTE

ENTREES
SCALLOPS PROVENCAL
PREPARED WITH MINCED GARLIC, DRY WHITE WINE, LEMON, BUTTER, MINCED SHALLOT, FLAT LEAF PARSLEY, AND BLACK PEPPER - $38.00
 THURSDAY, AUGUST 9th 2018
Event: THURSDAY, AUGUST 9th 2018
Time: 7:00 PM - 9:00 PM
Description:
STARTER:

FARMER'S MARKET SALAD
made with leaf lettuce, radishes, cherry tomatoes, cucumbers with a lemon - scallions dressing

ENTREES

"COUNTRY CAPTAIN" SHRIMP
a light curry made with onions, garlic, tomatoes, curry powder, coconut milk, currants and toasted almonds - $38.00

BREADED PORK CUTLETS
in a madeira sauce with caramelized red onions, garlic, cremini mushrooms, stock, and mustard - 38.00

CHICKEN ROULADE
stuffed with crisp bacon, scallions, toasted bread crumbs, cheese, celery and served with a fresh tomato - black olive compote - $37.00

VEGETARIAN ENTREE
(please order when making reservation)

EGGPLANT "MEATBALLS"
made with roasted eggplant, onion, garlic, red peppers, mozzarella and parmezan cheeses - $37.00

All entrees served with White Rice and sauteed seasonal vegetables

DESSERT

STRAWBERRY CREAM PUFFS with house-made vanilla ice cream and bitter-sweet chocolate sauce
10 
 FRIDAY, AUGUST 10th 2018
Event: FRIDAY, AUGUST 10th 2018
Time: 7:00 PM - 9:00 PM
Description:
STARTER:
MUSHROOM CROUSTADE with a farmer's market sallad

ENTREES:
SHRIMP √† l' AM√ČRICAINE
prepared with stock, tomatoes, shallots, celery, garlic, white wine, brandy, parsley, rosemary, tarragon, lemon, and cayene pepper - $38.00

ROAST LOIN OF PORK WITH FIGS AND PORT SAUCE prepared with stock, port, black mission figs, rosemary, cinnamon and honey - $38.00

VEGETARIAN ENTREE: (please order when making reservation)

RATATOUILLE NICOISE prepared with eggplant, zucchini, red, green, and yellow peppers, onion garlic, olives, tomatoes, fennel, capers, thyme, basil, lemon juice - $37.00

ALL ENTREES SERVED WITH WHITE RICE AND SAUTEED GREEN BEANS

DESSERT:
LIME MOUSSE WITH A BUTTER COOKIE
11 
 SATURDAY AUGUST 11, 2018 SORRY-FULLY BOOKED
Event: SATURDAY AUGUST 11, 2018 SORRY-FULLY BOOKED
Time: 7:00 PM
12 
 SUNDAY AUGUST 12TH, 2018
Event: SUNDAY AUGUST 12TH, 2018
Time: 7:00 PM
Description:
STARTER
HARICOT VERT AND APPLE SALAD
PREPARED WITH ROMAINE LETTUCE, TOASTED HAZELNUTS, CRUMBELED GOAT CHEESE, SAUTEED MUSHROOMS AND A VINAIGRETTE



ENTREES
NY SRTIP STEAK
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
PROFITEROLE WITH COFFEE ICE CREAM AND CHOCOLATE SAUCE
13 
 MONDAY, AUGUST 13th 2018
Event: MONDAY, AUGUST 13th 2018
Time: 7:00 PM
Description:
STARTER:

FARMER'S MARKET SALAD
made with leaf lettuce, radishes, cherry tomatoes, cucumbers with a lemon - scallions dressing

ENTREES

"COUNTRY CAPTAIN" SHRIMP
a light curry made with onions, garlic, tomatoes, curry powder, coconut milk, currants and toasted almonds - $38.00

TUSCAN STYLE N Y STRIP STEAK
prepared with lemon, garlic,caramelized onion, balsamic vinegar - $39.00

VEGETARIAN ENTREE
(please order when making reservation)

EGGPLANT "MEATBALLS"
made with roasted eggplant, onion, garlic, red peppers, mozzarella and parmezan cheeses - $37.00

All entrees served with White Rice and sauteed seasonal vegetables

DESSERT

STRAWBERRY CREAM PUFFS with house-made vanilla ice cream and bitter-sweet chocolate sauce
14 
 TUESDAY, AUGUST 14th 2018
Event: TUESDAY, AUGUST 14th 2018
Time: 7:00 PM
Description:
STARTER:

FARMER'S MARKET SALAD
made with leaf lettuce, radishes, cherry tomatoes, cucumbers with a lemon - scallions dressing

ENTREES

"COUNTRY CAPTAIN" SHRIMP
a light curry made with onions, garlic, tomatoes, curry powder, coconut milk, currants and toasted almonds - $38.00

BREADED PORK CUTLETS
in a madeira sauce with caramelized red onions, garlic, cremini mushrooms, stock, and mustard - 38.00

CHICKEN ROULADE
stuffed with crisp bacon, scallions, toasted bread crumbs, cheese, celery and served with a fresh tomato - black olive compote - $37.00

VEGETARIAN ENTREE
(please order when making reservation)

EGGPLANT "MEATBALLS"
made with roasted eggplant, onion, garlic, red peppers, mozzarella and parmezan cheeses - $37.00

All entrees served with White Rice and sauteed seasonal vegetables

DESSERT

STRAWBERRY CREAM PUFFS with house-made vanilla ice cream and bitter-sweet chocolate sauce
15 
 WEDNESDAY AUGUST 15TH, 2018
Event: WEDNESDAY AUGUST 15TH, 2018
Time: 7:00 PM
Description:
STARTER
ROMAINE SALAD
COMPOSED OF , DICED APPLE, DRIED CRANBERRIES, TOASTED PECANS, BLUE
CHEESE AND A BALSAMIC VINAIGRETTE



ENTREES

GRILLED PORK CHOP WITH MUSHROOMS AND SHALLOTS
SAUCE PREPARED WITH SLICED MUSHROOMS, CHOPPED SHALLOTS, CHICKEN STOCK, BUTTER, DIJON
MUSTARD, CHOPPED PARSLEY, CHIVES, AND BLACK PEPPER
$38.00

SAUTEED SCALLOPS
SAUCE PREPARED WITH BUTTER, WHITE WINE, SHALLOTS, GARLIC, LEMON JUICE, BLACK PEPPER
AND PARSLEY
$38.00


VEGETARIAN ENTREE (PLEASE ORDER WHEN MAKING RESERVATION)
VEGETABLE TIAN
TIAN PREPARED WITH SLICED ZUCCHINI, EGGPLANT, RED AND GREEN PEPPERS, TOMATO, SHALLOTS,
KALAMATA OLIVES, THYME AND BAKED WITH OLIVE OIL AND GRUYERE CHEESE
$37.00

ALL ENTREES WILL BE SERVED WITH WHITE RICE AND SAUTEED GREEN MARKET VEGETABLE


DESSERT
RASPBERRY-LIME MARJOLAINE
RASPBERRIES AND LIME MOUSSE LAYERED BETWEEN ALMOND SHORTBREAD
16 
 THURSDAY, AUGUST 16th 2018
Event: THURSDAY, AUGUST 16th 2018
Time: 7:00 PM
Description:
STARTER:

FARMER'S MARKET SALAD
made with leaf lettuce, radishes, cherry tomatoes, cucumbers with a lemon - scallions dressing

ENTREES

"COUNTRY CAPTAIN" SHRIMP
a light curry made with onions, garlic, tomatoes, curry powder, coconut milk, currants and toasted almonds - $38.00

BREADED PORK CUTLETS
in a madeira sauce with caramelized red onions, garlic, cremini mushrooms, stock, and mustard - 38.00

CHICKEN ROULADE
stuffed with crisp bacon, scallions, toasted bread crumbs, cheese, celery and served with a fresh tomato - black olive compote - $37.00

VEGETARIAN ENTREE
(please order when making reservation)

EGGPLANT "MEATBALLS"
made with roasted eggplant, onion, garlic, red peppers, mozzarella and parmezan cheeses - $37.00

All entrees served with White Rice and sauteed seasonal vegetables

DESSERT

STRAWBERRY CREAM PUFFS with house-made vanilla ice cream and bitter-sweet chocolate sauce
17 
 FRIDAY AUGUST 17TH, 2018
Event: FRIDAY AUGUST 17TH, 2018
Time: 7:00 PM
Description:
STARTER
ZUCCHINI SOUP WITH A GARLIC TOAST
PREPARED WITH OLIVE OIL, BUTTER, ONION, GARLIC, CHICKEN STOCK, WHITE WINE, AND GRATED PARMESAN CHEESE

VEGETARIANS MAY HAVE A SALAD

ENTREES

GRILLED PORK CHOP WITH MUSHROOMS AND SHALLOTS
SAUCE PREPARED WITH SLICED MUSHROOMS, CHOPPED SHALLOTS, CHICKEN STOCK, BUTTER, DIJON MUSTARD, CHOPPED PARSLEY, CHIVES, AND BLACK PEPPER
$38.00


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
$38.00



VEGETARIAN ENTREE (PLEASE ORDER WHEN MAKING RESERVATION)
VEGETABLE TIAN
TIAN PREPARED WITH SLICED ZUCCHINI, EGGPLANT, RED AND GREEN PEPPERS, TOMATO, SHALLOTS, KALAMATA OLIVES, THYME AND BAKED WITH OLIVE OIL AND GRUYERE CHEESE
$37.00

ALL ENTREES WILL BE SERVED WITH WHITE RICE AND SAUTEED GREEN MARKET VEGETABLE


DESSERT
PROFITEROLE WITH HOUSE MADE COFFEE ICE CREAM AND A CHOCOLATE SAUCE
18 
 SORRY- FULLY BOOKED
Event: SORRY- FULLY BOOKED
Time: 7:00 PM
19 20 
 MONDAY, AUGUST 20th 2018
Event: MONDAY, AUGUST 20th 2018
Time: 7:00 PM
Description:
STARTER:

FARMER'S MARKET SALAD
made with leaf lettuce, radishes, cherry tomatoes, cucumbers with a lemon - scallions dressing

ENTREES

"COUNTRY CAPTAIN" SHRIMP
a light curry made with onions, garlic, tomatoes, curry powder, coconut milk, currants and toasted almonds - $38.00

BREADED PORK CUTLETS
in a madeira sauce with caramelized red onions, garlic, cremini mushrooms, stock, and mustard - 38.00

CHICKEN ROULADE
stuffed with crisp bacon, scallions, toasted bread crumbs, cheese, celery and served with a fresh tomato - black olive compote - $37.00

VEGETARIAN ENTREE
(please order when making reservation)

EGGPLANT "MEATBALLS"
made with roasted eggplant, onion, garlic, red peppers, mozzarella and parmezan cheeses - $37.00

All entrees served with White Rice and sauteed seasonal vegetables

DESSERT

STRAWBERRY CREAM PUFFS with house-made vanilla ice cream and bitter-sweet chocolate sauce
21 
 TUESDAY, AUGUST 21ST, 2018
Event: TUESDAY, AUGUST 21ST, 2018
Time: 7:00 PM
Description:
STARTER:

FARMER'S MARKET SALAD
made with leaf lettuce, radishes, cherry tomatoes, cucumbers with a lemon - scallions dressing

ENTREES

"COUNTRY CAPTAIN" SHRIMP
a light curry made with onions, garlic, tomatoes, curry powder, coconut milk, currants and toasted almonds - $38.00

BREADED PORK CUTLETS
in a madeira sauce with caramelized red onions, garlic, cremini mushrooms, stock, and mustard - 38.00

CHICKEN ROULADE
stuffed with crisp bacon, scallions, toasted bread crumbs, cheese, celery and served with a fresh tomato - black olive compote - $37.00

VEGETARIAN ENTREE
(please order when making reservation)

EGGPLANT "MEATBALLS"
made with roasted eggplant, onion, garlic, red peppers, mozzarella and parmezan cheeses - $37.00

All entrees served with White Rice and sauteed seasonal vegetables

DESSERT

STRAWBERRY CREAM PUFFS with house-made vanilla ice cream and bitter-sweet chocolate sauce
22 23 
 THURSDAY AUGUST 23RD, 2018
Event: THURSDAY AUGUST 23RD, 2018
Time: 7:00 PM
Description:
STARTER:

FARMER'S MARKET SALAD
made with leaf lettuce, radishes, cherry tomatoes, cucumbers with a lemon - scallions dressing

ENTREES

"COUNTRY CAPTAIN" SHRIMP
a light curry made with onions, garlic, tomatoes, curry powder, coconut milk, currants and toasted almonds - $38.00

BREADED PORK CUTLETS
in a madeira sauce with caramelized red onions, garlic, cremini mushrooms, stock, and mustard - 38.00

CHICKEN ROULADE
stuffed with crisp bacon, scallions, toasted bread crumbs, cheese, celery and served with a fresh tomato - black olive compote - $37.00

VEGETARIAN ENTREE
(please order when making reservation)

EGGPLANT "MEATBALLS"
made with roasted eggplant, onion, garlic, red peppers, mozzarella and parmezan cheeses - $37.00

All entrees served with White Rice and sauteed seasonal vegetables

DESSERT

STRAWBERRY CREAM PUFFS with house-made vanilla ice cream and bitter-sweet chocolate sauce
24 25 
26 
 SUNDAY AUGUST 26TH, 2018
Event: SUNDAY AUGUST 26TH, 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
27 28 29 30 31 

SUNDAY,  AUGUST 5, 2018

JAZZ SUNDAY


 

 




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