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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:
JunJuly 2021Aug
SunMonTueWedThuFriSat
 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


 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
 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
 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
 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 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
 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
 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
19 
 LODGE CLOSED
Event: LODGE CLOSED
Time: 12:00 AM - 11:45 PM
20 
 LODGE CLOSED
Event: LODGE CLOSED
Time: 12:00 AM - 11:45 PM
21 
 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
22 
 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
23 
 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
24 
 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
25 
 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
26 
 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
29 
 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
30 
 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
31 
 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

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

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Jazz Sat.

THE  MICHAEL BENEDICT  TRIO

SATURDAY, JULY 31, 2021

ONE  SEATING AT 7:00pm  -  RESERVATIONS REQUESTED  -  413 - 743 - 1591

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