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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.
    
   
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.
THE CONCEPT - "FOOD WITH ALTITUDE"
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.
   
     
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.
 LOOKING FOR A BIT OF CRUMPET AFTER A MORNING OF BIRDWATCHING?
   
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.
WE WILL NO LONGER BE ABLE TO OFFER A MADE-TO-ORDER BREAKFAST.
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.
New England Clam Chowder - Chunky Farmer's Market Tomato with Fresh Herbs -
Butternut Squash -
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
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
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SUNSET BEVERAGE "HOUR"
WEDNESDAY - SUNDAY 4:00PM - 7:00PM
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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
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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:
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Jump To:
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| | Sun | Mon | Tue | Wed | Thu | Fri | Sat |
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| | | | 1
 THURSDAY JULY 1ST, 2021
Event: THURSDAY JULY 1ST, 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
| 2
FRIDAY JULY 2ND, 2021 MOROCCAN DINNER
Event: FRIDAY JULY 2ND, 2021 MOROCCAN DINNER
Time: 7:00 PM
Description:
STARTER
CARROT, BEET AND RADISH SALAD
PREPARED WITH CHOPPED SCALLIONS, HONEY, OLIVE OIL, LEMON JUICE, DRIED CURRANTS, CINNAMON, CRACKED BLACK PEPPER AND CHOPPED MINT
ENTREES
APPLE, POMEGRANATE AND LAMB TAGINE
PREPARED WITH SHALLOTS, ORANGE JUICE, POMEGRANATE JUICE, HONEY, CINNAMON, CARDAMOM, ALLSPICE, PINCH OF CAYENNE, MINCED PARSLEY AND GINGER - GARNISHED WITH TOASTED ALMONDS
SHRIMP AND VEGETABLE TAGINE WITH PRESERVED LEMON
PREPARED WITH TOMATO, CELERY, BELL PEPPER, GREEN OLIVES, PRESERVED LEMON, ONION, SWEET POTATO, GARLIC, SAFFRON, CUMIN, PAPRIKA, GINGER, BLACK PEPPER, LEMON JUICE, OLIVE OIL AND HARISSA - GARNISHED WITH CHOPPED FRESH CORIANDER AND FRESH FLAT LEAF PARSLEY
VEGETARIAN ENTREE (PLEASE ORDER WHEN MAKING RESERVATION)
MINTED SQUASH, EGGPLANT AND TOMATO TAGINE
PREPARED WITH TOMATOES, ZUCCHINI SQUASH, BUTTERNUT SQUASH, BELL PEPPER, PRUNES, VEGETABLE STOCK, ONION, GARLIC, OLIVE OIL, FRESH MINT, HARISSA, HONEY, LEMON JUICE, CINNAMON, GROUND CORIANDER AND TURMERIC - GARNISHED WITH TOASTED SESAME SEEDS
ALL ENTREES WILL BE SERVED WITH A OLIVE, CHICKPEA AND CAULIFLOWER TAGINE AND COUS COUS
DESSERT
HOUSE MADE ALMOND AND APRICOT CAKE WITH BASCOM LODGE ORANGE ICE CREAM
| 3
SATURDAY JULY 3RD, 2021 - JAZZ DINNER - THE MICHAEL JUNKINS TRIO
Event: SATURDAY JULY 3RD, 2021 - JAZZ DINNER - THE MICHAEL JUNKINS TRIO
Time: 7:00 PM
Description:
Description:
THREE-COURSE DINNER $39.00
STARTER -
CHOPPED SALAD
PREPARED WITH ARUGULA, ROMAINE LETTUCE, WATERCRESS, CHERRY TOMATOES, DICED CUCUMBER, SCALLIONS, CHICKPEAS, DICED AVOCADO, DRIED MISSION FIGS, TOASTED WALNUTS, GRATED PARMESAN CHEESE AND A BALSAMIC VINAIGRETTE
ENTREES -
CHICKEN WITH A PORT WINE MUSHROOM CREAM SAUCE
PREPARED WITH OLIVE OIL, ONION, GARLIC, SLICED MUSHROOMS, CHICKEN STOCK, CREAM AND FLAT LEAF PARSLEY
SHRIMP AND SCALLOP AMERICAINE
PREPARED WITH OLIVE OIL, MINCED GARLIC, SHALLOT, ONION, CARROT, TOMATO, CELERY, PINCH OF CAYENNE, SHRIMP STOCK, BRANDY, WHITE WINE, CREAM, FLAT LEAF PARSLEY AND CHOPPED FRESH TARRAGON
VEGETARIAN ENTREE -
(PLEASE ORDER WHEN MAKING RESERVATION)
SAVORY TURNOVER WITH VEGETABLES - BATHED IN A RED PEPPER COULIS
PREPARED WITH OLIVE OIL, MINCED GARLIC, ONION, DICED BUTTERNUT SQUASH, SPINACH, BROCCOLI, CARROT, CAULIFLOWER, ROASTED RED PEPPER, PAPRIKA, TOASTED WALNUTS, CHOPPED FLAT LEAF PARSLEY
ALL ENTREES WILL BE SERVED WITH FARMER'S MARKET VEGETABLES AND WHITE RICE
DESSERT -
HOUSE MADE LEMON ALMOND CAKE WITH RASPBERRY - LIME ICE CREAM
| 4
SUNDAY JULY 4TH, 2021
Event: SUNDAY JULY 4TH, 2021
Time: 7:00 PM
Description:
THREE-COURSE DINNER - $39.00
STARTER -
TUSCAN BEAN SOUP WITH SQUASH AND KALE - SERVED WITH A GARLIC CROSTINI
PREPARED WITH OLIVE OIL, DICED ONION, GARLIC, CANNELLINI BEANS, DICED CARROTS, CELERY, SQUASH, CHOPPED KALE, BLACK PEPPER, FENNEL SEEDS AND DICED POTATO
ENTREES -
CHICKEN FLORENTINE
PREPARED WITH SKINLESS CHICKEN BREAST, BUTTER, OLIVE OIL, ONION, GARLIC, TOASTED SLIVERED ALMONDS, FRESH BABY SPINACH, CHICKEN STOCK, DRY WHITE WINE, PLAIN FLOUR, GRATED PARMESAN CHEESE AND A PINCH OF OREGANO
SWORDFISH PUTTANESCA
PREPARED WITH OLIVE OIL, WHITE WINE, GARLIC, TOMATOES, GREEN OLIVES, CAPERS, RED CHILE FLAKES, LEMON JUICE, BLACK PEPPER,
AND FRESH FLAT LEAF PARSLEY
VEGETARIAN ENTREE -
(PLEASE ORDER WHEN MAKING RESERVATION)
STUFFED RED BELL PEPPER
PREPARED WITH CARAMELIZED ONION, GARLIC, SLICED MUSHROOMS, CHICK PEAS, ZUCCHINI SQUASH, EGGPLANT, CHERRY TOMATOES, FRESH BABY SPINACH, TOASTED WALNUTS, OLIVE OIL, BLACK PEPPER AND TOPPED WITH TOASTED BREADCRUMBS
ALL ENTREES WILL BE SERVED WITH FARMER'S MARKET VEGETABLES AND WHITE RICE
DESSERT -
HOUSE MADE ITALIAN HAZELNUT CAKE WITH CHOCOLATE WHIPPED CREAM
| 5
LODGE CLOSED
Event: LODGE CLOSED
Time: 12:00 AM - 11:45 PM
| 6
LODGE CLOSED
Event: LODGE CLOSED
Time: 12:00 AM - 11:45 PM
| 7
WEDNESDAY JULY 7TH, 2021
Event: WEDNESDAY JULY 7TH, 2021
Time: 7:00 PM
Description:
THREE-COURSE DINNER - $39.00
STARTER -
BASCOM LODGE WALDORF SALAD
PREPARED WITH ORANGE ZEST, APPLES, CELERY, TOASTED PECANS, DRIED CRANBERRIES, YOGURT, MAYONNAISE, AND LEMON JUICE
ENTREES -
TWO CRAB CAKES - TOPPED WITH A AVOCADO RELISH
PREPARED WITH OLIVE OIL, SCALLIONS, CELERY, RED BELL PEPPER, DIJON MUSTARD, BREAD CRUMBS AND MAYONNAISE
PAILLARD OF CHICKEN WITH A LEMON PICCATA SAUCE AND MUSHROOMS
PREPARED WITH ONION, GARLIC, , LEMON JUICE, BUTTER, OLIVE OIL, CHICKEN STOCK, WHITE WINE AND CAPERS - GARNISHED WITH CHOPPED FRESH FRESH FLAT LEAF PARSLEY
VEGETARIAN ENTREE -
(PLEASE ORDER WHEN MAKING RESERVATION)
VEGETABLE STRUDEL - SERVED WITH A RED PEPPER COULIS
PREPARED WITH TOMATOES, BUTTERNUT SQUASH, CELERY, SAUTEED SPINACH, TOASTED WALNUTS, VEGETABLE STOCK, ONION, GARLIC, DICED CARROT, LEMON JUICE, AND OLIVE OIL
ALL ENTREES WILL BE SERVED WITH MASHED POTATOES AND FARMER'S MARKET VEGETABLES
DESSERT-
HOUSE MADE LEMON ROULADE WITH WHIPPED CREAM, TOASTED ALMONDS AND MINCED CRYSTALLIZED GINGER - SERVED WITH A VANILLA CREME ANGLAISE
| 8
THURSDAY JULY 8TH, 2021
Event: THURSDAY JULY 8TH, 2021
Time: 7:00 PM
Description:
THREE - COURSE DINNER. $39.00
STARTER
SALAD OF ROMAINE, DRIED CRANBERRIES, TOASTED WALNUTS, CHOPPED SCALLIONS, WITH A BALSAMIC VINAIGRETTE AND A DUSTING OF GRATED PARMESAN CHEESE
ENTREES
CHICKEN CACCIATORE
PREPARED WITH CHICKEN BREAST, BELL PEPPER, CARROT, CELERY, MUSHROOMS, BLACK OLIVES, RED WINE, ONION, GARLIC, TOMATOES, BASIL, PARSLEY, AND OREGANO
COD 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 MASH AND A FRESH FARMERS MARKET VEGETABLE
DESSERT
VANILLA PANNA COTTA SERVED WITH FRESH BERRIES AND A BUTTER COOKIE
| 9
FRIDAY JULY 19TH, 2021
Event: FRIDAY JULY 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
CHICKEN PAILLARD
PREPARED WITH A MUSHROOM AND CREAMY DILL SAUCE
GRILLED STEAK WITH A HERB COMPOUND BUTTER
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 BUTTERY LEMON AND GARLIC GREEN BEANS AND MASHED POTATOES
DESSERT
HOUSE MADE MAPLE WALNUT ICE CREAM - SERVED WITH A BASCOM LODGE BUTTER COOKIE
| 10
SATURDAY JULY 10TH, 2021
Event: SATURDAY JULY 10TH, 2021
Time: 7:00 PM
Description:
THREE-COURSE DINNER - $39.00
STARTER -
SUMMER TOMATO SOUP
PREPARED WITH FRESH TOMATOES, ONION, MINCED GARLIC, WHITE WINE, VEGETABLE STOCK, BASIL AND A SLIGHT BIT OF CREAM - GARNISHED WITH A CHEDDAR CROSTINI
ENTREES -
PORT BRAISED BONELESS BEEF SHORT RIBS WITH STAR ANISE AND TANGERINE
PREPARED WITH STOCK, CHOPPED ONION, CINNAMON STICK, CARROT, CHOPPED CANDIED GINGER, TANGERINE JUICE AND RUBY PORT
ROASTED FILLET OF SALMON WITH A LEMON-DILL SAUCE
SAUCE PREPARED WITH DRY WHITE WINE, CHOPPED SHALLOT, LEMON JUICE, BUTTER AND CHOPPED FRESH DILL
VEGETARIAN ENTREE (PLEASE ORDER WHEN MAKING RESERVATION)
HARISSA LENTILS WITH ROASTED VEGETABLES AND YOGURT
PREPARED WITH BUTTERNUT SQUASH, BEETS, SAUTEED SPINACH, CARROT, ONION, HARISSA, GROUND CORIANDER, OLIVE OIL, GROUND CINNAMON, CURRY POWDER, PAPRIKA,
GROUND GINGER, GARLIC AND YOGURT
ALL ENTREES SERVED WITH FARMER'S MARKET VEGETABLES AND MASHED POTATOES
DESSERT
HOUSE MADE CRANBERRY, APPLE, ORANGE, ALMOND TORTE WITH VANILLA ICE CREAM
| 11
SUNDAY JULY 11TH, 2021
Event: SUNDAY JULY 11TH, 2021
Time: 7:00 PM
Description:
THREE-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 SERVED WITH FARMER'S MARKET VEGETABLES AND MASHED POTATOES
DESSERT -
HOUSE MADE STRAWBERRY ALMOND SEMIFREDDO SERVED WITH A LEMON ZEST BUTTER COOKIE
| 12
LODGE CLOSED
Event: LODGE CLOSED
Time: 12:00 AM - 11:45 PM
| 13
LODGE CLOSED
Event: LODGE CLOSED
Time: 12:00 AM - 11:45 PM
| 14
WEDNESDAY JULY 14TH, 2021
Event: WEDNESDAY JULY 14TH, 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
DARK CHOCOLATE TERRINE WITH A ORANGE SAUCE
| 15
THURSDAY, JULY 15TH
Event: THURSDAY, JULY 15TH
Time: 7:00 PM - 9:00 PM
Description:
STARTER -
German Cauliflower Soup
prepared with Cauliflower, Vegetable Stock, Onions, Celery, Garlic, Paprika, Carrots, Parsley, Rye Croutons, and Caraway Seed
ENTREES -
PAN-SEARED FILET OF FLOUNDER IN A BROWN BUTTER-CAPER SAUCE
prepared with Shallots, Garlic, Capers, Butter, and Balsamic Vinegar
DOUBLE-THICK PORK CHOPS with a COMPOTE OF BLACK MISSION FIGS, DATES, RAISINS, and APRICOTS
prepared with minced Onions, Celery, Garlic, Lemon Zest, and Red Wine Vinegar
VEGETARIAN ENTREE
(please order when making reservations)
VEGETABLE TERRINE
prepared with Eggplant, Onions, Celery, Garlic, Tomatoes, Butternut Squash, Spinach, and Cheese
ALL ENTREES SERVED WITH FARMER'S MARKET VEGETABLES AND SMASHED POTATOES
DESSERT
CHOCOLATE STRAWBERRY PROFITEROLES
| 16
FRIDAY, JULY 16TH
Event: FRIDAY, JULY 16TH
Description:
STARTER -
SALAD OF ROMAINE, ARUGULA, WATERCRESS, DRIED CRANBERRIES, ENDIVE, TOASTED WALNUTS, AND TOASTED GOAT CHEESE, 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
SWORDFISH WITH A LEMON, WHITE WINE, OVEN-DRIED TOMATOES, AND OLIVES 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
| 17
SATURDAY JULY 17TH, 2021
Event: SATURDAY JULY 17TH, 2021
Time: 7:00 PM
Description:
THREE - COURSE DINNER. $39.00
STARTER
FENNEL BULB SALAD WITH KALAMATA OLIVES, CAPERS, ORANGES AND PARMESAN CHEESE
PREPARED WITH SLICED RED ONION, LEMON JUICE, ORANGE JUICE, OLIVE OIL AND ORANGE SUPREMES - GARNISHED WITH A SPRINKLE OF PARMESAN CHEESE
ENTREES
CHICKEN FLORENTINE
PREPARED WITH CHICKEN BREASTS, SAUTEED YOUNG SPINACH, MINCED GARLIC, TOASTED SLIVERED ALMONDS, DRY WHITE WINE, OLIVE OIL, CHOPPED SHALLOT, CHICKEN STOCK, BUTTER AND PARMESAN CHEESE
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)
SAVORY CRESPELLE WITH VEGETABLES, BATHED IN A RED PEPPER SAUCE
PREPARED WITH ZUCCHINI SQUASH, EGGPLANT, TOMATOES, , SHALLOTS, GARLIC AND MUSHROOMS - GARNISHED WITH FLAT LEAF PARSLEY
ALL ENTREES WILL BE SERVED WITH A FRESH FARMERS MARKET VEGETABLE AND CARROT - WHITE POTATO PUREE
DESSERT
VANILLA PANNA COTTA WITH A FRESH STRAWBERRY COULIS AND A BUTTER COOKIE
| 18
Event: SUNDAY JULY 18TH, 2021
Event: Event: SUNDAY JULY 18TH, 2021
Time: 7:00 PM
Description:
Time: 7:00 PM
Description:
THREE-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 -
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 COD FILLET WITH A CITRUS HERB SAUCE
PREPARED WITH BUTTER, MINCED GARLIC, DRY SHERRY, LEMON JUICE, CHOPPED FRESH TARRAGON AND FRESH 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 FARMER'S MARKET VEGETABLES AND MASHED POTATOES
DESSERT -
STRAWBERRY PISTACHIO SEMIFREDDO SERVED WITH A LEMON ZEST BUTTER COOKIE
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LODGE CLOSED
Event: LODGE CLOSED
Time: 12:00 AM - 11:45 PM
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LODGE CLOSED
Event: LODGE CLOSED
Time: 12:00 AM - 11:45 PM
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WEDNESDAY, JULY 21, 2021
Event: WEDNESDAY, JULY 21, 2021
Time: 7:00 PM - 9:00 PM
Description:
STARTER -
SCALLOP CAKE on a bed of Watercress
prepared with Scallops, Scallions, Celery, Mayo, Eggs, Parsley, Red Pepper Flakes, Lemon, Mustard, and Worchester Sauce
ENTREES -
Tuscan-style Grilled Steak
prepared with a sauce of toasted Garlic, Caramelized Onions, Tomatoes, Capers, Olive Oil, Lemon, Balsamic Vinegar, and Parsley
BACON-WRAPPED FLOUNDER
stuffed with toasted Almonds, grilled Squash, Bread Crumbs, Parsley Lemon Zest, and Scallions
VEGETARIAN ENTREE
(please order when making reservation)
OPEN RAVIOLI layered with Ratatouille Provencale and Goat Cheese
ALL ENTREES SERVED WITH RICE AND FARMER'S MARKET VEGETABLES
DESSERT -
MINIATURE LEMON-BLUEBERRY CAKES with Whipped Cream
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THURSDAY, JULY 22, 2021
Event: THURSDAY, JULY 22, 2021
Time: 7:00 PM - 9:00 PM
Description:
STARTER -
FARMER'S MARKET TOMATO AND MOZZARELLA SALAD with Basil Oil, Red Onions, and Capers
ENTREES -
SALMON PUTTENESCA
prepared with Tomatoes, Red Onion, Garlic, Capers, Olive Oil, Red Pepper Flakes, and Olives
CHICKEN MARSALA
prepared with Mushrooms, Stock, Onions, Garlic,and a touch of Cream
VEGETARIAN ENTREE -(please order when making reservation)
EGGPLANT "MEATBALLS" in a Fresh Tomato Sauce
prepared with Eggplant, Squash, Onions, Garlic, Cheese, Bread Crumb, and Red Pepper
ALL ENTREES SERVED WITH GARLIC MASHED POTATOES AND FARMER'S MARKET VEGETABLES
DESSERT-
CHOCOLATE ROULADE filled with a Coffee-Rum flavored Cream
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FRIDAY JULY 23RD, 2021
Event: FRIDAY JULY 23RD, 2021
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
GRILLED STEAK WITH A COMPOUND HERB BUTTER
BUTTER PREPARED WITH A REDUCTION OF RED WINE, MINCED SHALLOT, GARLIC, PARSLEY, CHOPPED FRESH DILL, LEMON ZEST, SALT AND PEPPER
VEGETARIAN ENTREE (PLEASE ORDER WHEN MAKING RESERVATION)
SAVORY CREPES WITH VEGETABLES BATHED IN A BUTTER, CREAM AND PARMESAN CHEESE SAUCE
PREPARED WITH GREEN PEAS, SNOW PEAS, SAUTEED SPINACH, 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 ASPARAGUS
DESSERT
HOUSE MADE LEMON - TOASTED ALMOND ICE CREAM - SERVED WITH A BUTTER COOKIE
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SATURDAY JULY 24TH, 2021. MOROCCAN DINNER
Event: SATURDAY JULY 24TH, 2021. MOROCCAN DINNER
Time: 7:00 PM
Description:
THREE - COURSE DINNER. $39.00
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 FARMERS MARKET SEASONAL
VEGETABLE
DESSERT
HOUSE MADE ALMOND, APRICOT AND ORANGE BLOSSOM CAKE BATHED WITH A CREME ANGLAISE AND APRICOT SAUCE
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SUNDAY JULY 25TH , 2021
Event: SUNDAY JULY 25TH , 2021
Time: 7:00 PM
Description:
THREE - 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
PAILLARD OF CHICKEN WITH MUSHROOMS AND A CREAMY DILL SAUCE
PREPARED WITH OLIVE OIL, ONION, GARLIC, WHITE WINE, CHICKEN STOCK, BUTTER, FRESH DILL AND SOUR CREAM
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
VEGETARIAN ENTREE (PLEASE ORDER WHEN MAKING RESERVATION)
SAVORY TURNOVER WITH VEGETABLES
PREPARED WITH OLIVE OIL, ONION, GARLIC, CARROT, CHICKPEAS, ROASTED RED PEPPER, TOMATO, TOASTED WALNUTS, BAY LEAF, BALSAMIC VINEGAR, A PINCH OF RED PEPPER FLAKES, FLAT LEAF PARSLEY AND FONTINA CHEESE
ALL ENTREES WILL BE SERVED WITH A FARMERS MARKET VEGETABLE AND POTATO AND CARROT PUREE
DESSERT
STRAWBERRY ALMOND SEMIFREDDO SERVED WITH A BUTTER COOKIE
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LODGE CLOSED
Event: LODGE CLOSED
Time: 12:00 AM - 11:45 PM
| 27
LODGE CLOSED
Event: LODGE CLOSED
Time: 12:00 AM - 11:45 PM
| 28
WEDNESDAY, JULY 28, 2021
Event: WEDNESDAY, JULY 28, 2021
Description:
STARTER -
FARMER'S SALAD WITH A WARM SLICE OF CRICKET CREEK "MOLLY'S ROUND" CHEESE
ENTREES -
PUB STEAK "FLORENTINE STYLE"
prepared with Lemon Juice, Parsley, toasted Garlic, Caramelized Onions, Oven-dried Cherry Tomatoes, Capers, and Olive Oil
Grilled Salmon in a Cucumber-Dill Sauce
prepared with Sour Cream, Dill, Sliced Cucumbers, and a sprinkling of Caraway Seeds
VEGETARIAN ENTREE -
(please order when making your reservation)
OPEN-FACED LASAGNA
prepared with a ragout of Eggplant, Tomatoes, Squash, Onions, Garlic, Herbs, and Cheese layered in Home-made Pasta
ALL ENTREES SERVED WITH FARMER'S MARKET VEGETABLES AND ROAST POTATOES
DESSERT -
STRAWBERRY SHORTCAKE with Lemon Curd and Whipped Cream
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THURSDAY, JULY 29, 2021
Event: THURSDAY, JULY 29, 2021
Time: 7:00 PM - 9:00 PM
Description:
STARTER -
SUMMER VEGETABLE CROQUETTE
prepared with Caramelized Onions, Garlic, Butternut Squash, Eggplant, Chick Peas, Mozzarella, Parmesan, Herbs, Walnuts, and Bread Crumbs
ENTREES -
FLOUNDER BAKED IN BROWN BUTTER with a Crab Salad
prepared with Scallions, Red Peppers, Parsley, Egg, Capers, Mustard, Worchester Sauce, Mayo, and Bread Crumbs
PAN-SEARED CHICKEN BREAST in a Wild Mushroom-Dill Sauce
prepared with White Wine, Chicken Stock, Onions, Garlic, Cremini Mushrooms, and a touch of Cream
VEGETARIAN ENTREES -
(please order when making your reservation)
VEGETABLE PIE
prepared with sliced Potatoes, Scallions, Garlic Spinach, Goat Cheese, Walnuts, Mozzarella, Butternut Squash and Tomatoes
ALL ENTREES SERVED WITH FARMER'S MARKET VEGETABLES
DESSERT -
PROFITEROLES FILLED WITH MAPLE WALNUT ICE CREAM and a Bitter-sweet Chocolate Sauce
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FRIDAY JULY 30TH, 2021
Event: FRIDAY JULY 30TH, 2021
Time: 7:00 PM
Description:
THREE - COURSE DINNER. $39.00
STARTER
FARMERS MARKET SALAD
PREPARED WITH FIELD GREENS, SLICED RADISHES, CHERRY TOMATOES, FRESH GOAT CHEESE, AVOCADO, AND CITRIC VINIAGRETTE
ENTREES
COQ AU VIN
PREPARED WITH BACON, OLIVE OIL, ONION, GARLIC, BUTTER, CARROT, DRY RED WINE, BRANDY, CHICKEN STOCK, MUSHROOMS AND FLAT LEAF PARSLEY
BONELESS BEEF SHORT RIBS
PREPARED WITH LEEKS, CARROTS, CELERY, KALAMATA OLIVES, GARLIC, TOMATO, BAY LEAVES, ROSEMARY, BRANDY, DRY RED WINW, CHICKEN STOCK AND BASIL
VEGETARIAN ENTREE (PLEASE ORDER WHEN MAKING RESERVATION)
SAVORY CREPES WITH VEGETABLES BATHED IN A BUTTER, CREAM AND PARMESAN CHEESE SAUCE
PREPARED WITH GREEN PEAS, BROCCOLI, SAUTEED SPINACH, SHALLOTS, GARLIC, MUSHROOMS, LEMON JUICE, LEMON ZEST, DRY SHERRY, FRESH PARSLEY AND GARNISHED WITH SLICED SCALLIONS
ALL ENTREES WILL BE SERVED WITH CARROT - POTATO PUREE AND BUTTERY LEMON GREEN BEANS
DESSERT
HOUSE MADE STRAWBERRY SHORTCAKE WITH WHIPPED CREAM
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SATURDAY, JULY 31, 2021
Event: SATURDAY, JULY 31, 2021
Time: 7:00 PM - 9:00 PM
Description:
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
$39.00
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
$39.00
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
$39.00
ALL ENTREES WILL BE SERVED WITH SPICED RED CABBAGE AND WHITE RICE
DESSERT
GINGERBREAD ROULADE SERVED WITH A PEAR AND TOASTED PECAN COMPOTE
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DINNER IS SERVED WEDNESDAY THRU SUNDAY, ONE SEATING AT 7:00pm, THE THREE-COURSE MEAL IS $39.00 PER PERSON
EXCLUDING BEVERAGES, TAX, AND GRATUITY
THE MICHAEL BENEDICT TRIO
SATURDAY, JULY 31, 2021
ONE SEATING AT 7:00pm - RESERVATIONS REQUESTED - 413 - 743 - 1591
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