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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?
   
THE LODGE WILL BE OFFERING A BUFFET BREAKFAST ONLY IN THE 2022 SEASON
SCRAMBLED EGGS - BELGIAN WAFFLES, - IRISH OATMEAL, - HOME FRIES - BACON, - AND YOGURT with GRANOLA and FRESH FRUIT
$12.00 Per Person
AS USUAL, LODGING WILL INCLUDE A CONTINENTAL BREAKFAST
HOUSE-MADE, FRESHLY BAKED MUFFINS, COFFEE OR TEA
New England Clam Chowder - Chunky Tomato Provençal - Armenian Beef and Bulgur
Ah Ghooshte Fasl with noodles (Persian Bean Soup) - Butternut Squash - Lemony Asparagus
Carrot - Ginger
SALADS - 7.50
❖ Spinach with Bacon, hard-boiled Eggs, pickled Beets, Croutons and a Balsamic Dressing
❖ Caesar with Cherry Tomatoes, Avocado, roast Garlic Croutons and a Lemon-Anchovy
Dressing
❖ Guacamole served with Lettuce, oven-dried Tomatoes, Lemon Vineragrette and
Tortilla Chips - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - 8.25
SANDWICHES served with Potato Chips
❖ Roast Chicken Salad prepared with toasted Pecans, dried Cranberries, Onions, Celery, Mayo, Parsley,
Hard-boiled Eggs, Olive Oil, Lemon Zest and Arugula on multi-grain Scandinavian-style Sunflower Seed Bread
12.00
❖ Outrageous Hummus with Roasted Red Peppers, Eggplant, and Chick Peas, Turmeric-Black Pepper Hummus,
Carmellized Onions, Cucumber, Lettuce, Tomato, Cheddar Cheese, and Avocado on a Ciabatta Roll
14.00
❖ Sloppy José prepared with Ground Sirloin, Onions, Poblano Peppers, Tomatoes, Ancho Chile Powder, Cumin, Garlic,
Brown Sugar, Red Wine Vinegar, Cilantro and served with sliced Red Onion and Pickles on a Toasted Challah Bun
9.50
❖ Tuna Club prepared with Chunk White Tuna, Apple, Celery, Mayo, Hard-boiled Eggs, Lemon Juice and Zest, Parsley
and layered with Lettuce, Tomato, Red Onion, and Bacon on toasted Berkshire Mountain Bakery's Sourdough Bread
12.50
❖ Burger - Straight-up, no chaser - just Beef - Lettuce, Tomato, and Onion on the side
13.00
❖ Summit Road Burger fire-grilled 8-oz. Sirloin, Cheddar, Applewood-Smoked Bacon topped with Lettuce,
Tomato, Red Onion, and a Herb Aioli on a Toasted Challah Bun
14.00
❖ Ranger Burger served with Carmellized Onion, Cremini Mushrooms, and Swiss Cheese on a toasted Challah Bun
14.50
❖ House-made Veggie Burger prepared with Black Beans, Red Peppers, Onions, Celery, Carrots, Garlic,
Eggplant, Oats and served with Lettuce, Tomato, Red Onion, and Cheddar Cheese on a toasted Challah Bun
13.00
❖ Two Hot Dogs or a "Sloppy Dog" - - 6.50
❖ BLT made with Apple-smoked Bacon, farm-fresh Tomatoes, Romaine Lettuce on toasted Berkshire Mountain Bakery's
Sourdough Bread ( ONLY available during Farmer's Market Tomato Season)
10.50
❖ Grilled Cheese with either Cheddar, Swiss, or American Cheese on Berkshire Mountain Bakery's Sourdough Bread
10.00
❖ Peanut Butter and Jelly on Pullman Bread - - - - - - - - - - 4.00
❖ Peanut Butter and Banana on Pullman Bread - - - - - - - - 4.50
SUNSET BEVERAGE "HOUR"
WEDNESDAY - SUNDAY 4:00PM - 7:00PM
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
 
DINNER
THE LODGE OFFERS A FOUR-COURSE DINNER MENU THAT CHANGES NIGHTLY.
A VEGETARIAN STARTER IS FOLLOWED BY AN APPETIZER, YOUR CHOICE FROM ONE OF THREE ENTREES, A STARCH, FARMER'S MARKET VEGETABLES, DESSERT, COFFEE OR TEA
( CHILDREN MAY ORDER EITHER HALF-PORTIONS OR ITEMS OFF THE CHILDREN'S MENU )
TO VIEW A SPECIFIC EVENING'S MENU, SCROLL TO THE DESIRE MONTH, MOVE YOUR CURSOR TO THE BLUE ICON, AND THE MENU WILL POP-UP!
DATES HIGHLIGHTED IN "RED" ARE FULLY BOOKED - DATES HIGHLIGHTED IN "YELLOW" ARE JAZZ DINNERS
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