Blank.jpg

Cuisine

                                                                                       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.

Opening Day_edited-1 diningroom.jpg Mini-Crabcakes-1-800.jpg th HD-201501-r-herbed-chickpea-bruschetta

HD-201501-r-herbed-chickpea-bruschetta

 lobster.jpg  Dining_edited-6,jpg  images-1-jpg  images-5

Blank.jpg

Meet the Chef Logo

 Blank.jpg   

   JOHN DUDEK   IS THE CHEF AND 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.

Blank.jpg


THE  CONCEPT   -   "FOOD  WITH  ALTITUDE"

Blank.jpg

     THE KITCHEN AT BASCOM LODGE  STRIVES TO PRODUCE  FRESH, HAND - MADE, "FLAVOR-DRIVEN"  FOOD,  CRAFTED FROM INGREDIENTS PURCHASED FROM LOCAL,  FAMILY OWNED AND OPERATED BERKSHIRE, HAMPSHIRE, AND COLUMBIA COUNTY FARMS.

Blank.jpg

3320_4  Cricket Creek Bees    logo-bmb

Blank.jpg

 th-4     Berkshire-Brewing-Logo_footer-300x300   gracehill   th-2   th-3  10864034_579133572231909_8473192424602413274_o

Blank.jpg

     AS A MEMBER OF  BERKSHIRE GROWN,  ALL THE PRODUCTS THAT WE USE IN THE PREPARA- TION OF OUR FOOD ARE  FRESH,  SEASONAL INGREDIENTS.  FROM  THE HOME - MADE  MUFFINS SERVED AT BREAKFAST,  TO THE  ICE CREAM AND SORBET AT DINNER,  EVERYTHING IS MADE IN-HOUSE, DAILY.

          OUR   PRIX FIXE  DINNER MENU  CHANGES  NIGHTLY.  OVER  THE  COURSE  OF A SEASON,  OUR GUESTS HAVE THE OPPORTUNITY  TO EXPLORE THE  WIDE  RANGE  OF ETHNIC INFLUENCES  THAT HAVE  PEPPERED  THE AMERICAN PALATE. THE COMBINATION OF FLAVORS, THE DIVERSITY OF  INGREDIENTS, AND  COOKING TECHNIQUES  USED, PROVIDE A CULINARY EXPERIENCE THAT IS AS BROAD IN IT'S SCOPE AS THE LODGE IS BREATHTAKING IN IT'S SETTING.

Blank.jpg

The Bakery Logo

Blank.jpg

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

Blank.jpg
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 
Blank.jpg
EGGS  SERVED WITH HOME FRIES, SEVEN-GRAIN TOAST AND SEASONAL JAM

                                         THREE EGGS ANY STYLE   - - - - - - - - - - - - - - - - - - - - - -    7.50

                                               SUBSTITUTE FRUIT FOR HOME FRIES, ADDITIONAL   - - - -  2.50

                                          ADD BACON OR SAUSAGE  - - - - - - - - - - - - - - - - - - - - - -   2.95

Blank.jpg

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

                                                          CARAMELIZED ONIONS         SPINACH         MUSHROOMS

                                          SCALLIONS         PEPPERS         TOMATOES         CHEESE

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

Blank.jpg


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

Blank.jpg

Lunch Logo

SOUP - 6.50

  New England Clam Chowder  -  Chunky Farmer's Market Tomato - Fresh Herb

Blank.jpg

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

Blank.jpg

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

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!

Calendar View: Jump To:
JunJuly 2020Aug
SunMonTueWedThuFriSat
 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
 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
 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
 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
 LODGE CLOSED
Event: LODGE CLOSED
Time: 7:00 PM - 9:00 PM
 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
 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
23 
 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
24 
 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
25 
 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
26 
 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
27 
 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
30 
 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

A FOURTH OF JULY  CELEBRATION

Blank.jpg

   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.

Blank.jpg 

  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.

Blank.jpgBlank.jpg

   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.

Blank.jpg

Blank.jpg

TO CELEBRATE OUR REOPENING, BASCOM LODGE MARKS THE FOURTH OF JULY WITH A MOROCCAN DINNER.  

Blank.jpg

Blank.jpg

INDIGENOUS-PEOPLE-OF-MOROCCO

Blank.jpg

 spiced-chicken-tagine-with-preserved-lemon-and-olives  IMG_0327   Classic-Bastilla-Morocco-Travel-Blog-370x280

 CHICKEN TAGINE W/ DATES AND OLIVES        LAMB TAGINE W/ DRIED PLUMS AND ALMONDS.            PISTACHIO,  APRICOT AND ORANGE BLOSSOM CAKE

Blank.jpg

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




facebook