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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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  MEET  THE  CHEF
   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.

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    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

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 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.     

   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.

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:
SepOctober 2017Nov
SunMonTueWedThuFriSat
 SUNDAY, OCTOBER 1, 2017
Event: SUNDAY, OCTOBER 1, 2017
Time: 7:00 PM - 9:00 PM
Description:
STARTER
CORN AND RED PEPPER CHOWDER

ENTREES
NEW YORK STRIP STEAK grilled with lemon, cremini mushrooms, caramelized shallots - $38.00

SALMON OSSO BUCCO
A FILET OF NORTH ATLANTIC SALMON BRAISED IN WHITE WINE, ONIONS, CARROTS, CELERY, GARLIC, TOMATOES, AND HERBS - $37.00

VEGETARIAN ENTREE
(please order when making your reservation)

TARTLET OF GOAT CHEESE, AUTUMN VEGETABLES, OVEN-DRIED TOMATOES, AND HERBS - $36.00

ALL ENTREES SERVED WITH SAUTEED SEASONAL VEGETABLES AND GARLIC MASHED POTATOES

DESSERT
SPICE ROULADE GLAZED WITH CHOCOLATE AND FILLED WITH A RUM-FLAVORED WHIPPED CREAM
 TUESDAY, OCTOBER 3rd, 2017
Event: TUESDAY, OCTOBER 3rd, 2017
Time: 7:00 PM - 9:00 PM
Description:
STARTER
FRESH TOMATO-HERB SOUP

ENTREES
PAN-SEARED SEA SCALLOPS WITH A CITRUS PESTO - $38.00

CHICKEN MARSALLA
prepared with cremini mushrooms, onion, garlic, stock, wine - $37.00

VEGETARIAN ENTREE
(Please order when making reservation)

AUTUMN CREPE
prepared with butternut squash, mushrooms, sauteed corn, cheese, and peppers - $36.00

ALL ENTREES SERVED WITH WHITE RICE AND SEASONAL VEGETABLES

DESSERT
LEMON SORBET WITH FRESH BERRIES AND A SHORTBREAD COOKIE
 WEDNESDAY, OCTOBER 4th,2017
Event: WEDNESDAY, OCTOBER 4th,2017
Time: 7:00 PM - 9:00 PM
Description:
STARTER
FARMER'S MARKET SALAD
with roasted beets, golden cherry tomatoes, caramelized shallots, and fresh goat cheese

ENTREES
PAN-SEARED SEA SCALLOPS WITH A CITRUS PESTO - 438.00

SAUTEED CHICKEN BREAST IN A COCONUT-TOASTED ALMOND CURRY - $37.00

VEGETARIAN ENTREE
(Please order when making reservation)

VEGETARIAN "MEATBALLS" IN A FRESH TOMATO SAUCE - prepared with chick peas, eggplant, red peppers, onion, garlic, mozzarella cheese, and garlic - $36.00

ALL ENTREES SERVED WITH SAUTEED SEASONAL VEGETABLES AND RICE

DESSERT
STRAWBERRY-PISTACHIO SHORTCAKE WITH LEMON CURD AND WHIPPED CREAM
 THURSDAY, OCTOBER 5th, 2017
Event: THURSDAY, OCTOBER 5th, 2017
Time: 7:00 PM - 9:00 PM
Description:
STARTER
ZUCCHINI VICHYSSOISE

ENTREES
CRAB CAKES WITH AN AVOCADO RELISH - $37.00

BEEF BRAISED IN RED WINE
with onion, garlic, red peppers, tomatoes, paparica, and herbs - $38.00

VEGETARIAN ENTREE
VEGETABLE "MEATBALLS" IN A FRESH TOMATO SAUCE
prepared with eggplant, onions, garlic, mozzarella, parm, grated butternut squash, and walnuts - $36.00

ALL ENTREES SERVED WITH SEASONAL VEGETABLES AND SMASHED POTATOES

DESSERT
CHOCOLATE ROULADE WITH FRESH BERRIES
 FRIDAY, OCTOBER 6th, 2017
Event: FRIDAY, OCTOBER 6th, 2017
Time: 7:00 PM - 9:00 PM
Description:
STARTER
ROMAINE SALAD WITH BLUE CHEESE, JULIENNE, CELLERY, RADISH, AND BEETS

ENTREES
SALMON BOUILLABAISSE
with tomatoes, red peppers, onion, garlic, fennel, potatoes, and herbs - $37.00

FLORENTINE STYLE SHORT RIBS OF BEEF
prepared with white wine, stock, onion, garlic, celery, carrots, herbs, lemon juice and zest - 38.00

VEGETARIAN ENTREE
(Please order when making reservation)

AUTUMN VEGETABLE PIE
prepared with thinly sliced potatoes, butternut squach, onionm, garlic, eggplant, tomatoes, mushrooms - $36.00

ALL ENTREES SERVED WITH SEASONAL VEGETABLES

DESSERT
LEMON MERINGUE TART
 SATURDAY OCTOBER 7TH, 2017
Event: SATURDAY OCTOBER 7TH, 2017
Time: 7:00 PM
Description:
STARTER
BEET AND CARROT SALAD
SERVED ON A BED OF FIELD GREENS


ENTREES
LAMB TAGINE WITH DATES, APRICOTS AND HONEY
PREPARED WITH SAFFRON, CORIANDER SEED, CINNAMON STICKS, ORANGE PEEL,
FRESH GINGER ROOT, GARLIC, RED ONION, SLIVERED ALMONDS, BUTTER, BLACK PEPPER, AND RAS EL HANOUT SPICE MIX
$38.00


SHRIMP AND VEGETABLE TAGINE WITH PRESERVED LEMON
PREPARED WITH TOMATOES, LEMON JUICE, SWEET PAPRIKA, GINGER, SAFFRON, GARLIC, CUMIN, CARROTS, ONION, POTATOES, RED BELL PEPPER, GREEN OLIVES,
BLACK PEPPER, OLIVE OIL, AND FLAT LEAF PARSLEY
$37.00


VEGETARIAN ENTREE (PLEASE ORDER WHEN MAKING RESERVATION)

ROOT VEGETABLE TAGINE WITH SWEET POTATO, CARROTS, AND RUTABAGA
PREPARED WITH ZUCCHINI, CHICK PEAS, CELERY, POTATOES, GARLIC, ONION, BUTTERNUT SQUASH, GREEN OLIVES, SUN-DRIED TOMATOES, LEMON JUICE, CORIANDER, CUMIN SEED, CARAWAY SEED, CRUSHED RED PEPPER, OLIVE OIL, FRESH MINT, FLAT LEAF PARSLEY, AND GARNISHED WITH TOASTED ALMONDS
$36.00

ALL ENTREES WILL BE SERVED WITH ROASTED CAULIFLOWER AND COUS COUS

DESSERT
LEMON PISTACHIO CAKE WITH HONEYED YOGURT
 SUNDAY, OCTOBER 8th, 2017
Event: SUNDAY, OCTOBER 8th, 2017
Time: 7:00 PM - 9:00 PM
Description:
STARTER
BEET SALAD WITH FARMER'S MARKET GREENS AND GOAT CHEESE

ENTREES
"CARPETBAGGER STEAK"
New York Strip Steak stuffed with fried Scallops and served with a red wine reduction - $38.00

FILET OF FLOUNDER TOPPED WITH A WARM CRAB SALAD
Salad prepared with scallions, red peppers, lemon juice and zest, and avocado - $37.00

VEGETARIAN ENTREE
(Please order when making reservation)

ACORN SQUASH STUFFED WITH CARAMELIZED SHALLOTS, MUSHROOMS, OVEN-DRIED TOMATOES, AND PEPPERS - $36.00

ALL ENTREES SERVED WITH SAUTEED SEASONAL VEGETABLES AND MASHED POTATOES

DESSERT
STRAWBERRY AND PISTACHIO SEMIFREEDO
10 
 TUESDAY, OCTOBER 10th, 2017
Event: TUESDAY, OCTOBER 10th, 2017
Time: 7:00 PM - 9:00 PM
Description:
STARTER
FRESH TOMATO-HERB SOUP

ENTREES
PAN-SEARED SEA SCALLOPS WITH A CITRUS PESTO - $38.00

CHICKEN MARSALLA
prepared with cremini mushrooms, onion, garlic, stock, wine - $37.00

VEGETARIAN ENTREE
(Please order when making reservation)

AUTUMN CREPE
prepared with butternut squash, mushrooms, sauteed corn, cheese, and peppers - $36.00

ALL ENTREES SERVED WITH WHITE RICE AND SEASONAL VEGETABLES

DESSERT
LEMON SORBET WITH FRESH BERRIES AND A SHORTBREAD COOKIE
11 
 WEDNESDAY, OCTOBER 11th, 2017
Event: WEDNESDAY, OCTOBER 11th, 2017
Time: 7:00 PM - 9:00 PM
Description:
STARTER
POTATO - LEEK SOUP

ENTREES
GRILLED FILLET OF ATLANTIC SALMON WITH A CUCUMBER AND CHERRY TOMATO SALSA - $37.00

SAUTEED CHICKEN BREAST WITH A MUSTARD - TARRAGON - WHITE WINE SAUCE
Prepared with white wine, brandy, shallots, garlic cloves, herbs, and a touch of cream - $37.00

VEGETARIAN ENTREE
(Please order when making reservation)

POTATO PIE
Filled with butternut squash, onion, garlic, basil, walnuts, cheese, oven-dried cherry tomatoes, herbs - $36.00

ALL ENTREES SERVED WITH CELERY ROOT MASH AND SAUTEED SEASONAL VEGETABLES

DESSERT
CHOCOLATE - BANANA BREAD PUDDING
12 
 THURSDAY, OCTOBER, 11th, 2017
Event: THURSDAY, OCTOBER, 11th, 2017
Time: 7:00 PM - 9:00 PM
Description:
STARTER
SEAFOOD CROQUETTE
Prepared with salmon, scallops, shrimp, onions, garlic, red pepper, garlic, breadcrumbs, egg, and herbs

ENTREES
NEW YORK STRIP STEAK with a ragu of grilled vegetables and red wine - $38.00

CHICKEN WITH 40 CLOVES OF GARLIC
Prepared with leeks, garlic, white wine, brandy, stock, and tarragon - $37.00

VEGETARRIAN ENTREE
EGGPLANT "MEATBALLS" IN A FRESH TOMATO SAUCE
Prepared with eggplant, onions, garlic, red pepper, mushrooms, cheese, and breadcrumbs - $36.00

ALL ENTREES SERVED WITH MASH POTATOES AND SAUTEED SEASONAL VEGETABLES

DESSERT
LEMON SORBET WITH A SHORTBREAD COOKIE
13 
 FRIDAY, OCTOBER 13th, 2017
Event: FRIDAY, OCTOBER 13th, 2017
Time: 7:00 PM - 9:00 PM
Description:
STARTER
SALAD OF FARMER'S MARKET LETTUCES WITH MARINATED GOLDEN, STRIPED, AND RUBY BEETS WITH GOAT CVHEESE

ENTREES
GRILLED SWORDFISH WITH A CITRUS PESTO - $37.00

BRAISED BONELESS SHORT RIBS OF BEEF IN A RED WINE AND PASSIONFRUIT SAUCE
Prepared with onions, garlic, wine, stock, passionfruit juice, tomatoes, herbs, salt and peper - $38.00

VEGETARIAN ENTREE
(Please order when making reservation)

ACORN SQUASH STUFFED WITH AUTUMN VEGETABLES AND FARRO - $36.00

ALL ENTREES SERVED WITH SAUTEEDED VEGETABLES AND MASHED POTATOES

DESSERT
SPICE ROULADE FILLED WITH A COFFEE FLAVORED WHIPPED CREAM
14 
 SATURDAY, OCTOBER 14th,2017
Event: SATURDAY, OCTOBER 14th,2017
Time: 7:00 PM - 9:00 PM
Description:
STARTER
Salad of roasted eggplant, tomato, and beets with a vinaigrette

ENTREES
Moroccan Vegetable Tagine
prepared with zucchini squash, carrot, fennel bulb, chickpeas, butternut squash, raisins, apricots, green olives, lemon juice, cinnamon, coriander, paprika,
turmeric, olive oil and onion - $36.00

Lamb Stew with Pomegranate-Walnut sauce
prepared with vegetable oil, onion, walnuts, pomegranate molasses, chicken stock and grated beets - $38.00

North African Spiced Tuna
prepared with garlic, olive oil, lemon juice, paprika, cumin, cardamom, coriander, turmeric, nutmeg, cinnamon, and cloves - $37.00

All entrees will be served with Couscous and seasonal vegetable

Dessert
Orange Pistachio Torte with honeyed yogurt
15 
 SUNDAY, OCTOBER 15th, 2017
Event: SUNDAY, OCTOBER 15th, 2017
Time: 7:00 PM - 9:00 PM
Description:
STARTER
Sweet Potato Leek Soup
Prepared with oions, sweet potatoes, garlic, leeks, stock, bay leaves, and salt and pepper

ENTREES
Strip Steak with garlic compound butter
Butter prepared with white wine, onions, garlic, parsley, shallots, salt and pepper - $38.00

Shrimp and scallop Américaine
Prepared with stock, white wine, brandy, onions, garlic, herbs, tomatoes - $38.00

VEGETARIAN ENTREE
(Please order when making reservation)

Eggplant Meatless Balls with a saute of mushrooms, shallots, and mixed peppers - $36.00

All entrees will be served with mashed potatoes and seasonal vegetable

Dessert
Apple Torte with House Made Cinnamon Ice Cream
16 17 
 TUESDAY, OCTOBER 17th, 2017
Event: TUESDAY, OCTOBER 17th, 2017
Time: 7:00 PM - 9:00 PM
Description:
STARTER
CARAMELIZED SHALLOT AND CREIMINI MUSHROOM TART with goat cheese and tarragonEGGPLANT "MEATBALLS" with a fresh tomato sauce

ALL ENTREES SERVED WITH SAUTEED SEASONAL AND MASHED POTATOES

DESSERT
SPICE ROULADE filled with a coffee cream

ENTREES
GRILLED SWORDFISH with a citrus pesto - $38.00

DOUBLE THICK PORK CHOP with a fennel-caper sauce - prepared with white wine, onion, garlic, fennel, stock, tomatoes, and capers - $37.00

VEGETARIAN ENTREE
(Please order when making reservation)

18 
 WEDNESDAY, OCTOBER 18th, 2017
Event: WEDNESDAY, OCTOBER 18th, 2017
Time: 7:00 PM - 9:00 PM
Description:
STARTER
RED LENTIL SOUP
prepared with onion, garlic, carrots, stock, tomatoes, and herbs

ENTREES
ROAST TENDERLOIN OF BEEF with a red wine-shallot butter - $38.00

CHICKEN MARSALA
prepared with wine, stock, leeks, garlic, mushrooms, cream, and herbs - $37.00

VEGETARIAN ENTREE
(Please order when making reservation)

EGGPLANT PARMESAN
prepared with eggplant, onion, garlic, parsley, bread crumbs, egg, salt and pepper - $36.00

ALL ENTREES SERVED WITH SAUTEED SEASONAL VEGETABLES AND FENNEL MASH

DESSERT
PISTACHIO CHEESECAKE
19 
 THURSDAY, OCTOBER 19th, 2017
Event: THURSDAY, OCTOBER 19th, 2017
Time: 7:00 PM - 9:00 PM
Description:
STARTER
FARMER'S MARKET SALAD with eggplant "caviar" on sour dough crostini -
prepared with roast eggplant, onions, garlic, red pepper, oven-dried tomatoes, parsley olive oil, lemon zest and juice

ENTREES
"COUNTRY CAPTAIN" CHICKEN
a light curry dish prepared with onions, garlic, tomatoes, spices, coconut milk, peppers, toasted almonds, and raisins - $37.00

SMOTHERED SHRIMP
Prepaired with caramelized shallots, garlic, celery, parsley, oven-dried tomatoes, and parmesan cheese - $37.00

VEGETARIAN ENTREE
STUFFED RED PEPPERS
Prepared with onion, garlic, eggplant, squash, and mushrooms in a fresh tomato sauce - $36.00

ALL ENTREES SERVED WITH SAUTEED SEASONAL VEGETABLES AND WHITE RICE

DESSERT
LEMON SORBET with shortbread cookies
20 
 FRIDAY, OCTOBER 20th, 2017
Event: FRIDAY, OCTOBER 20th, 2017
Time: 7:00 PM - 9:00 PM
Description:
STARTER
RUBY BEET AND HARICOT VERT SALAD WITH HAZELNUTS AND CHEVE CRUMBLES
PREPARED WITH SPRING SALAD MIX, SHALLOT, DIJON MUSTARD, OLIVE OIL, WHITE WINE VINEGAR, BALSAMIC VINEGAR, AND GOAT CHEESE

ENTREES
BONELESS BEEF SHORT RIB BRAISED IN RED WINE WITH PASSION FRUIT JUICE AND FENNEL - $38.00

SALMON PUTTANESCA
PREPARED WITH MINCED GARLIC, GREEN OLIVES, CAPERS, TOMATOES, LEMON JUICE, RED PEPPER FLAKES, OLIVE OIL, FLAT LEAF PARSLEY, AND BLACK PEPPER
$37.00

VEGETARIAN ENTREE
(Please order when making reservation)

INDIVIDUAL AUTUMN VEGETABLE PIE
Prepared with caramelized shallots, mushrooms, garlic, herbs, carrots, celery, butternut squash, tomatoes, and cheese - $36.00

ALL ENTREES SERVED WITH SAUTEED SEASONAL VEGETABLES AND A FRESH CORN POLENTA

DESSERT
CARAMELIZED BANANAS AND HOUSE-MADE CINNAMON ICE CREAM
21 
 SATURDAY, OCTOBER 21st, 2017
Event: SATURDAY, OCTOBER 21st, 2017
Time: 7:00 PM - 9:00 PM
Description:
STARTER
SEAFOOD CROQUETTES
Made with salmon, shrimp, scallops, scallions, red peppers, breadcrumbs, eggs, mustard, lemon, and mayonnaise

ENTREES
BEEF BRAISED WITH ITALIAN TORPEDO ONIONS, PAPRIKA, CARAWAY, AND PEPPERS - $38.00

SAUTEED CHICKEN IN RIESLING
Prepared with wine, brandy, leeks, garlic, stock, mushrooms, poppy seeds, and orange zest - $37.00

VEGETARIAN ENTREE
(Please order when making reservation)

STUFFED ACORN SQUASH
Prepared with white beans, mushrooms, caramelized onions, garlic, roast carrots, celery, and balsamic vinegar - $36.00

ALL ENTREES SERVED WITH A FRESH CORN POLENTA AND SAUTEED SEASONAL VEGETABLES

DESSERT
CHOCOLATE CREAM PIE
22 
 SUNDAY, OCTOBER 22nd, 2017
Event: SUNDAY, OCTOBER 22nd, 2017
Time: 7:00 PM - 9:00 PM
Description:
STARTER
SALAD OF FARMER'S MARKET LETTUCES, GOLDEN BEETS, RED ONIONS, CELERY, CUCUMBERS, AND A BLUE CHEESE DRESSING

ENTREES
SEARED SCALLOPS IN A CHOWDER SAUCE - $38.00

CANADIAN MEAT PIE
Prepared with boneless short ribs, onion, garlic, potatoes, celery, carrots, nutmeg, cloves, red wine, and stock - $37.00

VEGETARIAN ENTREE
(Please order when making reservation)

AUTUMN CREPE
Prepared with roast butternut squash, caramelized onions, mushrooms, spinach, goat cheese, and oven-dried tomatoes - $36.00

ALL ENTREES SERVED WITH SAUTEED SEASONAL VEGETABLES

DESSERT
CREAM PUFF WITH COFFEE ICE CREAM AND BITTER-SWEET CHOCOLATE SAUCE
23 24 25 26 27 28 
29 30 31 

 

 

 



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