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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  FUNDRAISING  FOR CULTURAL ORGANIZATIONS AND PRIVATE ENTERTAINING.

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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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blueberry-muffin-3   images   1425500500897   1408069256231 
Blank.jpgDUE, 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 -

SCRAMBLED EGGS, BELGIAN WAFFLES, HOME FRIES, BACON, FRESH FRUIT, YOGURT, AND JUICE.Blank.jpg

Lunch Logo

  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:
AugSeptember 2021Oct
SunMonTueWedThuFriSat
 WEDNESDAY, SEPTEMBER 1, 2021
Event: WEDNESDAY, SEPTEMBER 1, 2021
Time: 7:00 PM - 9:00 PM
Description:
THREE - COURSE DINNER - 39.00 PER PERSONS

STARTER -

TOMATO-HERB SOUP garnished with a compote of Late Summer Vegetables

ENTREES -

GRILLED SWORDFISH in a Walnut Pesto
prepared with Shallots, Basil, Garlic, Lemon Juice and Zest, Walnuts, and Olive Oil

BREADED PORK CUTLETS in a Caramelized Shallot and Red Pepper Coulis - prepared with Caramelized Shallots Red Peppers, Garlic Olive Oil, Smoed Gouda Cheese, and Tomatoes

VEGETARIAN ENTREE
(please order when making reservation)

BAKED - STUFFED ACORN SQUASH
prepared with onions, Garlic, Tomatoes, Chick Peas, Spinach, Nutmeg, and Lemon


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

DESSERT -

FRESH STRAWBERRIES AND A LEMON GRANITA
 THURSDAY, SEPTEMBER 2, 2021
Event: THURSDAY, SEPTEMBER 2, 2021
Time: 7:00 PM - 9:00 PM
Description:
THREE-COURSE MEAL - $39.00 PER PERSON

STARTER -

BUTTERNUT SQUASH SOUP
prepared with Onion, Garlic, Squash, Stock, Celery, Bay Leaf, Nutmeg, Olive Oil

ENTREES -

GRILLED TENDERLOIN OF BEEF in a Red Wine and Caramelized Mushroom Sauce
prepared with Red Wine, Caramelized Cremini Mushrooms, Garlic Beef Stock and Parsley

"COUNTRY CAPTAIN SHRIMP" in a light Curry Sauce prepared with Coconut milk, Onions, Garlic, Red and Green Bell Peppers, Toasted Almonds, Currants and Spices

PALLARD OF CHICKEN in a Brandy - Apple Sauce
prepared with Shallots, Garlic, Grany Smith Apples, Lemon Zest, Hard Cider, Nutmeg, and a touch of Cream

VEGETARIAN ENTREE -
(please order when making reservation)

CAULIFLOWER AND SPINACH TURNOVER in a fresh Tomato - Herb Sauce
prepared with Onions, Garlic, Spinach, Cauliflower, Nutmeg and Lemon Juice.

ALL ENTREES SERVED WITH FARMER:S MARKET VEGETABLES AND A LEMON RISOTTO

DESSERT -

PROFITEROLE filled with Mocha - Almond Ice Cream and Bitter-sweet Chocolate Sauce
 FRIDAY SEPTEMBER 3RD, 2021. MOROCCAN MENU
Event: FRIDAY SEPTEMBER 3RD, 2021. MOROCCAN MENU
Time: 7:00 PM
Description:
THREE - COURSE DINNER. $39.00


STARTER
HARIRA (SPICED VEGETABLE SOUP WITH CHICKPEAS AND LEMON)

PREPARED WITH OLIVE OIL, ONION, CELERY, CARROTS, TOMATOES, LENTILS, HARISSA, AND TURMERIC
SERVED WITH A GARLIC TOAST

ENTREES
CHICKEN TAGINE WITH APRICOTS

PREPARED WITH OLIVE OIL, ONION, GINGER, TURMERIC, CINNAMON STICK, RAS EL HANOUT,
CHOPPED FLAT LEAF PARSLEY AND GARNISHED WITH TOASTED SLICED ALMONDS


MOROCCAN COD LOIN
PREPARED WITH OLIVE OIL, GARLIC, TOMATOES, RED PEPPERS, RAS EL HANOUT, PAPRIKA , PRESERVED LEMON AND LEMON JUICE. GARNISHED WITH PARSLEY


VEGETARIAN ENTREE (PLEASE ORDER WHEN MAKING RESERVATION)

VEGETABLE TAGINE

PREPARED WITH OLIVE OIL, ONION, GARLIC, EGGPLANT, CARROTS, RED BELL PEPPERS, ZUCCHINI SQUASH, BUTTERNUT SQUASH, TOMATOES, HARISSA, HONEY, CINNAMON, CORIANDER, FRESH MINT AND TURMERIC AND GARNISHED WITH TOASTED SESAME SEEDS


ALL ENTREES WILL BE SERVED WITH FARMERS MARKET VEGETABLE AND COUSCOUS

DESSERT
ALMOND AND APRICOT TORTE
SERVED WITH CREME ANGLAISE
 SATURDAY SEPTEMBER 4TH, 2021 SPANISH MENU
Event: SATURDAY SEPTEMBER 4TH, 2021 SPANISH MENU
Time: 7:00 PM
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

BASCOM LODGE ORANGE ALMOND CAKE SERVED WITH HOUSE MADE VANILLA ICE CREAM
 SUNDAY SEPTEMBER 5TH, 2021
Event: SUNDAY SEPTEMBER 5TH, 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



ENTREES

BREADED BONELESS CHICKEN BREAST WITH A MUSHROOM CREAM SAUCE

PREPARED WITH MUSHROOMS, WHITE WINE, CREAM, EGGS, LEMON JUICE, OLIVE OIL, BUTTER, AND FRESH FLAT LEAF PARSLEY


CARAMELIZED SHRIMP AND SCALLOPS WITH A CURRIED ROASTED RED PEPPER COULIS

PREPARED WITH OLIVE OIL, BUTTER, RED BELL PEPPER, SHALLOT, COCONUT MILK, GINGER AND GARAM MASALA





VEGETARIAN ENTREE (PLEASE ORDER WHEN MAKING RESERVATION)

HERBED CREPES FILLED WITH A 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 FARMERS MARKET VEGETABLE AND MASHED POTATOES


DESSERT

LEMON MOUSSE - SERVED WITH A BASCOM LODGE CRYSTALLIZED GINGER BUTTER COOKIE
 WEDNESDAY SEPTEMBER 8TH , 2021 ITALIAN MENU
Event: WEDNESDAY SEPTEMBER 8TH , 2021 ITALIAN MENU
Time: 7:00 PM
Description:
3 COURSE DINNER $39:00

STARTER
ROMAINE SALAD
PREPARED WITH ARUGULA, SLICED SCALLIONS, SLICED RADISH, PICKLED BEETS, A CRUMBLE OF GOAT CHEESE, TOASTED HAZELNUTS AND A LEMON DIJON VINAIGRETTE


ENTREES
BRAISED PORK SHOULDER WITH FENNEL AND OLIVES
PREPARED WITH OLIVE OIL, CELERY, CARROT, GARLIC, TOMATO, WHITE WINE, CHICKEN STOCK, BAY LEAF AND FRESH FLAT LEAF PARSLEY


SALMON PICCATA
PREPARED WITH SALMON FILLET, OLIVE OIL, CHICKEN STOCK, MINCED ONION, MINCED GARLIC, WHITE WINE, CAPERS, LEMON JUICE AND FRESH FLAT LEAF PARSLEY


VEGETARIAN ENTREE (PLEASE ORDER WHEN MAKING RESERVATION)

POLENTA CAKE WITH MUSHROOM RAGU
PREPARED WITH MILK, BAY LEAF, OLIVE OIL, MUSHROOMS, SHALLOTS, VEGETABLE BROTH, BALSAMIC VINEGAR, PARMESAN CHEESE AND FRESH FLAT LEAF PARSLEY


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

DESSERT
APPLE AND WALNUT TORTA SERVED WITH HOUSE MADE CINNAMON ICE CREAM
 THURSDAY SEPTEMBER 9TH, 2021
Event: THURSDAY SEPTEMBER 9TH, 2021
Time: 7:00 PM
Description:
THREE - COURSE DINNER. $39.00


STARTER
CARROT-GINGER SOUP

PREPARED WITH OLIVE OIL, SHALLOTS, FRESH GRATED GINGER, GARLIC, POTATOES, CARROTS, APPLE, COCONUT MILK, ORANGE JUICE, HONEY, CINNAMON, ALLSPICE, CAYENNE AND CHICKEN STOCK



VEGETARIANS MAY HAVE A SALAD



ENTREES

BRAISED BONELESS SHORT RIBS

PREPARED WITH BEEF STOCK, ONION, OLIVE OIL, LEMON JUICE, LEMON ZEST, HONEY, GINGER, CINNAMON, TURMERIC, CORIANDER, NUTMEG AND A PINCH OF CAYENNE



ROAST HALF CHICKEN WITH GREEN OLIVES, CAPERS AND DATES

PREPARED WITH OLIVE OIL, SHERRY 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


10 
 FRIDAY SEPTEMBER 10TH, 2021
Event: FRIDAY SEPTEMBER 10TH, 2021
Time: 7:00 PM - 7:00 AM
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

TWO CRAB CAKES - TOPPED WITH A AVOCADO RELISH

PREPARED WITH OLIVE OIL, BUTTER, RED ONION, CELERY, RED BELL PEPPER, FLAT LEAF PARSLEY, MAYONNAISE, DIJON MUSTARD, EGG, TABASCO SAUCE, AND WORCESTERSHIRE SAUCE




ROASTED LOIN OF COD WITH A ROMESCO SAUCE, HAZELNUTS, LEMON AND PARSLEY

PREPARED WITH RED BELL PEPPERS, PAPRIKA, GARLIC, PINCH OF CAYENNE PEPPER, LEMON ZEST, LEMON JUICE AND PARSLEY



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



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



DESSERT

STRAWBERRY SHORTCAKE WITH LEMON CURD AND WHIPPED CREAM
11 
  Saturday September 11th, 2021
Event: Saturday September 11th, 2021
Time: 7:00 PM
Description:
Three Course Dinner $39:00

Tomato Fennel Soup prepared with onion, garlic, white wine, saffron threads and basil - served with a garlic toast


Tuscan-Style Steak prepared with lemon juice, garlic, capers, caramelized shallots, and tomatoes

Roasted Fillet of Salmon with Lemon-Dill Sauce
prepared with dry White Wine, Chopped Shallot, Garlic, Lemon Juice, Olive Oil and Chopped Fresh Dill

Stuffed Red Bell Pepper
prepared with caramelized onion, garlic, sliced mushrooms, chick peas, zucchini, eggplant, cherry tomatoes, fresh baby spinach, toasted walnuts, olive oil, black pepper and topped with parmesan cheese.


All entrees will be served with a fresh farmers market vegetable and mashed potatoes

Dessert
Chocolate Mousse serves with a Bascom Lodge pecan butter cookie
12 13 14 15 
 WEDNESDAY SEPTEMBER 15TH , 2021
Event: WEDNESDAY SEPTEMBER 15TH , 2021
Time: 7:00 PM
Description:
3 COURSE DINNER $39:00

STARTER
ROMAINE SALAD
PREPARED WITH ARUGULA, SLICED SCALLIONS, SLICED RADISH, PICKLED BEETS, A CRUMBLE OF GOAT CHEESE, TOASTED HAZELNUTS AND A LEMON DIJON VINAIGRETTE


ENTREES
BRAISED PORK SHOULDER WITH FENNEL AND OLIVES
PREPARED WITH OLIVE OIL, CELERY, CARROT, GARLIC, TOMATO, WHITE WINE, CHICKEN STOCK, BAY LEAF AND FRESH FLAT LEAF PARSLEY


SALMON PICCATA
PREPARED WITH SALMON FILLET, OLIVE OIL, CHICKEN STOCK, MINCED ONION, MINCED GARLIC, WHITE WINE, CAPERS, LEMON JUICE AND FRESH FLAT LEAF PARSLEY


VEGETARIAN ENTREE (PLEASE ORDER WHEN MAKING RESERVATION)

POLENTA CAKE WITH MUSHROOM RAGU
PREPARED WITH MILK, BAY LEAF, OLIVE OIL, MUSHROOMS, SHALLOTS, VEGETABLE BROTH, BALSAMIC VINEGAR, PARMESAN CHEESE AND FRESH FLAT LEAF PARSLEY


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

DESSERT
CHOCOLATE MOUSSE WITH PECAN BUTTER COOKIE
16 
 THURSDAY SEPTEMBER 16TH, 2021
Event: THURSDAY SEPTEMBER 16TH, 2021
Time: 7:00 PM
Description:
THREE - COURSE DINNER. $39.00


STARTER
CARROT-GINGER SOUP
PREPARED WITH OLIVE OIL, SHALLOTS, FRESH GRATED GINGER, GARLIC, POTATOES, CARROTS, APPLE, COCONUT MILK, ORANGE JUICE, HONEY, CINNAMON, ALLSPICE, CAYENNE AND CHICKEN STOCK

VEGETARIANS MAY HAVE A SALAD

ENTREES

BRAISED BONELESS SHORT RIBS

PREPARED WITH BEEF STOCK, ONION, OLIVE OIL, LEMON JUICE, LEMON ZEST, HONEY, GINGER, CINNAMON, TURMERIC, CORIANDER, NUTMEG AND A PINCH OF CAYENNE

ROAST HALF CHICKEN WITH GREEN OLIVES, CAPERS AND DATES

PREPARED WITH OLIVE OIL, SHERRY 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


17 
 FRIDAY, SEPTEMBER 17TH, 2021
Event: FRIDAY, SEPTEMBER 17TH, 2021
Time: 7:00 PM
Description:
THREE-COURSE MEAL - $39.00 PER PERSON

STARTER -

BUTTERNUT SQUASH SOUP
prepared with Onion, Garlic, Squash, Stock, Celery, Bay Leaf, Nutmeg, Olive Oil

ENTREES -

GRILLED TENDERLOIN OF BEEF in a Red Wine and Caramelized Mushroom Sauce
prepared with Red Wine, Caramelized Cremini Mushrooms, Garlic Beef Stock and Parsley

"COUNTRY CAPTAIN SHRIMP" in a light Curry Sauce prepared with Coconut milk, Onions, Garlic, Red and Green Bell Peppers, Toasted Almonds, Currants and Spices

PAILLARD OF CHICKEN in a Brandy - Apple Sauce
prepared with Shallots, Garlic, Granny Smith Apples, Lemon Zest, Hard Cider, Nutmeg, and a touch of Cream

VEGETARIAN ENTREE -
(please order when making reservation)

CAULIFLOWER AND SPINACH TURNOVER in a fresh Tomato - Herb Sauce
prepared with Onions, Garlic, Spinach, Cauliflower, Nutmeg and Lemon Juice.

ALL ENTREES SERVED WITH FARMER:S MARKET VEGETABLES AND A LEMON RISOTTO

DESSERT -

PROFITEROLE filled with Mocha - Almond Ice Cream and Bitter-sweet Chocolate Sauce
18 
 SORRY, FULLY BOOKED
Event: SORRY, FULLY BOOKED
Time: 7:00 PM
19 
 SUNDAY SEPTEMBER 19TH, 2021
Event: SUNDAY SEPTEMBER 19TH, 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



ENTREES

BREADED BONELESS CHICKEN BREAST WITH A MUSHROOM CREAM SAUCE

PREPARED WITH MUSHROOMS, WHITE WINE, CREAM, EGGS, LEMON JUICE, OLIVE OIL, BUTTER, AND FRESH FLAT LEAF PARSLEY


CARAMELIZED SHRIMP AND SCALLOPS WITH A CURRIED ROASTED RED PEPPER COULIS

PREPARED WITH OLIVE OIL, BUTTER, RED BELL PEPPER, SHALLOT, COCONUT MILK, GINGER AND GARAM MASALA





VEGETARIAN ENTREE (PLEASE ORDER WHEN MAKING RESERVATION)

HERBED CREPES FILLED WITH A 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 FARMERS MARKET VEGETABLE AND MASHED POTATOES


DESSERT
Warm Apple Crisp with Whipped Cream.
20 21 22 
  WEDNESDAY SEPTEMBER 22ND, 2021
Event: WEDNESDAY SEPTEMBER 22ND, 2021
Time: 7:00 PM
Description:
THREE - COURSE DINNER. $39.00


STARTER
BROCCOLI, POTATO AND LEEK SOUP
PREPARED WITH VEGETABLE STOCK AND LEMON JUICE - GARNISHED WITH TOASTED SLIVERED ALMONDS AND SLICED SCALLIONS


ENTREES
SEARED SHRIMP AND SEA SCALLOPS WITH A HERB BUTTER SAUCE
PREPARED WITH MINCED SHALLOTS, OLIVE OIL, BUTTER, LEMON JUICE, TARRAGON, PARSLEY, AND THYME



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



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



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


DESSERT
STRAWBERRY SHORTCAKE WITH LEMON CURD AND WHIPPED CREAM
23 
 THURSDAY SEPTEMBER 23RD, 2021
Event: THURSDAY SEPTEMBER 23RD, 2021
Time: 7:00 PM
Description:
THREE COURSE DINNER $39.00


STARTER
UPSIDE-DOWN MUSHROOM TARTLET SERVED WITH SALAD GREENS AND A LEMON VINAIGRETTE

PREPARED WITH BUTTER, OLIVE OIL, SPLASH OF WINE, SLICED MUSHROOMS, DICED ONION, FRESH THYME LEAVES, AND GRATED PARMESAN CHEESE



ENTREES
PAN SEARED HALF CHICKEN WITH HARD CIDER, BRANDY AND APPLES

PREPARED WITH BUTTER, OLIVE OIL, ONION, GARLIC, BAY LEAF, BLACK PEPPER AND FRESH FLAT LEAF PARSLEY




RIESLING AND MUSHROOM SMOTHERED DOUBLE THICK PORK CHOP

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




VEGETARIAN ENTREE (PLEASE ORDER WHEN MAKING RESERVATION)

SAVORY VEGETABLE- LENTIL STRUDEL SERVED WITH A CARROT COULIS

PREPARED WITH CARAMELIZED ONIONS, GARLIC, BUTTERNUT SQUASH, ZUCCHINI SQUASH, DRY SHERRY, OLIVE OIL AND GOAT CHEESE




ALL ENTREES WILL BE SERVED WITH SPICED RED CABBAGE AND MASHED POTATOES



DESSERT
GINGERBREAD ROULADE SERVED WITH A APPLE AND TOASTED PECAN COMPOTE
24 
 FRIDAY SEPTEMBER 24TH, 2021
Event: FRIDAY SEPTEMBER 24TH, 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



ENTREES

BREADED BONELESS CHICKEN BREAST WITH A MUSHROOM CREAM SAUCE

PREPARED WITH MUSHROOMS, WHITE WINE, CREAM, EGGS, LEMON JUICE, OLIVE OIL, BUTTER, AND FRESH FLAT LEAF PARSLEY


CARAMELIZED SHRIMP AND SCALLOPS WITH A CURRIED ROASTED RED PEPPER COULIS

PREPARED WITH OLIVE OIL, BUTTER, RED BELL PEPPER, SHALLOT, COCONUT MILK, GINGER AND GARAM MASALA





VEGETARIAN ENTREE (PLEASE ORDER WHEN MAKING RESERVATION)

HERBED CREPES FILLED WITH A 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 FARMERS MARKET VEGETABLE AND MASHED POTATOES


DESSERT

LEMON MOUSSE - SERVED WITH A BASCOM LODGE CRYSTALLIZED GINGER BUTTER COOKIE
25 
 SORRY, FULLY BOOKED
Event: SORRY, FULLY BOOKED
Time: 7:00 PM
26 
 SUNDAY SEPTEMBER 26TH, 2021
Event: SUNDAY SEPTEMBER 26TH, 2021
Time: 7:00 PM
Description:
3 COURSE DINNER. $39.00

STARTER
ROMAINE SALAD
PREPARED WITH BLANCHED GREEN BEANS, SLICED RADISHES, SLICED SCALLION, TOASTED WALNUTS, CRUMBLED GOAT CHEESE AND A LEMON VINAIGRETTE

ENTREES
BRAISED BONELESS SHORT RIBS WITH BRANDY, PRUNES AND GREEN OLIVES
PREPARED WITH OLIVE OIL, BUTTER, ONION, GARLIC, BRANDY, STOCK, , STOCK, CARROTS, CELERY, BAY LEAVES AND BLACK PEPPERCORNS


CHICKEN BREAST WITH BACON AND MUSHROOMS IN A CREAM SAUCE SAUCE
PREPARED WITH OLIVE OIL, SHALLOTS, GARLIC, WHITE WINE, CHICKEN STOCK, HEAVY CREAM AND CHOPPED FLAT LEAF PARSLEY


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 AND CHOPPED FLAT LEAF PARSLEY


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

DESSERT
HOUSE MADE STRAWBERRY ALMOND SEMIFREDDO SERVED WITH A BASCOM LODGE LEMON ZEST BUTTER COOKIE
27 28 29 30 

Jazz Sat.

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SUNDAY, SEPTEMBER 26, 2021

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THE  MICHAEL  BENEDICT  TRIO

RESERVATIONS REQUESTED  -  413 - 743 - 1591

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Jazz Sat.

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SATURDAY, OCTOBER 2, 2021Blank.jpgBlank.jpg

THE  MICHAEL JUNKINS TRIOBlank.jpg

RESERVATIONS REQUESTED  -  413 - 743 - 1591

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Jazz Sat.

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SATURDAY, OCTOBER 9, 2021

THE  JEANINE OUDERKIRK TRIO

RESERVATIONS REQUESTED  -  413 - 743 - 1591

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THE FINAL JAZZ DINNER OF THE SEASON

Jazz Sat.

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Blank.jpgSATURDAY, OCTOBER 16, 2021

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THE  WES BROWN TRIO

with Vocalist Jill Connolly

RESERVATIONS REQUESTED  -  413 - 743 - 1591

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