Dining Logo

Blank.jpgBlank.jpg

Cuisine

                                                                                         OUTSIDE THE 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.

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

Blank.jpg
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:
JanFebruary 2019Mar
SunMonTueWedThuFriSat
10 11 12 13 14 15 16 
17 18 19 20 21 22 23 
24 25 26 27 28 

Blank.jpg

SATURDAY, MAY 18, 2019

OPENING  DAY  DINNER

     bacon wrapped cod    Vegetable_Lasagna_    Pear-Cobbler

         BACON-WRAPPED COD WITH BLACK OLIVE SALSA.                            SPRING VEGETABLE LASAGNA                            PEAR COBBLER WITH MAPLE ICE CREAM

Blank.jpg

THE EVENING'S MENU

STARTER

SPRING VEGETABLE AND WHEATBERRY SALAD

French Green Beans, English Peas, Asparagus, Toasted Wheatberries, Lemon, Dill, and Olive Oil

Blank.jpg

ENTREES

SMOKEY BEEF PAPPARDELLE

Boneless Short Ribs of Beef, Tomatoes, Onion, Celery, Carrots, Garlic, White Wine, Stock, and Herbs - $38.00

Blank.jpg

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

Blank.jpg

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

Blank.jpg

ALL ENTREES SERVED WITH SEASONAL VEGETABLES and a LEMON-TOASTED ALMOND SKORDALIA

Blank.jpg

DESSERT

PEAR COBBLER WITH MAPLE ICE CREAM

  
 

Blank.jpg

SUNDAY,  JUNE  16,  2019

JAZZ SUNDAYBlank.jpg

THE  WES  BROWN  TRIO

with   ANDY JAFFE   and   Singer  JILL  CONNOLLY

Blank.jpg

 

 

Blank.jpg

SATURDAY, JUNE 29, 2019

IMG_E0925  IMG_0927

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

SWORDFISH TAGINE

Tomatoes, Marinated Beldi (red) Olives, and house-made Preserved Meyer Lemons - $39.00

Blank.jpg

LAMB TAGINE

Prunes, 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 rasins, and chick peas - $37.00

Blank.jpg

SERVED WITH COUS COUS AND A GREEN BEAN TAGINE

Blank.jpg

DESSERT

PISTACHIO - APRICOT - ORANGE BLOSSOM CAKE

Creme Anglaise




facebook