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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.
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 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.
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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
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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.
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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!
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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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Calendar View:
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Jump To:
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| | Sun | Mon | Tue | Wed | Thu | Fri | Sat |
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| | 1
 TUESDAY AUGUST 1ST, 2017
Event: TUESDAY AUGUST 1ST, 2017
Time: 7:00 PM
Description:
STARTER
ROMAINE SALAD
COMPOSED OF ENDIVE, 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
| 2
WEDNESDAY AUGUST 2ND, 2017
Event: WEDNESDAY AUGUST 2ND, 2017
Time: 7:00 PM
Description:
STARTER
BASCOM LODGE'S WALDORF SALAD
SALAD COMPOSED WITH APPLES, CELERY, DERIED CRANBERRIES, TOASTED PECANS, YOGURT, MAYONNAISE, LEMON JUICE AND ORANGE ZEST ON A BED OF ROMAINE
ENTREES
STOUT BRAISED BEEF STEW
PREPARED WITH CARROTS, CELERY, WORCESTERSHIRE SAUCE, ONIONS, GARLIC, BAY LEAVES, THYME AND BLACK PEPPER
$37.00
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
VEGETARIAN ENTREE (PLEASE ORDER WHEN MAKING RESERVATION)
VEGETABLE AND HERB MANICOTTI
PREPARED WITH A FILLING OF ASPARAGUS, OVEN DRIED TOMATOES, AND FONTINA CHEESE
$36.00
ALL ENTREES WILL BE SERVED WITH MASHED POTATOES AND SAUTEED SEASONAL VEGETABLE
DESSERT
BOSTON CREAM PIE WITH STRAWBERRIES
| 3
THURSDAY AUGUST 3RD, 2017
Event: THURSDAY AUGUST 3RD, 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
| 4
FRIDAY AUGUST 4TH, 2017
Event: FRIDAY AUGUST 4TH, 2017
Time: 7:00 PM
Description:
STARTER
RUBY BEET AND HARICOT VERT SALAD WITH HAZELNUT VINEGRETTE AND CHEVE CRUMBLES
PREPARED WITH SPRING SALAD MIX, SHALLOT, DIJON MUSTARD, OLIVE OIL, WHITE WINE VINEGAR, BALSAMIC VINEGAR, AND GOAT CHEESE
ENTREES
BEEF STEW GARNISHED WITH HORSERADISH CREAM
PREPARED WITH CARROTS, WHITE WINE VINEGAR, DRY RED WINE, BAY LEAVES, AND FRESH FLAT LEAF PARSLEY, CELERY, ONIONS, GARLIC, FRESH THYME, GROUND CLOVES, MUSHROOMS, GARDEN PEAS, ORANGE ZEST, STOCK, AND BLACK PEPPER
$38.00
SEARED SWORDFISH 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 VEGETABLE AND FONTINA CHEESE CREPE
PREPARED WITH ZUCCHINI SQUASH, SCALLIONS, OVEN DRIED TOMATOES, EGGS, CREAM, CREME FRAICHE AND PARSLEY
$36.00
ALL ENTREES WILL BE SERVED WITH SAUTEED SEASONAL VEGETABLE AND GARLIC ROASTED POTATOES
DESSERT
CHOCOLATE PAVLOVA WITH FRESH BERRIES AND CHOCOLATE SHAVINGS
| 5
SATURDAY AUGUST 5TH, 2017
Event: SATURDAY AUGUST 5TH, 2017
Time: 7:00 PM
Description:
STARTER
CARIBBEAN BUTTERNUT SQUASH SOUP
PREPARED WITH CHICKEN STOCK, GARLIC, ONION, BAY LEAF, MILK, CREAM, LIME JUICE, NUTMEG, MINCED SCOTCH BONNET PEPPER, AND BUTTER
VEGETARIANS MAY HAVE A SALAD
ENTREES
BRAISED JAMAICAN BEEF SHORT RIBS WITH COFFEE AND RED WINE REDUCTION
PREPARED WITH RED ONION, RED BELL PEPPER, GARLIC, CHICKEN STOCK, BROWN SUGAR, BLACK PEPPER, ALLSPICE, SCALLIONS, WORCESTERSHIRE SAUCE, SOY SAUCE, CLOVES, NUTMEG, CINNAMON, AND SCOTCH BONNET PEPPER
$38.00
JAMAICAN JERK SALMON
PREPARED WITH ONION, GARLIC, GINGER, NUTMEG, CINNAMON, SCALLIONS, ALLSPICE, THYME, BROWN SUGAR, PINCH OF CAYENNE, AND BLACK PEPPER, PINEAPPLE JUICE, AND RUM
$37.00
VEGETARIAN ENTREE (PLEASE ORDER WHEN MAKING RESERVATION)
STUFFED SWEET POTATO WITH CURRIED CHICK PEAS
PREPARED WITH VEGETABLE STOCK, ALLSPICE, GARLIC, NUTMEG, SMOKED PAPRIKA, THYME, CUMIN, CUBED WHITE POTATOES, COCONUT MILK, SCALLIONS, SPINACH, PINCH OF CAYENNE, AND FRESH FLAT LEAF PARSLEY
$36.00
ALL ENTREES WILL BE SERVED WITH SAUTEED GREENS WITH JAMAICAN RICE AND BEANS
DESSERT
MANGO-GINGER- LIME SHORTCAKE WITH WHIPPED CREAM AND CHOPPED PISTACHIOS
| 6
SUNDAY AUGUST 6TH, 2017
Event: SUNDAY AUGUST 6TH, 2017
Time: 7:00 PM
Description:
STARTER
MUSHROOM SALAD WITH ENDIVE AND ROQUEFORT CHEESE
PREPARED WITH MINCED SHALLOT, SLICED RADISH, RED WINE VINEGAR, DIJON MUSTARD, GRAPESEED OIL, AND FRESH TARRAGON
ENTREES
BEEF DAUBE PROVENCAL
PREPARED WITH RED WINE, GARLIC, RED WINE VINEGAR, ONIONS, CARROTS, CLOVES, BACON, JUICE AND ZEST OF ORANGE, BLACK OLIVES, BOUQUET GARNI, OLIVE OIL, AND BLACK PEPPER
$38.00
COQ AU RIESLING
PREPARED WITH CHICKEN STOCK, MINCED GARLIC, COGNAC, CREME FRAICHE, BUTTER, OLIVE OIL, CHOPPED SHALLOTS, AND FLAT LEAF PARSLY
$37.00
ABOVE ENTREES WILL BE SERVED WITH SAUTEED SEASONAL VEGETABLE AND MASHED POTATOES
VEGETARIAN ENTREE (PLEASE ORDER WHEN MAKING RESERVATION)
ROASTED VEGETABLE FILLED CREPES WITH RED PEPPER COULIS
PREPARED WITH CARAMELIZED ONIONS, GARLIC, ZUCCHINI, CARROT, BUTTERNUT SQUASH, EGGPLANT, MILK, BUTTER, OLIVE OIL, GOAT CHEESE, BASIL, PARSLEY, GARLIC, AND BLACK PEPPER
$36.00
ABOVE ENTREE WILL BE SERVED WITH SAUTEED SEASONAL VEGETABLE
DESSERT
LEMON ROULADE WITH LEMON CURD, WHIPPED CREAM, FRESH BERRIES, AND CREME ANGLAISE
| 7
MONDAY AUGUST 7TH, 2017
Event: MONDAY AUGUST 7TH, 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 PARMESAN RISOTTO
DESSERT
CHOCOLATE MOUSSE WITH A BUTTER COOKIE
| 8
TUESDAY AUGUST 8TH, 2017
Event: TUESDAY AUGUST 8TH, 2017
Time: 7:00 PM
Description:
STARTER
ROMAINE SALAD
COMPOSED OF ENDIVE, 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
RASPBERRY AND WHITE CHOCOLATE MOUSSE
| 9
WEDNESDAY AUGUST 9TH, 2017
Event: WEDNESDAY AUGUST 9TH, 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)
SUMMER 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
STRAWBERRY AND PISTACHIO SEMIFREDDO WITH SUGAR COOKIE
| 10
THURSDAY AUGUST 10TH, 2017
Event: THURSDAY AUGUST 10TH, 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 BLUEBERRIES AND WHIPPED CREAM
| 11
FRIDAY AUGUST 11TH, 2017
Event: FRIDAY AUGUST 11TH, 2017
Time: 7:00 PM
Description:
STARTER
ENDIVE AND ROMAINE 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)
ZUCCHINI, WHITE BEAN, OVEN ROASTED TOMATOES 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
FRENCH APPLE CAKE WITH WHIPPED CREAM
| 12
SATURDAY AUGUST 12 TH, 2017
Event: SATURDAY AUGUST 12 TH, 2017
Time: 7:00 PM
Description:
STARTER
SPICED CAULIFLOWER SOUP
PREPARED WITH CHICKEN STOCK, CORIANDER, CUMIN, PAPRIKA, CINNAMON, OLIVE OIL, ONION, GARLIC, PARSLEY, AND YOGURT
VEGETARIANS MAY HAVE A SALAD
ENTREES
JORDANIAN EIGHT SPICE BEEF
PREPARED WITH TOMATOES, TOASTED ALMONDS, OLIVE OIL, CORIANDER, CUMIN, ALLSPICE, CLOVES, NUTMEG, CINNAMON, CARDAMON, AND BLACK PEPPER
$38.00
CHICKEN WITH DRIED LIMES
PREPARED WITH MINCED GINGER, FENNEL SEED, TURMERIC, GARLIC, BLACK CARDAMOM, ALEPPO PEPPER, SAFFRON, TAMARIND PASTE, DRIED APRICOTS, LEMON JUICE, ONION, FLAT LEAF PARSLEY, CHICKEN STOCK, AND CHOPPED MINT
$37.00
VEGETARIAN ENTREE (PLEASE ORDER WHEN MAKING RESERVATION)
LEBANESE STUFFED EGGPLANT
PREPARED WITH VEGETABLE STOCK, TOASTED PINE NUTS, ONION, GARLIC, TOMATOES, MUSHROOMS, ZUCCHINI SQUASH, OLIVE OIL, ALLSPICE, CINNAMON, LEMON, AND FLAT LEAF PARSLEY
$36.00
ALL ENTREES WILL BE SERVED WITH SAUTEED SEASONAL VEGETABLE AND WHITE RICE
DESSERT
DATE AND HONEY CAKE WITH HONEYED YOGURT
| 13
SUNDAY AUGUST 13TH, 2017
Event: SUNDAY AUGUST 13TH, 2017
Time: 7:00 PM
Description:
ALL OF THESE INDIAN CURRIES ARE MILD
STARTER
RED LENTIL AND APPLE SOUP
PREPARED WITH CARROTS, RED BELL PEPPER, ONION, MINCED GARLIC, SMALL PINCH OF RED PEPPER FLAKES, TURMERIC, GARAM MASALA, COCONUT MILK, AND VEGETABLE STOCK GARNISHED WITH CHOPPED SCALLIONS
ENTREES
FRAGRANT SOUTH INDIAN BEEF CURRY
PREPARED WITH TOMATO PASTE, GRATED ROOT GINGER, MINCED GARLIC, FRESH CURRY LEAVES, GARAM MASALA, GROUND CORIANDER, PINCH OF KASHMIRI CHILI POWDER, TURMERIC, STAR ANISE, CINNAMON STICKS, AND ONION
$38.00
CHICKEN MAKHANI ( BUTTER CHICKEN )
PREPARED WITH TOMATOES, RED PEPPERS, YOGHURT, GROUND CASHEW NUTS
GARAM MASALA, CURRY POWDER, GINGER ROOT, CLOVES, CINNAMON, MILD CHILI POWDER, NUTMEG, MINCED GARLIC, ONIONS AND THICK COCONUT MILK
$37.00
VEGETARIAN ENTREE (PLEASE ORDER WHEN MAKING RESERVATION)
VEGETABLE KORMA
PREPARED WITH VEGETABLE STOCK, TOMATOES, ONION, GINGER ROOT, SULTANA RAISINS, MILD GREEN CHILI, CARDAMOM, GARAM MASALA, CURRY POWDERT, GRATED COCONUT, TURMERIC, POPPY SEEDS, GROUND CASHEWS, CHICK PEAS, GREEN BEANS, CARROTS, CUBED SWEET POTATOES, ZUCCHINI SQUASH, LIMA BEANS
$36.00
ALL ENTREES WILL BE SERVED WITH BASMATI RICE AND CAULIFLOWER AND GREEN PEA MASALA
DESSERT
HOUSE MADE PISTACHIO-CARDAMOM ICE CREAM WITH A SHORTBREAD COOKIE
| 14
MONDAY AUGUST 14TH, 2017
Event: MONDAY AUGUST 14TH, 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 LEMON RISOTTO
DESSERT
CHOCOLATE MOUSSE WITH A BUTTER COOKIE
| 15
TUESDAY AUGUST 15TH, 2017
Event: TUESDAY AUGUST 15TH, 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 EGGPLANT, ZUCCHINI, TOMATOES, PEPPERS, GOAT CHEESE AND FENNEL
$36.00
BOTH ENTREES WILL BE SERVED WITH A SEASONAL VEGETABLE AND BROAD NOODLES
DESSERT
PROFITEROLE WITH LEMON CURD, FRESH STRAWBERRIES, WHIPPED CREAM, AND A CHOCOLATE SAUCE
| 16
WEDNESDAY AUGUST 16TH, 2017
Event: WEDNESDAY AUGUST 16TH, 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
RASPBERRY-LEMON CURD PAVLOVA WITH WHIPPED CREAM AND A SCATTERING OF TOASTED SLIVERED ALMONDS
| 17
THURSDAY AUGUST 17TH, 2017
Event: THURSDAY AUGUST 17TH, 2017
Time: 7:00 PM
Description:
STARTER
FENNEL SALAD WITH OLIVES, CAPERS, ORANGES, AND PARMESAN CHEESE
ENTREES
GRILLED SALMON FILET WITH GREEN PEAS AND AN HERBED BROTH
FIRE-GRILLED FILLET IN A SAUCE OF ENGLISH PEA, WHITE WINE, STOCK, TARRAGON, THYME, PARSLEY, CHIVES, GARLIC, AND CORRIANDER SEEDS
$37.00
VEGETARIAN ENTREE (Please order when making your reservation)
FALLEN FONTINA - HERB SOUFFLE ON A RAGU OF SUMMER VEGETABLES AND MUSHROOMS
$36.00
ALL ENTREES SERVED WITH MASHED POTATOES AND SEASONAL VEGETABLES
DESSERT
FRESH STRAWBERRY ROULADE
| 18
FRIDAY AUGUST 18TH, 2017
Event: FRIDAY AUGUST 18TH, 2017
Time: 7:00 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
PORK CHOP 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 CREPE IN A SUMMER VEGETABLE PESTO
PREPARED WITH ZUCCHINI SQUASH, GREEN BEANS, GREEN PEAS, BASIL, GARLIC, LEMON, AND PARMESAN CHEESE
$36.00
BOTH ENTREES SERVED WITH SAUTEED SEASONAL VEGETABLES
DESSERT
GINGER SHORTCAKE WITH LEMON CURD, STRAWBERRIES AND WHIPPED CREAM
| 19
SATURDAY AUGUST 19 TH, 2017
Event: SATURDAY AUGUST 19 TH, 2017
Time: 7:00 PM
Description:
STARTER
HARICOT VERT AND PEAR SALAD
PREPARED WITH ROMAINE, AND FRISEE LETTUCES, TOASTED HAZELNUTS, CRUMBELED GOAT CHEESE, SAUTEED MUSHROOMS AND A VINAIGRETTE
ENTREES
STEWED ORANGE BEEF
PREPARED WITH CARROT, ONION, GARLIC, RED WINE, ORANGE ZEST, KALAMATA OLIVES, FRESH THYME, BAY LEAF, STOCK, FLAT LEAF PARSLEY, AND BLACK PEPPER
$38.00
GRILLED SHRIMP WITH TARRAGON BEURRE BLANC
PREPARED WITH SHALLOT, WHITE VINEGAR, CREAM, BUTTER, OLIVE OIL, AND BLACK PEPPER
$38.00
VEGETARIAN ENTREE (PLEASE ORDER WHEN MAKING RESERVATION)
ROASTED VEGETABLE FILLED CREPES WITH RED PEPPER COULIS
PREPARED WITH ZUCCHINI, CARROT, YELLOW SQUASH, EGGPLANT, RED BELL PEPPER, MILK, BUTTER, OLIVE OIL, GOAT CHEESE, BASIL, PARSLEY, GARLIC, AND BLACK PEPPER
$36.00
ALL ENTREES WILL BE SERVED WITH SAUTEED SEASONAL VEGETABLE AND SCALLOPED POTATOES WITH CARAMELIZED ONIONS AND GRUYERE
DESSERT
APPLE CAKE WITH CREME ANGLAISE
| 20
SUNDAY AUGUST 20TH, 2017
Event: SUNDAY AUGUST 20TH, 2017
Time: 7:00 PM
Description:
STARTER
FARMERS MARKET TOMATO SALAD
PREPARED WITH CUCUMBER, THINLY SLICED RED ONION, CRUMBLED BOURSIN CHEESE, MEDIUM GARDEN SIZE AND CHERRY TOMATOES, BASIL, AND A LEMON VINAIGRETTE
ENTREES
SHRIMP AND SCALLOP SCAMPI
PREPARED WITH WHITE WINE, GARLIC, LEMON JUICE, FRESH BASIL, BUTTER, AND FRESH FLAT LEAF PARSLEY
$37.00
CHICKEN MARSALA
PREPARED WITH BACON, CHICKEN STOCK, MASCARPONE CHEESE, MUSHROOMS, GARLIC, MINCED ONION, OLIVE OIL, BUTTER, AND BLACK PEPPER
$37.00
ABOVE ENTREES WILL BE SERVED WITH SAUTEED SEASONAL VEGETABLE AND WHITE RICE
VEGETARIAN ENTREE (PLEASE ORDER WHEN MAKING RESERVATION)
CRISPY POLENTA CAKE WITH A MUSHROOM RAGOUT
PREPARED WITH VEGETABLE STOCK, PARMESAN CHEESE, BUTTER, HEAVY CREAM, GARLIC, OLIVE OIL, BLACK PEPPER, AND FLAT LEAF PARSLEY
$36.00
ABOVE ENTREE WILL BE SERVED WITH SAUTEED SEASONAL VEGETABLE
DESSERT
CHOCOLATE-HAZELNUT CAKE WITH WHIPPED CREAM AND FRESH BERRIES
| 21
MONDAY AUGUST 21ST, 2017
Event: MONDAY AUGUST 21ST, 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
| 22
TUESDAY AUGUST 22ND, 2017
Event: TUESDAY AUGUST 22ND, 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 BLUEBERRIES AND WHIPPED CREAM
| 23
WEDNESDAY AUGUST 23RD, 2017
Event: WEDNESDAY AUGUST 23RD, 2017
Time: 7:00 PM
Description:
WARM WHITE BEAN SALAD WITH OVEN-DRIED TOMATOES, CARAMELIZED ONIONS, GARLIC, GOAT CHEESE, AND TOASTED CHABATTA
ENTREES -
HERB-CRUSTED GRILLED TUNA WITH OVEN-DRIED TOMATOES, RED ONION, EGGPLANT, ROAST PEPPERS, OLIVE OIL, GARLIC, AND BASIL -
38.00
CHICKEN ROLATTINI WITH WALNUTS, RICOTTA, ONION, GARLIC, BREAD CRUMBS, SPINACH, AND MOZZARELLA
37.00
VEGETARIAN ENTREE -
SUMMER VEGETABLE RISOTTO WITH ZUCCHINI SQUASH, LETTUCE, ENGLISH PEAS, SHALLOTS, GARLIC, AND PARMASAN CHEESE
36.00
DESSERT
SOUFFLED LEMON TART
| 24
THURSDAY AUGUST 24TH, 2017
Event: THURSDAY AUGUST 24TH, 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
| 25 | 26
SATURDAY AUGUST 26 TH, 2017
Event: SATURDAY AUGUST 26 TH, 2017
Time: 7:00 PM
Description:
STARTER
CAESAR SALAD WITH AVOCADO AND GARLIC CROUTONS
PREPARED WITH ROMAINE, OLIVE OIL, DIJON MUSTARD, LEMON JUICE, GARLIC, PARMESAN CHEESE AND BLACK PEPPER
ENTREES
STRIP STEAK WITH MUSHROOMS AND MADEIRA SAUCE
PREPARED WITH STOCK, SHALLOT, GARLIC, CREAM, OLIVE OIL, BLACK PEPPER, AND THYME
$38.00
BAKED FLOUNDER ROULADE WITH ZUCCHINI STUFFING
PREPARED WITH BLANCHED JULIENNED CARROTS, MINCED SHALLOTS, CHERRY TOMATOES, BUTTER, FRESH DILL, FRESH PARSLEY, PARMESAN CHEESE, AND BLACK PEPPER
$38.00
ABOVE ENTREES WILL BE SERVED WITH SAUTEED SEASONAL VEGETABLE AND SCALLOPED POTATOES WITH CARAMELIZED ONIONS AND GRUYERE
VEGETARIAN ENTREE (PLEASE ORDER WHEN MAKING RESERVATION)
LENTIL SHEPHERD’S PIE WITH CELERIAC AND BUTTER BEAN MASH
PREPARED WITH ZUCCHINI, CARROT, CHOPPED SPINACH, MUSHROOMS, CELERY, TOASTED HAZELNUTS, OLIVE OIL, RED WINE, VEGETABLE STOCK, PARSLEY, GARLIC, TOMATO PUREE AND BLACK PEPPER
$36.00
ABOVE ENTREE WILL BE SERVED WITH SAUTEED SEASONAL VEGETABLE
DESSERT
ETTON MESS WITH FRESH STRAWBERRIES, WHIPPED CREAM, CRUSHED MERINGUE AND GINGER CORDIAL
| 27
SUNDAY AUGUST 27TH, 2017
Event: SUNDAY AUGUST 27TH, 2017
Time: 7:00 PM
Description:
STARTER
CORN AND BELL PEPPER CHOWDER
PREPARED WITH CHICKEN BROTH, POTATOES, SHALLOTS, SCALLIONS, CREAM AND BUTTER
ENTREES
CRAB CAKES WITH RED PEPPER COULIS
PREPARED WITH CELERY, RED ONION, RED BELL PEPPER, CAPERS, PARSLEY, MAYONNAISE, DIJON MUSTARD, EGGS, BUTTER, OLIVR OIL, AND BLACK PEPPER
$37.00
BRAISED BEEF SHORT RIBS
PREPARED WITH CARROTS, ONION, GARLIC, TOMATOES, RED WINE, OLIVE OIL, STOCK, BLACK PEPPER, AND FRESH TYHME
$38.00
VEGETARIAN ENTREE (PLEASE ORDER WHEN MAKING RESERVATION)
VEGETARIAN STUFFED CABBAGE
PREPARED WITH VEGETABLE STOCK, ZUCCHINI, MUSHROOMS, RED BELL PEPPER, GREEN BELL PEPPER, TOMATOES, WHITE WINE, BULGAR WHEAT, FRESH PARSLEY, FRESH DILL, LEMON JUICE, PARMESAN CHEESE, AND BLACK PEPPER
$36.00
ALL ENTREES SERVED WITH SAUTEED SEASONAL VEGETABLE AND HORSERADISH MASHED POTATOES
DESSERT
APPLE AND ALMOND CAKE WITH WHIPPED CREAM
| 28 | 29 | 30 | 31 | | | | | | | | | |
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