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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 9:00am to 10:30am - THE LODGE WILL BE CLOSED ON 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
SOUP - 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
❖ Open-Faced Chicken Salad with toasted Pecans, dried Cranberries, Onions, Celery, Arugula on multi-grain
Scandinavian-style Sunflower Seed Bread - - - - - - - - - - - - - - 8.75
❖ Two Open-Faced Beet and Classic Hummus with Radish Sprouts, Toasted Walnuts, a Crumbled
of Goat Cheese, and Avocado on a Three-grain Scandinavian-style Bread - - - - - 8.50
❖ Sloppy Joe with sliced Red Onion and Pickles on a Toasted Challah Bun - - - - 8.25
❖ 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
❖ Chunky 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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| | Sun | Mon | Tue | Wed | Thu | Fri | Sat |
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| | | 1 | 2 | 3
 FRIDAY JULY 3RD, 2020
Event: FRIDAY JULY 3RD, 2020
Time: 7:00 PM
Description:
STARTER
TOMATO SALAD WITH CUCUMBER ON A BED OF FARMERS MARKET GREENS
PREPARED WITH SLICED RADISHES, SLICED SCALLIONS, LEMON JUICE, ORANGE JUICE, OLIVE OIL, CHOPPED FRESH PARSLEY AND GARNISHED WITH PARMESAN CHEESE
ENTREES
SHRIMP AND SCALLOP SCAMPI
PREPARED WITH BROTH, BUTTER, OLIVE OIL, GARLIC, DRY WHITE WINE, LEMON JUICE, RED PEPPER FLAKES, AND CHOPPED FLAT LEAF PARSLEY
$39.00
DOUBLE THICK PORK CHOP TOPPED WITH A COMPOUND BUTTER
BUTTER PREPARED WITH REDUCED DRY WHITE WINE, OVEN DRIED TOMATOES, SCALLIONS, GARLIC, BLACK PEPPER AND FRESH BASIL
$38.00
VEGETARIAN ENTREE (PLEASE ORDER WHEN MAKING RESERVATION)
ROASTED VEGETABLE FILLED CREPES BATHED IN A RED PEPPER COULIS
FILLING PREPARED WITH ZUCCHINI SQUASH, CARROTS, RED BELL PEPPER, CHICK PEAS, TOASTED WALNUTS, GARLIC, CARAMELIZED ONIONS, OLIVE OIL, CHOPPED FRESH BASIL, FRESH CHOPPED PARSLEY AND A CRUMBLE OF BOURSIN CHEESE
$38.00
ALL ENTREES WILL BE SERVED WITH WHITE RICE AND FRESH FARMERS MARKET VEGETABLE
DESSERT
HOUSE MADE MOCHA - TOASTED ALMOND ICE CREAM SERVED WITH A BUTTER COOKIE
| 4
SATURDAY JULY 4TH, 2020. MOROCCAN MENU
Event: SATURDAY JULY 4TH, 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 TOPPED WITH A CREME ANGLAISE AND APRICOT SAUCE
| 5
SUNDAY JULY 5TH, 2020 - A JAZZ DINNER
Event: SUNDAY JULY 5TH, 2020 - A JAZZ DINNER
Time: 7:00 PM
Description:
STARTER
ITALIAN WHITE BEAN SOUP
PREPARED WITH CANNELLINI BEANS, CARROTS, CELERY, POTATO, GARLIC , KALE, SQUASH, VEGETABLE STOCK, CRUSHED FENNEL SEEDS, AND OLIVE OIL. - SERVED WITH A PARMESAN CROSTINI
ENTREES
VEAL OSSO BUCCO
PREPARED WITH ONION, CELERY, CARROTS, DRY RED WINE, BAY LEAF, CLOVES, PARSLEY, TOMATO, OLIVE OIL, BUTTER, CHICKEN STOCK, BASIL, SCALLION, LEMON ZEST, AND GRATED FONTINA CHEESE
$39.00
CHICKEN CACCIATORE
PREPARED WITH CARROTS, ONION, GARLIC, CELERY, DRY RED WINE, TOMATOES, MUSHROOMS, CAPERS, OLIVES, FRESH PARSLEY, BASIL, OREGANO, RED BELL PEPPER, CHICKEN STOCK, AND A PINCH OF RED PEPPER FLAKES
$38.00
VEGETARIAN ENTREE (PLEASE ORDER WHEN MAKING RESERVATION)
MUSHROOM RAGU
PREPARED WITH EGGPLANT, MUSHROOMS, PORCHINI MUSHROOMS, ZUCCHINI SQUASH, GARLIC, ONION, DICED CARROT, TOMATOES, DRY WHITE WINE, OLIVE OIL, AND FRESH FLAT LEAF PARSLEY
$38.00
ALL ENTREES WILL BE SERVED WITH CREAMY POLENTA AND FRESH FARMERS MARKET VEGETABLE
DESSERT
LEMON CUSTARD SERVED WITH FRESH BERRIES AND A BUTTER COOKIE
| 6
LODGE CLOSED FOR DINNER - OPEN FOR BREAKFAST AND LUNCH
Event: LODGE CLOSED FOR DINNER - OPEN FOR BREAKFAST AND LUNCH
Time: 7:00 PM - 9:00 PM
| 7
LODGE CLOSED
Event: LODGE CLOSED
Time: 7:00 PM - 9:00 PM
| 8
WEDNESDAY, JULY 8TH, 2020
Event: WEDNESDAY, JULY 8TH, 2020
Time: 7:00 PM
Description:
Time: 7:00 PM
Description:
STARTER:
ROMAINE SALAD
PREPARED WITH WATERCRESS, SLICED RADISHES, CRUMBLED GOAT CHEESE, CHOPPED SCALLIONS, DRIED CRANBERRIES, TOASTED PECANS AND A BALSAMIC VINAIGRETTE
ENTREES:
PAILLARD OF CHICKEN WITH GREEN BEAN, LEMON AND DILL
prepared with White Wine, Shallots, Garlic, Dill and Lemon Juice and Zest - $38.00
SALMON PUTTANESCA
prepared with Red Wine, Onion, Garlic, Tomatoes, Capers, Anchovies and Red Pepper Flakes - $38.00
VEGETARIAN ENTREE
(please order when making reservation)
VEGETABLE CROQUETTES WITH A FRESH TOMATO SAUCE
prepared with White Wine, Eggplant, Onions, Garlic, Celery, Carrots, Mozzarella Cheese and Herbs - $38.00
ALL ENTREES SERVED WITH FARMER'S MARKET VEGETABLE AND MASHED POTATOES
DESSERT:
CARAMELIZED APPLE AND VANILLA ICE CREAM FILLED PROFITEROLES
| 9
THURSDAY JULY 9TH, 2020
Event: THURSDAY JULY 9TH, 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
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 GARLIC MASHED POTATOES AND SEASONAL VEGETABLES
DESSERT :
CHOCOLATE SPICE ROULADE WITH CREME ANGLAISE
| 10
FRIDAY, JULY 10TH, 2020
Event: FRIDAY, JULY 10TH, 2020
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 A 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 CARAMELIZED ONION, GARLIC, CHICK PEAS, DICED ZUCCHINI, VEGETABLE BROTH, TOMATO, DICED CARROT, CHOPPED SPINACH, PARMESAN CHEESE, OLIVE OIL, A SPLASH OF WHITE WINE, AND FLAT LEAF PARSLEY
$38.00
ALL ENTREES WILL BE SERVED WITH WHITE RICE AND A FARMER’S MARKET VEGETABLE
DESSERT
VANILLA PANNA COTTA WITH FRESH STRAWBERRY COULIS AND A BUTTER COOKIE
| 11
SATURDAY JULY 11TH, 2020
Event: SATURDAY JULY 11TH, 2020
Time: 7:00 PM
Description:
STARTER
FRESH SUMMER TOMATO SOUP
PREPARED WITH OLIVE OIL, ONION, FENNEL BULB, WHITE WINE, GARLIC, CHICKEN BROTH, PARSLEY AND CHIVES - SERVED
WITH A MELTED CEDDAR TOAST
VEGETARIANS MAY HAVE A SALAD
ENTREES
SOUTHERN-STYLE SHRIMP AND SEA SCALLOPS
PREPARED WITH OLIVE OIL, BUTTER, WHITE WINE, CHICKEN STOCK, SCALLIONS, GARLIC, MUSHROOMS, LEMON JUICE, CRUMBLED CRISP BACON,
RED PEPPER FLAKES AND FRESH PARSLEY
$38.00
COUNTRY CAPTAIN CHICKEN
PREPARED WITH ONION, GREEN PEPPER, GARLIC, CHOPPED TOMATOES, DRIED CURRANTS, GARAM MASALA, CURRY POWDER, BUTTER,
VEGETABLE OIL, PARSLEY, PAPRIKA AND A PINCH OF CAYENNE PEPPER - GARNISHED WITH TOASTED SLIVERED ALMONDS
$38.00
VEGETARIAN ENTREE (PLEASE ORDER WHEN MAKING RESERVATION)
CHICKPEA , ZUCCHINI, CARROT, EGGPLANT, AND TOMATO RAGOUT
PREPARED WITH OLIVE OIL, MINCED ONION, GARLIC, FRESH GINGER, CORIANDER, CINNAMON, CURRY POWDER, CLOVE, PINCH OF CAYENNE,
CHOPPED CELERY, BLACK PEPPER AND FRESH PARSLEY
$38.00
ALL ENTREES WILL BE SERVED WITH WHITE RICE AND A SEASONAL VEGETABLE
DESSERT
EDNA LEWIS’ BUSY DAY CAKE WITH A CARAMEL APPLE CINNAMON COMPOTE
| 12
SUNDAY JULY 12TH, 2020 SPANISH MENU
Event: SUNDAY JULY 12TH, 2020 SPANISH MENU
Time: 7:00 PM
Description:
STARTER
CHILLED TOMATO SOUP ( SALMOREJO CORDOBES )
PREPARED WITH FRESH FARMERS MARKET TOMATOES, CHOPPED ONION, SHERRY WINE VINEGAR, LEMON JUICE, GARLIC - GARNISHED WITH CHOPPED BOILED EGG, THIN SLICED HAM AND A DRIZZLE OF OLIVE OIL
VEGETARIANS MAY HAVE WITHOUT HAM
ENTREES
PAN SEARED CHICKEN BREAST ( MADRID STYLE )
PREPARED WITH BACON, ONION, GARLIC, CHOPPED DATES, DRY SHERRY, CHICKEN STOCK, CINNAMON, BAY LEAF, CHILI POWDER, SAFFRON, OLIVE OIL, LEMON JUICE, BLACK PEPPER
$38.00
SPANISH SEAFOOD STEW
PREPARED WITH COD FILLET, SHRIMP, SCALLOPS, CHORIZO, DRY SHERRY, SAFFRON, CARROTS, BELL PEPPERS, CELERY, CHICKEN STOCK, ONIONS, GARLIC, OLIVE OIL, SMOKED PAPRIKA, BAY LEAVES, CHICK PEAS, TOMATOES, BLACK PEPPER, ZEST OF LEMON AND SPRINKLE OF FLAT LEAF PARSLEY
$39.00
VEGETARIAN ENTREE (PLEASE ORDER WHEN MAKING RESERVATION)
CHICKPEA, POTATO, SPINACH AND SQUASH STEW
PREPARED WITH BELL PEPPERS, SLICED ZUCCHINI, GARLIC, TOMATOES, SAFFRON, ONION, SWEET PAPRIKA, DRY SHERRY, VEGETABLE STOCK, OLIVE OIL AND FRESH PARSLEY
$38.00
ALL ENTREES WILL BE SERVED WITH SAUTEED FARMERS MARKET GREEN BEANS AND WHITE RICE
DESSERT
ALMOND CAKE (TARTA DE SANTIAGO ) SERVED WITH CREME ANGLAISE
| 13
LODGE CLOSED FOR DINNER - OPEN FOR BREAKFAST AND LUNCH
Event: LODGE CLOSED FOR DINNER - OPEN FOR BREAKFAST AND LUNCH
| 14
LODGE CLOSED
Event: LODGE CLOSED
| 15
WEDNESDAY JULY 15TH, 2020
Event: WEDNESDAY JULY 15TH, 2020
Time: 7:00 PM
Description:
STARTER
MIXED GREEN SALAD WITH A BALSAMIC VINAIGRETTE
COMPOSED OF ENDIVE, WATERCRESS, DICED APPLE, DRIED CRANBERRIES, TOASTED PECANS, BLUE CHEESE AND A BALSAMIC VINAIGRETTE
SEARED BONELESS SALMON FILLET
PREPARED WITH WHITE WINE, BUTTER, OLIVE OIL, MINCED ONION, MINCED GARLIC, LEMON JUICE AND CAPERS
$38.00
GRILLED DOUBLE THICK PORK CHOP WITH APPLE CREAM SAUCE
PREPARED WITH HARD APPLE CIDER, CHICKEN STOCK, TOASTED WALNUTS, SHALLOT, GARLIC, BUTTER, CREAM AND FLAT LEAF PARSLEY
$38.00
VEGETARIAN ENTREE (PLEASE ORDER WHEN MAKING RESERVATION)
VEGETABLE STRUDEL BATHED IN A CARROT COULIS
FILLING PREPARED WITH SAUTEED SPINACH, ONION, GARLIC, OVEN ROASTED TOMATOES, CHICK PEAS, ZUCCHINI SQUASH, EGGPLANT, OLIVE OIL AND BUTTER
$38.00
ALL ENTREES WILL BE SERVED WITH BUTTERMILK MASHED POTATOES AND A FRESH FARMER’S MARKET VEGETABLE
DESSERT
APPLE TORTE
PREPARED WITH ORANGE ZEST, TOASTED PECANS AND SERVED WITH A HOUSE MADE APPLE BRANDY ICE CREAM
| 16
THURSDAY JULY 16TH, 2020
Event: THURSDAY JULY 16TH, 2020
Time: 7:00 PM
Description:
STARTER
ROMAINE SALAD
PREPARED WITH BLANCHED GREEN BEANS, SLICED RADISHES, SLICED SCALLION, TOASTED WALNUTS, CRUMBLED GOAT CHEESE AND A LEMON VINAIGRETTE
ENTREES
RED WINE AND TAWNY PORT BRAISED BONELESS SHORT RIBS
PREPARED WITH OLIVE OIL, ONION, GARLIC, RED WINE, STOCK, CARROTS, CELERY, BAY LEAVES, BLACK PEPPERCORNS AND FLAT LEAF PARSLEY
$39.00
ROASTED SALMON FILLET WITH A CITRUS HERB SAUCE
PREPARED WITH BUTTER, MINCED GARLIC, DRY SHERRY, LEMON JUICE, CHOPPED FRESH TARRAGON AND FRESH FLAT LEAF PARSLEY
$38.00
VEGETARIAN ENTREE (PLEASE ORDER WHEN MAKING RESERVATION)
SAVORY TURNOVER WITH VEGETABLES - BATHED IN A CARROT COULIS
PREPARED WITH OLIVE OIL, ONION, GARLIC, CHICKPEAS, ROASTED RED PEPPER, TOMATO, TOASTED WALNUTS, BAY LEAF, BALSAMIC VINEGAR, A PINCH OF RED PEPPER FLAKES, FLAT LEAF PARSLEY AND FONTINA CHEESE
$38.00
ALL ENTREES WILL BE SERVED WITH A FARMERS MARKET VEGETABLE AND WHITE RICE
DESSERT
STRAWBERRY PISTACHIO SEMIFREDDO SERVED WITH A LEMON ZEST BUTTER COOKIE
| 17
FRIDAY JULY 17TH, 2020
Event: FRIDAY JULY 17TH, 2020
Time: 7:00 PM
Description:
STARTER :
BASCOM LODGE WALDORF SALAD -
prepared with orange zest, apples, celery, toasted pecans, dried cranberries, yogurt, lemon juice, and mayonnaise.
ENTREES :
TWO CRAB CAKES -
prepared with olive oil, scallions, celery, red pepper, dijon mustard, capers, bread crumbs, and mayonnaise - $38.00
PAILLARD OF CHICKEN WITH A PICCATA SAUCE WITH MUSHROOMS-
prepared with butter, stock, white wine, onion, garlic, mushrooms, fresh parsley and capers $38.00
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 GARLIC MASHED POTATOES AND SEASONAL VEGETABLES
DESSERT :
LEMON ROULADE WITH WHIPPED CREAM, TOASTED ALMONDS AND CHOPPED CRYSTALIZED GINGER - SERVED WITH CREME ANGLAISE
| 18
SATURDAY JULY 18TH, 2020. MEXICAN. A JAZZ DINNER
Event: SATURDAY JULY 18TH, 2020. MEXICAN. A JAZZ DINNER
Time: 7:00 PM
Description:
STARTER
CORN AND POBLANO PEPPER SOUP
PREPARED WITH PLUM TOMATOES, ONION, MILK, BUTTER, CREAM, LIME JUICE, SOUR CREAM, AND CHOPPED SCALLIONS
ENTREES
OVEN BRAISED MEXICAN BONELESS BEEF SHORTRIBS
PREPARED WITH CHICKEN STOCK, ROASTED PEPPERS, TOMATO PASTE, GARLIC, CHILI POWDER, AND ONION - GARNISHED WITH SLICED SCALLIONS AND RADISHES
$39.00
SHRIMP VERACRUZ
PREPARED WITH CHERRY TOMATOES, GARLIC, SWEET PEPPERS, PICKLED JALAPENO PEPPERS, ONION, CAPERS, RAISINS, DRIED OREGANO, BAY LEAF, FLAT LEAF PARSLEY, OLIVES, WINE, AND A SQUEEZE OF LIME
$38.00
VEGETARIAN ENTREE (PLEASE ORDER WHEN MAKING RESERVATION)
CORNMEAL CREPES WITH A MUSHROOM, SPINACH, AND CARROT FILLING - BATHED IN A TOMATILLO SAUCE
PREPARED WITH ONION, SERRANO CHILES, TOMATO, GARLIC, LIME JUICE, AND VEGETABLE STOCK - GARNISHED WITH SLICED SCALLIONS, SLICED AVOCADO, AND TOASTED PUMPKIN SEEDS
$38.00
ALL ENTREES WILL BE SERVED WITH WHITE RICE AND SAUTEED SUMMER SQUASH
DESSERT
HOUSE MADE MEXICAN CHOCOLATE ICE CREAM - SERVED WITH AN ALMOND ORANGE BUTTER COOKIE
| 19
SUNDAY JULY 19TH, 2020
Event: SUNDAY JULY 19TH, 2020
Time: 7:00 PM
Description:
STARTER
APPLE SALAD WITH TOASTED PECANS, GOAT CHEESE AND POMEGRANATE VINAIGRETTE
PREPARED WITH BABY SPINACH, WATERCRESS, RADISH AND ENDIVE
ENTREES
CHICKEN PAILLARD WITH A SHERRY-CAPER SAUCE
PREPARED WITH OLIVE OIL, BUTTER, SHALLOTS, GARLIC, DRY SHERRY, LEMON JUICE, ORANGE JUICE, CAPERS AND GARNISHED WITH FRESH PARSLEY
$38.00
SEARED DOUBLE THICK PORK CHOP WITH A MADIERA-DIJON SAUCE
PREPARED WITH BUTTER, OLIVE OIL, SHALLOTS, CHICKEN STOCK, CREAM, DIJON MUSTARD, MADIERA WINE AND GARNISHED WITH FRESH FLAT LEAF PARSLEY
$38.00
VEGETARIAN ENTREE (PLEASE ORDER WHEN MAKING RESERVATION)
BAKED AND STUFFED RED PEPPER
PREPARED WITH OLIVE OIL, ONION, GARLIC, SAUTEED MUSHROOMS, VEGETABLE BROTH, TOMATO, CANNELLINI BEANS,
CHOPPED SPINACH, PARMESAN CHEESE, FRESH PARSLEY AND A SPLASH OF WHITE WINE. - BATHED IN A CARROT COULIS
$38.00
ALL ENTREES WILL BE SERVED WITH WHITE RICE AND FRESH FARMERS MARKET VEGETABLE
DESSERT
LEMON ROULADE
PREPARED WITH CANDIED GINGER, TOASTED ALMONDS, WHIPPED CREAM AND SERVED WITH A CREME ANGLAISE
| 20
LODGE CLOSED FOR DINNER - OPEN FOR BREAKFAST AND LUNCH
Event: LODGE CLOSED FOR DINNER - OPEN FOR BREAKFAST AND LUNCH
| 21
LODGE CLOSED
Event: LODGE CLOSED
| 22
WEDNESDAY JULY 22ND, 2020
Event: WEDNESDAY JULY 22ND, 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
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THURSDAY JULY 23RD, 2020
Event: THURSDAY JULY 23RD, 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 :
TWO CRAB CAKES -
prepared with olive oil, scallions, celery, red pepper, dijon mustard, capers, bread crumbs, and mayonnaise - $38.00
PAILLARD OF CHICKEN WITH A PICCATA SAUCE WITH MUSHROOMS-
prepared with butter, stock, white wine, onion, garlic, mushrooms, fresh parsley and capers $38.00
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 GARLIC MASHED POTATOES AND SEASONAL VEGETABLES
DESSERT :
LEMON ROULADE WITH WHIPPED CREAM, TOASTED ALMONDS AND CHOPPED CRYSTALIZED GINGER - SERVED WITH CREME ANGLAISE
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FRIDAY JULY 24TH, 2020
Event: FRIDAY JULY 24TH, 2020
Time: 7:00 PM
Description:
STARTER
WATERCRESS, APPLE, ENDIVE AND HAZELNUT SALAD
PREPARED WITH ROASTED HAZELNUTS, CHOPPED SCALLIONS, A CRUMBLE OF GOAT CHEESE AND A LEMON VINAIGRETTE
ENTREES
BONELESS SHORT RIBS BRAISED IN RED WINE
PREPARED WITH OLIVE OIL, SHALLOTS, GARLIC, BACON, MUSHROOMS, CARROTS, TOMATOES, BAY LEAF, FRESH ROSEMARY, STOCK AND WHOLE CLOVES
$39.00
ITALIAN - AMERICAN SHRIMP AND SCALLOPS
PREPARED WITH OLIVE OIL, GARLIC, CHOPPED SCALLIONS, CELERY, CARROTS, TOMATOES, ZUCCHINI SQUASH, RED PEPPER FLAKES, RED BELL PEPPER,
OREGANO AND FRESH BASIL
$38.00
VEGETARIAN ENTREE (PLEASE ORDER WHEN MAKING RESERVATION)
EGGPLANT INVOLTINI SERVED WITH A FRESH TOMATO SAUCE
PREPARED WITH OLIVE OIL, ONION, GARLIC, TOMATOES, CAPERS, BASIL, EGG, FRESH PARSLEY TOASTED WALNUTS, BREAD CRUMBS, SHREDDED MOZZARELLA CHEESE, GRATED PARMESAN CHEESE AND LEMON ZEST
$38.00
ALL ENTREES WILL BE SERVED WITH STEAMED WHITE RICE, AND A SEASONAL VEGETABLE
DESSERT
VANILLA PANNA COTTA TOPPED WITH A RASPBERRY COULIS - SERVED WITH A LEMON BUTTER COOKIE
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SATURDAY JULY 25TH, 2020
Event: SATURDAY JULY 25TH, 2020
Time: 7:00 PM
Description:
STARTER
TOMATO SALAD WITH CUCUMBER ON A BED OF FARMERS MARKET GREENS
PREPARED WITH SLICED RADISHES, SLICED SCALLIONS, LEMON JUICE, ORANGE JUICE, OLIVE OIL, CHOPPED FRESH PARSLEY AND GARNISHED WITH PARMESAN CHEESE
ENTREES
SHRIMP AND SCALLOP SCAMPI
PREPARED WITH BROTH, BUTTER, OLIVE OIL, GARLIC, DRY WHITE WINE, LEMON JUICE, RED PEPPER FLAKES, AND CHOPPED FLAT LEAF PARSLEY
$39.00
DOUBLE THICK PORK CHOP TOPPED WITH A COMPOUND BUTTER
BUTTER PREPARED WITH REDUCED DRY WHITE WINE, OVEN DRIED TOMATOES, SCALLIONS, GARLIC, BLACK PEPPER AND FRESH BASIL
$38.00
VEGETARIAN ENTREE (PLEASE ORDER WHEN MAKING RESERVATION)
ROASTED VEGETABLE FILLED CREPES BATHED IN A RED PEPPER COULIS
FILLING PREPARED WITH ZUCCHINI SQUASH, CARROTS, RED BELL PEPPER, CHICK PEAS, TOASTED WALNUTS, GARLIC, CARAMELIZED ONIONS, OLIVE OIL, CHOPPED FRESH BASIL, FRESH CHOPPED PARSLEY AND A CRUMBLE OF BOURSIN CHEESE
$38.00
ALL ENTREES WILL BE SERVED WITH WHITE RICE AND FRESH FARMERS MARKET VEGETABLE
DESSERT
HOUSE MADE MOCHA - TOASTED ALMOND ICE CREAM SERVED WITH A SHORTBREAD COOKIE
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SUNDAY JULY 26TH, 2020
Event: SUNDAY JULY 26TH, 2020
Time: 7:00 PM
Description:
STARTER
CAESAR SALAD
PREPARED WITH ROMAINE HEARTS, EGG, DIJON MUSTARD, OLIVE OIL, FINELY GRATED PARMESAN CHEESE, GARLIC, LEMON JUICE AND FRESH GARLIC CROUTONS
ENTREES
GRILLED STEAK WITH A HERB COMPOUND BUTTER
$38.00
ROASTED SALMON FILLET WITH A LEMON, WHITE WINE, BUTTER AND DILL SAUCE
$38.00
VEGETARIAN ENTREE (PLEASE ORDER WHEN MAKING RESERVATION)
HERBED CREPES WITH A SUMMER RATATOUILLE AND FRESH TOMATO SAUCE
PREPARED WITH OLIVE OIL, GARLIC, TOMATO, ONION, ZUCCHINI, RED BELL PEPPER, PINCH OF RED PEPPER FLAKES, EGGPLANT, DICED FENNEL BULB, CHICK PEAS, BAY LEAF, HERBED CHEESE, FRESH PARSLEY, FRESH BASIL, FRESH CHOPPED SCALLION AND GARNISHED WITH TOASTED PINE NUTS
$38.00
ALL ENTREES WILL BE SERVED WITH BUTTERMILK MASHED POTATOES AND FARMERS MARKET VEGETABLE
DESSERT
EDNA LEWIS’ BUSY DAY CAKE WITH CREME ANGLAISE AND FRESH BERRIES
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LODGE CLOSED FOR DINNER - OPEN FOR BREAKFAST AND LUNCH
Event: LODGE CLOSED FOR DINNER - OPEN FOR BREAKFAST AND LUNCH
| 28
LODGE CLOSED
Event: LODGE CLOSED
| 29
WEDNESDAY JULY 29TH, 2020
Event: WEDNESDAY JULY 29TH, 2020
Time: 7:00 PM
Description:
STARTER
GOAT CHEESE SALAD
PREPARED WITH BAKED GOAT CHEESE ON BAGUETTE WITH MIXED GREENS, TOMATO, RADISHES, GRAPES, TOASTED WALNUTS AND DRESSED WITH A LEMON VINAIGRETTE AND A SLIGHT DRIZZLE OF RUNNY HONEY
ENTREES
SEARED PORK CHOP WITH PORT WINE, SAUTEED MUSHROOMS AND CREAM SAUCE
SAUCE PREPARED WITH TAWNY PORT, BRANDY, BUTTER, MINCED GARLIC, CHOPPED SCALLIONS, CHICKEN STOCK, LEMON JUICE AND CREAM
$38.00
SHRIMP AND SCALLOP AMERICAINE
PREPARED WITH STOCK, CARROTS, CELERY, TOMATOES, ONION, POTATOES, GARLIC, OLIVE OIL, BRANDY, WHITE WINE, FRESH TARRAGON AND A SPLASH OF CREAM
$39.00
VEGETARIAN ENTREE (PLEASE ORDER WHEN MAKING RESERVATION)
CRISPY BAKED FRESH CORN AND FONTINA CHEESE GRITS
TOPPED WITH A SAUTEE OF VEGETABLES - SPINACH, MUSHROOMS, ZUCCHINI, CELERY, SHALLOTS, GARLIC AND DICED CARROTS
$37.00
ALL ENTREES WILL BE SERVED WITH WHITE RICE AND FARMERS MARKET VEGETABLE
DESSERT
EDNA LEWIS’ BUSY DAY CAKE WITH CREME ANGLAISE AND FRESH BERRIES
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THURSDAY JULY 30TH, 2020
Event: THURSDAY JULY 30TH, 2020
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 AND SPINACH
CRESPELLE WITH A FRESH MUSHROOM SAUCE
PREPARED WITH CARAMELIZED ONIONS, TOASTED WALNUTS, RICOTTA CHEESE, GARLIC, AND PARMESAN CHEESE
$38.00
ALL ENTREES WILL BE SERVED WITH WHITE RICE AND SEASONAL VEGETABLE
DESSERT
VANILLA PANNA COTTA WITH FRESH BERRIES AND A BUTTER COOKIE
| 31
FRIDAY JULY 31ST, 2020
Event: FRIDAY JULY 31ST, 2020
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
GRILLED SALMON FILET 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
$38.00
GRILLED STEAK WITH MUSHROOM MARSALA CREAM SAUCE
PREPARED WITH BUTTER, SHALLOT, SLICED MUSHROOMS, GARLIC, CHICKEN STOCK, DRY MARSALA WINE, CREAM, FRESH PARSLEY, AND BLACK PEPPER
$39.00
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 BROCCOLI, CHOPPED SPINACH , OLIVE OIL, FRESH PARSLEY, AND A SLASH OF WHITE WINE
$38.00
ALL ENTREES WILL BE SERVED WITH WHITE RICE AND A FARMER’S MARKET VEGETABLE
DESSERT
LIME MOUSSE SERVED WITH WHIPPED CREAM AND A CRYSTALIZED GINGER BUTTER COOKIE
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A FOURTH OF JULY CELEBRATION
IN THE WINTER OF 1777, BARELY TWO YEARS INTO AMERICA'S EIGHT-YEAR-LONG STRUGGLE FOR INDEPENDENCE, GENERAL GEORGE WASHINGTON DISPATCHED A ENVOY TO MEET WITH SULTAN MOHAMMED III OF MOROCCO.
WITH NEITHER A NAVY NOR A MEANS TO PROTECT ITS CARGO SHIPS, THE FLEDGLING NATION REQUESTED THAT THE SALTAN GRANT SAFE PASSAGE THROUGH THE STRAITS OF GIBRALTAR. THE SULTAN ORDERED THAT HENSE FORTH NO HARM SHOULD COME TO ANY MERCHANT SHIP FLYING THE STARS AND STRIPS AND THAT ALL AMERICAN SHIPS BE ALLOWED TO DOCK IN ANY PORT OF MORROCO. THUS MOROCCO BECAME THE FIRST FOREIGN COUNTRY TO RECOGNIZE THE UNITED STATES AS A FREE AND SOVEREIGN NATION.
TEN YEARS LATER, JOHN ADAMS AND THOMAS JEFFERSON WOULD SIGN A TREATY OF PEACE AND FRIENDSHIP WITH MOROCCO. THAT TREATY IS THE OLDEST UNBROKEN TREATY THE UNITED STATES HAS EVER ENTERED INTO, AND THE FIRST TREATY WITH AN AFRICAN, ARAB, AND MUSLIM NATION THAT, TO THIS DAY, 233 YEARS LATER, IS STILL IN EFFECT.
TO CELEBRATE OUR REOPENING, BASCOM LODGE MARKS THE FOURTH OF JULY WITH A MOROCCAN DINNER.
  
CHICKEN TAGINE W/ DATES AND OLIVES LAMB TAGINE W/ DRIED PLUMS AND ALMONDS. PISTACHIO, APRICOT AND ORANGE BLOSSOM CAKE
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
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