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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 THE MANAGING PARTNER OF 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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BakeryBlank.jpgLOOKING  FOR  A  BIT  OF  CRUMPET  AFTER  A  MORNING  OF  BIRDWATCHING?

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THE LODGE WILL BE OPEN TO THE PUBLIC FOR BREAKFAST IN THE 2020 SEASON WEDNESDAY THROUGH MONDAY FROM 8:00am to 10:30am  -  THE LODGE WILL BE CLOSED MONDAYS AFTER BREAKFAST AND ALL DAY TUESDAYS. 
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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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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

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Lunch Logo

SOUPS - 6.50

  New England Clam Chowder  -  Chunky Farmer's Market Tomato - Fresh Herb

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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 with Potato Chips

  ❖   Chicken Salad with toasted Pecans, dried Cranberries, Onions, Celery, Arugula on multi-grain      

          Scandinavian-style Sunflower Seed Bread  - - - - - - - - - - - - - -  8.75

  ❖   Classic Hummus  with Roasted eggplant, Red pepper, Cheddar,carmellized onions, cucumbers, lettuce, tomato      and Avocado on Bread   - - - - -   8.75

  ❖   Sloppy Joe  with sliced Red Onion and Pickles on a Toasted Challah Bun  - - - -  8.25

  ❖   Hot Ham & Swiss   - - - - - - -   8.25

  ❖   Sirloin Burger lettuce, tomato, onion, cheese   - - - - - - -   8.75

  ❖   Ranger Burger lettuce, tomato, carmellized onion, mushrooms, swiss cheese   - - - - - - -   9.00

  ❖   Chopped BBQ Brisket  with sliced Red Onion and Pickles on a Toasted Challah Bun  - - - -  8.75

  ❖   Two Hot Dogs  or a Sloppy Dog   - - - - - - - -   4.50

  ❖    BLT  on sourdough  - - - - - - -   8.25

  ❖   Grilled Cheese on sourdough bread   - - - - - - -   7.25

  ❖   Veggie Burger lettuce, tomato, onion, cheese   - - - - - - -   8.75

  ❖   Peanut Butter and Jelly  on Pullman Bread  - - - - - - - - - -   4.00

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

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

Saturday, May 20TO 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:
AugSeptember 2020Oct
SunMonTueWedThuFriSat
 WEDNESDAY SEPTEMBER 2ND, 2020
Event: WEDNESDAY SEPTEMBER 2ND, 2020
Time: 7:00 PM
Description:
STARTER
GREEN BEAN SALAD

PREPARED WITH SLICED RADISHES, CRUMBLED GOAT CHEESE, BALSAMIC VINEGAR, LEMON JUICE, OLIVE OIL AND CHOPPED FRESH MINT

ENTREES
BEEF BOURGUIGNON

PREPARED WITH BACON, FRESH MUSHROOMS, CIPOLLINI ONIONS, CARROTS, GARLIC, CHOPPED ONION, STOCK, BRANDY, RED WINE, TOMATO PASTE, OLIVE OIL, BUTTER, AND FRESH THYME
$39.00

CHICKEN FRICASSEE

PREPARED WITH CHICKEN STOCK, ONIONS, GRATED FRESH GINGER, DICED CARROTS, GREEN PEAS, CORIANDER SEED, CARDAMOM SEED, STAR ANISE, DRY SHERRY, OLIVE OIL, BUTTER, BAY LEAF, CREME FRAICHE, AND CHOPPED SCALLIONS
$38.00

VEGETARIAN ENTREE (PLEASE ORDER WHEN MAKING RESERVATION)

BAKED VEGETARIAN EGGPLANT MEAT-LESS BALLS GARNISHED WITH A RED PEPPER COULIS AND OVEN ROASTED GARLIC CHERRY TOMATOES

PREPARED WITH MASHED CHICKPEAS, GROUND WALNUTS, PARMESAN CHEESE, SMALL DICE OF MOZZARELLA CHEESE, CHOPPED MUSHROOMS, GARLIC, OLIVE OIL, CHOPPED FRESH PARSLEY, EGG, RED PEPPER FLAKES, AND PANKO BREAD CRUMBS
$38.00

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

DESSERT
LEMON MOUSSE SERVED WITH A BUTTER COOKIE
 THURSDAY September 3RD , 2020
Event: THURSDAY September 3RD , 2020
Time: 7:00 PM
Description:
STARTER :

BASCOM LODGE WALDORF SALAD -
prepared with orange zest, apples, celery, pecans, dried cranberries, yogurt, lemon juice, and mayonnaise.

ENTREES :

SEAFOOD CAKES -
prepared with shrimp. salmon, scallops, scallions, celery, mustard, capers, bread crumbs, and egg - $38.00

PAILLARD OF CHICKEN WITH A MARSALA SAUCE-
prepared with stock, white wine, onion, garlic, mushrooms, and a dollop of creme fraiche
$38.00

SWORDFISH PUTTANESCA

PREPARED WITH WHITE WINE, ONION, GARLIC, CAPERS, OLIVES, TOMATOES, AND RED PEPPER FLAKES - 39.00

VEGETARIAN ENTREE :
(please order when making you reservation)

VEGETABLE STRUDEL BATHED IN A RED PEPPER COULIS -
prepared with olive oil, chopped celery, chopped carrots, broccoli, toasted almonds, sautéed spinach, onions, garlic, lemon juice, and grated gruyere cheese- $38.00

ALL ENTREES SERVED WITH MASHED POTATOES AND SEASONAL VEGETABLES

DESSERT :

CHOCOLATE SPICE ROULADE WITH CREME ANGLAISE
 FRIDAY SEPTEMBER 4TH, 2020
Event: FRIDAY SEPTEMBER 4TH, 2020
Time: 7:00 PM
Description:
STARTER
BROCCOLI, POTATO AND LEEK SOUP
PREPARED WITH VEGETABLE STOCK AND LEMON JUICE - GARNISHED WITH TOASTED SLIVERED ALMONDS AND SNIPPED CHIVES


ENTREES
SEARED SHRIMP AND SEA SCALLOPS WITH A HERB BUTTER SAUCE
PREPARED WITH MINCED SHALLOTS, OLIVE OIL, BUTTER, LEMON JUICE, TARRAGON, PARSLEY, AND THYME
$38.00


BREADED CHICKEN BREAST WITH A MUSHROOM CREAM SAUCE
PREPARED WITH MUSHROOMS, WHITE WINE, CREAM, EGGS, LEMON JUICE, OLIVE OIL, BUTTER, AND FRESH FLAT LEAF PARSLEY
$38.00


VEGETARIAN ENTREE (PLEASE ORDER WHEN MAKING RESERVATION)

TWO EGGPLANT FRITTERS TOPPED WITH A CHICKPEA RAGU
RAGU PREPARED WITH ONION, GARLIC, CARROTS, CELERY, TOMATO, CUBED BUTTERNUT SQUASH, BAY LEAVES, SPINACH,
OLIVE OIL, A PINCH OF RED PEPPER FLAKES, A SPLASH OF RED WINE AND A GARNISH OF TOASTED SESAME SEEDS
$38.00

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


DESSERT
DARK CHOCOLATE TERRINE WITH A ORANGE SAUCE
 SATURDAY SEPTEMBER 5TH, 2020 JAZZ DINNER - THE MICHAEL BENEDICT TRIO
Event: SATURDAY SEPTEMBER 5TH, 2020 JAZZ DINNER - THE MICHAEL BENEDICT TRIO
Time: 7:00 PM
Description:
STARTER
SALAD OF FARMERS MARKET GREENS WITH ARUGULA AND RADICCIO - TOPPED WITH CRISPY CHICK PEAS, A GRATE OF PARMESAN CHEESE AND A BALSAMIC VINAIGRETTE


ENTREES
ROMAN OXTAIL STEW
PREPARED WITH OLIVE OIL, PANCETTA, CARROT, CELERY, CLOVES, PINCH OF GROUND CINNAMON, GARLIC, BAY LEAF, RED WINE, TOMATOES, AND ONION
$39.00

ITALIAN SWEET AND SOUR CHICKEN
PREPARED WITH OLIVE OIL, ONION, CARROT, CELERY, GARLIC, DRY RED WINE, RED WINE VINEGAR, ORANGE JUICE, CAPERS
AND SLICED ALMONDS
$38.00

BAKED - STUFFED FLOUNDER
prepared with a Walnut-Pesto, Spinach and Parmesan Cheese - $39.00

VEGETARIAN ENTREE (PLEASE ORDER WHEN MAKING RESERVATION)

EGGPLANT INVOLTINI
PREPARED WITH RICOTTA AND MOZZARELLA CHEESE, EGG, CHOPPED SCALLIONS, CAPERS, TOASTED PINE NUTS, BASIL AND A FRESH RED SAUCE
$38.00

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

DESSERT
SPICED GRAPE CAKE WITH ORANGE ZEST - SERVED WITH A MARSALA ZABAGLIONE
 SUNDAY SEPTEMBER 6TH, 2020 SPANISH MENU
Event: SUNDAY SEPTEMBER 6TH, 2020 SPANISH MENU
Time: 7:00 PM
Description:
STARTER
SEVILLE - STYLE GAZPACHO WITH GARLIC TOAST

PREPARED WITH TOMATO, GREEN PEPPER, CUCUMBER, ONION, GARLIC, SHERRY VINEGAR, AND OLIVE OIL

ENTREES

SEARED DUCKK BREAST IN A WALNUT - POMEGRANATE SAUCE

PREPARED WTH ONION, TURMERIC, POMEGRANATE JUICE AND MOLASSES,
$39.00

BRAISED BRISKET

PREPARED WITH ONION, GARLIC, RED WINE, SWEET PAPRIKA, TOMATOES, CHICKEN STOCK, THYME, OREGANO, BAY LEAF,
SHERRY VINEGAR, AND BLACK OLIVES
$38.00

VEGETARIAN ENTREE (PLEASE ORDER WHEN MAKING RESERVATION

ROASTED VEGETABLES WITH A ROMESCO SAUCE
PREPARED WITH SLICES OF ONION, ZUCCHINI SQUASH, GARLIC, EGGPLANT, BELL PEPPER, AND CAULIFLOWER, AND CHICK PEAS.
$38.00

ALL ENTREES WILL BE SERVED WITH ROASTED POTATOES AND SAUTEED GREEN MARKET VEGETABLE


DESSERT
ALMOND CAKE ( TARTA de SANTIAGO ) WITH CREME ANGLAISE

 WEDNESDAY September 9TH , 2020
Event: WEDNESDAY September 9TH , 2020
Time: 7:00 PM
Description:
STARTER :

SALAD OF ROMAINE, WATERCRESS AND ARUGULA with Goat Cheese, Dried Cranberries and Pecans

ENTREES :


PAILLARD OF CHICKEN WITH A MARSALA SAUCE-
prepared with stock, white wine, onion, garlic, mushrooms, and a dollop of creme fraiche
$38.00

SALMON FILLET PUTTANESCA

PREPARED WITH WHITE WINE, ONION, GARLIC, CAPERS, OLIVES, TOMATOES, AND RED PEPPER FLAKES - 39.00

VEGETARIAN ENTREE :
(please order when making you reservation)

VEGETABLE STRUDEL BATHED IN A RED PEPPER COULIS -
prepared with olive oil, chopped celery, chopped carrots, broccoli, toasted almonds, sautéed spinach, onions, garlic, lemon juice, and grated gruyere cheese- $38.00

ALL ENTREES SERVED WITH MASHED POTATOES AND SEASONAL VEGETABLE

DESSERT :

VANILLA PANNA COTTA SERVED WITH FRESH BERRIES AND A BUTTER COOKIE
10 
 THURSDAYDAY SEPTEMBER 10TH, 2020
Event: THURSDAYDAY SEPTEMBER 10TH, 2020
Time: 7:00 PM
Description:
STARTER
ROMAINE SALAD
COMPOSED OF SLICED APPLE, DRIED CRANBERRIES, TOASTED WALNUTS, GOAT CHEESE AND A LEMON-ORANGE VINAIGRETTE

ENTREES

SHRIMP AND SCALLOP STEW

PREPARED WITH FENNEL BULB, ONION, GARLIC, ORANGE ZEST, GROUND CLOVES,
WHITE WINE, CLAM BROTH, TOMATOES, SAFFRON, AND BLACK PEPPER
$39.00

BRISKET BRAISED IN RED WINE
WITH ROOT VEGETABLES

PREPARED WITH ONION, CELERY, POTATO, CARROT, CELERIAC, TURNIP, OLIVE OIL, SWEET POTATO AND BUTTERNUT SQUASH $38.00


VEGETARIAN ENTREE (PLEASE ORDER WHEN MAKING RESERVATION)

TWO RATATOUILLE FILLED CREPES WITH SPINACH - SERVED WITH A FRESH MUSHROOM SAUCE AND GARNISHED WITH GRATED GRUYERE CHEESE

PREPARED WITH CARAMELIZED ONIONS, ZUCCHINI, EGGPLANT, GARLIC, TOMATOES, OLIVE OIL, FRESH BASIL, BELL PEPPERS AND BATHED IN A FRESH MUSHROOM SAUCE GARNISHED WITH CHOPPED FRESH PARSLEY
$38.00

ALL ENTREES WILL BE SERVED WITH WHITE RICE AND SEASONAL VEGETABLE

DESSERT
STRAWBERRY - PISTACHIO SEMIFREDDO SERVED WITH A LEMON BUTTER COOKIE
11 
 FRIDAY SEPTEMBER 11TH, 2020
Event: FRIDAY SEPTEMBER 11TH, 2020
Time: 7:00 PM
Description:
STARTER
UPSIDE-DOWN MUSHROOM TARTLET SERVED WITH SALAD GREENS AND A LEMON VINAIGRETTE

PREPARED WITH BUTTER, OLIVE OIL, SPLASH OF WINE, SLICED MUSHROOMS, DICED ONION, FRESH THYME LEAVES, AND GRATED GRUYERE CHEESE



ENTREES
PAN SEARED HALF CHICKEN WITH HARD CIDER, APPLE BRANDY AND APPLES

PREPARED WITH BUTTER, OLIVE OIL, ONION, GARLIC, BAY LEAF, BLACK PEPPER AND FRESH FLAT LEAF PARSLEY
$38.00



SEARED DOUBLE THICK PORK CHOP WITH A COMPOUND BUTTER

BUTTER PREPARED WITH REDUCED WHITE WINE, SCALLION, GARLIC, BLACK PEPPER AND FRESH FLAT LEAF PARSLEY
$38.00



VEGETARIAN ENTREE (PLEASE ORDER WHEN MAKING RESERVATION)

ROASTED ROOT VEGETABLE RAGOUT

PREPARED WITH ONION, GARLIC, WHITE POTATO, RUTABAGA, CELERY ROOT, BEET, CARROT, PARSNIP, WHITE WINE, CHERRY TOMATOES, FRESH SPINACH, BAY LEAF, OLIVE OIL AND BLACK PEPPER
$38.00



ALL ENTREES WILL BE SERVED WITH SPICED RED CABBAGE AND WHITE RICE



DESSERT
GINGERBREAD ROULADE SERVED WITH A PEAR AND TOASTED PECAN COMPOTE
12 
 SATURDAY SEPTEMBER 12TH, 2020. MOROCCAN MENU
Event: SATURDAY SEPTEMBER 12TH, 2020. MOROCCAN MENU
Time: 7:00 PM
Description:
STARTER
CARROT AND BEET SALAD ON A BED OF WATERCRESS

PREPARED WITH MINCED RED ONION, FRESH MINT, FRESH DILL, FRESH PARSLEY, DRIED CURRANTS, OLIVE OIL, LEMON JUICE, ORANGE JUICE, HONEY, A PINCH OF CAYENNE GARNISHED WITH TOASTED SLIVERED ALMONDS AND A CRUMBLE OF GOAT CHEESE



ENTREES
LAMB TAGINE WITH PRUNES AND CINNAMON

PREPARED WITH PEARL ONIONS, GINGER, TURMERIC, NUTMEG, SAFFRON, WHITE WINE, ORANGE FLOWER WATER, RAS EL HANOUT, BUTTER, HONEY, AND OLIVE OIL GARNISHED WITH SESAME SEEDS AND TOASTED ALMONDS
$39.00

CHICKEN TAGINE WITH DATES AND OLIVES

PREPARED WITH ONION, GARLIC, GINGER, SAFFRON, BLACK PEPPER, TURMERIC, RAS EL HANOUT, CINNAMON STICK, OLIVE OIL, BUTTER, CHICKEN STOCK, AND HONEY GARNISHED WITH TOASTED SESAME SEEDS
$38.00

VEGETARIAN ENTREE (PLEASE ORDER WHEN MAKING RESERVATION)

VEGTABLE TAGINE

PREPARED WITH SWEET POTATO, CAULIFLOWER, TOMATO, CHICKPEAS, GOLDEN RAISINS, LEMON JUICE, HARISSA, GARLIC, ONION, OLIVE OIL, CINNAMON, BLACK PEPPER, TURMERIC, GINGER, AND PAPRIKA. GARNISHED WITH FRESH PARSLEY
$38.00


ALL ENTREES WILL BE SERVED WITH COUS COUS AND SEASONAL VEGETABLE


DESSERT
PISTACHIO, APRICOT AND ORANGE BLOSSOM CAKE BATHED WITH A CREME ANGLAISE AND APRICOT SAUCE
13 
 SUNDAY SEPTEMBER 13TH, 2020
Event: SUNDAY SEPTEMBER 13TH, 2020
Time: 7:00 PM
Description:
STARTER

ROMAINE, APPLE AND RADISH SALAD

PREPARED WITH ROASTED PECANS, CHOPPED SCALLIONS, A CRUMBLE OF GOAT CHEESE, AND A LEMON VINAIGRETTE



ENTREES

ROASTED HALF CHICKEN

PREPARED WITH OLIVE OIL, SHALLOTS, GARLIC, LEMON, BLACK PEPPER, AND MINCED PARSLEY
$38.00



PAN SEARED DOUBLE THICK PORK CHOP WITH A HERB COMPOUND BUTTER

BUTTER PREPARED WITH WHITE WINE REDUCTION, GARLIC, SCALLIONS, AND FRESH FLAT LEAF PARSLEY
$38.00



VEGETARIAN ENTREE (PLEASE ORDER WHEN MAKING RESERVATION)

SQUASH, LIMA BEAN, CELERY ROOT, PARSNIP AND RHUTABAGA RAGU

PREPARED WITH TOMATOES, ZUCCHINI SQUASH, BUTTERNUT SQUASH, VEGETABLE STOCK, SPLASH OF WHITE WINE, ONION, GARLIC, OLIVE OIL
$38.00



ALL ENTREES WILL BE SERVED WITH A CORNBREAD DRESSING, CRANBERRY-APRICOT COMPOTE, AND A SAUTEED SEASONAL VEGETABLE




DESSERT

PLUM-CRYSTALIZED GINGER TORTE SERVED WITH CREME ANGLAISE
14 15 16 
 WEDNESDAY, SEPTEMBER 16, 2020
Event: WEDNESDAY, SEPTEMBER 16, 2020
Time: 7:00 PM - 9:00 PM
Description:
STARTER
BUTTERNUT SQUASH SOUP
prepared with Vegetable Stock, Squash, Onions, Garlic, Celery, Carrots, and Nutmeg

ENTREES
FLOUNDER BAKED IN BROWN BUTTER WITH SHRIMP AND SCALLOPS
prepared with Butter, White Wine, Onions, Garlic, Balsamic Vinegar, and Capers - $39.00

CURRIED HALF CHICKEN WITH CURRANTS AND TOASTED ALMONDS
prepared with house-made Curry Powder, Yougurt, Stock Onions, Garlic, Tomaotes, and Coconut Milk - $38.00

VEGETARIAN ENTREE
(please order when making reservation)

VEGETABLE PARMESAN
prepared with Eggplant, Squash, Onion, Garlic, Tomatoes, Olive Oil, Bread Cruimbs and Wine - $38.00

ALL ENTREES SERVED WITH WHITE RICE AND FARMER'S MARKET VEGETABLES

DESSERT

PUMPKIN CHEESE CAKE
17 
 THURSDAY, SEPTEMBER 17, 2020
Event: THURSDAY, SEPTEMBER 17, 2020
Time: 7:00 PM - 9:00 PM
Description:
STARTER

CORN AND CAULIFLOWER CHOWDER
prepared with Cauliflower, Corn, Vegetable Stock, Milk, Paprika, Butter, and Parsley

ENTREES

PAN-BLACKENED SALMON WITH OVEN-DRIED CHERRY TOMATOES, CARAMELIZED RED ONIONS, BALSAMIC VINEGAR, AND CAPERS - $39.00

BREADED CHICKEN CUTLET IN A MARSALA WINE SAUCE
prepared with Mushrooms, Onions, Garlic, a touch of cream, Wine and Stock - $38.00

VEGETARIAN ENTREE
(please order when making reservation)

BAKED-STUFFED RED PEPPER
prepared with Chick Peas, Onions, Celery, Butternut Squash, Walnuts, Herbs, and Oven-dried Tomatoes - $38.00

ALL ENTREES SERVED WITH HORSERADISH MASHED POTATOES AND FARMER'S MARKET VEGETABLES

DESSERT

RASPBERRY - VANILLA SEMIFREDDO
18 
 FRIDAY SEPTEMBER 18TH, 2020
Event: FRIDAY SEPTEMBER 18TH, 2020
Time: 7:00 PM
Description:
STARTER
ROMAINE SALAD
PREPARED WITH ARUGULA, SLICED SCALLIONS, BLANCHED GREEN BEANS, PICKLED BEETS, A CRUMBLE OF GOAT CHEESE, TOASTED HAZELNUTS AND A LEMON DIJON VINAIGRETTE


ENTREES
RED WINE AND PORT BRAISED SHORT RIBS
PREPARED WITH STOCK, OLIVE OIL, PEARL ONIONS, CELERY, PARSNIPS, WHITE TURNIPS, CARROTS, GARLIC, BAY LEAVES, BLACK PEPPERCORNS, AND FLAT LEAF PARSLEY
$39.00

CHICKEN BREAST WITH APPLE BRANDY
PREPARED WITH STOCK, BUTTER, SLICED APPLES, SLICED SCALLIONS, SLICED MUSHROOMS, AND A SPRINKLE OF CREAM
$38.00

VEGETARIAN ENTREE (PLEASE ORDER WHEN MAKING RESERVATION)

SAVORY ROASTED ROOT VEGETABLE- LENTIL STRUDEL SERVED WITH A CARROT COULIS
PREPARED WITH CARAMELIZED ONIONS, BUTTERNUT SQUASH, PARSNIPS, WHITE TURNIPS, OLIVE OIL, PAPRIKA, PECAN PESTO, AND GOAT CHEESE
$38.00

ALL ENTREES WILL BE SERVED WITH FARMERS MARKET VEGETABLE AND MASHED POTATOES

DESSERT
PEAR, CRYSTALIZED GINGER AND ORANGE ZEST TORTE
SERVED WITH A CREME ANGLAISE
19 
 SATURDAY SEPTEMBER 19TH, 2020. A JAZZ DINNER
Event: SATURDAY SEPTEMBER 19TH, 2020. A JAZZ DINNER
Time: 7:00 PM
Description:
STARTER
UPSIDE-DOWN MUSHROOM TARTLET WITH SALAD GREENS AND A LEMON VINAIGRETTE

PREPARED WITH BUTTER, OLIVE OIL, SPLASH OF WINE, SLICED MUSHROOMS, DICED ONION, FRESH THYME LEAVES, AND GRATED GRUYERE CHEESE



ENTREES
PAN SEARED HALF CHICKEN WITH HARD CIDER, APPLE BRANDY AND APPLES

PREPARED WITH BUTTER, OLIVE OIL, ONION, GARLIC, BAY LEAF, BLACK PEPPER AND FRESH FLAT LEAF PARSLEY
$38.00



SEARED DOUBLE THICK PORK CHOP WITH A COMPOUND BUTTER

BUTTER PREPARED WITH REDUCED WHITE WINE, SCALLION, GARLIC, BLACK PEPPER AND FRESH FLAT LEAF PARSLEY
$38.00



VEGETARIAN ENTREE (PLEASE ORDER WHEN MAKING RESERVATION)

ROASTED ROOT VEGETABLE RAGOUT

PREPARED WITH ONION, GARLIC, WHITE POTATO, RUTABAGA, CELERY ROOT, BEET, CARROT, PARSNIP, WHITE WINE, CHERRY TOMATOES, FRESH SPINACH, BAY LEAF, OLIVE OIL AND BLACK PEPPE
$38.00



ALL ENTREES WILL BE SERVED WITH SPICED RED CABBAGE AND WHITE RICE



DESSERT
GINGERBREAD ROULADE SERVED WITH A PEAR AND TOASTED PECAN COMPOTE
20 
 SUNDAY SEPTEMBER 20TH, 2020. MOROCCAN DINNER
Event: SUNDAY SEPTEMBER 20TH, 2020. MOROCCAN DINNER
Time: 7:00 PM
Description:
STARTER
CARROT, BEET AND WHITE RADISH SALAD

PREPARED WITH ROASTED PISTACHIOS, CHOPPED SCALLIONS, HONEY, OLIVE OIL, RED WINE VINEGAR, HONEY, CRACKED BLACK PEPPER, CHOPPED MINT AND A SCATTERING OF TOASTED CARAWAY SEEDS


ENTREES
PEAR AND LAMB TAGINE

PREPARED WITH SHALLOTS, ORANGE JUICE, POMEGRANATE JUICE, HONEY, CINNAMON, PAPRIKA, TURMERIC, PINCH OF CAYENNE, GINGER, CLOVE, ALLSPICE, CARDAMOM AND MINCED PARSLEY - GARNISHED WITH TOASTED SESAME SEEDS
$39.00


SHRIMP AND VEGETABLE TAGINE

PREPARED WITH TOMATO, CELERY, BELL PEPPER, GREEN OLIVES, PRESERVED LEMON, ONION, CARROTS, WHITE POTATO, GARLIC, CUMIN, SAFFRON, PAPRIKA, GINGER, BLACK PEPPER, LEMON JUICE, OLIVE OIL AND HARISSA - GARNISHED WITH CHOPPED FRESH CORIANDER AND FRESH FLAT LEAF PARSLEY
$39.00

VEGETARIAN ENTREE (PLEASE ORDER WHEN MAKING RESERVATION)

MINTED SQUASH, CHICKPEA, EGGPLANT AND CARROT TAGINE

PREPARED WITH TOMATOES, ZUCCHINI SQUASH, BUTTERNUT SQUASH, BELL PEPPER, GOLDEN RAISINS, VEGETABLE STOCK, ONION, GARLIC, OLIVE OIL, FRESH MINT, HARISSA, CUMIN, HONEY, JUICE OF LEMON, CINNAMON, GROUND CORIANDER AND TURMERIC - GARNISHED WITH TOASTED ALMONDS
$38.00

ALL ENTREES WILL BE SERVED WITH A GREEN BEAN AND POTATO TAGINE AND COUS COUS


DESSERT
DATE AND WALNUT CAKE WITH HOUSE MADE ORANGE ICE CREAM
21 22 23 
 WEDNESDAY, SEPTEMBER 23, 2020
Event: WEDNESDAY, SEPTEMBER 23, 2020
Time: 7:00 PM - 9:00 PM
Description:
STARTER -

BUTTERNUT SQUASH SOUP

ENTREES -

TWO MARYLAND CRAB CAKES with a Red Pepper-Toasted Almond Salsa - $38.00

GRILLED SIRLOIN STEAK with a sauce of roasted Tomatoes, Garlic, Onions, Capers, and Balsamic Vinegar - $39.00

VEGETARIAN ENTREE -
(please order when making reservation)

BAKED POLENTA with an Autumn Ratatouille

ALL ENTREES SERVED WITH CRUSHED BAKED POTATOES AND FARMER’S MARKET VEGETABLES

DESSERT -

STRAWBERRY SHORTCAKE with Lemon Curd

24 
 THURSDAY, SEPTEMBER 24,2020
Event: THURSDAY, SEPTEMBER 24,2020
Time: 7:00 PM - 9:00 PM
Description:
STARTER-

LAST-OF-THE-SEASON FRESH TOMATO SOUP with HERBS

ENTREES-

ROAST DUCK BREAST with Bacon, Walnuts and Oranges - 39.00

FLOUNDER STUFFED WITH CARAMELIZED CORN, ONIONS, AND CREMINI MISHROOMS - $38.00

VEGETARIAN ENTREE -
(Please order when making reservation)

VEGETARIAN LASAGNA -
PREPARED WITH HOMEMADE PASTA, ONIONS,GARLIC, CARROTS, CELERY, TOMATOES, EGGPLANT, PEPPERS, AND CHEESE - $38.00

ALL ENTREES SERVED WITH FARMER’S MARKET VEGETABLES

DESSERT
LEMON MOUSSE WITH FRESH BERRIES





25 
 FRIDAY SEPTEMBER 25TH, 2020
Event: FRIDAY SEPTEMBER 25TH, 2020
Time: 7:00 PM
Description:
STARTER

ROMAINE, APPLE AND RADISH SALAD

PREPARED WITH ROASTED PECANS, CHOPPED SCALLIONS, A CRUMBLE OF GOAT CHEESE, AND A LEMON VINAIGRETTE



ENTREES

ROASTED HALF CHICKEN

PREPARED WITH OLIVE OIL, SHALLOTS, GARLIC, LEMON, BLACK PEPPER, AND MINCED PARSLEY
$38.00



PAN SEARED DOUBLE THICK PORK CHOP WITH A HERB COMPOUND BUTTER

BUTTER PREPARED WITH WHITE WINE REDUCTION, GARLIC, SCALLIONS, AND FRESH FLAT LEAF PARSLEY
$38.00



VEGETARIAN ENTREE (PLEASE ORDER WHEN MAKING RESERVATION)

SQUASH, LIMA BEAN, CELERY ROOT, PARSNIP AND RHUTABAGA RAGU

PREPARED WITH TOMATOES, ZUCCHINI SQUASH, BUTTERNUT SQUASH, VEGETABLE STOCK, SPLASH OF WHITE WINE, ONION, GARLIC, OLIVE OIL
$38.00



ALL ENTREES WILL BE SERVED WITH A CORNBREAD DRESSING, CRANBERRY-APRICOT COMPOTE, AND A SAUTEED SEASONAL VEGETABLE




DESSERT

PLUM-CRYSTALIZED GINGER TORTE SERVED WITH CREME ANGLAISE
26 
 SATURDAY SEPTEMBER 26TH, 2020 THE WES BROWN TRIO
Event: SATURDAY SEPTEMBER 26TH, 2020 THE WES BROWN TRIO
Time: 7:00 PM
Description:
STARTER

ROMAINE SALAD

PREPARED WITH ARUGULA, SLICED SCALLIONS, BLANCHED GREEN BEANS, PICKLED BEETS, A CRUMBLE OF GOAT CHEESE, TOASTED HAZELNUTS, AND A LEMON DIJON VINAIGRETTE


ENTREES

RED WINE AND PORT BRAISED SHORT RIBS

PREPARED WITH STOCK, OLIVE OIL, PEARL ONIONS, CELERY, PARSNIPS, WHITE TURNIPS, CARROTS, GARLIC, BAY LEAVES, BLACK PEPPERCORNS, AND FLAT LEAF PARSLEY
$39.00

CHICKEN BREAST WITH APPLE BRANDY

PREPARED WITH STOCK, BUTTER, SLICED APPLES, SLICED SCALLIONS, SLICED MUSHROOMS, AND A SPRINKLE OF CREAM
$38.00

FLOUNDER STUFFED WITH A CRAB SALAD - PREPARED WITH SCALLIONS, CELERY, RED PEPPERS, OLIVE OIL, LEMON and PARSLEY - $39.00

VEGETARIAN ENTREE (PLEASE ORDER WHEN MAKING RESERVATION)

SAVORY ROASTED ROOT VEGETABLE- LENTIL STRUDEL SERVED WITH A CARROT COULIS

PREPARED WITH CARAMELIZED ONIONS, BUTTERNUT SQUASH, PARSNIPS, WHITE TURNIPS, OLIVE OIL, PAPRIKA, PECAN PESTO, AND GOAT CHEESE
$38.00

ALL ENTREES WILL BE SERVED WITH FARMERS MARKET VEGETABLE AND MASHED POTATOES

DESSERT

PEAR, CRYSTALIZED GINGER AND ORANGE ZEST TORTE
SERVED WITH A CREME ANGLAISE
27 
 SUNDAY SEPTEMBER 27th
Event: SUNDAY SEPTEMBER 27th
Time: 7:00 PM
28 29 30 
 WEDNESDAY SEPTEMBER 30TH, 2020
Event: WEDNESDAY SEPTEMBER 30TH, 2020
Time: 7:00 PM
Description:
STARTER
UPSIDE-DOWN MUSHROOM TARTLET SERVED WITH SALAD GREENS AND A LEMON VINAIGRETTE

PREPARED WITH BUTTER, OLIVE OIL, SPLASH OF WINE, SLICED MUSHROOMS, DICED ONION, FRESH THYME LEAVES, AND GRATED GRUYERE CHEESE



ENTREES
PAN SEARED HALF CHICKEN WITH HARD CIDER, APPLE BRANDY AND APPLES

PREPARED WITH BUTTER, OLIVE OIL, ONION, GARLIC, BAY LEAF, BLACK PEPPER AND FRESH FLAT LEAF PARSLEY
$38.00



SEARED DOUBLE THICK PORK CHOP WITH A COMPOUND BUTTER

BUTTER PREPARED WITH REDUCED WHITE WINE, SCALLION, GARLIC, BLACK PEPPER AND FRESH FLAT LEAF PARSLEY
$38.00



VEGETARIAN ENTREE (PLEASE ORDER WHEN MAKING RESERVATION)

ROASTED ROOT VEGETABLE RAGOUT

PREPARED WITH ONION, GARLIC, WHITE POTATO, RUTABAGA, CELERY ROOT, BEET, CARROT, PARSNIP, WHITE WINE, CHERRY TOMATOES, FRESH SPINACH, BAY LEAF, OLIVE OIL AND BLACK PEPPER
$38.00



ALL ENTREES WILL BE SERVED WITH SPICED RED CABBAGE AND WHITE RICE



DESSERT
GINGERBREAD ROULADE SERVED WITH A PEAR AND TOASTED PECAN COMPOTE

JAZZ SUNDAY

THE WES BROWN TRIO

with singer JILL CONNOLLY

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MOUNTAIN BREEZES CAN BE COOLER THAN IN THE VALLEY, YOU MAY WANT TO BRING A LIGHT SWEATER

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SATURDAY, SEPTEMBER 26th

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