|
|
| |
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.
|
|
 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!
|
|
Calendar View:
|
Jump To:
|
| | Sun | Mon | Tue | Wed | Thu | Fri | Sat |
|---|
| | | | 1
 THURSDAY, JUNE 1, 2017
Event: THURSDAY, JUNE 1, 2017
Time: 7:00 PM - 9:00 PM
Description:
STARTER
SUGAR SNAP PEA SOUP WITH A FRESH MINT OIL AND CREME FRAISHE
ENTREES
CRAB CAKES ON A BED OF JULIENNED ASIAN VEGETABLE SALAD WITH A AVOCADO RELISH
$37.00
VEGETARIAN ENTREE (PLEASE ORDER WHEN MAKING RESERVATION)
PISTACHIO, QUINOA AND KALE CROQUETTES ON A SPRING VEGETABLE SALSA
PREPARED WITH KALE, ONION, GARLIC LEMON ZEST, MOZZARELLA, QUINOA, AND PISTACHIO
SALSA PREPARED WITH OVEN-DRIED CHERRY TOMATOES, PEPPERS, SCALLIONS, SPINACH, AND HERBS
$36.00
BOTH ENTREES SERVED WITH GARLIC MASHED POTATOES AND SAUTEED BROCCOLINI
DESSERT
LEMON SORBET WITH BUTTER COOKIES
| 2
FRIDAY, JUNE 2, 2017
Event: FRIDAY, JUNE 2, 2017
Time: 7:00 PM - 9:00 PM
Description:
STARTER
BASCOM WALDORF SALAD
PREPARED WITH YOGURT, APPLES, CELERY, DRIED CRANBERRIES, AND PECANS
ENTREES
SWORDFISH PUTENNESCA
PREPARED WITH ONIONS, GARLIC, CAPERS, TOMAOTES, PARSLEY, LEMON ZEST, AND OLIVE OIL
$37.00
CHICKEN BRAISED WITH FENNEL AND LEMON
PREPARED WITH WHITE WINE, FENNEL, SHALLOTS, GARLIC , LEMON JUICE, CHICKEN STOCK, LEMON ZEST, AND HERBS
37.00
VEGETARIAN ENTREE (PLEASE ORDER WHEN MAKING RESERVATION)
CREMINI MUSHROOM RAVIOLI IN A SPRING VEGETABLE PESTO
PREPARED WITH ASPARAGUS, SUGAR SNAP PEAS, BASIL, GARLIC, LEMON, AND PARMESAN CHEESE
$36.00
BOTH ENTREES SERVED WITH SAUTEED SEASONAL VEGETABLES
DESSERT
CHOCOLATE ROULADE WITH A STRAWBERRY SAUCE
| 3
SATURDAY JUNE 3RD, 2017
Event: SATURDAY JUNE 3RD, 2017
Time: 7:00 PM
Description:
STARTER
SUGAR SNAP PEA SALAD
PREPARED WITH RADISHES, OLIVE OIL, LEMON JUICE, VINEGAR, RICOTTA SALATA, MINT AND GARNISHED WITH SUMAC
ENTREES
RAGOUT OF LAMB AND SPRING VEGETABLES WITH FARRO
PREPARED WITH ONIONS, ASPARAGUS, TURNIPS, LIMA BEANS, SPRING GREENS, GARLIC, BAY LEAF, CHICKEN STOCK, RED WINE, BALSAMIC VINEGAR, OREGANO, THYME AN ROSEMARY
$38.00
SWORDFISH WITH CITRUS PESTO
PREPARED WITH BASIL, PINE NUTS, GARLIC, LEMON ZEST, ORANGE ZEST, OLIVE OIL AND PARMESAN CHEESE
$37.00
VEGETARIAN ENTREE (PLEASE ORDER WHEN MAKING RESERVATION)
CREPES-STYLE MANICOTTI WITH ROASTED SPRING VEGETABLES AND A FRESH MUSHROOM SAUCE
$36.00
ALL ENTREES WILL BE SERVED WITH SAUTEED SEASONAL VEGETABLE AND RISOTTO
DESSERT
GINGER ROULADE WITH CREME ANGLAISE
| 4
SUNDAY JUNE 4TH, 2017
Event: SUNDAY JUNE 4TH, 2017
Time: 7:00 PM
Description:
STARTER
SPRING PANZANELLA SALAD WITH ASPARAGUS
PREPARED WITH SPRING GREENS, RADISH, RED ONION, CHICK PEAS, PARSLEY, PARMESAN CHEESE AND CRUMBLED RICOTTA SALATA
ENTREES
SEARED DUCK BREAST WITH RHUBARB COMPOTE
PREPARED WITH ONIONS, GARLIC, ORANGE WITH JUICE, BROWN SUGAR AND CINNAMON STICK
$37.00
OSSO BUCCO WITH SPRING PEAS AND MUSHROOMS
PREPARED WITH CELERY, TOMATOES, WHITE WINE, ONIONS, GARLIC, CARROTS, STOCK, BAY LEAF, PARSLEY, LEMON ZEST AND THYME
$38.00
VEGETARIAN ENTREE (PLEASE ORDER WHEN MAKING RESERVATION)
SPRING PEA RAVIOLI WITH MINT
PREPARED WITH ONION, GARLIC, DRY WHITE WINE, OLIVE OIL, EGG, BUTTER AND MINT
$36.00
ALL ENTREES WILL BE SERVED WITH SAUTEED SEASONAL VEGETABLE AND MASHED POTATOES
DESSERT
TANGERINE SEMIFREDDO WITH SALTED ALMOND BRITTLE
| 5
- - - - CLOSED - - - -
Event: - - - - CLOSED - - - -
Time: 7:00 AM - 9:00 PM
| 6
- - - - CLOSED - - - -
Event: - - - - CLOSED - - - -
Time: 7:00 PM
| 7
WEDNESDAY JUNE 7ST, 2017
Event: WEDNESDAY JUNE 7ST, 2017
Time: 7:00 PM
Description:
STARTER
SALAD OF ROMAINE AND AVOCADO
PREPARED WITH CHERRY TOMATOES, RED ONION, PICKLES BEETS, TOASTED WALNUTS, AND A LEMON VINAIGRETTE
ENTREES
DOUBLE THICK PORK CHOP IN A PORT SAUCE
PREPARED WITH BLACK MISSION FIGS, STOCK, ONIONS, GARLIC, HONEY, ROSEMARY, AND CINNAMON STICK
$37.00
OVEN ROASTED BONELESS SALMON FILLET
PREPARED WITH A FRESH PARSLEY AND DILL COMPOUND BUTTER AND A WEDGE OF LEMON
$37.00
VEGETARIAN ENTREE (PLEASE ORDER WHEN MAKING RESERVATION)
SPRING RAGU AU GRATIN
PREPARED WITH SPINACH, CARAMELIZED ONIONS, GARLIC, TOMATOES, WHITE BEANS, ZUCCHINI, MUSHROOMS, PEAS AND GRUYERE CHEESE$36.00
ALL ENTREES WILL BE SERVED WITH WHITE RICE AND SAUTEED SEASONAL VEGETABLE
DESSERT
CHOCOLATE SEMIFREDDO WITH CHOCOLATE SAUCE AND TOASTED ALMONDS
| 8
THURSDAY JUNE 8TH, 2017
Event: THURSDAY JUNE 8TH, 2017
Time: 7:00 PM
Description:
STARTER
AVOCADO SALAD
SALAD PREPARED WITH SALAD GREENS, RADISH, RED ONION, WATERCRESS, GOAT CHEESE AND A LEMON VINAIGRETTE
ENTREE
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)
SAVORY MUSHROOM AND GRUYERE CREPES
FILLING FOR CREPES COMPOSED OF MUSHROOMS, SPINACH, SCALLIONS, GARLIC, CREAM, PARSLEY, NUTMEG AND GRUYERE CHEESE
$36.00
BOTH ENTREES WILL BE SERVED WITH SAUTEED SEASONAL VEGETABLE AND ASPARAGUS RISOTTO
DESSERT
LEMON MOUSSE WITH A BUTTER COOKIE
| 9
FRIDAY JUNE 9TH, 2017
Event: FRIDAY JUNE 9TH, 2017
Time: 7:00 PM
Description:
STARTER
ENDIVE AND WATERCRESS SALAD WITH APPLES AND HERBS
PREPARED WITH MINCED SHALLOTS, LEMON JUICE, OLIVE OIL, CHIVES, CELERY LEAVES, PARSLEY, CREAM, AND TOASTED ALMONDS
ENTREES
SCALLOPS PROVENCAL
PREPARED WITH MINCED GARLIC, DRY WHITE WINE, LEMON, BUTTER, MINCED SHALLOT, FLAT LEAF PARSLEY, AND BLACK PEPPER
$38.00
THICK PORK CHOP WITH A MUSTARD CREAM SAUCE
PREPARED WITH MINCED SHALLOT, GARLIC, BAY LEAF, LEMON JUICE, BRANDY, BUTTER, CHOPPED FRESH DILL, AND CHOPPED FLAT LEAF PARSLEY
$37.00
VEGETARIAN ENTREE (PLEASE ORDER WHEN MAKING RESERVATION)
ASPARAGUS, SPRING PEA, AND GRUYERE CHEESE CREPE WITH A FRESH MUSHROOM SAUCE
PREPARED WITH MINCED SHALLOT, GARLIC, LEMON ZEST, DRY WHITE WINE, BUTTER, TARRAGON, AND PARSLEY
$36.00
ALL ENTREES SERVED WITH VICHY CARROTS
AND MASHED POTATOES
DESSERT
FRENCH APPLE CAKE WITH WHIPPED CREAM
| 10
SATURDAY JUNE 10TH, 2017
Event: SATURDAY JUNE 10TH, 2017
Time: 7:00 PM
Description:
STARTER
RADICCHIO AND APPLE SALAD WITH PARMESAN CRISPS
PREPARED WITH ROMAINE LETTUCE, WATERCRESS, RED ONION AND A VINAIGRETTE
ENTREES
HEARTY AMERICAN BEEF STEW
PREPARED WITH ONIONS, BACON, CELERY, RED WINE TOMATO, POTATOES, CARROTS, STOCK, PAPRIKA, ALLSPICE, WORCESTSHIRE SAUCE, BAY LEAF AND FRESH PARSLEY
$37.00
CHICKEN BREAST FRICASSEE
PREPARED WITH CHICKEN STOCK, DRY WHITE VERMOUTH, CARROTS, LEEKS, GARLIC, ONION, BAY LEAF AND HEAVY CREAM
$37.00
VEGETARIAN ENTREE (PLEASE ORDER WHEN MAKING RESERVATION)
CREPES WITH ROASTED SPRING VEGETABLES AND A FRESH MUSHROOM SAUCE
$36.00
ALL ENTREES WILL BE SERVED WITH SAUTEED SEASONAL VEGETABLE AND MASHED POTATOES
DESSERT
GINGER SHORTCAKE WITH LEMON CURD, STRAWBERRIES AND WHIPPED CREAM
| 11
SUNDAY JUNE 11TH, 2017
Event: SUNDAY JUNE 11TH, 2017
Time: 7:00 PM
Description:
STARTER
ENDIVE AND WATERCRESS SALAD WITH APPLES AND HERBS
PREPARED WITH TOASTED ALMONDS, SCALLIONS, PARSLEY, TARAGON AND A LEMON VINAIGRETTE
ENTREES
SHRIMP AND SCALLOP STEW WITH ROUILLE ON TOAST
STEW PREPARED WITH FENNEL BULB, ONIONS, GARLIC, ORANGE ZEST, DRY WHITE WINE, CLAM JUICE, TOMATOES, SAFFRON, PINCH OF CAYENNE AND CLOVES
$38.00
CHICKEN CHASSEUR (HUNTER-STYLE CHICKEN)
PREPARED WITH MUSHROOMS, CHICKEN STOCK, TOMATO, WHITE WINE, COGNAC, BUTTER, TARRAGON AND FLAT LEAF PARSLEY
$37.00
VEGETARIAN ENTREE (PLEASE ORDER WHEN MAKING RESERVATION)
SPRING VEGETABLE GRATIN
PREPARED WITH ZUCCHINI, ASPARAGUS, TOMATOES, GREEN PEAS, PEARL ONIONS, SCALLIONS, TARRAGON, BUTTER , GARLIC, OLIVE OIL, GRUYERE CHEESE, BREAD CRUMBS, LEMON ZEST AND CREAM
$36.00
ALL ENTREES WILL BE SERVED WITH SAUTEED SEASONAL VEGETABLE AND WHITE RICE
DESSERT
LEMON MOUSSE WITH SHORTBREAD COOKIE
| 12
- - - - CLOSED - - - -
Event: - - - - CLOSED - - - -
Time: 7:00 PM - 9:00 PM
| 13
- - - - CLOSED - - - -
Event: - - - - CLOSED - - - -
Time: 7:00 PM
| 14
WEDNESDAY JUNE 14TH, 2017
Event: WEDNESDAY JUNE 14TH, 2017
Time: 7:00 PM
Description:
STARTER
SPINACH AND ROMAINE SALAD WITH CREAMY MINT DRESSING
PREPARED WITH CUCUMBER, RADISHE, SHALLOT, SOUR CREAM, VINEGAR, LEMON JUICE, GOAT CHEESE, AND BLACK PEPPER
ENTREES
COGNAC SHRIMP
PREPARED WITH MINCED GARLIC, SLICED SHALLOT, SUN-DRIED TOMATOES, CREAM, BUTTER, COGNAC, FLAT LEAF PARSLEY, PINCH OF RED PEPPER FLAKES, AND BLACK PEPPER
$38.00
LEMON-RHUBARB CHICKEN
PREPARED WITH CHICKEN STOCK, BRANDY, SHALLOTS, LEMON JUICE, LEMON ZEST, FRESH GINGER, STAR ANISE, BAY LEAF, OLIVE OLI, AND BUTTER
$37.00
VEGETARIAN ENTREE (PLEASE ORDER WHEN MAKING RESERVATION)
VEGETARIAN STUFFED CABBAGE WITH FRESH TOMATO SAUCE
PREPARED WITH SAUTEED MUSHROOMS, CHICKPEAS, TOMATOES, LENTILS, GRATED CARROTS, GARLIC, PARSLEY, OLIVE OIL, ONION, CURRY POWDER, LEMON JUICE , AND BLACK PEPPER
$36.00
ALL ENTREES SERVED WITH SAUTEED SEASONAL VEGETABLE
AND WHITE RICE
DESSERT
STRAWBERRY PISTACHIO SEMIFREDDO WITH CRUSHED STRAWBERRIES AND A BUTTER COOKIE
| 15
THURSDAY JUNE 15TH, 2017
Event: THURSDAY JUNE 15TH, 2017
Time: 7:00 PM
Description:
STARTER
ROMAINE SALAD
COMPOSED OF ENDIVE, ARUGALA, DICED APPLE, DRIED CRANBERRIES, TOASTED PECANS, BLUE CHEESE AND A LEMON-DIJON VINAIGRETTE
ENTREES
STEAK DIANE
SAUCE PREPARED WITH MUSHROOMS, SHALLOTS, GARLIC, STOCK, SCALLIONS, COGNAC, DIJON MUSTARD, CREAM, TABASCO SAUCE, WORCESTERSHIRE SAUCE 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
$36.00
ALL ENTREES WILL BE SERVED WITH WHITE RICE AND SAUTEED SEASONAL VEGETABLE
DESSERT
STRAWBERRY AND WHITE CHOCOLATE MOUSSE
| 16
FRIDAY JUNE 16TH, 2017
Event: FRIDAY JUNE 16TH, 2017
Time: 7:00 PM
Description:
STARTER
BUTTERNUT LOBSTER BISQUE
PREPARED WITH MINCED SHALLOTS, LEEK, CELERY, CREAM, STOCK, COGNAC,
BLACK PEPPER, AND A PINCH OF CAYENNE
VEGETARIANS MAY HAVE A SALAD
ENTREES
CRAB CAKES
PREPARED WITH BELL PEPPER, RED ONION, CAPERS, FLAT LEAF PARSLEY, EGGS, DIJON MUSTARD, OLIVE OIL, AND BUTTER
$37.00
BRAISED SHORT RIBS
PREPARED WITH MINCED SHALLOT, GARLIC, BAY LEAF, LEMON JUICE, RUBY PORT, RED WINE, BACON, STOCK, ONION, BUTTER, AND FRESH THYME
$38.00
VEGETARIAN ENTREE (PLEASE ORDER WHEN MAKING RESERVATION)
ASPARAGUS, SPRING PEA, AND GRUYERE CHEESE CREPE WITH A FRESH MUSHROOM SAUCE
PREPARED WITH MINCED SHALLOT, GARLIC, LEMON ZEST, DRY WHITE WINE, BUTTER, TARRAGON, AND PARSLEY
$36.00
ALL ENTREES SERVED WITH SEASONAL VEGETABLE
AND MASHED POTATOES
DESSERT
CHOCOLATE MOUSSE WITH A PECAN SANDIE COOKIE
| 17
SATURDAY JUNE 17TH, 2017
Event: SATURDAY JUNE 17TH, 2017
Time: 7:00 PM
Description:
STARTER
CHICKPEA WALDORF SALAD
PREPARED WITH APPLE, CELERY, RED ONION, RED GRAPES, TOASTED WALNUTS,
YOGURT, VINEGAR, DIJON MUSTARD, HONEY AND PARSLEY ON A BED OF ARUGULA AND WATERCRESS
ENTREES
RIB EYE STEAK AU POIVRE WITH COGNAC SAUCE
PREPARED WITH BLACK PEPPER, BUTTER, CREAM, SHALLOT, OLIVE OIL, PARSLEY AND TARRAGON
$38.00
SEARED TUNA WITH GARLIC, BASIL AND TOMATO
PREPARED WITH WALNUTS, GARLIC, LEMON ZEST, BLACK OLIVES, CAPERS, OLIVE OIL AND PARSLEY
$37.00
VEGETARIAN ENTREE (PLEASE ORDER WHEN MAKING RESERVATION)
SAVORY SPRING VEGETABLE AND GOAT CHEESE TART
PREPARED WITH ASPARAGUS, SCALLIONS, OVEN DRIED TOMATOES, EGGS, CREAM, CREME FRAICHE AND PARSLEY
$36.00
ALL ENTREES WILL BE SERVED WITH SAUTEED SEASONAL VEGETABLE AND GARLIC SMASHED POTATOES
DESSERT
RASPBERRY TORTE WITH WHIPPED CREAM
| 18
SUNDAY JUNE 18TH, 2017 - JAZZ SUNDAY - THE WES BROWN TRIO WITH JILL CONNOLLY
Event: SUNDAY JUNE 18TH, 2017 - JAZZ SUNDAY - THE WES BROWN TRIO WITH JILL CONNOLLY
Time: 7:00 PM
Description:
STARTER
FARRO AND WHITE BEAN SOUP
PREPARED WITH CHICKEN STOCK, TOMATOES, CELERY, CARROTS, ONION, OLIVE OIL, PARSLEY, GARLIC, AND THYME
VEGETARIANS MAY HAVE A SALAD
ENTREES
SWORDFISH PICCATA
PREPARED WITH PARMESAN CHEESE, EGG, MILK, BUTTER, OLIVE OIL, ALMONDS, CAPERS, LEMON JUICE, AND FLAT LEAF PARSLEY
$38.00
CITRUS OSSO BUCCO WITH ORANGE GREMOLATA
PREPARED WITH RED WINE, JUICE OF LEMON, ORANGE AND LIME, TOMATO PASTE, GARLIC, CELERY, CARROTS, ONION, WHITE WINE, BAY LEAVES, RED PEPPER FLAKES, FLAT LEAF PARSLEY, AND ORANGE ZEST
$38.00
ABOVE ENTREES SERVED WITH PARMESAN RISOTTO AND A SAUTEED SEASONAL VEGETABLE
VEGETARIAN ENTREE (PLEASE ORDER WHEN MAKING RESERVATION)
CAVATELLI WITH MUSHROOMS, ASPARAGUS, AND PESTO
PREPARED WITH GARLIC, BASIL, BUTTER, OLIVE OIL, WALNUTS, AND PARMESAN CHEESE
$36.00
ABOVE ENTREE SERVED WITH A SAUTEED SEASONAL VEGETABLE
DESSERT
ALMOND AND RICOTTA CAKE WITH WHIPPED CREAM AND FRESH STRAWBERRIES
| 19
- - - - CLOSED - - - -
Event: - - - - CLOSED - - - -
Time: 7:00 PM - 9:00 PM
| 20
TUESDAY JUNE 20TH, 2017
Event: TUESDAY JUNE 20TH, 2017
Time: 7:00 PM
Description:
STARTER
CROUSTADE OF MUSHROOM, SCALLION AND GRUYERE CHEESE WITH FIELD GREENS
ENTREES
BEEF GOULASH
PREPARED WITH RED AND GREEN PEPPERS, PAPRIKA, CARAWAY SEED, PEARL ONIONS, STOCK, TOMATO AND SOUR CREAM
$37.00
VEGETARIAN ENTREE (PLEASE ORDER WHEN MAKING RESERVATION)
TERRINE OF ROASTED VEGETABLES
PREPARED WITH ASPARAGUS, ZUCCHINI, TOMATOES, PEPPERS, GOAT CHEESE AND FENNEL
$36.00
BOTH ENTREES WILL BE SERVED WITH A SEASONAL VEGETABLE AND BROAD NOODLES
DESSERT
STRAWBERRY CHOCOLATE MOUSSE TARTLET
| 21
WEDNESDAY JUNE 21ST, 2017
Event: WEDNESDAY JUNE 21ST, 2017
Time: 7:00 PM
Description:
STARTER
MANHATTAN CLAM CHOWDER - VEGETARIANS MAY HAVE A SALAD
CLAM CHOWDER PREPARED WITH BACON, ONION, CARROT, CELERY, LEEK, GREEN PEPPER, GARLIC, TOMATO, POTATO, CLAM JUICE, CLAMS, BAY LEAF, TABASCO, AND THYME
ENTREE
SEARED SEA SCALLOPS WITH HERB-BUTTER SAUCE
SCALLOPS PREPARED WITH DICED SHALLOTS, WHITE WINE, BUTTER, LEMON ZEST, CHOPPED FLAT-LEAF PARSLEY, CHIVES, OLIVE OIL AND BLACK PEPPER
$38.00
CIDER-BRAISED HALF CHICKEN WITH APPLES AND BACON
CHICKEN PREPARED WITH SHALLOTS, WHOLE GRAIN MUSTARD, HARD CIDER, OLIVE OIL, FLOUR, CREAM AND PARSLEY
$37.00
VEGETARIAN ENTREE (PLEASE ORDER WHEN MAKING RESERVATION)
SAVORY MUSHROOM AND GRUYERE CREPES
FILLING FOR CREPES COMPOSED OF MUSHROOMS, SPINACH, SCALLIONS, GARLIC, CREAM, PARSLEY, NUTMEG AND GRUYERE CHEESE
$36.00
ALL ENTREES WILL BE SERVED WITH MASHED POTATOES AND SAUTEED SEASONAL VEGETABLE
DESSERT
LIME MOUSSE WITH BUTTER COOKIE
| 22
THURSDAY JUNE 22ND, 2017
Event: THURSDAY JUNE 22ND, 2017
Time: 7:00 PM
Description:
STARTER
BACON AND BLACK MISSION FIG TART
WITH FARMERS MARKET GREENS AND LEMON VINAIGRETTE
VEGETARIANS MAY HAVE A SALAD
ENTREES
BRAISED SHORT RIBS
PREPARED WITH ONION, TOMATOES, CELERY, WHITE WINE, PASSION FRUIT JUICE, HERBS AND STOCK
$38.00
VEGETARIAN ENTREE (PLEASE ORDER WHEN MAKING RESERVATION)
STUFFED RED PEPPER
PREPARED WITH FARRO, SPINACH, CHICK PEAS, MUSHROOMS, ONION, GARLIC, CARROTS, CELERY, TOASTED WALNUTS, AND A FRESH TOMATO SAUCE
$36.00
ALL ENTREES WILL BE SERVED WITH MASHED POTATOES AND SAUTEED SEASONAL VEGETABLE
DESSERT
LEMON ROULADE
PREPARED WITH CANDIED GINGER, TOASTED ALMONDS, WHIPPED CREAM AND CREME ANGLAISE
| 23
FRIDAY JUNE 23RD, 2017
Event: FRIDAY JUNE 23RD, 2017
Time: 7:00 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
STRIP STEAK WITH BORDELAISE SAUCE
PREPARED WITH BEEF STOCK, RED WINE, CARAMELIZED SHALLOTS, GARLIC, BAY LEAF, CARROTS, THYME, BUTTER, AND CHOPPED FLAT LEAF PARSLEY
$38.00
VEGETARIAN ENTREE (PLEASE ORDER WHEN MAKING RESERVATION)
VEGETABLE TURNOVER
PREPARED WITH SAUTEED MUSHROOMS, LEEKS, PEAS, CARROTS, CREAM, PARSLEY, AND GRUYERE CHEESE
$36.00
ALL ENTREES SERVED WITH SAUTEED SEASONAL VEGETABLE
AND MASHED POTATOES
DESSERT
LEMON MOUSSE WITH FRESH RASPBERRIES AND A BUTTER COOKIE
| 24
SATURDAY JUNE 24TH, 2017
Event: SATURDAY JUNE 24TH, 2017
Time: 7:00 PM
Description:
STARTER
SPANISH VEGETABLE SOUP WITH GARLIC
VEGETARIANS MAY HAVE A SALAD
ENTREES
CHICKEN WITH CATALAN PICADA (LEG AND BREAST)
REMINISCENT OF MEXICAN MOLE
PREPARED WITH CHICKEN STOCK, TOMATOES, SHERRY, ORANGE ZEST, ONION, BAY LEAF, GARLIC, ALMONDS, CINNAMON, SAFFRON, ANISESEED, CLOVES, PARSLEY, AND CHOCOLATE
$37.00
SPICE CRUSTED TUNA WITH BASQUE PEPPER STEW
PREPARED WITH CORIANDER SEED, FENNEL SEED, CUMIN SEED, SPANISH PAPRIKA, WINE VINEGAR, TOMATOES, MILD PEPPERS, GARLIC, ONION, BLACK PEPPER, AND OLIVE OIL
$38.00
VEGETARIAN ENTREE (PLEASE ORDER WHEN MAKING RESERVATION)
SPANISH STUFFED TOMATOES
PREPARED WITH DICED RED PEPPER, RICE, VEGETABLE STOCK, ONION, GARLIC, BUTTER, OLIVE OIL, EGGPLANT, ZUCCHINI, MUSHROOMS, SPINACH, SLIVERED ALMONDS, SPANISH PAPRIKA, SHERRY, CINNAMON, YOGURT, AND PARSLEY
$36.00
ALL ENTREES WILL BE SERVED WITH SPANISH-STYLE POTATOES AND CATALAN BROCCOLI
DESSERT
ORANGE AND ALMOND CAKE WITH HOUSE MADE VANILLA ICE CREAM
| 25
SUNDAY, JUNE 25TH, 2017
Event: SUNDAY, JUNE 25TH, 2017
Time: 7:00 PM
Description:
STARTER
SUGAR SNAP PEA SALAD
PREPARED WITH RADISHES, OLIVE OIL, LEMON JUICE, VINEGAR, RICOTTA SALATA, MINT AND GARNISHED WITH SUMAC
ENTREES
RAGOUT OF LAMB AND SPRING VEGETABLES WITH FARRO
PREPARED WITH ONIONS, ASPARAGUS, TURNIPS, LIMA BEANS, SPRING GREENS, GARLIC, BAY LEAF, CHICKEN STOCK, RED WINE, BALSAMIC VINEGAR, OREGANO, THYME AN ROSEMARY
$36.00
SWORDFISH WITH CITRUS PESTO
PREPARED WITH BASIL, PINE NUTS, GARLIC, LEMON ZEST, ORANGE ZEST, OLIVE OIL AND PARMESAN CHEESE
$36.00
VEGETARIAN ENTREE (PLEASE ORDER WHEN MAKING RESERVATION)
CREPES-STYLE MANICOTTI WITH ROASTED SPRING VEGETABLES AND A FRESH MUSHROOM SAUCE
$36.00
ALL ENTREES WILL BE SERVED WITH SAUTEED SEASONAL VEGETABLE AND RISOTTO
DESSERT
LEMON, POPPY SEED AND CHEVRE CHEESECAKE WITH RHUBARB
| 26
- - - - CLOSED - - - -
Event: - - - - CLOSED - - - -
Time: 7:00 PM - 9:00 PM
| 27
TUESDAY JUNE 27TH, 2017
Event: TUESDAY JUNE 27TH, 2017
Time: 7:00 PM
Description:
STARTER
SALAD OF ROMAINE, RADISH, AVOCADO, SCALLIONS, TOASTED PECANS, PARMESAN CHEESE AND A LEMON VINAIGRETTE
ENTREE
BREADED CHICKEN CUTLET WITH A WHITE WINE-CAPER SAUCE
PREPARED WITH BUTTER, CHICKEN STOCK, SHALLOTS AND LEMON JUICE
$37.00
VEGETARIAN ENTREE (PLEASE ORDER WHEN MAKING RESERVATION)
STUFFED RED BELL PEPPER
STUFFING PREPARED WITH CHICK PEAS, ZUCCHINI SQUASH, WILD RICE, CARAMELIZED ONIONS, TOASTED WALNUTS, COOKED CHOPPED SPINACH, MOZZARELLA, AND GRUYERE CHEESE- SERVED
WITH A FRESH TOMATO SAUCE
$36.00
BOTH ENTREES WILL BE SERVED WITH MASHED POTATOES AND SAUTEED SEASONAL VEGETABLE
DESSERT
PROFITEROLE WITH LEMON CURD, FRESH STRAWBERRIES, WHIPPED CREAM, AND A CHOCOLATE SAUCE
| 28
WEDNESDAY JUNE 28TH, 2017
Event: WEDNESDAY JUNE 28TH, 2017
Time: 7:00 PM
Description:
STARTER
BASCOM LODGE WALDORF SALAD
PREPARED WITH DICED APPLES, CELERY, TOASTED PECANS, DRIED CRANBERRIES, MAYONAISE, YOGURT, LEMON JUICE, ORANGE ZEST ON A BED OF LETTUCE
ENTREES
SCALLOPS PROVENCAL
PREPARED WITH MINCED GARLIC, DRY WHITE WINE, LEMON, BUTTER, MINCED SHALLOT, FLAT LEAF PARSLEY, AND BLACK PEPPER
$38.00
STRIP STEAK WITH BORDELAISE SAUCE
PREPARED WITH BEEF STOCK, RED WINE, CARAMELIZED SHALLOTS, GARLIC, BAY LEAF, CARROTS, THYME, BUTTER, AND CHOPPED FLAT LEAF PARSLEY
$38.00
VEGETARIAN ENTREE (PLEASE ORDER WHEN MAKING RESERVATION)
VEGETABLE TURNOVER
PREPARED WITH SAUTEED MUSHROOMS, LEEKS, PEAS, CARROTS, CREAM, PARSLEY, AND GRUYERE CHEESE
$36.00
ALL ENTREES SERVED WITH SAUTEED SEASONAL VEGETABLE
AND MASHED POTATOES
DESSERT
LEMON ROULADE WITH LEMON CURD, CRYSTALLIZED GINGER, WHIPPED CREAM, TOPPED WITH A RASPBERRY COULIS
| 29
THURSDAY JUNE 29 TH, 2017
Event: THURSDAY JUNE 29 TH, 2017
Time: 7:00 PM
Description:
STARTER
CREAM OF CARROT SOUP WITH GARLIC AND GRUYERE CROSTINI
ENTREES
COQ AU VIN
CHICKEN PREPARED WITH RED WINE, BACON, MUSHROOMS, SHALLOTS, ONION,CHICKEN STOCK, CELERY, CARROTS, GARLIC, BAY LEAVES, PARSLEY, THYME, AND OLIVE OIL
$37.00
VEGETARIAN ENTREE (PLEASE ORDER WHEN MAKING RESERVATION)
VEGETABLE GRATIN WITH GRUYERE
GRATIN PREPARED WITH BROCCOLI, BUTTERNUT SQUASH, CAULIFLOWER, ZUCCHINI, GARLIC, CREAM, BUTTER, THYME AND PARSLEY
$36.00
BOTH ENTREES WILL BE SERVED WITH MASHED POTATOES AND SAUTEED SEASONAL VEGETABLE
DESSERT
FLOURLESS CHOCOLATE-ORANGE CAKE WITH WHIPPED CREAM AND FRESH BERRIES
| 30
FRIDAY JUNE 30TH, 2017
Event: FRIDAY JUNE 30TH, 2017
Time: 7:00 PM
Description:
STARTER
SPRING SALAD
PREPARED WITH MINCED SHALLOTS, LEMON JUICE, OLIVE OIL, BLANCHED ASPARAGUS AND GREEN BEANS, SPINACH LEAVES, TOASTED SESAME AND SUNFLOWER SEEDS
ENTREES
CHICKEN BREAST BRAISED WITH HARD CIDER, BACON, AND CARROTS
PREPARED WITH MINCED GARLIC, MINCED SHALLOT, FLAT LEAF PARSLEY, AND BLACK PEPPER
$37.00
THICK PORK CHOP WITH A BRANDY MUSHROOM CREAM SAUCE
PREPARED WITH MINCED SHALLOT, GARLIC, CHIVES, CHICKEN STOCK, AND CREAM
$37.00
ABOVE ENTREES SERVED WITH SEASONAL VEGETABLE
AND MASHED POTATOES
VEGETARIAN ENTREE (PLEASE ORDER WHEN MAKING RESERVATION)
VEGETARIAN SHEPHERD’S PIE
PREPARED WITH PEARL ONIONS, GARLIC, RED WINE, LENTILS, LEEKS, MUSHROOMS, CARROTS, CELERY, BUTTERNUT SQUASH, MILK, CREAM, POTATOES, BUTTER, AND PARSLEY
$36.00
ABOVE ENTREE SERVED WITH SEASONAL VEGETABLE
DESSERT
PROFITEROLE WITH HOUSE MADE VANILLA ICE CREAM, STRAWBERRIES, AND CHOCOLATE SAUCE
| | | | | | | | |
|
|