JUNE DINNER MENUS 2026

Thursday, June 4th

Prix-Fixe menu

$60.00 per person

Starter: Crisp Romaine Lettuce Salad

Prepared with Cucumbers, Radishes, Avocado, Chives, and Parmesan Cheese; Bascom Vinaigrette

Choice of Entrées:

1. Chicken Provençal

prepared with bone-in chicken thighs and legs, herbs de Provence, garlic, cherry tomatoes, olives, shallots, and white wine

2. Honey Roasted Garlic Shrimp

prepared with soy sauce, garlic, ginger, cornstarch, honey, and scallions. Drizzled with a cilantro chimichurri 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:

Roasted Asparagus and Lemon Basmati Rice

Dessert:

Flourless Strawberry Torte

Friday, June 5th

Prix-Fixe menu

$60.00 per person

Starter: 

Watermelon Radish Carpaccio & Watermelon Chunks Arugula Salad

prepared with crumbled feta, pine nuts and fresh mint ,tossed in a light citrus vinaigrette

Choice of Entrées:

1. Tarragon Chicken Breast with Asparagus

prepared with olive oil, garlic, Dijon mustard, tarragon, leeks, and asparagus

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:

Sautéed early summer veggies - zucchini, yellow squash, red pepper and Basmati Rice

Dessert:

Strawberry Blueberry Cake

Saturday, June 6th

Live Jazz Prix-Fixe menu

$70.00 per person

Starter: 

Watermelon Radish Carpaccio & Watermelon Chunks Arugula Salad

prepared with crumbled feta, pine nuts and fresh mint ,tossed in a light citrus vinaigrette

Choice of Entrées:

1. Port Braised Beef

prepared with carrots, celery, onion, garlic, fresh ginger, black pepper, star anise, cinnamon stick, stock, orange juice and red wine

2. Slow Roasted Salmon with Salsa Verde 

prepared with olive oil, lemon, fresh basil, parsley, oregano, anchovies, capers, garlic

3. Vegetarian option: Patates Au Vin - Potatoes and Mushrooms in Red Wine Sauce

prepared with carrot, onion, olive oil, garlic, fresh thyme, corn starch, paprika, dry red wine, and vegetable stock

Entrées Served With:

Roasted Asparagus and Mashed Herb Potatoes

Dessert:

Strawberry Tiramisu

Sunday, June 7th

Prix-Fixe menu

$60.00 per person

Starter:

Early Spring Greens Salad with Watermelon Radish & Pecorino

prepared with pickled shallots, fresh herbs, and lemon vinaigrette

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. Skillet Chicken Cutlets

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

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:

Sunday Bascom Blueberry Cobbler 

MENUS for THURSDAY, June 25th- SUNDAY, June 28th

Thursday, June 25th

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 powder

2. One Pan Shrimp and Asparagus

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

Entrées Served With:

Creamy Polenta and Sautéed Summer Veggies

Dessert:

Chocolate Mousse

Friday, June 26th

Prix-Fixe menu

$60.00 per person

Starter:

Arugula Salad with toasted pine nuts, shaved Parmesan cheese, cherry tomatoes, and lemon dressing

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

Entrées Served With:

Herbed mashed potatoes

Dessert:

Bascom Blueberry Cobbler

Saturday, June 27th

Live Jazz Prix-Fixe menu

$70.00 per person

Starter:

Mixed Greens with Roasted Carrots and Moroccan Vinaigrette

Choice of Entrées:

 1. Beef & Apricot Tagine

prepared with olive oil, onion, garlic, carrots, ginger, cumin, turmeric, red wine, chicken stock, cinnamon, cilantro, apricot, garbanzo bean, roasted almonds

2. Salmon Tagine

prepared with olive oil, onion, green pepper, carrots, diced tomatoes, and Charmoula marinade

Vegetarian option:

Moroccan Vegetable Tagine

Entrées Served With:

Cous cous & Grilled Zucchini

Dessert:

Sticky Date Cake

Sunday,  June 28th:

Prix-Fixe menu

$60.00 per person

Starter:

Arugula Salad 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

Entrées Served With:

Butter herbed mashed potatoes and grilled zucchini

Dessert:

Bascom Blueberry Cobbler