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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?
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
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
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