|
|
| |
 
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 DAILY FROM 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
.
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
|
|
|
|
|
 |
|
|
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!
|
|
Calendar View:
|
Jump To:
|
| | Sun | Mon | Tue | Wed | Thu | Fri | Sat |
|---|
| | | | 1
 THURSDAY, AUGUST 1, 2019
Event: THURSDAY, AUGUST 1, 2019
Time: 7:00 PM - 9:00 PM
Description:
STARTER:
FARMER’S MARKET SALAD
prepared with avocado,radishes, golden cherry tomatoes, and cucumber
ENTREES
FILET OF FLOUNDER STUFFED WITH CRAB
prepared with scallions, red peppers, bread crumbs, mayo, mustard, and worchester sauce - 38.00
GRILLED TENDERLOIN OF BEEF
prepared with creaming mushrooms, caramelized onions, red wine, and stock - 39.00
CURRIED CHICKEN BREAST
prepared with curry powder, onions, garlic, stock, tomatoes, raisins, green peppers, and almonds - 38.00
VEGETARIAN ENTREE
(please order when making reservation)
STUFFED RED PEPPER
prepared with rice, chick peas, onions, garlic, mushrooms, spinach, toasted walnuts, and cheese - 37.00
DESSERT
ROASTED PEACHES WITH LEMON SORBET and garnished with fresh fruit
| 2
FRIDAY AUGUST 2ND, 2019
Event: FRIDAY AUGUST 2ND, 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 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 CHEESE, SHALLOTS, GARLIC, OLIVE OIL, FRESH FLAT LEAF PARSLEY, NUTMEG, BLACK PEPPER, AND A FRESH MUSHROOM SAUCE
$37.00
ALL ENTREES WILL BE SERVED WITH WHITE RICE AND SAUTEED SEASONAL VEGETABLE
DESSERT
BLUEBERRY SHORTCAKE WITH LEMON CURD AND WHIPPED CREAM
| 3
SATURDAY AUGUST 3RD, 2019. MEXICAN MENU
Event: SATURDAY AUGUST 3RD, 2019. MEXICAN MENU
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 CHIVES
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 WITH 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
$37.00
ALL ENTREES WILL BE SERVED WITH WHITE RICE AND SAUTEED SUMMER SQUASH
DESSERT
HOUSE MADE MEXICAN CHOCOLATE ICE CREAM - SERVED WITH AN ALMOND ORANGE SHORTBREAD COOKIE
| 4
SUNDAY, AUGUST 4, 2019
Event: SUNDAY, AUGUST 4, 2019
Time: 7:00 PM - 9:00 PM
Description:
SUNDAY, AUGUST 4, 2019
JAZZ SUNDAY
STARTER
SALAD OF ROMAINE, RADISH, ENDIVE, CUCUMBER, CHOPPED SCALLIONS, GRATED PARMESAN CHEESE AND A HOUSE VINAIGRETTE
ENTREES
SEAFOOD CAKES IN 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
DOUBLE-THICK PORK CHOP WITH A MUSTARDA OF RED WINE MARINATED FRUIT
SAUCE PREPARED WITH RED WINE, FRESH THYME, BlACK MISSION FIGS, DRIED CRANBERRIES, and PRUNES
$38.00
ROASTED HALF CHICKEN IN A FENNEL-CITRUS SAUCE
PREPARED WITH ORANGE AND LEMON JUICES, ONIONS, GARLIC, WHITE WINE, FENNE, AND STOCK - $38.00
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 VEGETABLES
DESSERT
LEMON SORBET WITH BUTTER COOKIES
| 5 | 6 | 7
WEDNESDAY AUGUST 7TH, 2019
Event: WEDNESDAY AUGUST 7TH, 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
BLUEBERRY FILLED PROFITEROLE WITH LEMON CURD AND WHIPPED CREAM
| 8
THURSDAY, AUGUST 8, 2019
Event: THURSDAY, AUGUST 8, 2019
Time: 7:00 PM
Description:
STARTER
ROASTED TOMATO AND GARLIC SOUP WITH A GRUYERE 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 TENDERLOIN OF BEEF IN A ZINFANDEL. SAUCE
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
ALMOND CAKE SERVED WITH CREME ANGLAISE
| 9
FRIDAY. AUGUST 9TH, 2019
Event: FRIDAY. AUGUST 9TH, 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 SALAD WITHOUT BACON
CITRUS CHICKEN
PREPARED WITH OLIVE OIL, ONIONS, GARLIC, CELERY, WHITE WINE, BRANDY, LEMON, ORANGE , AND LIME JUICES
$38.00
SHORT RIBS OF BEEF
PREPARED WITH RED WINE, FENNEL, GARLIC, TOMATOES, LEMON, ONIONS, AND OLIVES - $39.00
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 MASHED POTATOES AND SAUTEED FARMERS MARKET VEGETABLE
DESSERT
HOUSE MADE LEMON ICE CREAM WITH A GINGER COOKIE
| 10
SATURDAY AUGUST 10TH, 2019. MOROCCAN MENU
Event: SATURDAY AUGUST 10TH, 2019. MOROCCAN MENU
Time: 7:00 PM
Description:
STARTER
CARROT AND BEET SALAD ON A BED OF WATERCRESS
PREPARED WITH MINCED SHALLOTS, FRESH MINT, FRESH DILL, FRESH PARSLEY, TOASTED SLIVERED ALMONDS, CURRANTS, OLIVE OIL, YELLOW MUSTARD, LEMON JUICE, ORANGE JUICE, HONEY, FRESH GRATED GINGER, A PINCH OF CAYENNE, AND A CRUMBLE OF GOAT CHEESE
ENTREES
CHICKEN TAGINE WITH CARAMELIZED MANGO
TAGINE PREPARED WITH ONION, GARLIC, FLAT LEAF PARSLEY, OLIVE OIL, GINGER, TURMERIC, SAFFRON, AND ORANGE BLOSSOM WATER
$38.00
LAMB TAGINE WITH DATES
TAGINE PREPARED WITH ONION, GARLIC, SAFFRON, TURMERIC, GINGER, RAS EL HANOUT, BUTTER, HONEY, OLIVE OIL, CINNAMON SLICK, AND GARNISHED WITH 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, CARAMELIZED ONIONS, CHOPPED APRICOTS, 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 FRESH VEGETABLE
DESSERT
PISTACHIO, FIG AND ORANGE BLOSSOM CAKE WITH A CREME ANGLAISE
| 11
AUGUST 11TH SUNDAY 2019
Event: AUGUST 11TH SUNDAY 2019
Time: 7:00 PM
Description:
STARTER
ROMAINE SALAD
PREPARED WITH ARUGULA, WATERCRESS, ROMAINE, GREEN BEANS, , CRUMBLED GOAT CHEESE, COOKED BEETS, AND A FRESH LEMON DIJON VINAIGRETTE
ENTREES
GRILLED TENDERLOIN OF BEEF IN A COCONUT CURRY SAUCE - $39:00
PORK CHOP WITH APPLE CREAM SAUCE
PREPARED WITH HARD CIDER, CHICKEN STOCK, WALNUTS, SHALLOT, GARLIC, BUTTER, CREAM,FLAT LEAF PARSLEY
$38.00
SEARED SALMON FILLET WITH LEMON GARLIC BUTTER SAUCE
PREPARED WITH WHITE WINE, CHICKEN STOCK, ONION, GARLIC, BUTTER, CHOPPED PARSLEY, AND LEMON JUICE
$38.00
ABOVE ENTREES WILL BE SERVED WITH MASHED POTATOES AND SAUTEED FARMER’S MARKET VEGETABLE
VEGETARIAN ENTREE (PLEASE ORDER WHEN MAKING RESERVATION)
BUCKWHEAT CREPES
FILLING FOR CREPES COMPOSED OF MUSHROOMS, SPINACH, ZUCCHINI SQUASH, CARAMELIZED ONION, OVEN DRIED CHERRY TOMATOES, A SPLASH OF CREAM, A GRIND OF NUTMEGAND GRUYERE CHEESE
$37.00
ALL ABOVE ENTREES WILL BE SERVED WITH MASHED POTATOES AND SAUTEED FARMER’S MARKET VEGETABLE
DESSERT
PEACH + LIME COBBLER WITH WHIPPED CREAM
| 12
MONDAY AUGUST 12, 2019
Event: MONDAY AUGUST 12, 2019
Time: 7:00 PM - 9:00 PM
Description:
STARTER
ROMAINE SALAD
PREPARED WITH ARUGULA, WATERCRESS, ROMAINE, GREEN BEANS, , CRUMBLED GOAT CHEESE, COOKED BEETS, AND A FRESH LEMON DIJON VINAIGRETTE
ENTREES
GRILLED TENDERLOIN OF BEEF IN A COCONUT CURRY SAUCE - $39:00
PORK CHOP WITH APPLE CREAM SAUCE
PREPARED WITH HARD CIDER, CHICKEN STOCK, WALNUTS, SHALLOT, GARLIC, BUTTER, CREAM,FLAT LEAF PARSLEY
$38.00
SEARED SALMON FILLET WITH LEMON GARLIC BUTTER SAUCE
PREPARED WITH WHITE WINE, CHICKEN STOCK, ONION, GARLIC, BUTTER, CHOPPED PARSLEY, AND LEMON JUICE
$38.00
ABOVE ENTREES WILL BE SERVED WITH MASHED POTATOES AND SAUTEED FARMER’S MARKET VEGETABLE
VEGETARIAN ENTREE (PLEASE ORDER WHEN MAKING RESERVATION)
BUCKWHEAT CREPES
FILLING FOR CREPES COMPOSED OF MUSHROOMS, SPINACH, ZUCCHINI SQUASH, CARAMELIZED ONION, OVEN DRIED CHERRY TOMATOES, A SPLASH OF CREAM, A GRIND OF NUTMEGAND GRUYERE CHEESE
$37.00
ALL ABOVE ENTREES WILL BE SERVED WITH MASHED POTATOES AND SAUTEED FARMER’S MARKET VEGETABLE
DESSERT
PEACH + LIME COBBLER WITH WHIPPED CREAM
| 13
TUESDAY, AUGUST 13, 2019
Event: TUESDAY, AUGUST 13, 2019
Description:
STARTER
ROMAINE SALAD
PREPARED WITH ARUGULA, WATERCRESS, ROMAINE, GREEN BEANS, , CRUMBLED GOAT CHEESE, COOKED BEETS, AND A FRESH LEMON DIJON VINAIGRETTE
ENTREES
GRILLED TENDERLOIN OF BEEF IN A COCONUT CURRY SAUCE - $39:00
PORK CHOP WITH APPLE CREAM SAUCE
PREPARED WITH HARD CIDER, CHICKEN STOCK, WALNUTS, SHALLOT, GARLIC, BUTTER, CREAM,FLAT LEAF PARSLEY
$38.00
SEARED SALMON FILLET WITH LEMON GARLIC BUTTER SAUCE
PREPARED WITH WHITE WINE, CHICKEN STOCK, ONION, GARLIC, BUTTER, CHOPPED PARSLEY, AND LEMON JUICE
$38.00
ABOVE ENTREES WILL BE SERVED WITH MASHED POTATOES AND SAUTEED FARMER’S MARKET VEGETABLE
VEGETARIAN ENTREE (PLEASE ORDER WHEN MAKING RESERVATION)
BUCKWHEAT CREPES
FILLING FOR CREPES COMPOSED OF MUSHROOMS, SPINACH, ZUCCHINI SQUASH, CARAMELIZED ONION, OVEN DRIED CHERRY TOMATOES, A SPLASH OF CREAM, A GRIND OF NUTMEGAND GRUYERE CHEESE
$37.00
ALL ABOVE ENTREES WILL BE SERVED WITH MASHED POTATOES AND SAUTEED FARMER’S MARKET VEGETABLE
DESSERT
PEACH + LIME COBBLER WITH WHIPPED CREAM
| 14
WEDNESDAY AUGUST 14TH, 2019
Event: WEDNESDAY AUGUST 14TH, 2019
Time: 7:00 PM
Description:
STARTER :
BASCOM LODGE WALDORF SALAD -
prepared with orange zest, 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 a dollop of creme fraiche
$38.00
GRILLED STEAK
with a relish 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
| 15
THURSDAY, AUGUST 15, 2019
Event: THURSDAY, AUGUST 15, 2019
Time: 7:00 PM
Description:
STARTER
ROMAINE SALAD
PREPARED WITH ARUGULA, WATERCRESS, ROMAINE, GREEN BEANS, , CRUMBLED GOAT CHEESE, COOKED BEETS, AND A FRESH LEMON DIJON VINAIGRETTE
ENTREES
GRILLED TENDERLOIN OF BEEF IN A COCONUT CURRY SAUCE - $39:00
PORK CHOP WITH APPLE CREAM SAUCE
PREPARED WITH HARD CIDER, CHICKEN STOCK, WALNUTS, SHALLOT, GARLIC, BUTTER, CREAM,FLAT LEAF PARSLEY
$38.00
SEARED SALMON FILLET WITH LEMON GARLIC BUTTER SAUCE
PREPARED WITH WHITE WINE, CHICKEN STOCK, ONION, GARLIC, BUTTER, CHOPPED PARSLEY, AND LEMON JUICE
$38.00
ABOVE ENTREES WILL BE SERVED WITH MASHED POTATOES AND SAUTEED FARMER’S MARKET VEGETABLE
VEGETARIAN ENTREE (PLEASE ORDER WHEN MAKING RESERVATION)
BUCKWHEAT CREPES
FILLING FOR CREPES COMPOSED OF MUSHROOMS, SPINACH, ZUCCHINI SQUASH, CARAMELIZED ONION, OVEN DRIED CHERRY TOMATOES, A SPLASH OF CREAM, A GRIND OF NUTMEGAND GRUYERE CHEESE
$37.00
ALL ABOVE ENTREES WILL BE SERVED WITH MASHED POTATOES AND SAUTEED FARMER’S MARKET VEGETABLE
DESSERT
PEACH + LIME COBBLER WITH WHIPPED CREAM
| 16
FRIDAY AUGUST 16TH , 2019
Event: FRIDAY AUGUST 16TH , 2019
Time: 7:00 PM
Description:
STARTER
UPSIDE-DOWN MUSHROOM TARTLET 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, EGGPLANT, 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
| 17
SATURDAY AUGUST 17TH, 2019
Event: SATURDAY AUGUST 17TH, 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
BLUEBERRY FILLED PROFITEROLE WITH LEMON CURD AND WHIPPED CREAM
| 18
SUNDAY AUGUST 18TH, 2019
Event: SUNDAY AUGUST 18TH, 2019
Time: 7:00 PM
Description:
STARTER
SALAD OF ROMAINE, DRIED CRANBERRIES, ENDIVE, TOASTED WALNUTS, CHOPPED SCALLIONS, WITH A BALSAMIC VINAIGRETTE
ENTREES
CHICKEN CACCIATORE
PREPARED WITH CHICKEN BREAST, BELL PEPPER, CARROT, CELERY, MUSHROOMS, BLACK OLIVES, RED WINE, ONION, GARLIC, TOMATOES, BASIL, PARSLEY, AND OREGANO
$38.00
FLOUNDER FILLET WITH A LEMON, WHITE WINE AND BUTTER SAUCE
PREPARED WITH CAPERS, OLIVE OIL, ONION, AND LIGHT ON GARLIC
$39.00
VEGETARIAN ENTREE (PLEASE ORDER WHEN MAKING DINNER RESERVATION)
BAKED PORTOBELLO MUSHROOM CAP
PREPARED WITH STUFFING COMPOSED OF WHITE BEANS, DICED ZUCCHINI SQUASH, GARLIC, DICED CELERY, DICED ONION, PARMESAN CHEESE, CHERRY TOMATOES, OLIVE OIL, AND TOASTED BREAD CRUMBS
$37.00
ALL ENTREES WILL BE SERVED WITH WHITE RICE AND SAUTEED SEASONAL GREEN VEGETABLE
DESSERT
GLUTEN FREE ALMOND AND COCONUT FRIAND WITH HOUSE MADE LEMON-LIME ICE CREAM
| 19
MONDAY, AUGUST 19, 2019
Event: MONDAY, AUGUST 19, 2019
Time: 7:00 PM - 9:00 PM
Description:
STARTER
ENDIVE AND WATERCRESS SALAD
COMPOSED OF SLICED APPLE, RADISH, DRIED CRANBERRIES, TOASTED WALNUTS, GOAT CHEESE AND A LEMON-ORANGE VINAIGRETTE
ENTREES
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)
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
| 20
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.
| 21
WEDNESDAY AUGUST 21ST, 2019
Event: WEDNESDAY AUGUST 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
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
$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 BROCCOLI, CHOPPED SPINACH , 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 WHIPPED CREAM
| 22
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.
| 23
FRIDAY AUGUST 23RD, 2019
Event: FRIDAY AUGUST 23RD, 2019
Time: 7:00 PM
Description:
STARTER
SALAD OF ROMAINE, DRIED CRANBERRIES, DICED APPLE, TOASTED WALNUTS, CHOPPED SCALLIONS, GRATED PARMESAN CHEESE, WITH A LEMON VINAIGRETTE
ENTREES
SEARED SEA SCALLOPS WITH A CREAMY HERB-CITRUS SAUCE
$39.00
GRILLED STEAK WITH A COMPOUND GARLIC BUTTER AND SAUTEED 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 MASHED POTATOES AND SAUTEED SEASONAL VEGETABLE
DESSERT
HOUSE MADE CRYSTALIZED GINGER ICE CREAM WITH CHOCOLATE SAUCE AND A BUTTER COOKIE
| 24
SATURDAY AUGUST 24TH,2019. PERSIAN MENU
Event: SATURDAY AUGUST 24TH,2019. PERSIAN MENU
Time: 7:00 PM
| 25
SUNDAY AUGUST 25TH 2019
Event: SUNDAY AUGUST 25TH 2019
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
| 26
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.
| 27
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.
| 28
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.
| 29
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.
| 30
FRIDAY AUGUST 30TH , 2019
Event: FRIDAY AUGUST 30TH , 2019
Time: 7:00 PM
Description:
STARTER
FRESH TOMATO HERB SOUP SERVED WITH A MELTED GRUYERE CHEESE COSTINI
ENTREES
ZINFANDEL - BRAISED LAMB WITH FRUIT
PREPARED WITH DRIED CHERRIES, DRIED APRICOTS, STOCK, ONIONS, GARLIC, OLIVE OIL, PARSLEY AND
GROUND CORIANDER
$39.00
SEARED SALMON FILLET WITH LEMON-DILL SAUCE
PREPARED WITH WHITE WINE, , ONION, GARLIC, LEMON JUICE, BUTTER, AND DILL
$38.00
VEGETARIAN ENTREE (PLEASE ORDER WHEN MAKING RESERVATION)
VEGETABLE STRUDEL BATHED WITH A CARROT COULIS
STUFFING PREPARED WITH SAUTEED SPINACH, ONIONS, GARLIC, OVEN ROASTED TOMATOES, CHICK PEAS,
ZUCCHINI, EGGPLANT, OLIVE OIL, BUTTER, AND PARMESAN CHEESE
$37.00
ALL ENTREES WILL BE SERVED WITH MASHED POTATOES AND SAUTEED FARMERS MARKET VEGETABLE
DESSERT
TOASTED ALMOND MOCHA ICE CREAM SERVED WITH A BUTTER COOKIE
| 31
SATURDAY 31ST AUGUST 2019. LEBANESE MENU
Event: SATURDAY 31ST AUGUST 2019. LEBANESE MENU
Time: 7:00 PM
Description:
LEBANESE MENU
| | | | | | | |
|
|
|
|
SUNDAY, AUGUST 18, 2019
For Reservations - 413-743-1591
THE WES BROWN TRIO
with ANDY JAFFE and singer JILL CONNOLLY
THE EVENING'S MENU
STARTER
SALAD OF ROMAINE, DRIED CRANBERRIES, ENDIVE, TOASTED WALNUTS, CHOPPED SCALLIONS, WITH A BALSAMIC VINAIGRETTE
ENTREES
CHICKEN CACCIATORE
PREPARED WITH CHICKEN BREAST, BELL PEPPER, CARROT, CELERY, MUSHROOMS, BLACK OLIVES, RED WINE, ONION, GARLIC, TOMATOES, BASIL, PARSLEY, AND OREGANO
$38.00
FLOUNDER FILLET WITH A LEMON, WHITE WINE AND BUTTER SAUCE
PREPARED WITH CAPERS, OLIVE OIL, ONION, AND LIGHT ON GARLIC
$39.00
VEGETARIAN ENTREE (PLEASE ORDER WHEN MAKING DINNER RESERVATION)
BAKED PORTOBELLO MUSHROOM CAP
PREPARED WITH STUFFING COMPOSED OF WHITE BEANS, DICED ZUCCHINI SQUASH, GARLIC, DICED CELERY, DICED ONION, PARMESAN CHEESE, CHERRY TOMATOES, OLIVE OIL, AND TOASTED BREAD CRUMBS
$37.00
ALL ENTREES WILL BE SERVED WITH WHITE RICE AND SAUTEED SEASONAL GREEN VEGETABLE
DESSERT
GLUTEN FREE ALMOND AND COCONUT FRIAND WITH HOUSE MADE LEMON-LIME ICE CREAM
|
|
|
|
|
|
|
|
|