PROMOTIONS - Bass Lake Taverne & Inn
Transcript of PROMOTIONS - Bass Lake Taverne & Inn
PROMOTIONSCABIN FEVER HAPPY HOUR $4AVAILABLE 3-6:30 PM, 7 DAYS A WEEK IN THE BAR...EXCLUDES HOLIDAYS & OTHERPROMOTIONS. -4 at $4 ......Happy Hour CHOOSE FROM OUR FOUR APPETIZERS, FOUR GLASSES OF WINE, FOUR MARTINIS & WELL DRINKS... ASK YOUR BARTENDER FOR DETAILS. -Premium Pours, Cocktails & Wines .... $2 Off -Beer .... $2 Coors Light Draft -$1 Off All Bottled Beer SLIDER MONDAYS... $5 AFTER 3 PMSELECT FROM PULLED PORK, BUFFALO CHICKEN, HAMBURGER OR A COMBINATION
TUESDAY 1/2 PRICED WINES AFTER 4 PMSPECIAL LIST OF HALF PRICE WINESBY THE BOTTLE.
WEDNESDAY DATE NIGHT AFTER 5PMONLY $44 TO SHARE AN APPETIZER; TWOENTREES AND A BOTTLE OF WINE
THURSDAY $5 COSMO AFTER 6 PMBASS LAKE’S SIGNATURE COSMO ORTHE NIGHTLY SPECIAL MARTINI JUST $5
Beers on Tap Seasonal Craft BeerCoors LightBass Ale
Bottled Beers Coors LightMiller LightMiller Genuine DraftBud LightBudweiserMichelob UltraCoronaCorona LightBlue MoonHeinekenAmstel LightBeck’s LightBeck’s DarkGuinessStellaSamuel Adams LagerLabatt BlueLabatt Blue Light Lime PeroniGreat Lakes DortmunderNon-alcoholic O’Doul’s Amber
WHITE WINESRiesling Von Wilhelm Piesporter 650 / 2600
Debonne 725 / 2800
White Zinfandel/Rose Sutter Home 625 / 2500
Greg Graham 725 / 2900
Pinot Grigio Red Tree 650 / 2600
Campo Al Sole 775/ 3100
Sauvignon Blanc Rodney Strong 795/ 3200
Chardonnay Bass Lake Selection 650
Cupcake 795 / 3100
Cartlidge & Browne 895 / 3500
RED WINESMerlot Bass Lake Selection 650
Kenwood “Yalupa” 795 / 3200
Pinot Noir Angeline 750 / 3000
Primarious 975 / 3800
Cabernet Stone Cellars by Beringer 650 / 2600
Main Street 795 / 3200
Alexander Valley Vineyards 995 / 3900
Zinfandel Zen of Zin 750 / 3000
Syrah/Cabernet Penfolds 775 / 3100
Malbec Pascual Toso 795 / 3200
Red Blend Oxford landing GSM 750 / 3000
Artesa “Elements” 895 / 3600
SPARKLINGFreixenet, Cordon Negro187 ml 750 / bottle 3000
Zardetto Prosecco187 ml 750
Book Your Private Partyat Bass Lake TavernePLEASE CALL FOR DETAILS OR VISITWWW.BASSLAKETAVERNE.COM
APPETIZERS
Seared BeefTenderloin “Oscar”
fresh asparagus, lumpcrabmeat & bearnaise sauce, cabernet demi glace & crisp
potato croquette 1895
Flash FriedCalamari
batter fried with slicedbanana peppers; pickledred onions & avocado -
lemon aioli 1095
Warm Crabmeat& Artichoke Dip
fontinella crumb crust, crisp tortilla chips 995
Homemade Soupof the Evening
cup 395 bowl 595
Pan SearedTiger Shrimp tomatoes, garlic, freshcilantro, caramelized onions,white wine, lemon, cream,toasted ciabatta bread 1095
Crisp IcebergLettuce Wedge
tomatoes, apple woodsmoked bacon, hard
boiled egg, red onions,bell peppers, thousand
island dressing 750
Mediterranean SaladHydroponic lettuces, feta,kalamata olives, artichokehearts, tomatoes, pickledred onions, bell peppers,grilled summer squash &zucchini, orzo; whitebalsamic dressing, crisppita wedges 795
SMALL SALADS
LITTLE PLATES
Pan SearedSea Scallops
lobster mac-n-cheese,fontinella crust 1595
Caesar Saladshaved romano &parmesan cheese 550
Field Greensraspberry vinaigrette,
gorgonzola, freshberries, apple, grapes,toasted walnuts 850
HorseradishCrusted Salmon
lobster essencecream sauce, seasonal
vegetable, hand mashedpotatoes 1595
Vegetable Bruschettagrilled zucchini, sundriedtomatoes, pickled red onions,bell peppers, basil vinaigrette & fontinella cheese on crostini with a balsamic syrup drizzle 850
Fire GrilledFlank Steakteriyaki marinade, wasabi mashed potatoes, orange ginger glaze,pickled ginger, asparagus 1595
Seared CajunRubbed Tilapia
roasted garlic & red bellpepper cream sauce,
seasonal vegetables,brown rice 1450
Tossed Greensbalsamic vinaigrette 495
Paul MendoleraExecutive Chef
Chopped Saladfresh oregano
vinaigrette, bell peppers,cucumbers, tomatoes,
chopped egg, bacon, redonion, gorgonzola 750
Pulled Pork Nachoshouse smoked pulled pork, crisp tortilla chips, gouda
cheese sauce, bell peppers, scallions, barbecue
drizzle, sour cream 895
Stuffed Chickenwith Whole Wheat Pastaboneless chicken thigh stuffed with sundried tomatoes, fresh sage & roasted garlic; linguine with grilled asparagus, sweetbell peppers, garlic, basilbutter & romano cheese 1395
Lobster Quesadillamaine lobster, corn &
dill relish, smoked gouda,mozzarella, lobster cream
sauce, mango salsa 1495
Rustic Tuscan Saladtorn fresh mozzarella, toasted
baguette, pickled red onions,tomatoes, cucumbers, bell peppers,
fresh basil vinaigrette,mesclun greens, aged
balsamic reduction 895
Maryland Crab Cakeshouse remoulade,asian slaw 1150
Farm - to - TableOur menus change with the seasons
throughout the fall we source much of our produce from Geauga’s artisan and
organic farms!
“Loaded” YukonGold Skins
braised pot roast, smokedgouda, horseradish creme
fraiche, scallions 795
Meatloaf Sandwichopen faced on sourdough
with hand mashed potatoes &woodland mushroom gravy 1150
Pulled Pork Pitahouse smoked pulled pork,
barbecue sauce, spicycole slaw 1195
Angus Burgerlettuce, tomato, pickle 1095
SEAFOOD
Hand Mashed Potatoes with Lobster Cream Sauce 495
Butternut Squashwith maple pecanbutter 450
Fire Grilled CenterCut Filet Mignonhand cut tenderloin, roastedgarlic butter, cabernet demiglace, hand mashed potatoes 2995
Fire Grilled New York Strip Steakroasted garlic butter,
hand mashedpotatoes 2895
Crispy FriedLake Perch
house made remoulade, coleslaw, french fries 1895
SIDE PLATES
Penne Pasta with Fire Grilled Chicken
tomatoes, garlic, roasted peppers, basil, scallions, romano cheese 1895
Asparagus “Oscar”lump blue crab meat,bearnaise sauce 650
Cedar PlankedAtlantic Salmoncorn, chile & fresh dill relish; roasted butternut squash with maple pecan butter 2295
Simple Sides 395
Brown RiceFrench Fries
Seasonal VegetableMashed Potatoes
Mashed Sweet PotatoesBaked Potato
sour cream .50
Melted Blue Cheese for Steaks 225
Bearnaise Sauce 195
Seared Tenderloin Medallions
woodland mushroomsauce, hand mashed
potatoes 2595
little plate 1095
Scampi Linguinewhole wheat linguine with
scampies, chorizo, garlic,tomatoes, bell peppers,baby spinach, scallions,
romano cheese 2795
STEAKS
Seared Great Lakes Walleye Picattagrilled asparagus, tomatoes,red onions, lemon capersauce; basil risotto 2695
Autumn Chicken Breastmarsala cream sauce , roasted rootvegetables, woodland mushrooms,brown rice 1695
ADDITIONAL STEAK SAUCES
Add a tossed greensor caesar salad with any
dinner for 395
* consuming raw or undercooked meats,poultry, seafood, shellfish, or eggs may increase
your risk of foodbourne illness.
Lobster Cream Sauce 225
Cabernet Demi Glace 295
Cabernet Mushroomspan seared with garlic 425
Grilled Plain orCajun Salmon 495
Grilled Plain orCajun Chicken 375
Grilled BeefTenderloin 595
BIG SALADADDITIONS
Rustic Tuscan Saladtorn fresh mozzarella, toasted baguette, pickled red onions,tomatoes, cucumbers, bell peppers, fresh basil vinaigrette,arugula & mesclun mix, aged balsamic reduction 1250
SANDWICHESserved with french fries
Roast Turkey Breasthand mashed sweet potatoes, savorystuffing, cranberry preserves,pan gravy 1895
OTHER BASS LAKEFAVORITES
Mediterranean Saladhydroponic lettuces, feta, kalamata olives, artichoke hearts,tomatoes, pickled red onions, bell peppers, grilled summer squash & zucchini, orzo; white balsamic dressing, crisp pita wedges 1195
Asparagus 425
Braised Pot Roastautumn root vegetables, hand mashedpotatoes, rosemary & tomato jus 1895
Fire GrilledPork Tenderloin
chardon maple & stone fruit chutney,hand mashed sweet potatoes,
seasonal vegetables 1795
BOTTLED WHITES
Riesling Von Wilhelm Piesporter 2600
Debonne 2900
Chateau St. Michelle 3200
White Zinfandel/Rose Sutter Home 2500
Greg Graham 2900
Pinot Grigio Red Tree 2600
Campo Al Sole 3100
King Estates 3500
“J” pinot gris 3800
Sauvignon Blanc Rodney Strong 3200
Nobilo 3400
St. Supery 4100
Cakebread 4900
White Blend Seven Daughters 3200
Chardonnay Cupcake 3100
Wente “Morning Fog” 3300
Hess “Monterey” 3200
Franciscan 3700
Kendall Jackson 3500
Rodney Strong 3700
Ferrari Carano 4200
Newton “Red Label” 3900
SPARKLING
Freixenet Cordon Negro ~ SPLIT 750/3000
J Winery Cuvee 20 Brut 4800
Domaine Chandon Blanc De Noir 3900
Zardetto Prosecco 187 ml 750
Iron Horse “Wedding Cuvee” Blanc De Noir 5500
BOTTLED REDS
Pinot Noir Angeline 3000
Hob Nob 3000
Thief 3600
Primarious 3800
Rodney Strong 3900
Cloud Line 4000
Belle Glos “Meiomi” by Caymus 4200
Migration by Duckhorn 5500
Merlot Kenwood “Yalupa” 3200
Rodney Strong 3400
Francis Ford Coppola 3800
Sangiovese Coltibuono Cancelli 2900
Monte Antico 3200
Banfi Chianti Classico 3600
Cabernet Stone Cellars by Beringer 2600
Main Street 3200
Magness 3900
Sebastiani 3800
Alexander Valley Vineyards 3800
Owen Roe “Abbott’s Table” 4200
Franciscan 4600
Duckhorn “Decoy” 4800
Stag’s Leap Cellars “Atremis” 6500 Shiraz/Rhone Varietals Almira “Old Vines” Grenache/Syrah 3000
Penfolds “Koonunga Hills” 3100
Greg Norman 3600
Jaboulet Cotes du Rhone 3200
Michael David Petite Petit 3800
Earthquake Petite Sirah 3800
Malbec Budini 3000
Pascual Toso 3200
Red Blend/Meritage Oxford Landing GSM 3000
Menage A Trois 3200
Artesa “Elements” 3600
Turnbull “Old Bull” 3800
Niebaum Coppola Claret 3800
Estancia 4800
Zinfandel Zen of Zin 3000
Four Vines Cuvee 3200
Peachy Canyon “Incredible red” 3400
Terra d’ Oro 3500
Seghesio 4500
Please join usevery tuesdayfor our specialhalf price bottledwine night!
SPECIALTY WHITES2009 Sonoma Cutrer Chardonnay, Russian River 4200
This wine is crafted from grapes grown in several different areas allowing each to contribute its distinct characteristics. Pretty aromas of rose petals give way to
tropical fruit tones. The lingering finish displays hints of minerality and citrus.
2009 Cakebread Chardonnay, Napa 6900
This chardonnay is brilliantly seductive with complex aromas of ripe yellow apples, lemon and honey dew. Adding to the complexity is the fact that this wine was barrel
fermented which further enhanced the richness.
2010 Cloudy Bay Sauvignon Blanc, New Zealand 4400
Wonderful aromatics greet you with the first sip. Fragrances range from guava and mango to ripe lime and sweet herbs. This combination draws you in and entices you
until the very end.
2008 Conundrum White Blend, Napa 3900
“ delicious blend of five grapes… with an array of concentrated flavors…honey, pear, fig vanilla, peach, finishing with lots of character and spice”. Wine Spectator.
SPECIALTY REDS2007 Nickel & Nickel “Harris vineyards” Merlot, Napa 6500
This is a captivating wine with flavors of plum and wild berry. The lush velvety tannins give way to a rich finish. There is enough structure here to stand up to beef dishes.
2007 Flora Springs Cabernet Sauvignon, Napa 5500
This wine exhibits all of the characteristics of a classic Napa cabernet.Flavor profile: black cherry, espresso and cocoa at the start that intensifies
into a lingering finish.
2006 Rodney Strong “Alexander’s Crown” Cabernet Alexander Valley 6500
This is a captivating wine with flavors of plums, red currants and hints of mint and herbs on the finish. The lush velvety tannins give way to a subtle toastiness from the oak aging. Newer vintages got new packaging and doubled in price. Enjoy the bargain
while you can.
2002 Beringer “Private Reserve” Cabernet, Napa 10500
The black ruby color forecasts a wine with huge depth and richness. Layers upon layers of flavors accented by spice, dark chocolate and cherry greet you from start to finish.
2007 Pride Mountain Cabernet Sauvignon, Napa/Sonoma 9000
Classically ripe and full-bodied, this wine emits sensuous aromas of currants, mocha, cassis and black cherries. A perfect match for classic chophouse fare.
Scores 90+ year-in and year-out!
2006 Jordan Cabernet Sauvignon, Alexander Valley 7000
Jordan wines are known for elegance rather than power. Hillside vineyards contribute to the dark color and big mouth feel. The wine
Has rich tobacco, cedar and earth flavors with a lingering finish.
2008 Fess Parker Pinot Noir, Santa Barbara 4900
This vintage has fruit aromas of rose petals and rich plums leading to a plumpmid-palate of ripe red fruit, spice and earth flavors with a lingering finish.
2009 Patz & Hall Pinot Noir, Sonoma Coast 6000
This wine is fresh and vibrant with black cherry and raspberry aromas. The mid range has chocolate and truffle flavors followed by a complex finish that includes
pepper and spice.
2008 Domaine Drouhin Pinot NoirWillamette Valley, Oregon 6600
The 2008 vintage is a more delicate example of the sometimes-massive pinot noirs made in Oregon. The wine has a wide array of red and black fruits, white pepper,
Clove and orange peel balanced within a rich body.
2007 Ravenswood “Teldeschi” Zinfandel, Dry Creek 4900 This is an outstanding wine that scored 93 points . Has exceptional richness with
spicy black raspberry, cherry and plum fruit, subtle tobacco flavors and a hint of vanilla oak throughout.
2008 Fetish “Playmates” Grenache/ShirazBarossa Valley, Australia 4500
A gem from Down Under with deep magenta hues with blackerry fruit that will lead you to a full mid section and a big finish. Lots of different layers of flavors from the
two primary grapes and a bit of Mouvedre. Fire up the “barbie”.
Adjacent to the Taverne is the Bass Lake Inn. Twelve tastefully decorated rooms with
queen and king beds offer a relaxing view of the lake and golf course.
Dinner and a Room $160•Overnight accommodations at our Inn •Gift Certificate for dinner for $5000
•Some restrictions apply
Bass Lake Inn
Sunday Brunch atBass Lake Taverne
Join us for brunch from 11:00 a.m.to 3:00 p.m. every Sunday. Our dinner menu is
offered from 3:00 pm until 9:00 pmon Sundays as well.
Book your Christmas party or other special occasion at Bass Lake Taverne. Call for
details or visit www.basslaketaverne.com
Bass Lake Banquets