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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 A 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 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?
OPEN TO THE PUBLIC ON FRIDAYS - SATURDAYS - SUNDAYS AND HOLIDAY MONDAYS ONLY - 8:00 to 10:30 am
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
EGGS BENEDICT - - 9.95
TWO EGGS SERVED WITH HOME FRIES ON AN ENGLISH MUFFIN WITH CANADIAN BACON AND HOLLANDAISE SAUCE
BACON - EGG and CHEESE on CIABATTA - - - - - - - - - 8.95
THREE BUTTERMILK PANCAKES SERVED WITH PURE MAPLE SYRUP - - 7.50
WITH FRESH FRUIT - - - - 8.50
YOGURT with HOUSE-MADE GRANOLA PARFAIT - - - - 7.00
PASTRIES - PRICED ACCORDINGLY
SOUP - 6.50
New England Clam Chowder - Butternut Squash - Black Bean - Hearty Vegetable
SALADS - 7.50
Spinach with bacon, hard-boiled eggs, and croutons
Caesar withcherry tomatoes, avocado, and croutons
Guacamole with lettuce, tomatoes, and tortilla chips - 8.25
SANDWICHES served on Berkshire Mountain Bakery Bread
Grilled Sirloin Burger on a toasted challa bun with lettuce, tomato, and swiss cheese - 8.75
Ranger Burger sirloin burger with mushrooms, caramelized onions, and swiss cheese - 9.00
Vegetarian Burger with lettuce, tomato, onion, and swiss cheese - 8.75
Chicken Salad with lettuce, toasted walnuts, raisins, onions, 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
Grilled Gruyere with caramelized onions on sour dough bread - 8.25
Hot Dog - 4.50
Peanut Butter and Jelly - 4.00
ADDITIONS TO ANY SANDWICH
BACON OR HAM - 2.25 HOT CHERRY PEPPERS - .50 TOMATOES - 1.50 CHEESE - 1.50
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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| | | 1 | 2 | 3 | 4 | | 5 | 6 | 7 | 8 | 9 | 10 | 11 | | 12 | 13 | 14 | 15 | 16 | 17 | 18
 OPENING DAY SATURDAY MAY 18, 2019
Event: OPENING DAY SATURDAY MAY 18, 2019
Time: 7:00 PM - 9:00 PM
Description:
STARTER -
SPRING VEGETABLE AND WHEAT BERRY SALAD - prepared with French green beans, English peas, asparagus, toasted wheat berries, lemon juice, olive oil, dill, onion, and garlic on a bed of butter lettuces
ENTREES -
SMOKEY BEEF PAPPARDELLE - prepared with tomatoes, onion, garlic, celery, carrots, herbs, white wine, stock, vinegar, honey, and apple over fresh pasta- $38.00
BACON WRAPPED ROAST LOIN OF COD with a black olive salsa - prepared with black olives, olive oil, basil, parsley, celery, garlic, lemon zest, capers, chilies, and balsamic vinegar - 38.00
VEGETARIAN ENTREE
(please order when making reservation)
VEGETABLE LASAGNA prepared spinach, ricotta, mozzarella, and parmesan cheese, nutmeg, onion, garlic, celery carrots, butternut squash, lemon olive oil, mushrooms, and tomato sauce - 37.00
ALL ENTREES SERVED WITH SEASONAL VEGETABLES and a LEMON-TOASTED ALMOND SKORDALIA
DESSERT
PEAR CRISP with house-made maple ice cream
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SUNDAY MAY 19, 2019
Event: SUNDAY MAY 19, 2019
Description:
STARTER
FARMER'S MARKET SALAD WITH A LEMON-PROSCUTTO DRESSING - prepared with mixed lettuces, radishes, cucumbers, celery, avocado, cherry tomatoes, pears, and green beans
ENTREE
CHICKEN BRAISED IN RED NEWT REISLING with shallots, celery, carrots, stock, thyme, olive oil, wild mushrooms, creme fraiche, tarragon, and lemon juice - 37.00
PAN-SEARED FLOUNDER WITH A CRAB MEAT SALAD with scallions, red pepper, avocado, olive oil, capers, red pepper flakes, and black olives - 39.00
VEGETARIAN ENTREE
(please order when making reservation)
BAKED VEGETABLE POLENTA WITH FONTINA CHEESE - prepared with shallots, garlic, mushrooms, eggplant, red peppers, spinach and a tomato sauce - 37.00
DESSERT
HOUSE-MADE HAZELNUT ICE CREAM with shortbread cookies
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* LODGE CLOSED DURING THE WEEK IN MAY *
Event: * LODGE CLOSED DURING THE WEEK IN MAY *
Start Date: 5/20/2019
End Date: 5/24/2019
Time: 12:00 AM - 11:45 PM
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* LODGE CLOSED DURING THE WEEK IN MAY *
Event: * LODGE CLOSED DURING THE WEEK IN MAY *
Start Date: 5/20/2019
End Date: 5/24/2019
Time: 12:00 AM - 11:45 PM
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* LODGE CLOSED DURING THE WEEK IN MAY *
Event: * LODGE CLOSED DURING THE WEEK IN MAY *
Start Date: 5/20/2019
End Date: 5/24/2019
Time: 12:00 AM - 11:45 PM
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* LODGE CLOSED DURING THE WEEK IN MAY *
Event: * LODGE CLOSED DURING THE WEEK IN MAY *
Start Date: 5/20/2019
End Date: 5/24/2019
Time: 12:00 AM - 11:45 PM
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FRIDAY MAY 24, 2019
Event: FRIDAY MAY 24, 2019
Time: 7:00 PM
Description:
MAY 24TH FRIDAY 2019
STARTER
CAPONATA ON A CROSTINI WITH MIXED GREENS AND A LEMON VINAIGRETTE
CAPONATA COMPOSED OF EGGPLANT, RED ONION, FENNEL BULB, CELERY, GARLIC, BELL PEPPER, TOMATO, ZUCCHINI SQUASH, RED WINE VINEGAR, TOASTED WALNUTS, RAISINS, OLIVE OIL, AND RED PEPPER FLAKES
ENTREES
SWORDFISH WITH PUTTANESCA SAUCE
SAUCE PREPARED WITH TOMATOES, ONION, CAPERS, GARLIC, KALAMATA OLIVES, RED WINE VINEGAR, OLIVE OIL, BLACK PEPPER, RED PEPPER FLAKES, CHOPPED FRESH BASIL, AND FLAT LEAF PARSLEY
$39.00
PORK CHOP WITH MUSHROOM MARSALA CREAM SAUCE
PREPARED WITH BUTTER, SHALLOT, SLICED MUSHROOMS, GARLIC, CHICKEN STOCK, DRY MARSALA WINE, CREAM, FRESH PARSLEY, AND BLACK PEPPER
$38.00
VEGETARIAN ENTREE (PLEASE ORDER WHEN MAKING RESERVATION)
STUFFED RED PEPPER SERVED WITH A FRESH MUSHROOM SAUCE
STUFFING PREPARED WITH ONION, GARLIC, SAUTEED MUSHROOMS, VEGETABLE BROTH, TOMATO, CHOPPED BROCCOLINI, CHOPPED ESCAROLE , PARMESAN CHEESE, OLIVE OIL, FRESH PARSLEY, AND A SLASH OF WHITE WINE
$37.00
ALL ENTREES WILL BE SERVED WITH WHITE RICE AND SAUTEED FARMER’S MARKET VEGETABLE
DESSERT
CHOCOLATE MOUSSE SERVED WITH A BUTTER COOKIE
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SATURDAY MAY 25, 2019
Event: SATURDAY MAY 25, 2019
Time: 7:00 PM
Description:
STARTER
MIXED GREEN SALAD WITH A LEMON VINAIGRETTE
COMPOSED OF ROMAINE, WATERCRESS, DICED APPLE, DRIED CRANBERRIES, TOASTED PECANS, AND GOAT CHEESE
ENTREES
PORT-BRAISED BONELESS SHORT RIBS WITH GINGER AND STAR ANISE
PREPARED WITH CARROTS, ONION, CELERY, GARLIC, FRESH GINGER, BEEF STOCK, RUBY PORT, ORANGE JUICE, OLIVE OIL, BLACK PEPPER, AND FLAT LEAF PARSLEY
$39.00
PAN- SEARED SCALLOPS WITH A PAN SAUCE
PREPARED WITH MINCED SHALLOTS, DRY WHITE WINE, LEMON ZEST, FLAT LEAF PARSLEY, CHOPPED FRESH CHIVES, BUTTER, OLIVE OIL,
$39.00
VEGETARIAN ENTREE (PLEASE ORDER WHEN MAKING RESERVATION)
STUFFED PORTOBELLO MUSHROOM CAPS WITH A RED PEPPER COULIS
STUFFING PREPARED WITH ONION, GARLIC, BROWN RICE, CASHEWS, LENTILS, VEGETABLE BROTH, TOMATO, DICED CELERY, LEMON ZEST, OLIVE OIL, FRESH PARSLEY, AND A SLASH OF WHITE WINE
$37.00
ALL ENTREES WILL BE SERVED WITH WHITE RICE AND SAUTEED FARMERS MARKET VEGETABLE
DESSERT
RASPBERRY-ALMOND, AND LIME SEMIFREDDO SERVED WITH A BUTTER COOKIE
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SUNDAY MAY 26, 2019
Event: SUNDAY MAY 26, 2019
Time: 7:00 PM - 8:00 PM
Description:
STARTER:
MONTADO SALAD -
salad of butter lettuces and maché with grilled slices of a baguette, topped with a garlic aiolie, red peppers, eggplant , oven-dried tomatoes, and capers marinated in olive oil, lemon and balsamic vinegar
ENTREES
BASQUE-STYLE LOIN OF COD with a toasted almond and parsley gremalata
prepared with red peppers, onion, garlic, tomatoes, sherry vinegar, lemon and orange zest, toasted almonds, capers, and smoked pepper - 38.00
BASQUE BRAISED CHICKEN WITH PEPPERS -
prepared with chorizo sausages, white wine, stock, onions, tomatoes, red peppers, bay leaf, thyme, paprika, and green apples. - 38.00
VEGETARIAN ENTREE:
(please order when making reservation)
VEGETARIAN PAELLA -
prepared with tomatoes, onions, garlic, saffron, paprika, peppers, eggplant, green beans, sugar snap peas, English peas, artichokes, lemon, parsley, and thyme - $37.00
ALL ENTREES SERVED WITH SMASHED POTATOES AND GREEN BEANS
DESSERT:
CUSTARD TARTLETS with BERRIES
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MEMORIAL DAY MONDAY, MAY 27, 2019
Event: MEMORIAL DAY MONDAY, MAY 27, 2019
Time: 7:00 PM
Description:
STARTER
GREEN BEAN SALAD
WITH SLICED RADISHES, CRUMBLED GOAT CHEESE, AND A FRESH LEMON-MINT VINAIGRETTE
ENTREES
CARPETBAGGER STEAK
N.Y. STRIP STEAK STUFFED WITH PAN-FRIED SEA SCALLOPS AND SERVED WITH A RED WINE REDUCTION - $39.00
CHICKEN MARSALA
BONELESS PAN-SEARED CHICKEN CUTLET IN A SAUCE MADE OF BUTTER, MARSALA WINE, SHERRY, OLIVE OIL, MUSHROOMS, FLAT LEAF PARSLEY, AND A SLASH OF CREAM - $38.00
ABOVE ENTREES WILL BE SERVED WITH MASHED POTATOES AND SAUTEED FARMER’S MARKET VEGETABLE
VEGETARIAN ENTREE (PLEASE ORDER WHEN MAKING RESERVATION)
SAVORY MUSHROOM, ASPARAGUS AND GRUYERE CREPES
FILLING FOR CREPES COMPOSED OF MUSHROOMS, ASPARAGUS, SCALLIONS, GARLIC, CREAM, PARSLEY, BLACK PEPPER, AND GRUYERE CHEESE - $37.00
ABOVE SERVED WITH SAUTEED FARMER’S MARKET VEGETABLE
DESSERT
STRAWBERRY SHORTCAKE WITH LEMON CURD AND WHIPPED CREAM
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* LODGE CLOSED DURING THE WEEK IN MAY *
Event: * LODGE CLOSED DURING THE WEEK IN MAY *
Start Date: 5/28/2019
End Date: 5/31/2019
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* LODGE CLOSED DURING THE WEEK IN MAY *
Event: * LODGE CLOSED DURING THE WEEK IN MAY *
Start Date: 5/28/2019
End Date: 5/31/2019
| 30
* LODGE CLOSED DURING THE WEEK IN MAY *
Event: * LODGE CLOSED DURING THE WEEK IN MAY *
Start Date: 5/28/2019
End Date: 5/31/2019
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FRIDAY MAY 31ST, 2019.
Event: FRIDAY MAY 31ST, 2019.
Time: 7:00 PM
Description:
STARTER
ROMAINE SALAD
PREPARED WITH WATERCRESS, ENDIVE, GOAT CHEESE, RADISH, APPLE, SCALLION,
AND A BALSAMIC VINAIGRETTE
ENTREES
SEARED SEA SCALLOPS WITH WHITE WINE AND BUTTER SAUCE
SAUCE PREPARED WITH OLIVE OIL, LEMON JUICE, MINCED GARLIC, BLACK PEPPER AND
FRESH FLAT LEAF PARSLEY
$39.00
CHICKEN BREAST WITH A SHERRY MUSHROOM SAUCE
SAUCE PREPARED WITH BUYYER, GARLIC, SLICED MUSHROOMS, DRY SHERRY, CREAM, AND FRESH
PARSLEY
$38.00
VEGETARIAN ENTREE (PLEASE ORDER WHEN MAKING RESERVATION)
TWO VEGETABLE FRITTERS TOPPED WITH A SPICED CHICKPEA RAGU
RAGU PREPARED WITH ONION, FRESH GINGER, ZUCCHINI SQUASH, GREEN BELL PEPPER, TOMATOES, GROUND CINNAMON, GROUND CLOVES, TOASTED FENNEL SEEDS, GROUND CORIANDER, RED PEPPER FLAKES, CURRY POWDER, AND BLACK PEPPER
FRITTERS PREPARED WITH CHOPPED CAULIFLOWER, SHREDDED CARROT, SHREDDED ZUCCHINI, CHOPPED SCALLION, PARMESAN CHEESE, EGG, BLACK PEPPER, AND VEGETABLE OIL - GARNISHED
WITH A DOLLOP OF CREME FRAICH AND A SPRINKLE OF TOASTED SESAME SEEDS
$37.00
ALL ABOVE ENTREES WILL BE SERVED WITH WHITE RICE AND A SEASONAL FARMERS MARKET VEGETABLE
DESSERT
PROFITEROLE WITH HOUSE MADE COFFEE ICE CREAM, TOPPED WITH BITTERSWEET
CHOCOLATE SAUCE AND TOASTED PECANS
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SATURDAY, MAY 18, 2019
OPENING DAY DINNER
  
BACON-WRAPPED COD WITH BLACK OLIVE SALSA. SPRING VEGETABLE LASAGNA PEAR CRISP WITH MAPLE ICE CREAM
THE EVENING'S MENU
STARTER
SPRING VEGETABLE AND WHEATBERRY SALAD
French Green Beans, English Peas, Asparagus, Toasted Wheatberries, Lemon, Dill, and Olive Oil
ENTREES
SMOKEY BEEF PAPPARDELLE
Boneless Short Ribs of Beef, Tomatoes, Onion, Celery, Carrots, Garlic, White Wine, Stock, and Herbs - $38.00
BACON-WRAPPED ROASTED LOIN OF COD WITH A BLACK OLIVE SLASA
Salsa prepared with Black Olives, Olive Oil, Parsley, Celery, Garlic, Lemon Zest, Capers, and Balsamic Vinegar - $38.00
VEGETARIAN ENTREE
SPRING VEGETABLE LASAGNA
Spinach, Ricotta, Mozzarella, and Parmesan Cheese, Nutmeg, Onion, Garlic, Celery, Carrots, Butternut Squash, Lemon Olive Oil, Mushrooms, and Tomato Sauce - $37.00
ALL ENTREES SERVED WITH SEASONAL VEGETABLES and a LEMON-TOASTED ALMOND SKORDALIA
DESSERT
PEAR CRISP WITH MAPLE ICE CREAM
SUNDAY, JUNE 16, 2019
THE WES BROWN TRIO
with ANDY JAFFE and Singer JILL CONNOLLY
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SATURDAY, JUNE 29, 2019
  
EXPLORE THE FLAVORS OF TANGIER FROM THE DINING ROOM OF BASCOM LODGE
RELAX BY THE FIRE OR WATCH THE SUN SET BEHIND THE CATSKILL MOUNTAINS FROM OUR ENCLOSED PORCH.
SAVOR A GLASS OF "SYROCCO," A SYRAH FROM THE THALVIN WINERY IN THE HILLS ABOVE THE TOWN OF ZENATA ON MOROCCO'S ATLANTIC COAST.
THE EVENING'S MENU
STARTER
CARROT AND ROASTED BEET SALAD ON A BED OF WATERCRESS
Lemon, Honey, and Mint scented with Cinnamon, Corriander, and Ginger
ENTREES
"BERBER STYLE" BRAISED SWORDFISH
Marinated in chermoula (a pesto-like sauce prepared with olive oil, cilantro, paprika, and cumin}, Tomatoes, Beldi (red) Olives, and house-made Preserved Meyer Lemons - $39.00
TAGINE OF LAMB
Prunes, Onion, Garlic, Stock, Saffron, Ginger, and Cinnamon - $39.00
VEGETARIAN ENTREE
LATE SPRING VEGETABLE TAGINE
Tomatoes, Pearl Onions, Baby Turnips, Cauliflower, Celery, and Radishes
flavored with Ras el Hanout and Harissa and topped with caramelized onions, golden raisins, and chick peas - $37.00
SERVED WITH COUS COUS AND A GREEN BEAN TAGINE
DESSERT
PISTACHIO - APRICOT - ORANGE BLOSSOM CAKE
Crème Anglaise
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