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