Dining Logo

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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.

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Meet the Chef Logo

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   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.

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THE  CONCEPT   -   "FOOD  WITH  ALTITUDE"

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     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.

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3320_4  Cricket Creek Bees    logo-bmb

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     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.

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The Bakery Logo

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BakeryBlank.jpgLOOKING  FOR  A  BIT  OF  CRUMPET  AFTER  A  MORNING  OF  BIRDWATCHING?

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OPEN DAILY FROM 8:00  to 10:30 am
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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

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

                                                          CARAMELIZED ONIONS         SPINACH         MUSHROOMS

                                          SCALLIONS         PEPPERS         TOMATOES         CHEESE

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

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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

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Lunch Logo

SOUP - 6.50

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

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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

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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

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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

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 20TO 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: Jump To:
SepOctober 2019Nov
SunMonTueWedThuFriSat
 TUESDAY, OCTOBER 1, 2019
Event: TUESDAY, OCTOBER 1, 2019
Time: 7:00 PM - 9:00 PM
Description:

STARTER"
RED PEPPER AND CORN CHOWDER

Prepared with stock, tomatoes, onions, garlic, red peppers, herbs, olive oil and corn

ENTREES
SALMON IN A ROAST CORN-HER SAUCE

PREPARED WITH ROASTED CORN, RED PEPPERS, BUTTER, CAPERS, LEMON JUICE, LEMON ZEST, CHOPPED FRESH PARSLEY AND A GOOD SPLASH OF DRY WHITE WINE - $38.00

SEARED SHRIMP IN A PESTO WITH OVEN DRIED TOMATOES, CARAMELIZED RED ONIONS, AND PINE NUTS - $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

ALL ENTREES SERVED WITH WHITE RICE AND FARMER'S MARKET VEGETABLES

DESSERT
CHOCOLATE SPICE ROULADE WITH STRAWBERRIES AND CREME ANGLAISE
 WEDNESDAY OCTOBER 2ND, 2019
Event: WEDNESDAY OCTOBER 2ND, 2019
Time: 7:00 PM
Description:
STARTER
ENDIVE AND WATERCRESS SALAD

PREPARED WITH SLICED PEAR, DRIED CRANBERRIES, TOASTED PECANS, BLUE CHEESE AND A LEMON-ORANGE VINAIGRETTE


ENTREES
CHICKEN MARSALA

PREPARED WITH CHICKEN STOCK, SHALLOTS, BACON, MUSHROOMS, GARLIC, BUTTER, OLIVE OIL AND FRESH PARSLEY
$38.00


BEEF BOURGUIGNON

PREPARED WITH BACON, SLICED MUSHROOMS, PEARL ONIONS, CELERY, CARROTS, TOMATO PASTE, GARLIC, BAY LEAF, THYME, DRY RED WINE, BUTTER, COGNAC, AND FRESH FLAT LEAF PARSLEY
$38.00


VEGETARIAN ENTREE (PLEASE ORDER WHEN MAKING RESERVATION)

VEGETABLE CREPES - BATHED WITH A RED PEPPER COULIS

PREPARED WITH ONION, ZUCCHINI, CHICK PEAS, OVEN DRIED TOMATOES, GREEN BELL PEPPER, SPINACH, PINE NUTS, OLIVE OIL, GARLIC AND FONTINA CHEESE
$37.00


ALL ENTREES WILL BE SERVED WITH SMALL ROASTED POTATOES AND SAUTEED FARMERS MARKET VEGETABLE



DESSERT
GINGERBREAD ROULADE WITH CREME ANGLAISE

 THURSDAY, OCTOBER 3, 2019
Event: THURSDAY, OCTOBER 3, 2019
Time: 7:00 PM - 9:00 PM
Description:
STARTER"
RED PEPPER AND CORN CHOWDER

Prepared with stock, tomatoes, onions, garlic, red peppers, herbs, olive oil and corn

ENTREES
SEAFOOD CAKES IN A ROAST CORN-HER SAUCE

PREPARED WITH ROASTED CORN, RED PEPPERS, BUTTER, CAPERS, LEMON JUICE, LEMON ZEST, CHOPPED FRESH PARSLEY AND A GOOD SPLASH OF DRY WHITE WINE - $38.00

SEARED SHRIMP IN A PESTO WITH OVEN DRIED TOMATOES, CARAMELIZED RED ONIONS, AND PINE NUTS - $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

ALL ENTREES SERVED WITH WHITE RICE AND FARMER'S MARKET VEGETABLES

DESSERT
CHOCOLATE SPICE ROULADE WITH STRAWBERRIES AND CREME ANGLAISE
 FRIDAY OCTOBER 4TH 2019
Event: FRIDAY OCTOBER 4TH 2019
Time: 7:00 PM
Description:
STARTER
BASCOM WALDORF SALAD

COMPOSED OF DICED APPLE, DRIED CRANBERRIES, CHOPPED CELERY, TOASTED PECANS, MAYO, YOGURT, AND ORANGE ZEST

ENTREES

CHICKEN MASALA

PREPARED WITH WINE MUSHROOMS, TOMATOES, PARMESAN CHEESE, AND A TOUCH OF CREME FRAICH
$38.00


BEEF BURGUNDY

PREPARED WITH TOMATOES, GARLIC, PEARL ONIONS, MUSHROOMS, AND RED WINE
$39.00


VEGETARIAN ENTREE (PLEASE ORDER WHEN MAKING RESERVATION)

STUFFED RED PEPPER SERVED WITH A FRESH CARROT COULIS

STUFFING PREPARED WITH ONION, GARLIC, SAUTEED VEGETABLES, VEGETABLE BROTH, TOMATO, CHOPPED BROCCOLI, CHICK PEAS, CHOPPED SPINACH , PARMESAN CHEESE, OLIVE OIL, FRESH PARSLEY, AND A SLASH OF WHITE WINE
$37.00


ALL ENTREES WILL BE SERVED WITH GARLIC MASHED POTATOES AND SAUTEED FARMERS MARKET VEGETABLE

DESSERT
PROFITEROLE WITH LIME CURD, FRESH BERRIES, AND WHIPPED CREAM
 SATURDAY, OCTOBER 5th - SORRY, FULLY BOOKED
Event: SATURDAY, OCTOBER 5th - SORRY, FULLY BOOKED
Time: 7:00 PM - 9:00 PM
 SUNDAY OCTOBER 6TH, 2019
Event: SUNDAY OCTOBER 6TH, 2019
Time: 7:00 PM
Description:
STARTER
MUSHROOM SOUP WITH A GRUYERE TOAST

PREPARED WITH BACON, ONION, CHICKEN STOCK, OLIVE OIL, MADEIRA WINE, CREAM, AND GARNISHED WITH CHOPPED SCALLIONS

VEGETARIANS MAY HAVE A SALAD



ENTREES

CHICKEN WITH PORT AND FIGS

PREPARED WITH CHICKEN STOCK, STRIPS OF LEMON ZEST, BUTTER, OLIVE OIL, AND BLACK PEPPER
$38.00

SEARED PORK CHOP WITH CIDER- APPLE BRANDY SAUCE

PREPARED WITH ONION, CELERY, CARROT, APPLE CIDER, APPLE BRANDY, CHICKEN STOCK, BUTTER, OLIVE OIL, DILL, AND SOUR CREAM
$38.00


VEGETARIAN ENTREE (PLEASE ORDER WHEN MAKING RESERVATION)

ROASTED VEGETABLE STRUDEL BATHED WITH A RED PEPPER COULIS

PREPARED WITH CARROT, RUTABAGA, ONION, BUTTERNUT SQUASH, TOASTED WALNUTS, GARLIC, SPINACH, DILL, VEGETABLE STOCK, PARSLEY, PARMESAN CHEESE, AND OLIVE OIL

$38.00

ALL ENTREES WILL BE SERVED WITH MASHED POTATOES AND SAUTEED SPICED RED CABBAGE


DESSERT
APPLE GINGER TORTE WITH CANDIED PECANS AND CREME ANGLAISE
 MONDAY, OCTOBER 7, 2019
Event: MONDAY, OCTOBER 7, 2019
Time: 7:00 PM
Description:
STARTECRAB CAKES WITH AN AVOCADO RELISH


ENTREES
GRILLED SALMON PUTTnesca

prepared with red wine, tomatoes, onion garlic, capers, red pepper flakes olives, and anchovies - $39.00

CHICKEN WITH PORT AND FIGS
PREPARED WITH CHICKEN STOCK, STRIPS OF LEMON ZEST, BUTTER, OLIVE OIL, AND BLACK PEPPER
$38.00

SEARED PORK CHOP WITH CIDER- APPLE BRANDY SAUCE
PREPARED WITH ONION, CELERY, CARROT, APPLE CIDER, APPLE BRANDY, CHICKEN STOCK, BUTTER, OLIVE OIL, DILL, AND SOUR CREAM
$38.00


VEGETARIAN ENTREE (PLEASE ORDER WHEN MAKING RESERVATION)

ROASTED STUFFED RED PEPPER
PREPARED WITH CARROT, RUTABAGA, ONION, BUTTERNUT SQUASH, TOASTED WALNUTS, GARLIC, SPINACH, DILL, VEGETABLE STOCK, PARSLEY, PARMESAN CHEESE, AND OLIVE OIL -
$38.00

ALL ENTREES WILL BE SERVED WITH MASHED POTATOES AND SAUTEED SPICED RED CABBAGE

DESSERT
PASSIONFRUIT ICE CREAM WITH COOKIES
 TUESDAY, OCTOBER 8. 2019
Event: TUESDAY, OCTOBER 8. 2019
Time: 7:00 PM
Description:
STARTER
CRAB CAKES with a Avocado Relish

ENTREES
GRILLED SALMON WITH A PUTTANESCA SAUCE
PREPARED WITH RED WINE, TOMATOES, ONION, GARLIC, CAPERS;, ANCHOVIES, AND OLIVES - $39.00

CHICKEN WITH PORT AND FIGS
PREPARED WITH CHICKEN STOCK, STRIPS OF LEMON ZEST, BUTTER, OLIVE OIL, AND BLACK PEPPER - $38.00

SEARED PORK CHOP WITH CIDER- APPLE BRANDY SAUCE
PREPARED WITH ONION, CELERY, CARROT, APPLE CIDER, APPLE BRANDY, CHICKEN STOCK, BUTTER, OLIVE OIL, DILL, AND SOUR CREAM - $38.00

VEGETARIAN ENTREE (PLEASE ORDER WHEN MAKING RESERVATION)

ROASTED STUFFED RED PEPPER
PREPARED WITH CARROT, RUTABAGA, ONION, BUTTERNUT SQUASH, TOASTED WALNUTS, GARLIC, SPINACH, DILL, VEGETABLE STOCK, PARSLEY, PARMESAN CHEESE, AND OLIVE OIL
- $38.00

ALL ENTREES WILL BE SERVED WITH MASHED POTATOES AND SAUTEED SPICED RED CABBAGE

DESSERT
PASSIONFRUIT ICE CREAM WITH COOKIES
 WEDNESDAY OCTOBER 9TH, 2019
Event: WEDNESDAY OCTOBER 9TH, 2019
Time: 7:00 PM
Description:
STARTER
ROMAINE AND WATERCRESS SALAD

PREPARED WITH SLICED APPLE, DRIED CRANBERRIES, TOASTED PECANS, BLUE CHEESE AND A LEMON-ORANGE VINAIGRETTE


ENTREES
CHICKEN MARSALA

PREPARED WITH CHICKEN STOCK, SHALLOTS, BACON, MUSHROOMS, GARLIC, BUTTER, OLIVE OIL AND FRESH PARSLEY
$38.00


BEEF BOURGUIGNON

PREPARED WITH BACON, SLICED MUSHROOMS, PEARL ONIONS, CELERY, CARROTS, TOMATO PASTE, GARLIC, BAY LEAF, THYME, DRY RED WINE, BUTTER, COGNAC, AND FRESH FLAT LEAF PARSLEY
$38.00


VEGETARIAN ENTREE (PLEASE ORDER WHEN MAKING RESERVATION)

VEGETABLE CREPES - BATHED WITH A RED PEPPER COULIS

PREPARED WITH ONION, ZUCCHINI, CHICK PEAS, OVEN DRIED TOMATOES, GREEN BELL PEPPER, SPINACH, PINE NUTS, OLIVE OIL, GARLIC AND FONTINA CHEESE
$37.00


ALL ENTREES WILL BE SERVED WITH SMALL ROASTED POTATOES AND SAUTEED FARMERS MARKET VEGETABLE



DESSERT
CHOCOLATE SPICE ROULADE WITH CREME ANGLAISE
10 
 THURSDAY OCTOBER 10TH, 2019
Event: THURSDAY OCTOBER 10TH, 2019
Time: 7:00 PM
Description:
STARTER
ROASTED TOMATO AND GARLIC SOUP WITH A FONTINA TOAST

PREPARED WITH TOMATOES, RED BELL PEPPER, ONION, GARLIC, VEGETABLE STOCK, OLIVE OIL - GARNISHED WITH CREME FRAICH, TOASTED PUMPKIN SEEDS AND FLAT LEAF PARSLEY

ENTREES

GRILLED DOUBLE-THICK PORK CHOP WITH A MOSTARDA OF RED WINE MARINATED FRUIT

PREPARED WITH BEEF STOCK, GARLIC, CORIANDER, OLIVE OIL, WINE, CHERRIES, APRICOTS, PARSLEY AND BLACK PEPPER
$39.00

SEARED SEA SCALLOPS WITH A CREAMY LEMON AND WINE SAUCE

PREPARED WITH GARLIC, WHITE WINE, OLIVE OIL, BUTTER, LEMON JUICE, BLACK PEPPER, AND A SPLASH OF CREAM
$39.00

VEGETARIAN ENTREE (PLEASE ORDER WHEN MAKING RESERVATION

ROASTED VEGETABLES WITH A ROMESCO SAUCE
PREPARED WITH SLICES OF ONION, ZUCCHINI SQUASH, GARLIC, EGGPLANT, BELL PEPPER, CAULIFLOWER, AND CHICK PEAS.
$37.00

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


DESSERT
CHOCOLATE MOUSSE WITH A BUTTER COOKIE
11 
 FRIDAY, OCTOBER 11, 2019
Event: FRIDAY, OCTOBER 11, 2019
Time: 7:00 PM - 9:00 PM
Description:
STARTER
FIG, BACON AND GOAT CHEESE TART
SERVED WITH A GREEN SALAD AND A BALSAMIC VINAIGRETTE

VEGETARIANS MAY HAVE A SALAD

ENTREES

GRILLED PORK CHOP IN A MUSHROOM AND MADERIA SAUCE
PREPARED WITH ONIONS, GARLIC, CELERY, STOCK WINE, AND MUSHROOMS- $38.00

NORTH ATLANTIC SEAFOOD STEW
PREPARED WITH ONION, WHITE WINE, STOCK, GARLIC, SEA BASS, SHRIMP, SEA SCALLOPS, TOMATOES, EGGPLANT AND HERBS
$39.00

PAN-SEARED CHICKEN IN A FENNEL + MUSTARD SAUCE WITH CHERRY TOMATOES AND BLACK OLIVES - $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 RICE AND FARMER'S MARKET VEGETABLES

DESSERT:
PROFITEROLE WITH CHOCOLATE AND ALMOND BRITTLE ICE CREAM AND BITTER-SWEET CHOCOLATE SAUCE
12 
 SATURDAY OCTOBER 12th, 2019 
Event: SATURDAY OCTOBER 12th, 2019 
Time: 7:00 PM
Description:
STARTER
BUTTERNUT SQUASH SOUP WITH NUTMEG


VEGETARIANS MAY HAVE A SALAD



ENTREES

BRAISED BONELESS BEEF SHORT RIBS

PREPARED WITH RED WINE, THYME, ONION, GARLIC, CARROTS AND CELERY
$39.00




CHICKEN MARSALA
PREPARED WITH WINE, MUSHROOMS, TOMATOES, AND GARLIC
$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 GARLIC MASHED POTATOES AND SAUTEED SEASONAL VEGETABLE


DESSERT
VANILLA PANNA COTTA WITH FRESH BERRIES AND A BUTTER COOKIE
13 
 SUNDAY, OCTOBER 13, 2019
Event: SUNDAY, OCTOBER 13, 2019
Start Date: 10/13/2019
End Date: 10/20/2019
Time: 7:00 PM - 9:00 PM
Description:
STARTER
BUTTERNUT SQUASH SOUP with CREME FRAISHE

ENTREES

LAMB SHOULDER BRAISED IN RESILING AND HERBS
prepared with wine, onions, garlic, celery,carrots, parsley, thyme, mint, basil, tomatoes, and olive oil - $39.00

GRILLED SWORDFISH with a BLACK OLIVE VINGARETTE
prepared with olive oil, parsley, scallions, garlic, mustard, and calamata olives -$38.00

PAN-SEARED DUCK BREAST in a POMEGRANATE- WALNUT SAUCE
prepared with onions, garlic, stock, pomegranate molasses, turmeric, and walnuts - $39.00

STUFFED ACORN SQUASH
prepared with onions, garlic, spinach,hazelnuts, herbs, and cheese - $37.00

14 
 Menu Coming soon. Dinner at 7. One Seating.
Event: Menu Coming soon. Dinner at 7. One Seating.
Time: 7:00 PM
Description:
Menu Coming soon. Dinner at 7. One Seating.
15 16 
 WEDNESDAY, OCTOBER 16, 2019
Event: WEDNESDAY, OCTOBER 16, 2019
Time: 7:00 PM - 9:00 PM
Description:
STARTER:
CORN AND RED PEPPER SOUP WITH CREME FRAICHE

ENTREE:
SEAFOOD CAKES WITH AN AVOCADO RELISH - 38:00

ROAST DUCK BREAST WITH RED CABBAGE AND WALNUTS - 439.00

DOUBLE-THICK PORK CHOPS WITH A RED WINE MARINATED MUSTARDA - 439.00

VEGETARIAN ENTREE
(please order when making reservation)

SZTUFFED ACORN SQUASH
prepared with onions, mushrooms, english peas, toasted hazelnuts, and cheese - $37.00

ALL ENTREE SERVED WITH POLENTA AND FARMER'S MARKET VEGETABLES

DESSERT
FLOURLESS CHOCOLATE CAKE WITH WHIPPED CREAM
 Menu Coming soon. Dinner at 7. One Seating.
Event: Menu Coming soon. Dinner at 7. One Seating.
Time: 7:00 PM
Description:
Menu Coming soon. Dinner at 7. One Seating.
17 
 THURSRDAY, OCYTOBER 17, 2019
Event: THURSRDAY, OCYTOBER 17, 2019
Time: 7:00 PM - 9:00 PM
Description:
STARTER:
CORN AND RED PEPPER SOUP WITH CREME FRAICHE

ENTREE:
SEAFOOD CAKES WITH AN AVOCADO RELISH - 38:00

ROAST DUCK BREAST WITH RED CABBAGE AND WALNUTS - 439.00

DOUBLE-THICK PORK CHOPS WITH A RED WINE MARINATED MUSTARDA - 439.00

VEGETARIAN ENTREE
(please order when making reservation)

SZTUFFED ACORN SQUASH
prepared with onions, mushrooms, english peas, toasted hazelnuts, and cheese - $37.00

ALL ENTREE SERVED WITH POLENTA AND FARMER'S MARKET VEGETABLES

DESSERT
FLOURLESS CHOCOLATE CAKE WITH WHIPPED CREAM
18 
 FRIDAY OCTOBER 18TH, 2019
Event: FRIDAY OCTOBER 18TH, 2019
Time: 7:00 PM
Description:
STARTER
BUTTERNUT SQUASH SOUP WITH A GARLIC CROSTINI

PREPARED WITH ONION, VEGETABLE STOCK, GARLIC, APPLE, PINCH OF CINNAMON , NUTMEG, AND CAYENNE AND GARNISHED WITH TOASTED PUMPKIN SEEDS


ENTREES
SEARED DUCK BREAST WITH DUCK CONFIT

PREPARED WITH JUNIPER BERRIES, CORIANDER, GARLIC, THYME AND BAY LEAF
$39.00

SEA BASS FILLET IN A WALNUT PESTO

SAUCE PREPARED WITH BUTTER, MINCED SHALLOTS, OLIVE OIL, LEMON JUICE, TARRAGON, THYME AND FRESH PARSLEY
$38.00


VEGETARIAN ENTREE (PLEASE ORDER WHEN MAKING RESERVATION)

SAVORY MUSHROOM, ZUCCHINI, OVEN DRIED TOMATOES AND FONTINA CHEESE CREPES

FILLING FOR CREPES COMPOSED OF MUSHROOMS, ZUCCHINI, SCALLIONS, GARLIC, CREAM,
PARSLEY, BLACK PEPPER, AND FONTINA CHEESE
$37.00



DESSERT
PROFITEROLE WITH HOUSE MADE ESPRESSO ICE CREAM, WHIPPED CREAM AND TOPPED WITH A BITTERSWEET CHOCOLATE SAUCE


19 
 Menu Coming soon. Dinner at 7. One Seating.
Event: Menu Coming soon. Dinner at 7. One Seating.
Time: 7:00 PM
Description:
Menu Coming soon. Dinner at 7. One Seating.
20 
 SUNDAY OCTOBER 20TH, 2019
Event: SUNDAY OCTOBER 20TH, 2019
Time: 7:00 PM
Description:
STARTER
BUTTERNUT SQUASH SOUP WITH A CHUNKY APPLE COMPOTE ON GRUYERE TOAST


VEGETARIANS MAY HAVE A SALAD



ENTREES

SEARED PORK CHOP WITH PORT WINE AND CREAM SAUCE
$38.00

SHRIMP AND SCALLOP AMERICAIN
$38.00


VEGETARIAN ENTREE (PLEASE ORDER WHEN MAKING RESERVATION)
ROASTED STUFFED ACORN SQUASH
$37.00

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


DESSERT
EDNA LEWIS’ BUSY DAY CAKE WITH CRANBERRIES AND A CREME ANGLAISE

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SATURDAY, OCTOBER 12, 2019

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SORRY,  FULLY BOOKED FOR THIS EVENING

TO BE PLACED ON OUR WAITING LIST,  PLEASE CALL  413 - 743 - 1591

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AN  EVENING  WITH  JAZZ  VOCALIST

Blank.jpgJEANNE ODERKIRK and her TRIO




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