Dining Logo


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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.

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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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     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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  LOOKING  FOR  A  BIT  OF  CRUMPET  AFTER  A  MORNING  OF  BIRDWATCHING?

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OPEN TO THE PUBLIC ON FRIDAYS - SATURDAYS - SUNDAYS AND HOLIDAY MONDAYS ONLY  -  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

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SUNSET BEVERAGE "HOUR"

WEDNESDAY - SUNDAY 4:00PM - 7:00PM

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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 20

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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: Jump To:
JunJuly 2019Aug
SunMonTueWedThuFriSat
 WEDNESDAY JULY 3RD, 2019
Event: WEDNESDAY JULY 3RD, 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 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 WHIPPED CREAM
 THURSDAY JULY 4TH. 2019
Event: THURSDAY JULY 4TH. 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 WHIPPED CREAM
  FRIDAY JULY 5TH, 2019
Event: FRIDAY JULY 5TH, 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


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

TUSCAN - STYLE STEAK


pREPARED WITH OLIVE OIL, LEMON JUICE, TOMATOES,ROASTED GARLIC, PARSLEY, AND CALAMATA OLIVES
$39,00

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
STRAWBERRY SHORTCAKE
 SATURDAY JULY 6TH, 2019
Event: SATURDAY JULY 6TH, 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

ZINFANDEL-BRAISED LAMB SHOULDER CHOP WITH 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
ALMOND CAKE SERVED WITH WITH CREME ANGLAISE
 Jazz SUNDAY JULY 7TH, 2019
Event: Jazz SUNDAY JULY 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


BONELESS SHORT RIBS 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 A MIX OF BROWN RICE - WILD RICE AND SAUTEED SEASONAL VEGETABLE


DESSERT
STRAWBERRY-PISTACHIO SEMIFREDDO SERVED WITH WHIPPED CREAM
 MONDAY JULY 8th, 2019
Event: MONDAY JULY 8th, 2019
Time: 7:00 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
 TUESDAY JULY 9th, 2019
Event: TUESDAY JULY 9th, 2019
Time: 7:00 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
10 
 WEDNESDAY JULY 10TH, 2019
Event: WEDNESDAY JULY 10TH, 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
11 
 THURSDAY JULY 11th, 2019
Event: THURSDAY JULY 11th, 2019
Time: 7:00 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
12 
 FRIDAY JULY 12TH. 2019
Event: FRIDAY JULY 12TH. 2019
Time: 7:00 PM
Description:
STARTER :

BASCOM LODGE WALDORF SALAD -
prepared with apples, celery, pecans, dried cranberries, yogurt, lemon, orange zest 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



VEGETARIAN ENTREE :
(please order when making you reservation)

VEGETABLE STRUDEL WITH A RED PEPPER COULIS -
prepared with zucchini, toasted hazelnuts, spinach, onions, garlic, lemon juice, and nutmeg
$37.00

ALL ENTREES SERVED WITH GARLIC MASHED POTATOES AND SAUTEED SEASONAL VEGETABLE

DESSERT :

CHOCOLATE SPICE ROULADE WITH CREME ANGLAISE
13 
 SATURDAY JULY 13TH, 2019. SPANISH MENU
Event: SATURDAY JULY 13TH, 2019. SPANISH MENU
Time: 7:00 PM
Description:
STARTER
SEVILLE GAZPACHO WITH GARLIC TOAST

PREPARED WITH TOMATO, GREEN PEPPER, CUCUMBER, ONION, GARLIC, SHERRY VINEGAR, AND OLIVE OIL

ENTREES

BASQUE BRAISED CHICKEN WITH PEPPERS

PREPARED WITH CHORIZO SAUSAGES, ONION, TOMATO, RED PEPPERS, GARLIC, SHALLOT, PAPRIKA, THYME, DRY WHITE WINE, CHICKEN STOCK, BAY LEAF - GARNISHED WITH SMALL DICED GREEN APPLE AND FRESH FLAT LEAF PARSLEY
$38.00

BRAISED PORK STEW

PREPARED WITH ONION, GARLIC, RED WINE, SWEET PAPRIKA, TOMATOES, CHICKEN STOCK, THYME, OREGANO, BAY LEAF,
SHERRY VINEGAR, AND BLACK OLIVES
$38.00

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 ROASTED POTATOES AND SAUTEED GREEN MARKET VEGETABLE


DESSERT
ALMOND CAKE ( TARTA de SANTIAGO ) WITH CREME ANGLAISE

14 
 SUNDAY JULY 14TH, 2019
Event: SUNDAY JULY 14TH, 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 FILLET 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 WHIPPED CREAM
15 
 MONDAY, JUNE 15, 2019
Event: MONDAY, JUNE 15, 2019
Time: 7:00 PM - 9:00 PM
Description:
STARTER:

SALAD OF FARMER’S MARKET GREENS
RADISHES, CHERRY TOMATOES, AVOCADO, AND ENDIVE

ENTREE:

GRILLED FILET OF SALMON WITH A WHITE WINE HERB SAUCE - $38.00

SEARED HALF CHICKEN IN A LIGHT CURRY SAUCE

Sauce prepared with coconut milk, stock, tomatoes, curry powder, turmeric, toasted almonds, and raisins - $38.00

gRILLED DOUBLE-THICK PORK CHOP WITH A MUSTARDA

Mustarda prepard with Chianti, dried apricots, cranberries, raisins, black mission figs, prunes, mustard, and mustard seeds - $39.00

VEGETARIAN ENTREE
(PLEASE ORDER WHEN MAKING RESERVATION)

GRILLED SUMMER VEGETABLE CREPE WITH BASIL AND GOAT CHEESE - $37.00

ALLENTREES SERVED WITH BROWN RICE AND FARMER’S MARKET VEGETABLES

DESSERT:
LEMON AND BLUEBERRY MOUSSE
16 
 TUESDAYJ, JUNE 16, 2019
Event: TUESDAYJ, JUNE 16, 2019
Description:
STARTER:

SALAD OF FARMER’S MARKET GREENS
RADISHES, CHERRY TOMATOES, AVOCADO, AND ENDIVE

ENTREE:

GRILLED FILET OF SALMON WITH A WHITE WINE HERB SAUCE - $38.00

SEARED HALF CHICKEN IN A LIGHT CURRY SAUCE

Sauce prepared with coconut milk, stock, tomatoes, curry powder, turmeric, toasted almonds, and raisins - $38.00

gRILLED DOUBLE-THICK PORK CHOP WITH A MUSTARDA

Mustarda prepard with Chianti, dried apricots, cranberries, raisins, black mission figs, prunes, mustard, and mustard seeds - $39.00

VEGETARIAN ENTREE
(PLEASE ORDER WHEN MAKING RESERVATION)

GRILLED SUMMER VEGETABLE CREPE WITH BASIL AND GOAT CHEESE - $37.00

ALLENTREES SERVED WITH BROWN RICE AND FARMER’S MARKET VEGETABLES

DESSERT:
LEMON AND BLUEBERRY MOUSSE
17 
 Dinner Menu
Event: Dinner Menu
Description:
One Seating at 7.

STARTER:

SALAD OF FARMER’S MARKET GREENS
RADISHES, CHERRY TOMATOES, AVOCADO, AND ENDIVE

ENTREE:

GRILLED FILET OF SALMON WITH A WHITE WINE HERB SAUCE
$38.00

SEARED HALF CHICKEN IN A LIGHT CURRY SAUCE

Sauce prepared with coconut milk, stock, tomatoes, curry powder, turmeric, toasted almonds, and raisins –
$38.00

GRILLED DOUBLE-THICK PORK CHOP WITH A MUSTARDA

Mustarda prepared with Chianti, dried apricots, cranberries, raisins, black mission figs, prunes, mustard, and mustard seeds –
$39.00

VEGETARIAN ENTREE
(PLEASE ORDER WHEN MAKING RESERVATION)

GRILLED SUMMER VEGETABLE CREPE WITH BASIL AND GOAT CHEESE
$37.00

ALL ENTREES SERVED WITH BROWN RICE AND FARMER’S MARKET VEGETABLES

DESSERT:
LEMON AND BLUEBERRY MOUSSE
18 
 THURSDAY, JUNE 18, 2019
Event: THURSDAY, JUNE 18, 2019
Time: 7:00 PM - 9:00 PM
Description:
STARTER:

SALAD OF FARMER’S MARKET GREENS
RADISHES, CHERRY TOMATOES, AVOCADO, AND ENDIVE

ENTREE:

GRILLED FILET OF SALMON WITH A WHITE WINE HERB SAUCE - $38.00

SEARED HALF CHICKEN IN A LIGHT CURRY SAUCE

Sauce prepared with coconut milk, stock, tomatoes, curry powder, turmeric, toasted almonds, and raisins - $38.00

gRILLED DOUBLE-THICK PORK CHOP WITH A MUSTARDA

Mustarda prepard with Chianti, dried apricots, cranberries, raisins, black mission figs, prunes, mustard, and mustard seeds - $39.00

VEGETARIAN ENTREE
(PLEASE ORDER WHEN MAKING RESERVATION)

GRILLED SUMMER VEGETABLE CREPE WITH BASIL AND GOAT CHEESE - $37.00

ALLENTREES SERVED WITH BROWN RICE AND FARMER’S MARKET VEGETABLES

DESSERT:
LEMON AND BLUEBERRY MOUSSE
19 
 FRIDAY JULY 19TH, 2019
Event: FRIDAY JULY 19TH, 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 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 WHIPPED CREAM AND CHOPPED TOASTED HAZELNUTS
20 
 SATURDAY JULY 20TH, 2019
Event: SATURDAY JULY 20TH, 2019
Time: 7:00 PM
Description:
STARTER
SALAD OF FARMER’S MARKET LETTUCES, RADISHES, CHERRY TOMATOES, CUCUMBERS, AND AVOCADO, WITH A LEMON-MUSTARD VINAIGRETTE

ENTREES

PORT-BRAISED BONELESS SHORT RIBS WITH GINGER AND STAR ANISE

PREPARED WITH CARROTS, ONION, CELERY, GARLIC, FRESH GINGER, BEEF STOCK, RUBY PORT, ORANGE JUICE, OLIVE OIL, BLACK PEPPER, AND FLAT LEAF PARSLEY
$39.00


PAN- SEARED SCALLOPS WITH A PAN SAUCE

PREPARED WITH MINCED SHALLOTS, DRY WHITE WINE, LEMON ZEST, FLAT LEAF PARSLEY, CHOPPED FRESH CHIVES, BUTTER, OLIVE OIL,
$39.00

BREADED CHICKEN CUTLET WITH A FENNEL-MUShROOM SAUCE - $38.00

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
RASPBERRY-ALMOND, AND LIME SEMIFREDDO SERVED WITH A BUTTER COOKIE
21 
 SUNDAY JAZZ DINNER JULY 21ST, 2019
Event: SUNDAY JAZZ DINNER JULY 21ST, 2019
Time: 7:00 PM
Description:
STARTER
SALAD OF ROMAINE, RADISH, ENDIVE, CUCUMBER, CHOPPED SCALLIONS, GRATED PARMESAN CHEESE AND A HOUSE VINAIGRETTE


ENTREES
SEARED SALMON FILLET 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 FLAT IRON STEAK WITH A SAICE OF EGGPLANT, TOMATOES, GARLIC AND BORDELAISE SAUCE

SAUCE PREPARED WITH RED WINE, FRESH THYME, SHALLOT, BAY LEAF, DEMI-GLACE, BUTTER, 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
22 23 24 25 26 27 
 JULY 27th - SORRY, FULLY BOOKED
Event: JULY 27th - SORRY, FULLY BOOKED
Time: 7:00 PM - 9:00 PM
28 29 30 31 


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SUNDAY, JULY 21st

For Reservations - 413-743-1591

JAZZ SUNDAY

THE WES BROWN TRIO

with ANDY JAFFEE and singer JILL CONNOLLY

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THE  EVENING'S  MENU


STARTER
SALAD OF ROMAINE, RADISH, ENDIVE, CUCUMBER, CHOPPED SCALLIONS, GRATED PARMESAN CHEESE AND A HOUSE VINAIGRETTE


ENTREES
SEARED SALMON FILLET 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




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