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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 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 TO THE PUBLIC ON FRIDAYS - SATURDAYS - SUNDAYS AND HOLIDAY MONDAYS ONLY - 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
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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
 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
| 2
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
| 3
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
| 4
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
| 5
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
| 6
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
| 7
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
| 8
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
| 9
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
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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
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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
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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
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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
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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
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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
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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
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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
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SATURDAY, JUNE 29, 2019
  
EXPLORE THE FLAVORS OF TANGIER FROM THE DINING ROOM OF BASCOM LODGE
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.
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
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
TAGINE OF LAMB
Prunes, Onion, Garlic, Stock, Saffron, Ginger, and Cinnamon - $39.00
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
SERVED WITH COUS COUS AND A GREEN BEAN TAGINE
DESSERT
PISTACHIO - APRICOT - ORANGE BLOSSOM CAKE
Crème Anglaise
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