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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.
    
   
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.
THE CONCEPT - "FOOD WITH ALTITUDE"
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.
   
     
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.
 LOOKING FOR A BIT OF CRUMPET AFTER A MORNING OF BIRDWATCHING?
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.
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
OMELET WITH ANY THREE FILLINGS - - - - - - - - - - - - - - 8.95
CARAMELIZED ONIONS SPINACH MUSHROOMS
SCALLIONS PEPPERS TOMATOES CHEESE
BACON OR SAUSAGE - - - - - - - - - - - - - - - - - - - - - - - - - 2.25
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
SOUPS - 6.50
New England Clam Chowder - Chunky Farmer's Market Tomato - Fresh Herb
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 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
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SUNSET BEVERAGE "HOUR"
WEDNESDAY - SUNDAY 4:00PM - 7:00PM
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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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 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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| | 1 | 2
 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
| 3
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
| 4
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
| 5
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
| 6
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
| 7 | 8 | 9
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
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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
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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
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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
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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
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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
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THE WES BROWN TRIO
with singer JILL CONNOLLY
MOUNTAIN BREEZES CAN BE COOLER THAN IN THE VALLEY, YOU MAY WANT TO BRING A LIGHT SWEATER
SATURDAY, SEPTEMBER 26th
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