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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 

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Blank.jpg   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
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AS USUAL, LODGING WILL INCLUDE A CONTINENTAL BREAKFAST

HOUSE-MADE, FRESHLY BAKED MUFFINS, COFFEE OR TEA

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Lunch Logo

  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

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SALADS -  7.50

  ❖   Spinach with Bacon, hard-boiled Eggs, pickled Beets, Croutons and a Balsamic Dressing

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  ❖   Caesar with Cherry Tomatoes, Avocado, roast Garlic Croutons and a Lemon-Anchovy 

        Dressing

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  ❖   Guacamole served with Lettuce, oven-dried Tomatoes, Lemon Vineragrette and  

        Tortilla Chips  - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -   8.25

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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

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  ❖   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

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  ❖   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

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  ❖   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

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  ❖   Burger - Straight-up, no chaser - just Beef  -  Lettuce, Tomato, and Onion on the side

13.00

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  ❖   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

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14.00

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  ❖   Ranger Burger served with Carmellized Onion, Cremini Mushrooms, and Swiss Cheese on a toasted Challah Bun  

14.50

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  ❖   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

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  ❖   Two Hot Dogs  or a "Sloppy Dog"  - -   6.50

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  ❖   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

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  ❖   Grilled Cheese  with either Cheddar, Swiss, or American Cheese on Berkshire Mountain Bakery's Sourdough Bread

10.00

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  ❖   Peanut Butter and Jelly  on Pullman Bread  - - - - - - - - - -   4.00

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  ❖   Peanut Butter and Banana   on Pullman Bread  - - - - - - - -   4.50

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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

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Saturday, May 20   IMG_1759

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DINNER

THE LODGE OFFERS A FOUR-COURSE DINNER MENU THAT CHANGES NIGHTLY.

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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 )

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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!

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DATES HIGHLIGHTED IN   "RED"   ARE FULLY BOOKED    -    DATES HIGHLIGHTED IN   "YELLOW"   ARE JAZZ DINNERS

       

Calendar View: Jump To:
AprMay 2022Jun
SunMonTueWedThuFriSat
10 11 12 13 14 
15 16 17 18 19 20 21 
22 23 24 25 26 27 28 
 SATURDAY, MAY 28 2022 - JAZZ DINNER with THE WES BROWN TRIO with vocalist JILL CONNOLLY
Event: SATURDAY, MAY 28 2022 - JAZZ DINNER with THE WES BROWN TRIO with vocalist JILL CONNOLLY
Time: 7:00 PM
Description:
FOUR - COURSE MEAL

STARTER -

WHITE BEAN, TOMATO, AND CARAMELIZED ONION CROSTINI. - SERVED WITH A SIMPLE SALAD

APPETIZER -
SPRING RISOTTO

prepared with Vegetable Stock, White Wine, Leeks, Asparagus, English Peas, Mint, Cheese, and Olive Oil

ENTREES -

PAN-FRIED RAINBOW TROUT - 40.00
coated with an Almond-Mustard crust and served with a White Wine, Lemon, Parsley, and Cucumber sauce

STUFFED PORK CHOP "FLORENTINE STYLE" - 42.00
prepared with Caramelized Onions, Garlic, Toasted Breadcrumbs, Pinenuts, Sun-dried Tomatoes, Spinach, and Lemon Zest

VEGETARIAN ENTREE -
(Please order when making reservation)

GRATIN OF CAULIFLOWER AND BUTTERNUT SQUASH - 39.00
prepared with Caramelized Shallots, Garlic, Eggplant, Tomatoes, Cream, and Cheese

ALL ENTREES ARE SERVED WITH MASHED POTATOES AND FARMER'S MARKET VEGETABLE

DESSERT -

STRAWBERRY SHORTCAKE with Blood Orange Curd and Whipped Cream
29 
 SUNDAY, MAY 29, 2022
Event: SUNDAY, MAY 29, 2022
Time: 7:00 PM
Description:
FOUR - COURSE DINNER

STARTER -
LEMON-SCENTED SPINACH - ARTICHOKE TOAST. SERVED WITH A SIMPLE SALAD

APPETIZER -
MARYLAND-STYLE CRAB CAKE with Red Pepper Remolade

ENTREES -

COUNTRY CAPTAIN CHICKEN - 40.00
Quartered bone-in chicken with a light but complex curry sauce prepared with Coconut Milk, Chicken Stock, Onions, Garlic, Red Peppers, Yogurt, Almond, Currants, and Cilantro

HERB AND PEPPER CRUSTED TENDERLOIN OF BEEF - 45.00
with a Cucumber-Horseradish Sauce - seasoned with Black Pepper, Parsley, Rosemary, and Thyme

VEGETARIAN ENTREE -

FRESH CORN POLENTA with Spring Vegetables - 39.00
prepared with Pearl Onions, Asparagus, Sugar Snap Peas, Haricote vert, and Herbs

ALL ENTREES SERVED WITH FARMER'S MARKET VEGETABLE AND RICE

DESSERT -

LEMON MERINGUE PIE with a Raspberry Coulis
30 
 MONDAY, MAY 30, 2022
Event: MONDAY, MAY 30, 2022
Time: 7:00 PM
Description:
FOUR - COURSE DINNER

STARTER -
EGGPLANT CAVIAR ON GARLIC TOAST - SERVED WITH A SIMPLE SALAD

APPETIZER -
CREMINI MUSHROOM TARTLET with a side of leafy Greens

ENTREES -

SHRIMP AMERICAINE - 42.00
prepared with White Wine, Brandy, Stock, Onions, Garlic, Celery, Carrots, Tomatoes, Tarragon, Parsley, Thyme

PAN-SEARED TENDERLOIN OF BEEF with a Red Wine - Peppercorn Sauce - 45.00

VEGETARIAN ENTREE -
(Please order when making your reservation)

STUFFED RED PEPPER - 39.00
prepared with Onion, Garlic, Celery, Carrots, Squash, Oven-dried Tomatoes, Mozzarella Cheese, and toasted Walnuts

ALL ENTREES SERVED WITH RICE AND FARMER'S MARKET VEGETABLE

DESSERT -

HOUSE-MADE FLOURLESS BITTER-SWEET CHOCOLATE CAKE with Whipped Cream
31 
 THE LODGE IS CLOSED ON TUESDAYS
Event: THE LODGE IS CLOSED ON TUESDAYS

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2022  SEASON  JAZZ DINNER  OPENER

THE WES  BROWN TRIO

WITH VOCALIST JILL CONNOLLY

M.Benedict

SATURDAY,  MAY 28th,  2022

RESERVATIONS REQUESTED  -  DINNER FROM 7:00pm  -  9:00pm  -  413 - 743 - 1591

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THE MICHAEL JUNKINS GROUP

M.Benedict

SATURDAY,  JUNE 4th,  2022

RESERVATIONS REQUESTED  -  DINNER FROM 7:00pm  -  9:00pm  -  413 - 743 - 1591

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THE WES  BROWN TRIO

WITH VOCALIST JILL CONNOLLY

M.Benedict

SATURDAY,  JUNE 11th,  2022

RESERVATIONS REQUESTED  -  DINNER FROM 7:00pm  -  9:00pm  -  413 - 743 - 1591

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THE JEANINE OUDERKIRK TRIO

M.Benedict

SUNDAY,  JUNE 19th,  2022

RESERVATIONS REQUESTED  -  DINNER FROM 7:00pm  -  9:00pm  -  413 - 743 - 1591

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THE MICHAEL BENEDICT TRIO

M.Benedict

SATURDAY,  JUNE 25th,  2022

RESERVATIONS REQUESTED  -  DINNER FROM 7:00pm  -  9:00pm  -  413 - 743 - 1591

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THE MICHAEL JUNKINS GROUP

M.Benedict

SATURDAY,  JULY 2nd,  2022

RESERVATIONS REQUESTED  -  DINNER FROM 7:00pm  -  9:00pm  -  413 - 743 - 1591

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THE ATLA and MATT DeCHAMPLAIN TRIO

M.Benedict

SATURDAY,  JULY 9th,  2022

RESERVATIONS REQUESTED  -  DINNER FROM 7:00pm  -  9:00pm  -  413 - 743 - 1591

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THE JEANINE OUDERKIRK TRIO

M.Benedict

SATURDAY,  JULY 16th,  2022

RESERVATIONS REQUESTED  -  DINNER FROM 7:00pm  -  9:00pm  -  413 - 743 - 1591

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THE WES  BROWN TRIO

WITH VOCALIST JILL CONNOLLY

M.Benedict

SUNDAY,  JULY 24,  2022

RESERVATIONS REQUESTED  -  DINNER FROM 7:00pm  -  9:00pm  -  413 - 743 - 1591

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THE MICHAEL BENEDICT TRIO

M.Benedict

SATURDAY,  JULY 30th,  2022

RESERVATIONS REQUESTED  -  DINNER FROM 7:00pm  -  9:00pm  -  413 - 743 - 1591

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THE MICHAEL JUNKINS GROUP

M.Benedict

SATURDAY,  AUGUST 6,  2022

RESERVATIONS REQUESTED  -  DINNER FROM 7:00pm  -  9:00pm  -  413 - 743 - 1591

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THE ATLA and MATT DeCHAMPLAIN TRIO

M.Benedict

SATURDAY,  AUGUST 13th,  2022

RESERVATIONS REQUESTED  -  DINNER FROM 7:00pm  -  9:00pm  -  413 - 743 - 1591

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THE WES  BROWN TRIO

WITH VOCALIST JILL CONNOLLY

M.Benedict

SATURDAY,  AUGUST 20th,  2022

RESERVATIONS REQUESTED  -  DINNER FROM 7:00pm  -  9:00pm  -  413 - 743 - 1591

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THE MICHAEL BENEDICT TRIO

M.Benedict

SATURDAY, AUGUST 27th, 2022

RESERVATIONS REQUESTED  -  DINNER FROM 7:00pm  -  9:00pm  -  413 - 743 - 1591

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THE MICHAEL JUNKINS GROUP

M.Benedict

SATURDAY,  SEPTEMBER 3rd,  2022

RESERVATIONS REQUESTED  -  DINNER FROM 7:00pm  -  9:00pm  -  413 - 743 - 1591

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THE JEANINE OUDERKIRK TRIO

M.Benedict

SATURDAY,  SEPTEMBER 10th,  2022

RESERVATIONS REQUESTED  -  DINNER FROM 7:00pm  -  9:00pm  -  413 - 743 - 1591

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THE WES  BROWN TRIO

WITH VOCALIST JILL CONNOLLY

M.Benedict

SUNDAY,  SEPTEMBER 18th,  2022

RESERVATIONS REQUESTED  -  DINNER FROM 7:00pm  -  9:00pm  -  413 - 743 - 1591

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THE BENEDICT TRIO

M.Benedict

SATURDAY, SEPTEMBER 24th, 2022

RESERVATIONS REQUESTED  -  DINNER FROM 7:00pm  -  9:00pm  -  413 - 743 - 1591

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THE MICHAEL JUNKINS GROUP

M.Benedict

SATURDAY,  OCTOBER 1st,  2022

RESERVATIONS REQUESTED  -  DINNER FROM 7:00pm  -  9:00pm  -  413 - 743 - 1591

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THE JEANINE OUDERKIRK TRIO

M.Benedict

SATURDAY,  OCTOBER 8th,  2022

RESERVATIONS REQUESTED  -  DINNER FROM 7:00pm  -  9:00pm  -  413 - 743 - 1591

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THE BENEDICT TRIO

M.Benedict

SATURDAY, OCTOBER 15th, 2022

RESERVATIONS REQUESTED  -  DINNER FROM 7:00pm  -  9:00pm  -  413 - 743 - 1591

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THE  FINAL  JAZZ  DINNER  OF  THE  SEASON

THE WES  BROWN TRIO

WITH VOCALIST JILL CONNOLLY

M.Benedict

SATURDAY,  OCTOBER 22nd,  2022

RESERVATIONS REQUESTED  -  DINNER FROM 7:00pm  -  9:00pm  -  413 - 743 - 1591

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