BASCOM’S INDOOR DINING SAFETY MEASURES

 

Your safety and that of our staff is our primary concern.

 

Our new menus are single use.

 

Tables will be distanced 6 feet apart with no more than 6 guests per table. Booths will be alternatively seated.

 

Staff will limit the number of customers in the restaurant to those that can be adequately distanced 6 feet apart.

DINNER PDF

APPETIZERS

 

Shrimp Cocktail

cocktail sauce    3 per

 

Wagyu Carpaccio

aged parmesan / arugula / cracked pepper / truffle aioli    15

 

Fresh Shucked Oysters

gulf waters / apple mignonette / half dozen 11 or dozen    19

 

Crab Cake

jumbo lump / sweet peppers / panko / remoulade    15

 

Garlic Shrimp

chardonnay / paprika butter /  garlic cream    14

 

Crab Martini

colossal lump / remoulade / citrus    17

 

Crispy Calamari

soy glaze / peanuts / cilantro / sriracha / sake vinaigrette    12

 

Billionaire’s Bacon

Applewood smoked / slow roasted /  sweet and hot      12

 

Buffalo Cauliflower

bleu crumbles / flash fried / red hot butter / ranch    11

 

Fried Lobster Tail

orange pepper glaze / zesty garlic cream    23

 

COMPOSED DISHES

Atlantic Salmon

spaghetti squash / spinach / chardonnay mustard reduction    24

 

Pan Seared Chilean Sea Bass

fingerling potato coins / creamy melted leeks / cabernet butter sauce     39

 

Crab Cakes

jumbo lump / baby carrots / rice pilaf / remoulade   34

 

Shrimp Pasta

black pepper linguini / harissa butter / garlic / parmesan / sweetie peppers   21

 

Miso Glazed Grouper

tomato ginger broth / coconut rice cake / beech mushrooms / kawari salad   31

 

Chicken Marsala

mushroom wine reduction / grilled asparagus / roasted garlic mash    18

 

Bolognese

black pepper linguinI / meat sauce / cherry tomato / herbed ricotta      21

 

Maine Lobster Carbonara

garlic chive penne / bacon / peas / basil / parmesan cream    25

 

Chop House Burger

Australian goat cheese  / candied bacon / onion confit / truffle aioli

tomato / rosemary fries   21

Seared Diver Scallop

prosciutto / mascarpone corn cake / asparagus / brown butter vinaigrette    34

SOUP & SALAD

 

Bascom's House
spring mix / olives / smoked ham / swiss / vinaigrette    7

 

Classic Caesar

crisp romaine / garlic crouton / parmesan / anchovies   7

 

The Wedge

iceberg / bacon / gorgonzola / red onion / tomato    9

 

Lobster Bisque

sherry crème / lobster stock     8

 

French Onion Gratinée

garlic crouton / swiss & parmesan / green onion    8

SIDES

mushrooms & onions    5

grilled asparagus    7

creamed spinach    6

 truffled mac & cheese   6

spinach gorgonzola gratinée    7 / baked potato    5

glazed baby carrots    6

rosemary french fries    5

scalloped potatoes    7

sautéed spinach   6

garlic mashed potatoes    6

broccolini    7

CHEF'S PRIME CUTS

steaks and chops served a la carte with onion straws

Filet Mignon    
7 oz    29 / 10 0z   37

 

USDA Prime NY Strip

16 oz / boneless    39

 

USDA Prime Porterhouse

28 oz / filet & strip    49

 

Lamb Chops

double cut / rosemary crust    44

USDA Prime Ribeye

16 oz / well marbled boneless    33

 

Pork Chop bleu cheese crust +2

center cut prime    24

 

Wagyu Strip

Australian Kobe Beef  16 oz    59

 

All Natural Bone In Ribeye

24 oz / well marbled    42

 

SAUCES         hollandaise   3 / béarnaise   3 / cabernet reduction   3 / sherry pepper cream  3

ADD ONS     ½ lb lobster tail   23 /  ½ lb king crab   23  / oscar style   8 / diver scallop  7 ea

Slow Roasted Prime Rib

12 oz queen cut     29 / 16 oz king cut    37

  = vegetarian          =  gluten free    Consuming raw or under cooked oysters, meats, poultry, seafood, shellfish or eggs may increase your risk of food borne illnesses, especially if you have a medical condition.

 

 

Near the St Pete/Clearwater Airport

 

 

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Monday - Thursday 5-9pm

 Friday & Saturday 5-9:30pm

Sunday 4-9pm

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