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Cuisine

                                                                                       OUTSIDE YOUR DINING ROOM WINDOW,  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 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.

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THE  CONCEPT   -   "FOOD  WITH  ALTITUDE"

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

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3320_4  Cricket Creek Bees    logo-bmb

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

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

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The Bakery Logo

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

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DUE, IN PART, TO THE LIKELYHOOD THAT THE HOSPITALITY INDUSTRY WILL CONTINUE TO FACE CHALLENGES POSED BY THE COVID-19 VIRUS IN 2021, THE LODGE WILL BE OFFERING A BUFFET BREAKFAST  ONLY  IN THE 2021 SEASON.
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WE WILL NO LONGER BE ABLE TO OFFER A MADE-TO-ORDER BREAKFAST.
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AS USUAL, LODGING WILL INCLUDE A CONTINENTAL BREAKFAST - HOUSE-MADE, FRESHLY BAKED MUFFINS, COFFEE OR TEA

OR, FOR AN ADDITIONAL CHARGE OF $12.00, A BUFFET BREAKFAST THAT WILL INCLUDE -

SCRAMBLE EGGS, BELGIAN WAFFLES, HOME FRIES, BACON, FRESH FRUIT, YOGURT, AND JUICE.

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Lunch Logo

SOUPS - will vary based on market availability  6.50 

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

  Butternut Squash  - 

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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

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SANDWICHES  served with Potato Chips

  ❖   Chicken Salad with toasted Pecans, dried Cranberries, Onions, Celery, Arugula on multi-grain      

          Scandinavian-style Sunflower Seed Bread  - - - - - - - - - - - - - -  8.75

  ❖   Classic Hummus  with Roasted eggplant, Red pepper, Cheddar Cheese, Carmellized Onions,

          Cucumbers, Lettuce, Tomato and Avocado on Bread   - - - - -   8.75

  ❖   Sloppy Joe  with sliced Red Onion and Pickles on a Toasted Challah Bun  - - - -  8.25

  ❖   Hot Ham & Swiss   - - - - - - -   8.25

  ❖   Sirloin Burger lettuce, tomato, onion, cheese   - - - - - - -   8.75

  ❖   Ranger Burger lettuce, tomato, carmellized onion, mushrooms, swiss cheese   - - - - - - -   9.00

  ❖   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

  ❖    BLT  on sourdough  - - - - - - -   8.25

  ❖   Grilled Cheese on sourdough bread   - - - - - - -   7.25

  ❖   Veggie Burger lettuce, tomato, onion, cheese   - - - - - - -   8.75

  ❖   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 20   IMG_1759

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:
MayJune 2021Jul
SunMonTueWedThuFriSat
 LODGE CLOSED
Event: LODGE CLOSED
Time: 12:00 AM - 11:45 PM
 WEDNESDAY, JUNE 2, 2021
Event: WEDNESDAY, JUNE 2, 2021
Time: 7:00 PM - 9:00 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 - TOPPED WITH A AVOCADO RELISH
prepared with olive oil, scallions, celery, red pepper, dijon mustard, capers, bread crumbs, and mayonnaise - $39.00

PAILLARD OF CHICKEN WITH A LEMON PICCATA SAUCE WITH MUSHROOMS
prepared with butter, stock, white wine, onion, garlic, mushrooms, fresh parsley and capers $39.00


VEGETARIAN ENTREE :
(please order when making you reservation)

VEGETABLE STRUDEL BATHED WITH A RED PEPPER COULIS -
prepared with olive oil, chopped celery, chopped carrots, broccoli, toasted almonds, sautéed spinach, onions, garlic, and lemon juice, $39.00

ALL ENTREES SERVED WITH MASHED POTATOES AND FRESH SEASONAL FARMERS MARKET VEGETABLE

DESSERT :

LEMON ROULADE WITH WHIPPED CREAM, TOASTED ALMONDS AND CHOPPED CRYSTALIZED GINGER - SERVED WITH A VANILLA CREME ANGLAISE
 THURSDAY JUNE 3RD, 2021
Event: THURSDAY JUNE 3RD, 2021
Time: 7:00 PM
Description:
THREE - COURSE DINNER. $39.00


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


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



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 WITH A CARROT COULIS


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



DESSERT
HOUSE MADE LEMON ROULADE
PREPARED WITH CANDIED GINGER, TOASTED ALMONDS, WHIPPED CREAM AND SERVED WITH A CREME ANGLAISE


 FRIDAY, JUNE 4, 2021
Event: FRIDAY, JUNE 4, 2021
Time: 7:00 PM
Description:
THREE -COURSE DINNER - $39.00

STARTER -
ASPARAGUS AND LIMA BEAN SALAD with Butter Lettuces, Arugula, Red Radicchio, Basil-marinated Mozzarella, Pistachios and a Lemon-Mustard Dressing

ENTREES
PAN-FRIED SKATE IN BROWN BUTTER with a sauce of Lime Juice, Coconut Milk, oven-dried Cherry Tomatoes and Parsley

CRISPY BREADED BREAST OF CHICKEN stuffed with a Spinach Compound Butter seasoned with Lemon, Nutmeg, and Garlic

VEGETARIAN ENTREE
(please order when making reservation)

HOUSE-MADE LASAGNA with Baby Spinach, Herbed Cheese, Spring Leeks, Wild Mushrooms, and Sweet Bell Peppers

ALL ENTREES SERVED WITH GARLIC MASHED POTATOES AND FARMER'S MARKET VEGETABLES

DESSERT
HOUSE-MADE LEMON SORBET with Shortbread Cookie
 SATURDAY, JUNE 5, 2021 with THE MICHAEL JUNKINS TRIO
Event: SATURDAY, JUNE 5, 2021 with THE MICHAEL JUNKINS TRIO
Time: 7:00 PM
Description:
THREE -COURSE DINNER - $39.00

STARTER -
SPRING VEGETABLE AND GOAT CHEESE TARTLET with marinated Baby Beets, Shallots, Garlic, Cream, Egg, and Dill on a bed a mixed lettuces

ENTREES -

PAN-ROASTED FILET OF SALMON with a Fennel-Citrus Slaw and Hollandaise Sauce

BRAISED RABBIT with Mustard Seed and Fresh Herbs in a Onion Jus

FILET "OSKAR" seared Tenderloin of Beef topped with sauteed Asparagus and Hollandaise

VEGETARIAN ENTREE
(please order when making reservation)

MEDITERRANEAN GRATIN prepared with Red Onions, Broccoli Rabe, White Wine, Cannellini Beans, Oven-dried Cherry Tomatoes, Tofu and Olives

ALL ENTREES SERVED WITH MASHED POTATOES AND FARMER'S MARKET VEGETABLES

DESSERT -

BITTER-SWEET CHOCOLATE MOUSSE
 SUNDAY, JUNE 6, 2021
Event: SUNDAY, JUNE 6, 2021
Description:
THREE-COURSE DINNER - $39.00

STARTER -

SALMON AND SCALLOP CAKE with a spicy Romesco Sauce

ENTREES -

CHICKEN BRAISED WITH RHUBARB - Sherry, Cardamom, Ginger, and a touch of Honey and Orange Juice

'TUSCAN-STYLE" GRILLED STEAK
prepared with Lemon Juice, Garlic, Capers, Caramelized Shallots, and Tomatoes

VEGETARIAN ENTREE -
(please order when making reservation)

SPRING VEGETABLE GNOCCHI
prepared with Potato Gnocchi, Spinach, Baby Lima Beans, Shallots, Garlic, Lemon, Oven-dried Tomatoes, cream, and Cheese

ALL ENTREES SERVED WITH FARMER'S MARKET VEGETABLES

DESSERT

BITTER-SWEET CHOCOLATE ROLL filled with a Rum flavored Whipped Cream
 LODGE CLOSED
Event: LODGE CLOSED
Time: 12:00 AM - 11:45 PM
 LODGE CLOSED
Event: LODGE CLOSED
Time: 12:00 AM - 11:45 PM
 WEDNESDAY, JUNE 9, 2021
Event: WEDNESDAY, JUNE 9, 2021
Time: 7:00 PM - 9:00 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 - TOPPED WITH A AVOCADO RELISH
prepared with olive oil, scallions, celery, red pepper, dijon mustard, capers, bread crumbs, and mayonnaise - $39.00

PAILLARD OF CHICKEN WITH A LEMON PICCATA SAUCE WITH MUSHROOMS
prepared with butter, stock, white wine, onion, garlic, mushrooms, fresh parsley and capers $39.00


VEGETARIAN ENTREE :
(please order when making you reservation)

VEGETABLE STRUDEL BATHED WITH A RED PEPPER COULIS -
prepared with olive oil, chopped celery, chopped carrots, broccoli, toasted almonds, sautéed spinach, onions, garlic, and lemon juice, $39.00

ALL ENTREES SERVED WITH MASHED POTATOES AND FRESH SEASONAL FARMERS MARKET VEGETABLE

DESSERT :

LEMON ROULADE WITH WHIPPED CREAM, TOASTED ALMONDS AND CHOPPED CRYSTALIZED GINGER - SERVED WITH A VANILLA CREME ANGLAISE
10 
 THURSDAY JUNE 10TH, 2021
Event: THURSDAY JUNE 10TH, 2021
Time: 7:00 PM
Description:
THREE - COURSE DINNER. $39.00

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



FLOUNDER FILLET WITH A LEMON, WHITE WINE AND BUTTER SAUCE
PREPARED WITH CAPERS, OLIVE OIL, ONION, AND LIGHT ON GARLIC


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




ALL ENTREES WILL BE SERVED WITH A POTATO - BROCCOLI PUREE AND A FRESH FARMERS MARKET VEGETABLE


DESSERT
HOUSE MADE ALMOND AND COCONUT FRIAND WITH BASCOM LODGE LEMON-LIME ICE CREAM
11 
 FRIDAY, JUNE 11, 2021
Event: FRIDAY, JUNE 11, 2021
Time: 7:00 PM
Description:
THREE-COURSE DINNER - $39.00

STARTER -

CREAM OF ASPARAGUS SOUP

ENTREES -

PAN-SEARED FILLETS OF TROUT in a Bourbon - Pecan - brown Butter Sauce

PAILLARD OF CHICKEN stuffed with Spinach, sun-dried Tomatoes, and Parmesan Cheese

VEGETARIAN ENTREE -
(please order when making reservation)

FALLEN SPINACH & ARTICHOKE SOUFFLE prepared with Shallots, Garlic, Herbs, and Goat and Parmesan Cheeses

ALL ENTREES SERVED WITH RICE AND FARMER'S MARKET VEGETABLES

DESSERT -

LADY BALTIMORE CAKE with Whipped Cream and Raspberry Sauce
12 
 SATURDAY JUNE 12TH , 2021with THE ATIA and MATT DeCHAMPLAIN TRIO
Event: SATURDAY JUNE 12TH , 2021with THE ATIA and MATT DeCHAMPLAIN TRIO
Time: 7:00 PM
Description:
THREE - COURSE DINNER. $39.00

STARTER
BASCOM LODGE CAESAR SALAD

PREPARED WITH ROMAINE HEARTS, GRAPE TOMATOES, A SPRINKLING OF PARMESAN CHEESE, GARLIC CROUTONS

ENTREES
PAILLARD OF CHICKEN

PREPARED WITH A LEMON, BUTTER, WHITE WINE AND CAPER PICCATA SAUCE 


STEAK AU POIVE

BEEF TENDERLOIN PREPARED WITH BLACK PEPPERCORNS, OLIVE OIL, BUTTER, CHOPPED SHALLOTS, BRANDY AND CREAM


VEGETARIAN ENTREE (PLEASE ORDER WHEN MAKING RESERVATION)

SAVORY CREPES WITH SPRING VEGETABLES BATHED IN A BUTTER, CREAM AND PARMESAN CHEESE SAUCE

PREPARED WITH GREEN PEAS, SNOW PEAS, ASPARAGUS, SHALLOTS, GARLIC, MUSHROOMS, LEMON JUICE, LEMON ZEST, DRY SHERRY, FRESH PARSLEY AND GARNISHED WITH SLICED SCALLIONS 


ALL ENTREES WILL BE SERVED WITH BUTTERMILK MASHED POTATOES AND BUTTERY LEMON AND GARLIC GREEN BEANS


DESSERT
HOUSE MADE MOCHA - TOASTED ALMOND ICE CREAM SERVED WITH A BUTTER COOKIE
13 
 SUNDAY, JUNE 13, 2021
Event: SUNDAY, JUNE 13, 2021
Time: 7:00 PM
Description:
THREE-COURSE DINNER $39.00

STARTER -

ASPARAGUS TARTLET prepared with Goat Cheese, Eggs, Cream, and Herbs

ENTREES -

MARINATED - GRILLED PAILLARD OF BEEF WITH SCALLOPS prepared with Caramelized Shallots, Cremini Mushrooms, Balsamic Vinegar, Basil, and Lemon

BASCOM LODGE CRAB CAKES served with a Coconut Curry Sauce prepared with Oven-dried Tomatoes, Onions, Garlic, Red Peppers, Toasted Almonds, and Yogurt

VEGETARIAN ENTREE
(please order when making reservation)

GRILLED BUTTERNUT AND CAULIFLOWER "STEAK au POIVRE" with Fragrant Spices. Olive Oil, Parsley, and Yogurt

ALL ENTREES SERVED WITH RICE AND FARMER'S MARKET VEGETABLES

DESSERT -

BABA au RHUM with spiced Oranges and Whipped Cream
14 
 LODGE CLOSED
Event: LODGE CLOSED
Time: 12:00 AM - 11:45 PM
15 
 LODGE CLOSED
Event: LODGE CLOSED
Time: 12:00 AM - 11:45 PM
16 
 WEDNESDAY JUNE 16TH, 2021
Event: WEDNESDAY JUNE 16TH, 2021
Time: 7:00 PM
Description:
THREE - COURSE DINNER. $39.00


STARTER

CROSTINI WITH WHITE BEANS, CARAMELIZED ONION AND OVEN ROASTED CHERRY TOMATOES - SERVED WITH A SIMPLE SALAD OF FIELD GREENS 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


ROASTED SALMON FILLET WITH A CITRUS HERB SAUCE
PREPARED WITH BUTTER, MINCED GARLIC, DRY SHERRY, LEMON JUICE, CHOPPED FRESH DILL AND FRESH FLAT LEAF PARSLEY


VEGETARIAN ENTREE (PLEASE ORDER WHEN MAKING RESERVATION)

HERBED CREPES WITH A SUMMER RATATOUILLE

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 SLIVERED ALMONDS


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

DESSERT
HOUSE MADE RASPBERRY ICE CREAM - SERVED WITH A BASCOM LODGE LIME BUTTER COOKIE
17 
 THURSDAY JUNE 17TH, 2021
Event: THURSDAY JUNE 17TH, 2021
Time: 7:00 PM
Description:
THREE - COURSE DINNER. $39.00

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



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



VEGETARIAN ENTREE (PLEASE ORDER WHEN MAKING RESERVATION)

VEGETABLE STRUDEL BATHED WITH A RED PEPPER COULIS
FILLING PREPARED WITH SAUTEED SPINACH, ONION, GARLIC, OVEN ROASTED TOMATOES, CHICK PEAS, ZUCCHINI SQUASH, EGGPLANT, OLIVE OIL AND BUTTER


ALL ENTREES WILL BE SERVED WITH BUTTERMILK MASHED POTATOES AND A FRESH FARMER’S MARKET VEGETABLE

DESSERT
HOUSE MADE APPLE TORTE
PREPARED WITH ORANGE ZEST, TOASTED PECANS AND SERVED WITH A BASCOM LODGE APPLE BRANDY ICE CREAM
18 
 FRIDAY JUNE 18TH, 2021
Event: FRIDAY JUNE 18TH, 2021
Time: 7:00 PM
Description:
THREE - COURSE DINNER. $39.00

STARTER
MUSHROOM CROUSTADE SERVED WITH SALAD GREENS AND A LEMON VINAIGRETTE

PREPARED WITH BUTTER, OLIVE OIL, SPLASH OF WHITE WINE, SLICED MUSHROOMS, SLICED SCALLIONS, CREAM, FRESH PARSLEY LEAVES, A DASH OF CAYENNE PEPPER, AND GRATED GRUYERE CHEESE


ENTREES
TARRAGON CHICKEN IN A CREAM SAUCE

PREPARED WITH BUTTER, CHOPPED SHALLOTS, CELERY, CARROT, CHICKEN STOCK, BRANDY, WINE VINEGAR, CREAM, DIJON MUSTARD, AND FRESH TARRAGON LEAVES


SEARED DOUBLE THICK PORK CHOP WITH A CONFIT OF PRUNES, APPLES AND SHALLOTS

PREPARED WITH BUTTER, OIL, DRY HARD CIDER, CIDER VINEGAR, BROWN SUGAR, GROUND CLOVES, GROUND NUTMEG AND BLACK PEPPER


VEGETARIAN ENTREE (PLEASE ORDER WHEN MAKING RESERVATION)

2 CREPES WITH A VEGETABLE RAGOUT

PREPARED WITH ONION, GARLIC, ZUCCHINI SQUASH, CELERY, CARROT, WHITE WINE, CHERRY TOMATOES, FRESH SAUTEED SPINACH, SLICED MUSHROOMS, VEGETABLE STOCK, BAY LEAF, OLIVE OIL AND BLACK PEPPER


ALL ENTREES WILL BE SERVED WITH A FRESH FARMERS MARKET VEGETABLE AND A CARROT AND POTATO PUREE



DESSERT
HOUSE MADE GINGERBREAD ROULADE SERVED WITH CREME ANGLAISE
19 
 Event: SATURDAY, JUNE 19. 2021 with THE WES BROWN TRIO with vocalist JILL CONNOLLY
Event: Event: SATURDAY, JUNE 19. 2021 with THE WES BROWN TRIO with vocalist JILL CONNOLLY
Time: 7:00 PM
Description:
THREE-COURSE DINNER $39.00

STARTER -

SALAD OF RADICCHIO AND BABY ARUGULA with Apples, Grapes, and Danish Blue Cheese

ENTREES -

FILLET OF BEEF "OSKAR" with Crabmeat, Asparagus, and Hollandaise Sauce

GRILLED HALF CHICKEN with a Lemon - Herb Butter prepared with White Wine, Shallots, Garlic, Lemon, Basil, Oregano, and Thyme

VEGETARIAN ENTREE -
(please order when making reservation)

BAKED CREPES LAYERED WITH SPRING VEGETABLES prepared with English Peas, Baby Spinach,Haricote vert, and Sugar Snap Peas

ALL ENTREES SERVED WITH MASHED POTATOES AND FARMER'S MARKET VEGETABLES

DESSERT -

FRENCH APPLE CUSTARD TART
20 
 SUNDAY JUNE 20TH, 2021
Event: SUNDAY JUNE 20TH, 2021
Time: 7:00 PM
Description:
THREE COURSE MEAL $39.00

STARTER

GOAT CHEESE SALAD
PREPARED WITH BAKED GOAT CHEESE ON CROSTINI 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


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



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


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


DESSERT

EDNA LEWIS’ BUSY DAY CAKE WITH CREME ANGLAISE AND FRESH BERRIES
21 
 LODGE CLOSED
Event: LODGE CLOSED
Time: 12:00 AM - 11:45 PM
22 
 LODGE CLOSED
Event: LODGE CLOSED
Time: 12:00 AM - 11:45 PM
23 
 WEDNESDAY JUNE 23RD, 2021
Event: WEDNESDAY JUNE 23RD, 2021
Time: 7:00 PM
Description:
THREE - COURSE DINNER. $39.00

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



FLOUNDER FILLET WITH A LEMON, WHITE WINE AND BUTTER SAUCE
PREPARED WITH CAPERS, OLIVE OIL, ONION, AND LIGHT ON GARLIC


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




ALL ENTREES WILL BE SERVED WITH A POTATO - BROCCOLI PUREE AND A FRESH FARMERS MARKET VEGETABLE


DESSERT
HOUSE MADE BANANA UPSIDE DOWN CAKE WITH BASCOM LODGE TOFFEE - VANILLA ICE CREAM
24 
 THURSDAY JUNE 24TH, 2021
Event: THURSDAY JUNE 24TH, 2021
Time: 7:00 PM
Description:
THREE - COURSE DINNER. $39.00

STARTER

FRESH SUMMER TOMATO SOUP
PREPARED WITH OLIVE OIL, ONION, FENNEL BULB, WHITE WINE, GARLIC, CHICKEN BROTH, PARSLEY AND SCALLIONS - SERVED WITH A MELTED CHEDDAR TOAST


VEGETARIANS MAY HAVE A SALAD


SEARED BONELESS SALMON FILLET
PREPARED WITH WHITE WINE, BUTTER, OLIVE OIL, MINCED ONION, MINCED GARLIC, LEMON JUICE AND CAPERS



MARSALA AND MUSHROOM SMOTHERED DOUBLE THICK PORK CHOP

PREPARED WITH OLIVE OIL, BUTTER, CHICKEN STOCK, MINCED ONION, MINCED GARLIC, SLICED MUSHROOMS, TOMATO, MARSALA WINE, CHOPPED FRESH THYME AND FRESH FLAT LEAF PARSLEY


VEGETARIAN ENTREE (PLEASE ORDER WHEN MAKING RESERVATION)

VEGETABLE STRUDEL BATHED WITH A CARROT COULIS
FILLING PREPARED WITH SAUTEED SPINACH, ONION, GARLIC, OVEN ROASTED TOMATOES, CHICK PEAS, ZUCCHINI SQUASH, EGGPLANT, OLIVE OIL AND BUTTER



ALL ENTREES WILL BE SERVED WITH BUTTERMILK MASHED POTATOES AND A FRESH FARMER’S MARKET VEGETABLE

DESSERT
HOUSE MADE MOCHA - TOASTED ALMOND ICE CREAM SERVED WITH A BASCOM LODGE BUTTER COOKIE
25 
 FRIDAY JUNE 25TH, 2021 SPANISH MENU
Event: FRIDAY JUNE 25TH, 2021 SPANISH MENU
Description:
THREE - COURSE DINNER. $39.00

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



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



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


ALL ENTREES WILL BE SERVED WITH FRESH FARMERS MARKET VEGETABLE AND SAFFRON RICE


DESSERT

HOUSE MADE ALMOND CAKE (TARTA DE SANTIAGO ) SERVED WITH CREME ANGLAISE
26 
 SATURDAY JUNE 26TH, 2021 with THE MICHAEL BENEDICT TRIO
Event: SATURDAY JUNE 26TH, 2021 with THE MICHAEL BENEDICT TRIO
Time: 7:00 PM
Description:
THREE - COURSE DINNER. $39.00


STARTER
LEMONGRASS-CARROT-GINGER SOUP

PREPARED WITH OLIVE OIL, ONION, FRESH GRATED GINGER, LEMONGRASS, CARROTS AND CHICKEN STOCK

VEGETARIANS MAY HAVE A SALAD

ENTREES

PORT BRAISED BONELESS SHORT RIBS WITH STAR ANISE, CINNAMON STICK AND TURMERIC

PREPARED WITH BEEF STOCK, ONION, CARROTS, CELERY, ORANGE JUICE AND BLACK PEPPERCORNS


ROAST HALF CHICKEN WITH GREEN OLIVES, CAPERS AND DATES

PREPARED WITH OLIVE OIL, WINE VINEGAR, BAY LEAVES, DATE SYRUP, DRY WHITE WINE AND FLAT LEAF PARSLEY

VEGETARIAN ENTREE (PLEASE ORDER WHEN MAKING RESERVATION)

HARRISSA LENTILS AND CHICKPEAS WITH ROASTED VEGETABLES AND YOGURT

PREPARED WITH HARISSA, GARLIC, GINGER, BUTTERNUT SQUASH, TOMATOES, ZUCCHINI SQUASH, , SAUTEED SPINACH, ONION, CINNAMON, CURRY POWDER, GROUND CORIANDER, DRIED BARBERRIES - GARNISHED WITH YOGURT, TOASTED SLICED ALMONDS AND A SPRINKLE OF SUMAC


ALL ENTREES WILL BE SERVED WITH COUS COUS AND FRESH FARMERS MARKET VEGETABLE

DESSERT
HOUSE MADE ALMOND, APRICOT AND ORANGE FLOWER WATER CAKE WITH CREME ANGLAISE


27 
 SUNDAY JUNE 27TH, 2021. PERSIAN MEAL
Event: SUNDAY JUNE 27TH, 2021. PERSIAN MEAL
Time: 7:00 PM
Description:
THREE - COURSE DINNER. $39.00


STARTER
PERSIAN SALAD SHIRAZI
PREPARED WITH TOMATO, CUCUMBER, BELL PEPPER, DICED ONION, FRESH DILL, FRESH MINT, GROUND SUMAC, PARSLEY, BLACK PEPPER, OLIVE OIL, LIME ZEST AND JUICE



ENTREES

PERSIAN CHICKEN STEW WITH WALNUT AND POMEGRANATE SAUCE. (FESENJAN)
SAUCE PREPARED WITH CHICKEN STOCK, ONION, CINNAMON, NUTMEG, TURMERIC, POMEGRANATE MOLASSES, OLIVE OIL, BLACK PEPPER, BUTTER


PERSIAN GULF STYLE SHRIMP WITH HERBS AND TAMARIND
SAUCE PREPARED WITH CHOPPED FENUGREEK LEAVES, GARLIC, ONION, TURMERIC, CORIANDER, RED PEPPER FLAKES, PARSLEY, CUMIN, CINNAMON, GROUND CLOVES, BUTTER, GRAPE MOLASSES, AND BLACK PEPPER


VEGETARIAN ENTREE (PLEASE ORDER WHEN MAKING RESERVATION)
IRANIAN VEGETABLE STEW
PREPARED WITH BUTTERNUT SQUASH, POTATOES, TOMATOES, GREEN CHILE, SPINACH, ONION, BUTTER, TURMERIC, CUMIN, CORIANDER, TARRAGON, DILL, LIME JUICE, BARBERRIES, AND YOGURT


ALL ENTREES WILL BE SERVED WITH SAFFRON RICE AND STEWED CELERY WITH MUSHROOMS

DESSERT
ROSE WATER CREAM ROLL WITH CREME ANGLAISE
28 
 LODGE CLOSED
Event: LODGE CLOSED
Time: 12:00 AM - 11:45 PM
29 
 LODGE CLOSED
Event: LODGE CLOSED
Time: 12:00 AM - 11:45 PM
30 
 WEDNESDAY JUNE 30TH, 2021
Event: WEDNESDAY JUNE 30TH, 2021
Time: 7:00 PM
Description:
THREE - COURSE DINNER. $39.00

STARTER

ARUGULA SALAD WITH GOAT CHEESE
PREPARED WITH TOASTED PECANS, SLICED SCALLIONS, DRIED CRANBERRIES AND A LEMON VINATGRETTE


ENTREES

SEARED CHICKEN BREAST WITH A POMEGRANATE - CITRUS GLAZE
PREPARED WITH POMEGRANATE MOLASSES, WHITE WINE, ORANGE JUICE, HONEY, CINNAMON STICK, CLOVES AND CARDAMOM


SALMON PICCATTA

PREPARED WITH WHITE WINE, BUTTER, ONIONS, GARLIC, CAPERS AND LEMON JUICE


VEGETARIAN ENTREE (PLEASE ORDER WHEN MAKING RESERVATION)

STUFFED RED PEPPER

PREPARED WITH OLIVE OIL, PUMPKIN SEEDS, SCALLIONS, GARLIC, LEMON JUICE, DICED ZUCCHINI, SQUASH, EGGPLANT, TOMATO,
CHICK PEAS AND PARMESAN CHEESE


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


DESSERT

HOUSE MADE VANILLA PANNA COTTA WITH FRESH STRAWBERRIES - SERVED WITH A BUTTER COOKIE

"Look  what's  cooking  this   weekend !"

DINNER IS SERVED WEDNESDAY THRU SUNDAY, ONE SEATING AT 7:00pm, THE THREE-COURSE MEAL IS $39.00

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June 4, 2021

Menu for June 11, 2021 Weekend

Menu for June 18th Weekend

May 29, 2021




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