Bascom Lodge | Adams, MA 01220

	BASCOM LODGE IS CLOSED FOR THE 2017 SEASON 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.
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. 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 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. 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!

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SUNDAY, JUNE 1, 2018 SUNDAY, JUNE 17, 2018 STARTER SUGAR SNAP PEA SALAD with radishes, mint and fresh goat cheese ENTREES "CARPETBAGGER STEAK" New York Strip Steak stuffed with fried scallops and served with a red wine reduction - $38.00 FILLET OF FLOUNDER sauteed in brown butter with a crab salad prepared with scallions, avocado, garlic, lime juice and zest, oven-dried tomatoes - $37.00 CIDER BRAISED HALF CHICKEN with apples and bacon - prepared with caramelized onion, apple, bacon, thyme. stock, dijon mustard, and a touch of cream - $37.00 VEGETARIAN ENTREE (PLEASE ORDER WHEN MAKING RESERVATION) VEGETABLE GRATIN prepared with leeks, oven-dried tomatoes, yellow and green squash, spinach, garlic, gruyere cheese and a red peppers sauce - $36.00 ALL ENTREES SERVED WITH GARLIC MASHED POTATOES AND SAUTEED SEASONAL VEGETABLES DESSERT PEAR FILLED CREAM PUFF with maple - walnut ice cream and bitter-sweet chocolate sauce

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Bascom Lodge is closed for the 2017 season. The lodge will reopen on Saturday, May 19, 2018