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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:
SepOctober 2020Nov
SunMonTueWedThuFriSat
 THURSDAY, OCTOBER 1, 2020
Event: THURSDAY, OCTOBER 1, 2020
Time: 7:00 PM - 9:00 PM
Description:
STARTER'

POTAGE OF AUTUMN VEGETABLES
prepared with a puree of Onions, Garlic, Carrots, Cauliflower and garnished with a sautéed of Mushrooms and Broccoli

ENTREES -

GRILLED SIRLOIN STEAK with a reduction of Red Wine, Stock, caramelized Onions and Garlic - $39.00

SALMON FILET in a sauce of oven-dried Tomatoes, Scallions, Dill and White Wine - $38.00

VEGETARIAN ENTREE
Please order when making reservation

STUFFED ACORN SQUASH
Prepared with Spinach, Onions, Garlic, Garbonzo Beans, Carrots, Celery and Cheese - $38.00

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

DESSERT

PUMPKIN CHEESECAKE
 FRIDAY, OCTOBER 2, 2020
Event: FRIDAY, OCTOBER 2, 2020
Time: 7:00 PM - 9:00 PM
Description:
STARTER -

FARMER'S MARKET SALAD
made with Arugula,. Watercress, Romaine,
and Creket Creek Cheese

ENTREES -

GRILLED DOUBLE THICK PORK CHOPS
with a Romesco Sauce - $39.00

CHICKEN MARSALA
prepared with Cremini Mushrooms, Onions, Garlic Wine, Stock, Tomato, and Parsley - $38.00

PAN-SEARED SHRIMP IN A WALNUT PESTO - $38.00

ALL ENTREES SERVED WITH WHITE RICE AND BUTTERNUT SQUASH

DESSERT

CHOCOLATE SPICE ROULADE
 SUATURDAY, OCTOBER 3RD, 2020
Event: SUATURDAY, OCTOBER 3RD, 2020
Time: 7:00 PM
Description:
STARTER

FARMER'S MARKET SALAD OF ARUGULA, WATERCRESS, AND LEAFY GREENS WITH A CROSTINI OF WARM "MOLLY'S ROUND" CHEESE


ENTREES

SHRIMP AND SCALLOP AMERICAINE

PREPARED WITH STOCK, CARROTS, CELERY, TOMATOES, ONION, POTATOES, GARLIC, OLIVE OIL, BRANDY, WHITE WINE, FRESH TARRAGON AND A SPLASH OF CREAM
$39.00

PAN-BLACKENED SALMON WITH A BASIL AND OVEN-DRIED TOMATO COMPOTE - 38.00

CHICKEN MARSALA WITH WILD MUSHROOMS

PREPARED WITH SHITAKI, CREMINI, AND OYSTER MUSHROOMS - $38.00

VEGETARIAN ENTREE (PLEASE ORDER WHEN MAKING RESERVATION)

VEGETABLE CREPES

PREPARED WITH DICED CARROTS, SLICED ZUCCHINI, DICED EGGPLANT, SPINACH, CARAMELIZED ONIONS, GARLIC, CHICKPEAS, TOASTED WALNUTS AND BATHED WITH A RED PEPPER COULIS AND A CRUMBLE OF FRESH GOAT CHEESE

$38.00

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


DESSERT

EDNA LEWIS’ BUSY DAY CAKE WITH CREME ANGLAISE AND FRESH BLUEBERRIES
 SUNDAY, OCTOBER 4, 2020
Event: SUNDAY, OCTOBER 4, 2020
Time: 7:00 PM - 9:00 PM
Description:
STARTER -

POTATO - LEEK SOUP WITH GRUYERE CHEESE

ENTREES -

FLOUNDER BAKED IN BROWN BUTTER WITH A CRAB SALAD
prepared with Crab Meat, Scallions, oven-dried Tomatoes, Kalamata Olives, Capers, and Avocado - $39.00

ROAST CHICKEN BREAST WITH A WILD MUSHROOM SAUCE
prepared with assorted wWild Mushrooms, Onion, Garlic, White Wine, Stock Thyme, Lemon juice and butter - $38.00

VEGETARIAN ENTREE
(please order when making reservation)

FRIED POLENTA WITH A RAGU OF FALL VEGETABLES
prepared with Butternut Squash, Peppers, Onion, Garlic, Mushrooms, oven-dried Tomatoes marinated Eggplan and Cheese - $38.00

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

DESSERT

PROFITEROLES FILLED WITH BITTER-SWEET CHOCOLATE ICE CREAM AND CARAMELIZED PEARS
 MONDAY, OCTOBER 5, 2020 - LODGE CLOSED
Event: MONDAY, OCTOBER 5, 2020 - LODGE CLOSED
 TUESDAY, OCTOBER 6, 2020 - LODGE CLOSED
Event: TUESDAY, OCTOBER 6, 2020 - LODGE CLOSED
 WEDNESDAY, OCTOBER 7, 2020
Event: WEDNESDAY, OCTOBER 7, 2020
Time: 7:00 PM - 9:00 PM
Description:
STARTER -

SPLIT PEA SOUP with a confit of Root Vegetables

ENTREES -

DOUBLE-THICK PORK CHOP WITH A MUSTARDA OF AUTUMN FRUITS - $39.00

COUNTRY CAPTAIN CHICKEN
A light curried chicken prepared with Coconut Milk, Onion, Garlic, Currants, toasted Almonds, house-made Curry, Tomatoes and Yogurt - $38.00

FLOUNDER BAKEDIN BROWN BUTTER WITH A CRAB SALAD
prepared with Crab, oven-dried Cherry Tomatoes, Avocados, Red Onions, and Capers - $39.00

VEGETARIAN ENTREE -
(Please order when making reservation)

EGGPLANT "MEATBALLS" IN A RUSTIC ROMESCO SAUCE
Prepared with Red Peppers, Oven-dried Tomatoes, Toasted Almonds, Caramelized Red Onions, Garlic, and Red Wine Vinegar - $38.00

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

DESSERT -

PROFITEROLES WITH PASSIONFRUIT ICE CREAM AND BITTER-SWEET CHOCOLATE SAUCE
 THURSDAY, OCTOBER 8, 2020
Event: THURSDAY, OCTOBER 8, 2020
Time: 7:00 PM - 9:00 PM
Description:
STARTER -

GINGER-CARROT SOUP WITH OVEN-ROASTED LEEKS AND CHERRY TOMATOES

ENTREES -

BONELESS BEEF SHORT RIBS BRAISED IN RED WINE
Prepared with Onions, Garlic, Carrots, Stock, Tomatoes, Bay Leaf, and Thyme - $39.00

Shrimp Américaine
Prepared with Clam Broth,Onions, Garlic, Tomatoes, Tarragon, and Thyme - $38.00

CHICEN MARSALA
Prepared with Wine, Onions, Garlic, Mushrooms, Stock, and a touch of Cream - $38.00

VEGETARIAN ENTREE -

OPEN RAVIOLI WITH AUTUMN VEGETABLES
Prepared with a sautéed of Butternut Squash, Onions, Garlic, Red Peppers, Wild Mushrooms, and Spinach - $38.00

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

DESSERT -

EDNA LEWIS' BUSY DAY CAKE WITH A RHUBARB PRESERVE AND WHIPPED CREAM
 FRIDAY, OCTOBER 9, 2020
Event: FRIDAY, OCTOBER 9, 2020
Time: 7:00 PM - 9:00 PM
Description:
STARTER -
A SALAD OF FARMER’S MARKET GREENS with Goat Cheese, Radishes, and pickled Beets

ENTREES -

GRILLED FLATIRON STEAK with Caramelized Red Onions, Garlic, Capers, Lemon, and Oven-dried Tomatoes - 39.00

PAN-SEARED SHRIMP in a Basil- Walnut Sauce
Sauce made with Olive Oil, Garlic, Basil, Spinach, Walnuts, and Oven-Dried, Tomatoes - 38.00

CHICKEN in a LIGHt CURRY SAUCE
Prepared with Curry Spices, Onion, Garlic, Peppers, Coconut Milk, Stock, Tomatoes, and Toasted Almonds - 38.00

VEGETARIAN ENTREE
(please order when making your reservation)

FRIED POLENTA CAKES with Spinach, Caramelized Red Onions, Acorn Squash, Mushrooms, and Corn - 38.00

ALL ENTREES SERVED WITH FARMER’S MARKET VEGETABLES

DESSERT-

CHOCOLATE - HAZELNUT ICE CREAM SANDWICHES
10 
 SATURDAY OCTOBER 10TH, 2020. A PERSIAN JAZZ DINNER
Event: SATURDAY OCTOBER 10TH, 2020. A PERSIAN JAZZ DINNER
Time: 7:00 PM
Description:
STARTER
PERSIAN SALAD SHIRAZI
PREPARED WITH TOMATO, CUCUMBER, BELL PEPPER, DICED ONION, FRESH DILL, FRESH MINT, PARSLEY, BLACK PEPPER, OLIVE OIL, LIME ZEST AND JUICE



ENTREES

PERSIAN CHICKEN STEW WITH WALNUT AND POMEGRANATE SAUCE. (FESENJAN)
SAUCE PREPARED WITH CHICKEN STOCK, ONION, CINNAMON, NUTMEG, TURMERIC, POMEGRANATE MOLASSES, OLIVE OIL, BLACK PEPPER, BUTTER
$38.00

PERSIAN GULF STYLE SHRIMP WITH HERBS AND TAMARIND
SAUCE PREPARED WITH CHOPPED FENUGREEK LEAVES, GARLIC, ONION, TURMERIC, CORIANDER, RED PEPPER FLAKES, PARSLEY, CUMIN, CINNAMON, GROUND CLOVES, BUTTER, GRAPE MOLASSES, AND BLACK PEPPER
$38.00


VEGETARIAN ENTREE (PLEASE ORDER WHEN MAKING RESERVATION)
IRANIAN VEGETABLE STEW WITH DRIED LIMES
PREPARED WITH BUTTERNUT SQUASH, POTATOES, TOMATOES, GREEN CHILE, SPINACH, ONION, BUTTER, TURMERIC, CUMIN, CORIANDER, TARRAGON, DILL, DRIED LIMES, BARBERRIES, AND YOGURT
$38.00

ALL ENTREES WILL BE SERVED WITH SAFFRON RICE AND STEWED CELERY WITH MUSHROOMS

DESSERT
ROSE WATER CREAM ROLL WITH CREME ANGLAISE


11 
 SUNDAY OCTOBER 11TH, 2020. MOROCCAN MENU
Event: SUNDAY OCTOBER 11TH, 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

STEAK 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, 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
ALMOND AND APRICOT CAKE BATHED WITH A ORANGE CREME ANGLAISE
12 
 MONDAY, OCTOBER 12, 2020 - LODGE CLOSED
Event: MONDAY, OCTOBER 12, 2020 - LODGE CLOSED
13 
 TUESDAY, OCTOBER 13, 2020 - LODGE CLOSED
Event: TUESDAY, OCTOBER 13, 2020 - LODGE CLOSED
14 15 
 THURSDAY, OCTOBER 15, 2020
Event: THURSDAY, OCTOBER 15, 2020
Time: 7:00 PM - 9:00 PM
Description:
STARTER -

BUTTERNUT SQUASH SOUP
Prepared with Onion, Garlic, Bay Leaf, Thyme, Carrots Stock, and olive Oil

ENTREES -

GRILLED FLATIRON STEAK TUSCAN STYLE
Prepared with Lemon, Caramelized Red Onion, Garlic and Tomatoes - $39.00- 39.00

SPICE-RUBBED SALMON FILET in a Creme Fraiche, Dill, and Cucumber Sauce - $39.00

CHICKEN MARSALA
Prepared with Onions, Garlic, Wine, Stock, Mushrooms, and a touch of Cream - $38.00

VEGETARIAN ENTREE -
(Please order when making reservation)

VEGETABLE LASAGNA
Prepared with Onions, Garlic, Celery, Carrots, Eggplant, Tomatoes, Peppers, and Squash - $38.00

ALL ENTREES SERVED WITH FARMER’S MARKET VEGETABLES

DESSERT-

VANILLA - BLACK CURRANT ICE CREAM SANDWICH
16 
 FRIDAY, OCTOBER 16, 2020
Event: FRIDAY, OCTOBER 16, 2020
Time: 7:00 PM - 9:00 PM
Description:
STARTER -

LEEK AND CELERIAC SOUP
with Bacon, and a Cremini Mushroom Oil

ENTREES -

SPICE-RUBBED SLAMON
with a Creme Fraishe, Cucumber, and Dill Sauce - $39.00

FLATIRON STEAK
with a rustic woodland Ratatouille
prepared with Mushrooms, roasted Garlic, Caramelized Red Onions, Oven-dried Tomatoes, Balsamic Vinegar, and Basil - $39.00

STICKY SHERRY AND ALMOND CHICKEN
prepared with onions, Garlic, Almonds, Dates, Sherry, Lemon, and Cumin - #38.00

VEGETARIAN ENTREE
(Please order when making reservation)

AN ARTICHOKE STUFFED WITH AUTUMN VEGETABLES
topped with a Souffle of Cricket Creek's Molly's Round Cheese - $38.00

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

DESSERT -

FLOURLESS CHOCOLATE ROULADE
with a Raspberry Sauce
17 
 SATURDAY OCTOBER 17TH, 2020. A JAZZ DINNER - THE WES BROWN TRIO
Event: SATURDAY OCTOBER 17TH, 2020. A JAZZ DINNER - THE WES BROWN TRIO
Time: 7:00 PM
Description:
STARTER -

PUMPKIN SOUP
with melted Gruyere and Sunflower Seeds on Toast

ENTREES -

SHORT RIBS OF BEEF
Braised in Red Wine with Arromatic Herbs and Vegetables - $39.00

SEARED DUCK BREAST
with confit in Cranberry - Orange Sauce - $39.00

GRILLED SHRIMP
in a Basil - Walnut Ratatouille - $38.00

VEGETARIAN ENTREE -
(Please order when making reservation)

HOUSE-MADE PAPPARDELLE with AUTUMN VEGETABLES - $38.00

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

DESSERT -

Almond Torte with Creme Anglaise and Raspberry Sauces
18 
 LODGE CLOSES FOR THE 2020 SEASON AFTER LUNCH TODAY 11:00am - to - 4:30pm
Event: LODGE CLOSES FOR THE 2020 SEASON AFTER LUNCH TODAY 11:00am - to - 4:30pm
19 
 CLOSED FOR THE SEASON
Event: CLOSED FOR THE SEASON
Start Date: 10/19/2020
End Date: 10/31/2020
20 
 CLOSED FOR THE SEASON
Event: CLOSED FOR THE SEASON
Start Date: 10/19/2020
End Date: 10/31/2020
21 
 CLOSED FOR THE SEASON
Event: CLOSED FOR THE SEASON
Start Date: 10/19/2020
End Date: 10/31/2020
22 
 CLOSED FOR THE SEASON
Event: CLOSED FOR THE SEASON
Start Date: 10/19/2020
End Date: 10/31/2020
23 
 CLOSED FOR THE SEASON
Event: CLOSED FOR THE SEASON
Start Date: 10/19/2020
End Date: 10/31/2020
24 
 CLOSED FOR THE SEASON
Event: CLOSED FOR THE SEASON
Start Date: 10/19/2020
End Date: 10/31/2020
25 
 CLOSED FOR THE SEASON
Event: CLOSED FOR THE SEASON
Start Date: 10/19/2020
End Date: 10/31/2020
26 
 CLOSED FOR THE SEASON
Event: CLOSED FOR THE SEASON
Start Date: 10/19/2020
End Date: 10/31/2020
27 
 CLOSED FOR THE SEASON
Event: CLOSED FOR THE SEASON
Start Date: 10/19/2020
End Date: 10/31/2020
28 
 CLOSED FOR THE SEASON
Event: CLOSED FOR THE SEASON
Start Date: 10/19/2020
End Date: 10/31/2020
29 
 CLOSED FOR THE SEASON
Event: CLOSED FOR THE SEASON
Start Date: 10/19/2020
End Date: 10/31/2020
30 
 CLOSED FOR THE SEASON
Event: CLOSED FOR THE SEASON
Start Date: 10/19/2020
End Date: 10/31/2020
31 
 CLOSED FOR THE SEASON
Event: CLOSED FOR THE SEASON
Start Date: 10/19/2020
End Date: 10/31/2020




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