Dining Logo

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Cuisine

                                                                                       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.

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Meet the Chef Logo

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   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.

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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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  LOOKING  FOR  A  BIT  OF  CRUMPET  AFTER  A  MORNING  OF  BIRDWATCHING?

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OPEN TO THE PUBLIC ON FRIDAYS - SATURDAYS - SUNDAYS AND HOLIDAY MONDAYS ONLY  -  8:00  to 10:30 am
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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

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                     OMELET WITH ANY THREE FILLINGS  - - - - - - - - - - - - - -    8.95

                                                          CARAMELIZED ONIONS         SPINACH         MUSHROOMS

                                          SCALLIONS         PEPPERS         TOMATOES         CHEESE

                                          BACON OR SAUSAGE   - - - - - - - - - - - - - - - - - - - - - - - - -   2.25

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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

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Lunch Logo

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SOUP - 6.50

  New England Clam Chowder  -  Butternut Squash  -  Black Bean  -  Hearty Vegetable

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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

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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

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ADDITIONS TO ANY SANDWICH

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

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SUNSET BEVERAGE "HOUR"

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

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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

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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: Jump To:
AprMay 2019Jun
SunMonTueWedThuFriSat
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12 13 14 15 16 17 18 
 OPENING DAY SATURDAY MAY 18, 2019
Event: OPENING DAY SATURDAY MAY 18, 2019
Time: 7:00 PM - 9:00 PM
Description:
STARTER -

SPRING VEGETABLE AND WHEAT BERRY SALAD - prepared with French green beans, English peas, asparagus, toasted wheat berries, lemon juice, olive oil, dill, onion, and garlic on a bed of butter lettuces

ENTREES -

SMOKEY BEEF PAPPARDELLE - prepared with tomatoes, onion, garlic, celery, carrots, herbs, white wine, stock, vinegar, honey, and apple over fresh pasta- $38.00

BACON WRAPPED ROAST LOIN OF COD with a black olive salsa - prepared with black olives, olive oil, basil, parsley, celery, garlic, lemon zest, capers, chilies, and balsamic vinegar - 38.00

VEGETARIAN ENTREE
(please order when making reservation)

VEGETABLE LASAGNA prepared spinach, ricotta, mozzarella, and parmesan cheese, nutmeg, onion, garlic, celery carrots, butternut squash, lemon olive oil, mushrooms, and tomato sauce - 37.00

ALL ENTREES SERVED WITH SEASONAL VEGETABLES and a LEMON-TOASTED ALMOND SKORDALIA

DESSERT

PEAR CRISP with house-made maple ice cream
19 
 SUNDAY MAY 19, 2019
Event: SUNDAY MAY 19, 2019
Description:
STARTER

FARMER'S MARKET SALAD WITH A LEMON-PROSCUTTO DRESSING - prepared with mixed lettuces, radishes, cucumbers, celery, avocado, cherry tomatoes, pears, and green beans

ENTREE

CHICKEN BRAISED IN RED NEWT REISLING with shallots, celery, carrots, stock, thyme, olive oil, wild mushrooms, creme fraiche, tarragon, and lemon juice - 37.00

PAN-SEARED FLOUNDER WITH A CRAB MEAT SALAD with scallions, red pepper, avocado, olive oil, capers, red pepper flakes, and black olives - 39.00

VEGETARIAN ENTREE
(please order when making reservation)

BAKED VEGETABLE POLENTA WITH FONTINA CHEESE - prepared with shallots, garlic, mushrooms, eggplant, red peppers, spinach and a tomato sauce - 37.00

DESSERT

HOUSE-MADE HAZELNUT ICE CREAM with shortbread cookies
20 
 * LODGE CLOSED DURING THE WEEK IN MAY *
Event: * LODGE CLOSED DURING THE WEEK IN MAY *
Start Date: 5/20/2019
End Date: 5/24/2019
Time: 12:00 AM - 11:45 PM
21 
 * LODGE CLOSED DURING THE WEEK IN MAY *
Event: * LODGE CLOSED DURING THE WEEK IN MAY *
Start Date: 5/20/2019
End Date: 5/24/2019
Time: 12:00 AM - 11:45 PM
22 
 * LODGE CLOSED DURING THE WEEK IN MAY *
Event: * LODGE CLOSED DURING THE WEEK IN MAY *
Start Date: 5/20/2019
End Date: 5/24/2019
Time: 12:00 AM - 11:45 PM
23 
 * LODGE CLOSED DURING THE WEEK IN MAY *
Event: * LODGE CLOSED DURING THE WEEK IN MAY *
Start Date: 5/20/2019
End Date: 5/24/2019
Time: 12:00 AM - 11:45 PM
24 
 FRIDAY MAY 24, 2019
Event: FRIDAY MAY 24, 2019
Time: 7:00 PM
Description:
MAY 24TH FRIDAY 2019

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
SWORDFISH 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 A BUTTER COOKIE
25 
 SATURDAY MAY 25, 2019
Event: SATURDAY MAY 25, 2019
Time: 7:00 PM
Description:
STARTER
MIXED GREEN SALAD WITH A LEMON VINAIGRETTE

COMPOSED OF ROMAINE, WATERCRESS, DICED APPLE, DRIED CRANBERRIES, TOASTED PECANS, AND GOAT CHEESE

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


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
26 
 SUNDAY MAY 26, 2019
Event: SUNDAY MAY 26, 2019
Time: 7:00 PM - 8:00 PM
Description:
STARTER:

MONTADO SALAD -
salad of butter lettuces and maché with grilled slices of a baguette, topped with a garlic aiolie, red peppers, eggplant , oven-dried tomatoes, and capers marinated in olive oil, lemon and balsamic vinegar

ENTREES

BASQUE-STYLE LOIN OF COD with a toasted almond and parsley gremalata
prepared with red peppers, onion, garlic, tomatoes, sherry vinegar, lemon and orange zest, toasted almonds, capers, and smoked pepper - 38.00

BASQUE BRAISED CHICKEN WITH PEPPERS -
prepared with chorizo sausages, white wine, stock, onions, tomatoes, red peppers, bay leaf, thyme, paprika, and green apples. - 38.00

VEGETARIAN ENTREE:
(please order when making reservation)

VEGETARIAN PAELLA -
prepared with tomatoes, onions, garlic, saffron, paprika, peppers, eggplant, green beans, sugar snap peas, English peas, artichokes, lemon, parsley, and thyme - $37.00


ALL ENTREES SERVED WITH SMASHED POTATOES AND GREEN BEANS

DESSERT:
CUSTARD TARTLETS with BERRIES

27 
 MEMORIAL DAY MONDAY, MAY 27, 2019
Event: MEMORIAL DAY MONDAY, MAY 27, 2019
Time: 7:00 PM
Description:
STARTER

GREEN BEAN SALAD
WITH SLICED RADISHES, CRUMBLED GOAT CHEESE, AND A FRESH LEMON-MINT VINAIGRETTE


ENTREES

CARPETBAGGER STEAK
N.Y. STRIP STEAK STUFFED WITH PAN-FRIED SEA SCALLOPS AND SERVED WITH A RED WINE REDUCTION - $39.00

CHICKEN MARSALA
BONELESS PAN-SEARED CHICKEN CUTLET IN A SAUCE MADE OF BUTTER, MARSALA WINE, SHERRY, OLIVE OIL, MUSHROOMS, FLAT LEAF PARSLEY, AND A SLASH OF CREAM - $38.00

ABOVE ENTREES WILL BE SERVED WITH MASHED POTATOES AND SAUTEED FARMER’S MARKET VEGETABLE

VEGETARIAN ENTREE (PLEASE ORDER WHEN MAKING RESERVATION)

SAVORY MUSHROOM, ASPARAGUS AND GRUYERE CREPES
FILLING FOR CREPES COMPOSED OF MUSHROOMS, ASPARAGUS, SCALLIONS, GARLIC, CREAM, PARSLEY, BLACK PEPPER, AND GRUYERE CHEESE - $37.00

ABOVE SERVED WITH SAUTEED FARMER’S MARKET VEGETABLE

DESSERT

STRAWBERRY SHORTCAKE WITH LEMON CURD AND WHIPPED CREAM
28 
 * LODGE CLOSED DURING THE WEEK IN MAY *
Event: * LODGE CLOSED DURING THE WEEK IN MAY *
Start Date: 5/28/2019
End Date: 5/31/2019
29 
 * LODGE CLOSED DURING THE WEEK IN MAY *
Event: * LODGE CLOSED DURING THE WEEK IN MAY *
Start Date: 5/28/2019
End Date: 5/31/2019
30 
 * LODGE CLOSED DURING THE WEEK IN MAY *
Event: * LODGE CLOSED DURING THE WEEK IN MAY *
Start Date: 5/28/2019
End Date: 5/31/2019
31 
 FRIDAY MAY 31ST, 2019.
Event: FRIDAY MAY 31ST, 2019.
Time: 7:00 PM
Description:
STARTER
ROMAINE SALAD
PREPARED WITH WATERCRESS, ENDIVE, GOAT CHEESE, RADISH, APPLE, SCALLION,
AND A BALSAMIC VINAIGRETTE



ENTREES
SEARED SEA SCALLOPS WITH WHITE WINE AND BUTTER SAUCE
SAUCE PREPARED WITH OLIVE OIL, LEMON JUICE, MINCED GARLIC, BLACK PEPPER AND
FRESH FLAT LEAF PARSLEY
$39.00

CHICKEN BREAST WITH A SHERRY MUSHROOM SAUCE
SAUCE PREPARED WITH BUYYER, GARLIC, SLICED MUSHROOMS, DRY SHERRY, CREAM, AND FRESH
PARSLEY
$38.00


VEGETARIAN ENTREE (PLEASE ORDER WHEN MAKING RESERVATION)

TWO VEGETABLE FRITTERS TOPPED WITH A SPICED CHICKPEA RAGU
RAGU PREPARED WITH ONION, FRESH GINGER, ZUCCHINI SQUASH, GREEN BELL PEPPER, TOMATOES, GROUND CINNAMON, GROUND CLOVES, TOASTED FENNEL SEEDS, GROUND CORIANDER, RED PEPPER FLAKES, CURRY POWDER, AND BLACK PEPPER

FRITTERS PREPARED WITH CHOPPED CAULIFLOWER, SHREDDED CARROT, SHREDDED ZUCCHINI, CHOPPED SCALLION, PARMESAN CHEESE, EGG, BLACK PEPPER, AND VEGETABLE OIL - GARNISHED
WITH A DOLLOP OF CREME FRAICH AND A SPRINKLE OF TOASTED SESAME SEEDS
$37.00

ALL ABOVE ENTREES WILL BE SERVED WITH WHITE RICE AND A SEASONAL FARMERS MARKET VEGETABLE

DESSERT
PROFITEROLE WITH HOUSE MADE COFFEE ICE CREAM, TOPPED WITH BITTERSWEET
CHOCOLATE SAUCE AND TOASTED PECANS



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SATURDAY, MAY 18, 2019

OPENING  DAY  DINNER

     bacon wrapped cod    Vegetable_Lasagna_    Pear-Cobbler

         BACON-WRAPPED COD WITH BLACK OLIVE SALSA.                            SPRING VEGETABLE LASAGNA                            PEAR CRISP WITH MAPLE ICE CREAM

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THE EVENING'S MENU

STARTER

SPRING VEGETABLE AND WHEATBERRY SALAD

French Green Beans, English Peas, Asparagus, Toasted Wheatberries, Lemon, Dill, and Olive Oil

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ENTREES

SMOKEY BEEF PAPPARDELLE

Boneless Short Ribs of Beef, Tomatoes, Onion, Celery, Carrots, Garlic, White Wine, Stock, and Herbs - $38.00

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BACON-WRAPPED ROASTED LOIN OF COD WITH A BLACK OLIVE SLASA

Salsa prepared with Black Olives, Olive Oil, Parsley, Celery, Garlic, Lemon Zest, Capers, and Balsamic Vinegar - $38.00

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VEGETARIAN ENTREE

SPRING VEGETABLE LASAGNA

Spinach, Ricotta, Mozzarella, and Parmesan Cheese, Nutmeg, Onion, Garlic, Celery, Carrots, Butternut Squash, Lemon Olive Oil, Mushrooms, and Tomato Sauce - $37.00

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ALL ENTREES SERVED WITH SEASONAL VEGETABLES and a LEMON-TOASTED ALMOND SKORDALIA

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DESSERT

PEAR CRISP WITH MAPLE ICE CREAM

  
 

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SUNDAY,  JUNE  16,  2019

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THE  WES  BROWN  TRIO

with   ANDY JAFFE   and   Singer  JILL  CONNOLLY

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SATURDAY, JUNE 29, 2019

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EXPLORE THE FLAVORS OF TANGIER FROM THE DINING ROOM OF BASCOM LODGE

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RELAX BY THE FIRE OR WATCH THE SUN SET BEHIND THE CATSKILL MOUNTAINS FROM OUR ENCLOSED PORCH.

SAVOR A GLASS OF "SYROCCO," A SYRAH FROM THE THALVIN WINERY IN THE HILLS ABOVE THE TOWN OF ZENATA ON MOROCCO'S ATLANTIC COAST.

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THE EVENING'S MENU

STARTER

CARROT AND ROASTED BEET SALAD ON A BED OF WATERCRESS

Lemon, Honey, and Mint scented with Cinnamon, Corriander, and Ginger

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ENTREES

"BERBER STYLE" BRAISED SWORDFISH

Marinated in chermoula (a pesto-like sauce prepared with olive oil, cilantro, paprika, and cumin}, Tomatoes, Beldi (red) Olives, and house-made Preserved Meyer Lemons - $39.00

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TAGINE OF LAMB

Prunes, Onion, Garlic, Stock, Saffron, Ginger, and Cinnamon - $39.00

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VEGETARIAN ENTREE

LATE SPRING VEGETABLE TAGINE

Tomatoes, Pearl Onions, Baby Turnips, Cauliflower, Celery, and Radishes

flavored with Ras el Hanout and Harissa and topped with caramelized onions, golden raisins, and chick peas - $37.00

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SERVED WITH COUS COUS AND A GREEN BEAN TAGINE

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DESSERT

PISTACHIO - APRICOT - ORANGE BLOSSOM CAKE

Crème Anglaise




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