JULY DINNERS

Thursday, July 30th

Prix-Fixe menu

$60.00 per person

Starter:

Fresh Celery Soup

prepared with celery, celery seeds, onion, carrot, garlic, celery salt, potatoes, chicken stock, , butter and heavy cream

Choice of Entrées:

1. Chicken Fricasse

prepared with chicken drumsticks and thighs, butter, cremini mushrooms, onion, garlic, thyme, nutmeg, flour, cream, white wine, chicken stock, and fresh parsley,

2. Glazed Salmon in Mirin

prepared with olive oil, lemon juice, sesame oil, mirin, soy sauce, brown sugar, sesame seeds, Tabasco sauce

3. Vegetarian option:

Bascom Roasted Stuffed Red Pepper  

prepared with cannellini beans and spinach ragu, olive oil, cherry tomatoes, garlic, white wine and vegetable stock

Entrées Served With:

Basmati Rice and Roasted Asparagus

Dessert:

Flourless Chocolate Cake

Friday, July 31st

Prix-Fixe menu

$60.00 per person

Starter:

Avocado, Beet, and Citrus Salad

Choice of Entrées:

1. Roasted Tarragon Quarter Chicken

prepared with olive oil, garlic, salt & pepper, cream, dijon mustard, white wine, and fresh tarragon

2. Roasted Cod with Lemon-Caper Sauce

prepared with butter, olive oil lemon, capers, roasted cherry tomatoes, and herbs

3. Vegetarian option:

Bascom Roasted Stuffed Red Pepper  

prepared with cannellini beans and spinach ragu, olive oil, cherry tomatoes, garlic, white wine and vegetable stock

Entrées Served With:

Herbed mashed potatoes and Sautéed Summer Veggies

Dessert:

Almond Cake with Berries

Friday, July 17th

Prix-Fixe menu

$60.00 per person

Starter:

Bascom Romaine Salad with cherry tomatoes, radishes, carrot, cucumbers , dill &b parsley, shaved Parmesan and house vinaigrette

Choice of Entrées:

1. Chimichurri Shrimp

prepared with olive oil, cilantro, parsley, lime juice, garlic, onion, salt & pepper

2. Baked Quarter Chicken

prepared with olive oil, paprika, garlic, onion, salt & pepper

3. Vegetarian option:

Bascom Roasted Stuffed Red Pepper 

prepared with cannellini beans and spinach ragu, olive oil, cherry tomatoes, garlic, white wine and vegetable stock

Entrees served with Creamy Polenta and Sautéed Summer Vegetables

Dessert:

Almond cake with Berries

Saturday, July 18th

Live Jazz Prix-Fixe menu

$70.00 per person

Starter:

Hearts of Romaine with Roasted Carrots, cumin, coriander and lemon vinaigrette

Choice of Entrées:

1. Spanish seafood stew with chorizo, chickpeas 

prepared with olive oil, paprika, lemon, lemon zest, garlic, chorizo, onion, garlic, tomatoes, white wine, parsley

2. Chicken Provençal 

prepared with Herbs de Provence, olive oil, cherry tomatoes, garlic, shallots, Kalamata olives, white win

3. Vegetarian option:

Bascom Roasted Stuffed Red Pepper 

prepared with cannellini beans and spinach ragu, olive oil, cherry tomatoes, garlic, white wine and vegetable stock

Entrées Served With: Basmati Rice and Sautéed Summer Vegetable

Dessert:

Bascom Blueberry Cobbler

Sunday, July 19th

Prix-Fixe menu

$60.00 per person

Starter: 

Romaine lettuce with Lemony Carrots, Cumin and Coriander, citrus vinaigrette

Choice of Entrées:

1. Pork Tenderloin

prepared with olive oil, butter, garlic, herbs de Provence, white wine, chicken stock

2. Skillet Chicken Cutlets

prepared with panko, cornstarch, egg, milk, Dijon mustard, lemon wedges & shaved Parmesan for serving

3 Vegetarian option:

Bascom Roasted Stuffed Red Pepper 

prepared with cannellini beans and spinach ragu, olive oil, cherry tomatoes, garlic, white wine and vegetable stock

Dessert:

Bascom Sunday Blueberry Cobbler

Thursday, July 23th

Prix-Fixe menu

$60.00 per person

Starter:

Fresh Celery Soup

prepared with celery, celery seeds, onion, carrot, garlic, celery salt, potatoes, chicken stock, , butter and heavy cream

Choice of Entrées:

1.Baked Chicken Leg Quarters

prepared with buttermilk marinade, olive oil, salt and pepper, paprika, onion & garlic

2.Shrimp and Asparagus

prepared with olive oil, garlic, shallot, lemon juice, lemon zest, and fresh basil

3.Vegetarian option:

Bascom Roasted Stuffed Red Pepper  

prepared with cannellini beans and spinach ragu, olive oil, cherry tomatoes, garlic, white wine and vegetable stock

Entrées Served With:

Creamy Polenta and Sautéed Summer Veggies

Dessert:

Flourless Chocolate Cake

Friday, July 24th

Prix-Fixe menu

$60.00 per person

Starter:

Little Leaf Lettuce with watermelon, crumbled feta and English peas

Choice of Entrées:

1. Spanish Pork Chops

prepared with Olive oil, red wine vinegar, garlic, paprika, cumin, coriander, oregano, thyme

2. Roasted Cod with Lemon-Caper Sauce

prepared with butter, olive oil lemon, capers, roasted cherry tomatoes, and herbs

3.Vegetarian option:

Bascom Roasted Stuffed Red Pepper  

prepared with cannellini beans and spinach ragu, olive oil, cherry tomatoes, garlic, white wine and vegetable stock

Entrées Served With:

Herbed mashed potatoes and Sautéed Summer Veggies

Dessert:

Almond Cake with Berries

Saturday, July 25th

Live Jazz Prix-Fixe menu

$70.00 per person

Starter:

Heirloom Tomato Caprese Salad

Choice of Entrées:

1. Roasted Tarragon Quarter Chicken

prepared with olive oil, garlic, salt & pepper, cream, dijon mustard, white wine, and fresh tarragon

2. Roasted Maple and Miso Salmon

prepared with olive oil, maple syrup, miso, rice wine vinegar, soy sauce, garlic, salt & pepper, red pepper flakes, toasted sesame oil, cilantro

3.Vegetarian option:

Bascom Roasted Stuffed Red Pepper  

prepared with cannellini beans and spinach ragu, olive oil, cherry tomatoes, garlic, white wine and vegetable stock

Entrées Served With:

Grilled Asparagus and Basmati Rice

Dessert:

Tiramisu

Sunday,  June 26th:

Prix-Fixe menu

$60.00 per person

Starter:

Little Leaf Lettuce with watermelon, crumbled feta and English peas

Choice of Entrées:

1. Bone-in Pork Chops Marsala

prepared with Cremini mushrooms, olive oil, butter, Marsala wine, chopped shallot, salt & pepper, cream, corn starch, chicken stock, touch of cream, fresh thyme & rosemary

2. Baked Chicken Leg Quarters

prepared with buttermilk marinade, olive oil, salt and pepper, paprika, onion & garlic powder

3.Vegetarian option:

Bascom Roasted Stuffed Red Pepper  

prepared with cannellini beans and spinach ragu, olive oil, cherry tomatoes, garlic, white wine and vegetable stock

Entrées Served With:

Butter herbed mashed potatoes and grilled zucchini

Dessert:

Bascom Blueberry Cobbler