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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:
AprMay 2021Jun
SunMonTueWedThuFriSat
10 11 12 13 14 15 
16 17 18 19 20 21 22 
23 24 25 26 27 28 29 
 OPENING WEEKEND - with THE MICHAEL BENEDICT TRIO SATURDAY, MAY 29, 2021
Event: OPENING WEEKEND - with THE MICHAEL BENEDICT TRIO SATURDAY, MAY 29, 2021
Time: 7:00 PM - 9:00 PM
Description:
THREE-COURSE DINNER - $39.00

STARTER -

GRILLED RAMP AND POTATO SOUP
prepared with Vegetable Stock, Potatoes, Ramps, Garlic, Celery, Butter, Salt and Pepper and garnished with toasted French Bread and a Ramp Pesto

ENTREES -

PAN FRIED TROUT FILLETS smothered with toasted Almonds, Bread Crumbs, Lemon and Orange Zest, and Capers with a Citrus Vinaigrette

SPICY ROAST CHICKEN with a Rhubarb - Cucumber Salsa - prepared with Rhubarb, Cucumber, Lime Juice, Olive Oil, Cilantro, Parsley, and a touch of Honey

VEGETARIAN ENTREE -
(please order when making reservation)

EGGPLANT "MEATBALLS" with a Red Pepper Coulis
prepared with Onion, Garlic, Celery, Eggplant, Bread Crumbs, Olive Oil, Cheese and Parsley

ALL ENTREES SERVED WITH WHOLE GRAIN RICES AND FARMER'S MARKET VEGETABLES

DESSERT -

CHOCOLATE PROFITEROLES filled with House-made Vanilla Ice Cream and a Bing Cherry Compote
30 
 SUNDAY, MAY 30, 2021
Event: SUNDAY, MAY 30, 2021
Time: 7:00 PM - 9:00 PM
Description:
THREE-COURSE DINNER $39.00

STARTER -

TOASTED "COUNTRY-STYLE" CROSTINI topped with an Herbed Goat Cheese, Grilled Spring Vegetables, Kalamata Olives and Extra Virgin Olive Oil

ENTREES -

SEARED SEA SCALLOPS with shaved Fennel, Ruby Red Grapefruit, English Cucumbers, Olive Oil, Capers, Mustard Seed, Tarragon, and Chives

TUSCAN-STYLE CHICKEN
Prepared with White Wine, Stock, Onion, Garlic, Fresh Oregano, Oven-dried Cherry Tomatoes, Spinach and a touch of Cream

VEGETARIAN ENTREE -
(please order when making reservation)

EGGPLANT PARMESAN Prepared with Breaded Eggplant, Onions, Garlic, Green Peppers, Red Wine, Tomatoes, and Herbs

ALL ENTREES SERVED WITH FARMER'S MARKET VEGETABLES

DESSERT -

BLOOD ORANGE AND HONEY SEMIFREDDO
31 
 MONDAY, MAY 31, 2021
Event: MONDAY, MAY 31, 2021
Description:
STARTER:


"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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