Dining Logo


Blank.jpgCuisine

                                                                                       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.

Opening Day_edited-1 diningroom.jpg Mini-Crabcakes-1-800.jpg th HD-201501-r-herbed-chickpea-bruschetta

HD-201501-r-herbed-chickpea-bruschetta

 lobster.jpg  Dining_edited-6,jpg  images-1-jpg  images-5

Blank.jpg

Meet the Chef Logo

 Blank.jpg   

   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.

Blank.jpg


THE  CONCEPT   -   "FOOD  WITH  ALTITUDE"

Blank.jpg

     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.

Blank.jpg

3320_4  Cricket Creek Bees    logo-bmb

Blank.jpg

 th-4       Berkshire-Brewing-Logo_footer-300x300      th     th-2    th-3   10864034_579133572231909_8473192424602413274_o

Blank.jpg

     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.

Blank.jpg

The Bakery Logo

Blank.jpg

BakeryBlank.jpgBlank.jpg

  LOOKING  FOR  A  BIT  OF  CRUMPET  AFTER  A  MORNING  OF  BIRDWATCHING?

Blank.jpg
OPEN TO THE PUBLIC ON FRIDAYS - SATURDAYS - SUNDAYS AND HOLIDAY MONDAYS ONLY  -  8:00  to 10:30 am
Blank.jpg
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

Blank.jpg

                     OMELET WITH ANY THREE FILLINGS  - - - - - - - - - - - - - -    8.95

                                                          CARAMELIZED ONIONS         SPINACH         MUSHROOMS

                                          SCALLIONS         PEPPERS         TOMATOES         CHEESE

                                          BACON OR SAUSAGE   - - - - - - - - - - - - - - - - - - - - - - - - -   2.25

Blank.jpg

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

Blank.jpg

Lunch Logo

SOUP - 6.50

  New England Clam Chowder  -  Butternut Squash  -  Black Bean  -  Hearty Vegetable

Blank.jpg

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

Blank.jpg

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

Blank.jpg

ADDITIONS TO ANY SANDWICH

  BACON OR HAM - 2.25    HOT CHERRY PEPPERS - .50   TOMATOES - 1.50   CHEESE - 1.50

Blank.jpg

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 20

Blank.jpg

   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!

Blank.jpg

Calendar View: Jump To:
MayJune 2019Jul
SunMonTueWedThuFriSat
 SATURDAY JUNE 1ST, 2019
Event: SATURDAY JUNE 1ST, 2019
Time: 7:00 PM
Description:
STARTER
CARROT SOUP WITH A GARLIC TOAST

PREPARED WITH LEEKS, GINGER, GARLIC, ORANGE JUICE, OLIVE OIL, CREAM, VEGETABLE STOCK, RED PEPPER FLAKES, AND FLAT LEAF PARSLEY


ENTREES

CARAMELIZED SCALLOPS WITH ROASTED RED PEPPER COULIS
SAUCE PREPARED WITH RED BELL PEPPER, SHALLOT, COCONUT MILK, CURRY POWDER,
GINGER, BUTTER, AND OLIVE OIL
$39.00

CHICKEN PALLARD WITH LEMON, GARLIC AND DILL

PREPARED WITH OLIVE OIL, CHICKEN STOCK, BUTTER, AND A SPLASH OF WHITE WINE
$38.00


VEGETARIAN ENTREE (PLEASE ORDER WHEN MAKING RESERVATION)

VEGETABLE CHEESE STRUDEL WITH A FRESH MUSHROOM SAUCE

PREPARED WITH SLICED ZUCCHINI, EGGPLANT, SPINACH, RED AND GREEN PEPPERS, MUSHROOMS, SHALLOTS, GARLIC, TOASTED WALNUTS, PINCH OF RED PEPPER FLAKES, MOZZARELLA AND PARMESAN CHEESE
$37.00

ALL ENTREES WILL BE SERVED WITH WHITE RICE AND SAUTEED ASPARAGUS


DESSERT
CHOCOLATE POT OF CREAM WITH A BUTTER COOKIE
 SUNDAY JUNE 2ND, 2019
Event: SUNDAY JUNE 2ND, 2019
Time: 7:00 PM
Description:
STARTER
ENDIVE AND WATERCRESS SALAD

COMPOSED OF SLICED APPLE, RADISH, DRIED CRANBERRIES, TOASTED WALNUTS, GOAT CHEESE AND A LEMON-ORANGE VINAIGRETTE



ENTREES

SPRING CHICKEN FRICASSEE

PREPARED WITH CHICKEN STOCK, PEARL ONIONS, MUSHROOMS, SPRING PEAS, ASPARAGUS, DRY SHERRY, BAY LEAVES, STAR ANISE, FRESH GINGER, CORIANDER SEED, CARDAMOM SEED, OLIVE OIL, BUTTER, CREME FRAICHE, AND GARNISHED WITH CHOPPED SCALLIONS
$38.00

MARSEILLE-STYLE SHRIMP AND SCALLOP STEW WITH GARLICKY ROUILLE ON TOAST

PREPARED WITH FENNEL BULB, ONION, GARLIC, ORANGE ZEST, GROUND CLOVES,
WHITE WINE, CLAM BROTH, TOMATOES, SAFFRON, AND BLACK PEPPER
$39.00


VEGETARIAN ENTREE (PLEASE ORDER WHEN MAKING RESERVATION)

ASPARAGUS, MUSHROOM, AND SPINACH CREPES

PREPARED WITH CARAMELIZED ONIONS, GRUYERE CHEESE, AND BATHED IN A FRESH MUSHROOM SAUCE GARNISHED WITH CHOPPED FRESH PARSLEY
$38.00

ALL ENTREES WILL BE SERVED WITH WHITE RICE AND SAUTEED SEASONAL VEGETABLE


DESSERT
CHOCOLATE MOUSSE WITH A BUTTER COOKIE
 THE LODGE WILL NOT BE SERVING DINNER TONIGHT
Event: THE LODGE WILL NOT BE SERVING DINNER TONIGHT
Start Date: 6/3/2019
End Date: 6/6/2019
Time: 7:00 PM - 9:00 PM
 THE LODGE WILL NOT BE SERVING DINNER TONIGHT
Event: THE LODGE WILL NOT BE SERVING DINNER TONIGHT
Start Date: 6/3/2019
End Date: 6/6/2019
Time: 7:00 PM - 9:00 PM
 THE LODGE WILL NOT BE SERVING DINNER TONIGHT
Event: THE LODGE WILL NOT BE SERVING DINNER TONIGHT
Start Date: 6/3/2019
End Date: 6/6/2019
Time: 7:00 PM - 9:00 PM
 THE LODGE WILL NOT BE SERVING DINNER TONIGHT
Event: THE LODGE WILL NOT BE SERVING DINNER TONIGHT
Start Date: 6/3/2019
End Date: 6/6/2019
Time: 7:00 PM - 9:00 PM
 FRIDAY JUNE 7TH, 2019
Event: FRIDAY JUNE 7TH, 2019
Time: 7:00 PM
Description:
STARTER
SALAD OF ROMAINE, DRIED CRANBERRIES, ENDIVE, TOASTED WALNUTS, CHOPPED SCALLIONS, GRATED
PARMESAN CHEESE, WITH A LEMON VINAIGRETTE

ENTREES
SEARED SEA SCALLOPS WITH A HERB-CITRUS BUTTER
$39.00


GRILLED STRIP STEAK WITH A BORDELAISE SAUCE AND MUSHROOMS
$39.00

VEGETARIAN ENTREE (PLEASE ORDER WHEN MAKING DINNER RESERVATION)

TWO STUFFED PORTABELLO MUSHROOM CAPS
PREPARED WITH SAUTEED SPINACH, TOASTED WALNUTS,
PARMESAN AND SWISS CHEESES, SHALLOTS, GARLIC, OLIVE OIL, FRESH FLAT LEAF PARSLEY, NUTMEG, BLACK PEPPER,AND A FRESH MUSHROOM SAUCE
$37.00



ALL ENTREES WILL BE SERVED WITH A MIX OF BROWN RICE - WILD RICE AND SAUTEED SEASONAL VEGETABLE


DESSERT
HOUSE MADE CRYSTALIZED GINGER ICE CREAM WITH CHOCOLATE SAUCE AND A BUTTER COOKIE
 JUNE 8TH SATURDAY 2019
Event: JUNE 8TH SATURDAY 2019
Time: 7:00 PM
Description:
STARTER
SIMPLE GREEN SALAD

PREPARED WITH ARUGULA, WATERCRESS, ASPARAGUS, CRUMBLED GOAT CHEESE, TOASTED WALNUTS AND A FRESH LEMON DIJON VINAIGRETTE


ENTREES

BRAISED PORK CHOP WITH PEARL ONIONS AND GRAPES

PREPARED WITH WHITE WINE, CHICKEN STOCK, ONION, GARLIC, BUTTER, BAY LEAF, AND THYME
$38.00

SPRING CHICKEN FRICASSEE

PREPARED WITH WHITE WINE, CHICKEN STOCK, ONION, GARLIC, BUTTER, BAY LEAF, THYME, GREEN PEAS, CARROTS, CELERY, ARTICHOKE BOTTOMS, EGG YOLKS, MUSHROOMS, CHOPPED TARRAGON, CHOPPED PARSLEY, AND LEMON JUICE
$38.00





VEGETARIAN ENTREE (PLEASE ORDER WHEN MAKING RESERVATION)

BUCKWHEAT CREPES

FILLING FOR CREPES COMPOSED OF MUSHROOMS, SPINACH, ARTICHOKE, CARAMELIZED ONION, OVEN DRIED CHERRY TOMATOES, THYME, A SPLASH OF CREAM, AND GRUYERE CHEESE
$37.00

ALL ABOVE ENTREES WILL BE SERVED WITH MASHED POTATOES AND SAUTEED FARMER’S MARKET VEGETABLE

DESSERT
LIME MOUSSE SERVED WITH AN ALMOND BUTTER COOKIE
 SUNDAY JUNE 9TH, 2019
Event: SUNDAY JUNE 9TH, 2019
Time: 7:00 PM
Description:
STARTER
SALAD OF ROMAINE, RADISH, ENDIVE, CUCUMBER, CHOPPED SCALLIONS, GRATED PARMESAN CHEESE AND A HOUSE VINAIGRETTE


ENTREES
SEARED SWORDFISH STEAK WITH A BROWN BUTTER AND CAPER SAUCE

PREPARED WITH BUTTER, CAPERS, LEMON JUICE, LEMON ZEST, CHOPPED FRESH PARSLEY
AND A GOOD SPLASH OF DRY WHITE WINE
$39.00


GRILLED STRIP STEAK WITH A BORDELAISE SAUCE WITH MUSHROOMS

SAUCE PREPARED WITH RED WINE, FRESH THYME, SHALLOT, BAY LEAF, DEMI-GLACE, BETTER, VEGETABLE OIL, FRESH ROSEMARY, FLAT LEAF PARSLEY, AND BLACK PEPPER
$39.00

VEGETARIAN ENTREE (PLEASE ORDER WHEN MAKING DINNER RESERVATION)

TWO SPINACH, MUSHROOM AND TOASTED WALNUT CREPES

PREPARED WITH PARMESAN AND GRUYERE CHEESES, SHALLOT, GARLIC, OLIVE OIL, FRESH FLAT LEAF PARSLEY, NUTMEG, BLACK PEPPER, AND A FRESH MUSHROOM SAUCE
$37.00



ALL ENTREES WILL BE SERVED WITH MASHED POTATOES AND SAUTEED SEASONAL VEGETABLE


DESSERT
HOUSE MADE LEMON ICE CREAM WITH A CRYSTALIZED GINGER - ALMOND BUTTER COOKIE
10 
 THE LODGE WILL NOT BE SERVING DINNER TONIGHT
Event: THE LODGE WILL NOT BE SERVING DINNER TONIGHT
Start Date: 6/10/2019
End Date: 6/13/2019
Time: 7:00 PM - 9:00 PM
11 
 THE LODGE WILL NOT BE SERVING DINNER TONIGHT
Event: THE LODGE WILL NOT BE SERVING DINNER TONIGHT
Start Date: 6/10/2019
End Date: 6/13/2019
Time: 7:00 PM - 9:00 PM
12 
 THE LODGE WILL NOT BE SERVING DINNER TONIGHT
Event: THE LODGE WILL NOT BE SERVING DINNER TONIGHT
Start Date: 6/10/2019
End Date: 6/13/2019
Time: 7:00 PM - 9:00 PM
13 
 THE LODGE WILL NOT BE SERVING DINNER TONIGHT
Event: THE LODGE WILL NOT BE SERVING DINNER TONIGHT
Start Date: 6/10/2019
End Date: 6/13/2019
Time: 7:00 PM - 9:00 PM
14 
  FRIDAY JUNE 14TH, 2019
Event: FRIDAY JUNE 14TH, 2019
Time: 7:00 PM
Description:
BASCOM LODGE CHOPPED SALAD
PREPARED WITH BACON, FIELD GREENS, DRIED CRANBERRIES, TOASTED SUNFLOWER SEEDS, CRUMBLED GOAT CHEESE, WITH A CITRUS-DIJON VINAIGRETTE

VEGETARIANS MAY HAVE A SALAD WITHOUT BACON


SEARED DOUBLE THICK PORK CHOP WITH FENNEL AND CAPERS
PREPARED WITH OLIVE OIL, SHALLOTS, WHITE WINE, LEMON ZEST, FRESH FLAT LEAF PARSLEY, AND DICED TOMATOES
$38.00


TWO CRAB CAKES
PREPARED WITH OLIVE OIL, BUTTER, RED ONION, CELERY, RED BELL PEPPER, FLAT LEAF PARSLEY, MAYONNAISE, DIJON MUSTARD, EGG, TABASCO SAUCE, AND WORCESTERSHIRE SAUCE
$38.00


VEGETARIAN ENTREE (PLEASE ORDER WHEN MAKING RESERVATION)

BAKED PORTOBELLO MUSHROOM CAP
PREPARED WITH A STUFFING COMPOSED OF WHITE BEANS, DICED ZUCCHINI SQUASH, CARAMELIZED ONIONS, DICED CELERY, GARLIC, PARMESAN CHEESE, CHERRY TOMATOES, OLIVE OIL, AND TOASTED BREAD CRUMBS
$37.00



ALL ENTREES WILL BE SERVED WITH ROASTED MASHED CARROTS AND SAUTEED FARMERS MARKET VEGETABLE


DESSERT
APPLE CRISP
SERVED WITH HOUSE MADE MAPLE-PECAN ICE CREAM
15 
 SATURDAY JUNE 15TH, 2019 ITALIAN MENU
Event: SATURDAY JUNE 15TH, 2019 ITALIAN MENU
Time: 7:00 PM
Description:
STARTER
RIBOLLITA SOUP SERVED WITH A GARLIC RUBBED CROSTINI

PREPARED WITH CHICKEN STOCK, CARROTS, CELERY, GARLIC, CABBAGE, KALE, CANNELLINI BEANS, ROSEMARY, BAY LEAF, LEEK,
ONION, OLIVE OIL, AND PARMESAN CHEESE

VEGETARIANS MAY HAVE A SALAD



ENTREES

ITALIAN BRAISED BONELESS SHORT RIBS

PREPARED WITH CARROT, ONION, PANCETTA, GARLIC, DICED TOMATOES, DRY RED WINE, BEEF STOCK, ROSEMARY, THYME, BAY LEAF,
OREGANO, BALSAMIC VINEGAR, OLIVE OIL, AND RED PEPPER FLAKES
$39.00

SICILIAN CHICKEN

PREPARED WITH CARROT, CELERY, GARLIC, ONION, RED WINW VINEGAR, DRY RED WINE, ORANGE JUICE, CAPERS, SLICED ALMONDS,
CURRANTS, AND OLIVES
$38.00


VEGETARIAN ENTREE (PLEASE ORDER WHEN MAKING RESERVATION)

ZUCCHINI, SPINACH, AND FONTINA CRESPELLE WITH A FRESH MUSHROOM SAUCE

PREPARED WITH CARAMELIZED ONIONS, RICOTTA CHEESE, GARLIC, AND PARMESAN CHEESE
$37.00

ALL ENTREES WILL BE SERVED WITH WHITE RICE AND SAUTEED SEASONAL VEGETABLE


DESSERT
VANILLA PANNA COTTA WITH FRESH BERRIES AND A BUTTER COOKIE
16 
 SUNDAY JUNE 16TH, 2019
Event: SUNDAY JUNE 16TH, 2019
Time: 7:00 PM
Description:
STARTER
ROMAINE SALAD
PREPARED WITH ARUGULA, CUCUMBER, SCALLION, RADISH, TOASTED PUMPKIN SEEDS, A CRUMBLE OF GOAT CHEESE, AND A LEMON VINAIGRETTE


ENTREES
RED WINE BRAISED BONELESS SHORT RIBS

PREPARED WITH ONION, CARROTS, CELERY, TOMATO, FLAT LEAF PARSLEY, OREGANO, ROSEMARY, BAY LEAF, GARLIC, THYME, BEEF STOCK AND BLACK PEPPER
$39.00


SEARED SEA SCALLOPS WITH A BROWN BUTTER - CAPER SAUCE

SAUCE PREPARED WITH OLIVE OIL, BUTTER, DRY WHITE WINE, CAPERS, AND LEMON ZEST
$39.00

ABOVE ENTREES WILL BE SERVED WITH MASHED POTATOES AND SAUTEED SEASONAL VEGETABLE


VEGETARIAN ENTREE (PLEASE ORDER WHEN MAKING DINNER RESERVATION)

CURRIED VEGETABLE STRUDEL WITH A CARROT COULIS

PREPARED WITH PARMESAN AND GRUYERE CHEESES, SHALLOT, GARLIC, OLIVE OIL, GRATED GINGER, ORANGE ZEST, CELERY ROOT, SWEET POTATO, CHICK PEAS, CAULIFLOWER, TURNIP, CABBAGE, VEGETABLE BROTH, CHOPPED WALNUTS, CURRY POWDER, AND A PINCH OF CAYENNE PEPPER
$37.00

ABOVE ENTREE WILL BE SERVED WITH A SAUTEED SEASONAL VEGETABLE


DESSERT
LIME MOUSSE WITH FRESH BERRIES AND A ALMOND BUTTER COOKIE
17 
 MONDAY, JUNE 17th, 2019
Event: MONDAY, JUNE 17th, 2019
Time: 7:00 AM - 9:00 PM
Description:
STARTER :

BASCOM LODGE WALDORF SALAD -
prepared with apples, celery, pecans, dried cranberries, yogurt, lemon, and mayonnaise.

ENTREES :

SEAFOOD CAKES -
prepared with shrimp. salmon, scallops, scallions, celery, mustard, capers, bread crumbs, and egg - $38.00

CHICKEN MARSALA -
prepared with stock, white wine, onion, garlic, mushrooms, and creme fraiche - $38.00

GRILLED N. Y. STRIP STEAK
with a compete of olives, tomatoes, red shallots, garlic, capers, and lemon - $39.00

VEGETARIAN ENTREE :
(please order when making you reservation)

VEGETABLE STRUDEL WITH A RED PEPPER COULIS -
prepared with asparagus, toasted hazelnuts, spinach, onions, garlic, lemon juice, and nutmeg - $37.00

ALL ENTREES SERVED WITH GARLIC MASHED POTATOES AND SEASONAL VEGETABLES

DESSERT :

CHOCOLATE SPICE ROULADE WITH CREME ANGLAISE
18 
 TUESDAY, JUNE 18th, 2019
Event: TUESDAY, JUNE 18th, 2019
Time: 7:00 PM - 9:00 PM
Description:
STARTER :

BASCOM LODGE WALDORF SALAD -
prepared with apples, celery, pecans, dried cranberries, yogurt, lemon, and mayonnaise.

ENTREES :

SEAFOOD CAKES -
prepared with shrimp. salmon, scallops, scallions, celery, mustard, capers, bread crumbs, and egg - $38.00

CHICKEN MARSALA -
prepared with stock, white wine, onion, garlic, mushrooms, and creme fraiche - $38.00

GRILLED N. Y. STRIP STEAK
with a compete of olives, tomatoes, red shallots, garlic, capers, and lemon - $39.00

VEGETARIAN ENTREE :
(please order when making you reservation)

VEGETABLE STRUDEL WITH A RED PEPPER COULIS -
prepared with asparagus, toasted hazelnuts, spinach, onions, garlic, lemon juice, and nutmeg - $37.00

ALL ENTREES SERVED WITH GARLIC MASHED POTATOES AND SEASONAL VEGETABLES

DESSERT :

CHOCOLATE SPICE ROULADE WITH CREME ANGLAISE
19 
 WEDNESDAY, JUNE 19th, 2019
Event: WEDNESDAY, JUNE 19th, 2019
Time: 7:00 PM - 9:00 PM
Description:
STARTER :

BASCOM LODGE WALDORF SALAD -
prepared with apples, celery, pecans, dried cranberries, yogurt, lemon, and mayonnaise.

ENTREES :

SEAFOOD CAKES -
prepared with shrimp. salmon, scallops, scallions, celery, mustard, capers, bread crumbs, and egg - $38.00

CHICKEN MARSALA -
prepared with stock, white wine, onion, garlic, mushrooms, and creme fraiche - $38.00

GRILLED N. Y. STRIP STEAK
with a compete of olives, tomatoes, red shallots, garlic, capers, and lemon - $39.00

VEGETARIAN ENTREE :
(please order when making you reservation)

VEGETABLE STRUDEL WITH A RED PEPPER COULIS -
prepared with asparagus, toasted hazelnuts, spinach, onions, garlic, lemon juice, and nutmeg - $37.00

ALL ENTREES SERVED WITH GARLIC MASHED POTATOES AND SEASONAL VEGETABLES

DESSERT :

CHOCOLATE SPICE ROULADE WITH CREME ANGLAISE
20 
 THURSDAY, JUNE 20th, 2019
Event: THURSDAY, JUNE 20th, 2019
Time: 7:00 PM - 9:00 PM
Description:
STARTER :

BASCOM LODGE WALDORF SALAD -
prepared with apples, celery, pecans, dried cranberries, yogurt, lemon, and mayonnaise.

ENTREES :

SEAFOOD CAKES -
prepared with shrimp. salmon, scallops, scallions, celery, mustard, capers, bread crumbs, and egg - $38.00

CHICKEN MARSALA -
prepared with stock, white wine, onion, garlic, mushrooms, and creme fraiche - $38.00

GRILLED N. Y. STRIP STEAK
with a compete of olives, tomatoes, red shallots, garlic, capers, and lemon - $39.00

VEGETARIAN ENTREE :
(please order when making you reservation)

VEGETABLE STRUDEL WITH A RED PEPPER COULIS -
prepared with asparagus, toasted hazelnuts, spinach, onions, garlic, lemon juice, and nutmeg - $37.00

ALL ENTREES SERVED WITH GARLIC MASHED POTATOES AND SEASONAL VEGETABLES

DESSERT :

CHOCOLATE SPICE ROULADE WITH CREME ANGLAISE
21 
 FRIDAY JUNE 21ST, 2019
Event: FRIDAY JUNE 21ST, 2019
Time: 7:00 PM
Description:
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
22 
 SATURDAY, JUNE 22nd, 2019
Event: SATURDAY, JUNE 22nd, 2019
Time: 7:00 PM
Description:
STARTER

LATE-SPRING SALAD WITH A BALSAMIC VINAIGRETTE

COMPOSED OF ENDIVE, WATERCRESS, BUTTER LETTUCES, DICED APPLE, DRIED CRANBERRIES, TOASTED PECANS, RADISH SPROUTS, AND BLUE CHEESE

ENTREES

CIDER BRAISED PORK SHOULDER

PREPARED WITH CARROTS, ONION, CELERY, GARLIC, APPLE CIDER, CHICKEN STOCK, OLIVE OIL, BLACK PEPPER, AND FLAT LEAF PARSLEY
$38.00


PAN- SEARED FLOUNDER FILLET TOPPED WITH A CRAB MEAT SALAD

PREPARED WITH SCALLIONS, RED BELL PEPPER, AVOCADO, OLIVE OIL, CAPERS, RED PEPPER FLAKES, AND BLACK OLIVES
$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
STRAWBERRY-PISTACHIO SEMIFREDDO SERVED WITH A BUTTER COOKIE
23 
 SUNDAY JUNE 23RD, 2019
Event: SUNDAY JUNE 23RD, 2019
Time: 7:00 PM
Description:
STARTER
SAUTEED MUSHROOMS ON GARLIC TOAST WITH SALAD GREENS AND A LEMON VINAIGRETTE

MUSHROOMS PREPARED WITH BUTTER, SCALLIONS, PARMESAN CHEESE, LEMON
JUICE, CHOPPED CHIVES, PARSLEY, CAYENNE, AND SHERRY

ENTREES
DOUBLE THICK PORK CHOP IN A PORT SAUCE

PREPARED WITH BLACK MISSION FIGS, STOCK, ONIONS, GARLIC, HONEY, ROSEMARY AND
CINNAMON STICK
$38.00


SHRIMP AMERICAINE

PREPARED WITH WHITE WINE, STOCK, ONIONS, GARLIC, TOMATOES, BRANDY, THYME AND TARRAGON

$38.00

VEGETARIAN ENTREE (PLEASE ORDER WHEN MAKING RESERVATION)

VEGETABLE RAGU AU GRATIN

PREPARED WITH SPINACH, CARAMELIZED ONIONS, GARLIC, TOMATOES, WHITE BEANS,
ZUCCHINI, PEAS, OLIVE OIL, SPLASH OF CREAM, BUTTER, GRUYERE AND PARMESAN CHEESES
$37.00


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


DESSERT
LEMON MOUSSE WITH FRESH BERRIES AND A BUTTER COOKIE
24 
 MONDAY, JUNE 24th, 2019
Event: MONDAY, JUNE 24th, 2019
Time: 7:00 PM - 9:00 PM
Description:
STARTER :

PASTA OF SPRING VEGETABLES -
pencil Asparagus, English Peas, Sugar Snap Peas, Haricote vert Beans with poppy seeds, orange zest, parsley, parmesan cheese, egg, and a touch of cream

ENTREES :

Seared Shrimp in a light Curry Sauce -
prepared with stock, onions, garlic, tomatoes, roasted curry powder, turmeric, coriander, cumin, cardamon, coconut milk, yogurt - $38.00

BREADED CHICKEN CUTLET IN A PICCATA SAUCE -
prepared with stock, white wine, tomato juice, lemon juice and zest, onion, garlic, and parsley - $38.00

GRILLED N. Y. STRIP STEAK
with a herb-vegetable burre rouge - compound butter prepared with red wine, red wine vinegar, butter, thyme, parsley, tarragon, shallots, garlic, celery, carrots, and oven-dried tomatoes - $39.00

VEGETARIAN ENTREE :
(please order when making you reservation)

VEGETARIAN "MEATBALLS" IN A FRESH TOMATO SAUCE
meatballs prepared with eggplant, onion, garlic, mozzarella cheese, parmesan cheese, herbs, bread crumbs, and egg - $37.00

ALL ENTREES SERVED WITH GARLIC MASHED POTATOES AND SEASONAL VEGETABLES

DESSERT :

LEMON SORBET with Butter Cookie
25 
 TUESDAY, JUNE 25th, 2019
Event: TUESDAY, JUNE 25th, 2019
Time: 7:00 PM - 9:00 PM
Description:
STARTER :

PASTA OF SPRING VEGETABLES -
pencil Asparagus, English Peas, Sugar Snap Peas, Haricote vert Beans with poppy seeds, orange zest, parsley, parmesan cheese, egg, and a touch of cream

ENTREES :

Seared Shrimp in a light Curry Sauce -
prepared with stock, onions, garlic, tomatoes, roasted curry powder, turmeric, coriander, cumin, cardamon, coconut milk, yogurt - $38.00

BREADED CHICKEN CUTLET IN A PICCATA SAUCE -
prepared with stock, white wine, tomato juice, lemon juice and zest, onion, garlic, and parsley - $38.00

GRILLED N. Y. STRIP STEAK
with a herb-vegetable burre rouge - compound butter prepared with red wine, red wine vinegar, butter, thyme, parsley, tarragon, shallots, garlic, celery, carrots, and oven-dried tomatoes - $39.00

VEGETARIAN ENTREE :
(please order when making you reservation)

VEGETARIAN "MEATBALLS" IN A FRESH TOMATO SAUCE
meatballs prepared with eggplant, onion, garlic, mozzarella cheese, parmesan cheese, herbs, bread crumbs, and egg - $37.00

ALL ENTREES SERVED WITH GARLIC MASHED POTATOES AND SEASONAL VEGETABLES

DESSERT :

LEMON SORBET with Butter Cookie
26 
 WEDNESDAY, JUNE 26th, 2019
Event: WEDNESDAY, JUNE 26th, 2019
Time: 7:00 PM - 9:00 PM
Description:
STARTER :

PASTA OF SPRING VEGETABLES -
pencil Asparagus, English Peas, Sugar Snap Peas, Haricote vert Beans with poppy seeds, orange zest, parsley, parmesan cheese, egg, and a touch of cream

ENTREES :

Seared Shrimp in a light Curry Sauce -
prepared with stock, onions, garlic, tomatoes, roasted curry powder, turmeric, coriander, cumin, cardamon, coconut milk, yogurt - $38.00

BREADED CHICKEN CUTLET IN A PICCATA SAUCE -
prepared with stock, white wine, tomato juice, lemon juice and zest, onion, garlic, and parsley - $38.00

GRILLED N. Y. STRIP STEAK
with a herb-vegetable burre rouge - compound butter prepared with red wine, red wine vinegar, butter, thyme, parsley, tarragon, shallots, garlic, celery, carrots, and oven-dried tomatoes - $39.00

VEGETARIAN ENTREE :
(please order when making you reservation)

VEGETARIAN "MEATBALLS" IN A FRESH TOMATO SAUCE
meatballs prepared with eggplant, onion, garlic, mozzarella cheese, parmesan cheese, herbs, bread crumbs, and egg - $37.00

ALL ENTREES SERVED WITH GARLIC MASHED POTATOES AND SEASONAL VEGETABLES

DESSERT :

LEMON SORBET with Butter Cookies
27 
 THURSDAY, JUNE 27th, 2019
Event: THURSDAY, JUNE 27th, 2019
Time: 7:00 PM - 9:00 PM
Description:
STARTER :

PASTA OF SPRING VEGETABLES -
pencil Asparagus, English Peas, Sugar Snap Peas, Haricote vert Beans with poppy seeds, orange zest, parsley, parmesan cheese, egg, and a touch of cream

ENTREES :

Seared Shrimp in a light Curry Sauce -
prepared with stock, onions, garlic, tomatoes, roasted curry powder, turmeric, coriander, cumin, cardamon, coconut milk, yogurt - $38.00

BREADED CHICKEN CUTLET IN A PICCATA SAUCE -
prepared with stock, white wine, tomato juice, lemon juice and zest, onion, garlic, and parsley - $38.00

SALMON PUTTENESCA
Prepared with Tomatoes, Onions, Garlic, Olives, Red Pepper Flakes, Red Wine, Herbs, and Anchovies - 38.00

VEGETARIAN ENTREE :
(please order when making you reservation)

VEGETARIAN "MEATBALLS" IN A FRESH TOMATO SAUCE
meatballs prepared with eggplant, onion, garlic, mozzarella cheese, parmesan cheese, herbs, bread crumbs, and egg - $37.00

ALL ENTREES SERVED WITH GARLIC MASHED POTATOES AND SEASONAL VEGETABLES

DESSERT :

LEMON SORBET with Butter Cookie
28 
 FRIDAY JUNE 28TH, 2019
Event: FRIDAY JUNE 28TH, 2019
Time: 7:00 PM
Description:
STARTER
SALAD OF ROMAINE, DRIED CRANBERRIES, ENDIVE, TOASTED WALNUTS, CHOPPED SCALLIONS, GRATED
PARMESAN CHEESE, WITH A LEMON VINAIGRETTE

ENTREES
SEARED SEA SCALLOPS WITH A HERB-CITRUS BUTTER
$39.00


GRILLED STRIP STEAK WITH A BORDELAISE SAUCE WITH MUSHROOMS
$39.00

VEGETARIAN ENTREE (PLEASE ORDER WHEN MAKING DINNER RESERVATION)

SPINACH, MUSHROOM AND TOASTED WALNUT CREPES
PREPARED WITH PARMESAN AND SWISS CHEESES, SHALLOT, GARLIC, OLIVE OIL, FRESH FLAT LEAF PARSLEY, NUTMEG, BLACK PEPPER,AND A FRESH MUSHROOM SAUCE
$37.00



ALL ENTREES WILL BE SERVED WITH MASHED POTATOES AND SAUTEED SEASONAL VEGETABLE


DESSERT
HOUSE MADE CRYSTALIZED GINGER ICE CREAM WITH CHOCOLATE SAUCE AND A SHORTBREAD COOKIE
29 
 SUNDAY JUNE 29TH, 2019. MOROCCAN MENU
Event: SUNDAY JUNE 29TH, 2019. MOROCCAN MENU
Time: 7:00 PM
Description:

STARTER
CARROT AND BEET SALAD ON A BED OF WATERCRESS

PREPARED WITH MINCED SHALLOTS, FRESH MINT, TOASTED SLIVERED ALMONDS, CURRANTS, OLIVE OIL, LEMON JUICE, ORANGE JUICE, HONEY, GINGER, CINNAMON, CORIANDER, ALLSPICE, AND A PINCH OF CAYENNE PEPPER

ENTREES

"BERBER STYLE" BRAISED SWORDFISH WITH TOMATOES, OLIVES, AND HOUSE MADE PRESERVED LEMON -

PREPARED WITH CUMIN SEEDS, GARLIC, SWEET PAPRIKA, FLAT LEAF PARSLEY, CILANTRO, OLIVE OIL, GINGER, TURMERIC, HARISSA, SAFFRON, CELERY, CARROT, BAY LEAF, AND GREEN BELL PEPPER
$39.00

LAMB TAGINE WITH PRUNES

TAGINE PREPARED WITH ONION, GARLIC, SAFFRON, TURMERIC, RAS EL HANOUT, BUTTER, HONEY, OLIVE OIL, CINNAMON SLICK, AND GARNISHED WITH FRIED ALMONDS AND TOASTED SESAME SEEDS
$39.00


VEGETARIAN ENTREE (PLEASE ORDER WHEN MAKING RESERVATION)

TAGINE OF MOROCCAN VEGETABLES

TAGINE PREPARED WITH POTATO, SWEET POTATO, TURNIP, ZUCCHINI SQUASH, EGGPLANT, BELL PEPPER, CAULIFLOWER, GARLIC, ONION, GINGER, PAPRIKA, TURMERIC, CINNAMON, CUMIN, RAS EL HANOUT, HARISSA,
OLIVE OIL, AND TOPPED UP WITH A TFAYA: A MIXTURE OF CARAMELIZED ONIONS, GOLDEN RAISINS, AND CHICKPEAS, GARNISHED WITH TOASTED SESAME SEEDS AND CHOPPED FRESH FLAT LEAF PARSLEY
$37.00

ALL ENTREES WILL BE SERVED WITH COUS COUS AND A GREEN BEAN TAGINE


DESSERT
PISTACHIO, APRICOT AND ORANGE BLOSSOM CAKE WITH A ORANGE CREME ANGLAISE
30 
 JUNE 30TH SUNDAY 2019
Event: JUNE 30TH SUNDAY 2019
Time: 7:00 PM
Description:
STARTER
PANZANELLA SALAD
PREPARED WITH TOMATOES, CUCUMBER, RED AND GREEN BELL PEPPERS, RED ONION, CAPERS, FRESH BASIL, TOASTED CIABATTA BREAD, OLIVE OIL, AND A FRESH VINAIGRETTE


ENTREES

VENETO CHICKEN (VENETO MEANS THE RECIPE ORIGINATED IN VENICE, ITALY )

PREPARED WITH TOMATOES, ONION, CELERY, DRY WHITE WINE, OREGANO, BALSAMIC VINEGAR, FRESH MUSHROOMS, OLIVE OIL, AND BLACK PEPPER
$38.00


SALMON FILLET WITH A PICCATA SAUCE

PREPARED WITH BUTTER, OLIVE OIL, SHALLOTS, GARLIC, CHICKEN STOCK, DRY WHITE WINE, CAPERS, LEMON JUICE, LEMON ZEST, FRESH PARSLEY, AND BLACK PEPPER
$38.00


VEGETARIAN ENTREE (PLEASE ORDER WHEN MAKING RESERVATION)

VEGETABLE TORTA

PREPARED WITH OVEN-DRIED CHERRY TOMATOES, MUSHROOMS, ZUCCHINI SQUASH, BABY SPINACH, SCALLIONS, GARLIC, EGGS, CREAM, FRESH BASIL, MOZZARELLA, PARMESAN CHEESE, OLIVE OIL, AND BLACK PEPPER
$37.00


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

DESSERT
STRAWBERRY FILLED PROFITEROLE WITH HOUSE MADE LEMON ICE CREAM


Blank.jpg

 

 

Blank.jpg

SATURDAY, JUNE 29, 2019

IMG_E0925 IMG_0927 IMG_0951

EXPLORE THE FLAVORS OF TANGIER FROM THE DINING ROOM OF BASCOM LODGE

Blank.jpg

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.

Blank.jpg

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

Blank.jpg

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

Blank.jpg

TAGINE OF LAMB

Prunes, Onion, Garlic, Stock, Saffron, Ginger, and Cinnamon - $39.00

Blank.jpg

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

Blank.jpg

SERVED WITH COUS COUS AND A GREEN BEAN TAGINE

Blank.jpg

DESSERT

PISTACHIO - APRICOT - ORANGE BLOSSOM CAKE

Crème Anglaise




facebook