Basecamp ~ restaurant/bar/market

OPENING

MID-JANUARY

2021

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Located inside the Lodge at Tamarron

Basecamp is a place where you begin and finish an adventure. Whether heading out for a hike,

a round of golf, or hitting the slopes, you can grab breakfast and provisions for your journey.

Return from your quest to a satisfying meal, gather with friends/family to enjoy a quick bite and beer,

catch the game, or stay awhile for dinner. Our goal is to have all our guests experience that

same comfort they feel as they approach a warm campsite after the day's adventure.

Local Draft Beers / Classic & Craft Cocktails / Domestic & Imported Wines

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We're proud to offer a 100% plant-based menu including both classic comfort foods

along with tasty anti-inflammatory dishes for those health nuts.

BASECAMP MARKET

Located inside the restaurant offering a variety of provisions including sundries, staple food items,

grab-and-go meals, snacks, drinks, Tamarron and Basecamp apparel, gifts & more.

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We look forward

to meeting you!

Brook & Terri

Penquite

RESTAURANT / MARKET HOURS

OPEN: Thursday through Monday

CLOSED: Tuesday and Wednesday

BREAKFAST:  8:00 AM - 10:00 AM

Take out and pre-order only

LUNCH / DINNER:  11:00 AM - 9:00 PM

Full Service

Visit the

Basecamp website

The Crew

 

Brook & Terri Penquite

We’ve been living plant-based for over 12 years. Our passion for gathering friends and family to share our love of food has allowed us to hone in on our craft.  Having spent our careers in the restaurant, wine, and hospitality industries, we’re thrilled to finally bring our own labor of love to life. We’re both passionate about all animal welfare and nature conservation.

Our motley crew at home includes our dog Benny and bunny Lola.

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Casey Dixon

I was born in Durango and grew up in South Lake Tahoe. The past several years were spent in Santa Cruz, CA where I graduated college at UC Santa Cruz.  I worked in the restaurant industry for the past 10 years, initially working my way through college. Having spent time both tending bar and in the kitchen, I’ve learned the ins and outs of the craft beer scene and dialing in on the nuances the restaurant business.  After graduation, I spent time as a manager at West End Tap & Kitchen, where I created the tap list of tasty local beers.  I’m super excited to be back in Durango for the great skiing, biking & golf and to share my passion with the guests at Basecamp.

MENU IS FREE from meat, dairy, eggs, and honey.

All items stating meat or dairy are made with plant-based alternatives.

Gluten-free options │ Organic or non-GMO

 

*** Sample Menu ***

 

Starters

Daily market soup ~ Made fresh daily ~ Cup/Bowl

Chili ~ Made fresh daily ~ Cup/Bowl

Bread Board ~ Daily made fresh bread with house pickles, nuts, dried fruit, and pickled veggies

            *Add Rebel cheese assortment

Farmer’s Market Crudités ~ Crisp seasonal vegetables with hummus and ranch dip  GF│AF

Buffalo Cauliflower Bites ~ Served with celery, carrots, and ranch dressing

Mac n Cheese Bombs ~ Panko crusted and lightly fried, served with marinara or ranch

Ginger and Turmeric Roasted Carrots ~ With olive oil and lemon  GF│AF

Roasted Broccolini ~ With habanero agave vinaigrette, garlic breadcrumbs & pistachio  AF

 

Sliders ~ Two per order / mix-n-match one of each

Pork ~ Carolina style BBQ topped with cole slaw

Beef ~ Topped with lettuce, tomatoes, pickles, onion, mayo, mustard, ketchup or BBQ sauce

 

Fries ~ House cut or sweet potato

            *Add gravy or chili

 

Greens

Mixed Green Salad ~ Mixed greens with cherry tomatoes, cucumber, red onion, carrots, fresh herbs, and hemp seeds   GF│AF

Chopped Salad ~ Sweet corn, tomatoes, avocado, red onion, red cabbage, great northern beans, celery, pepperoncini,

            feta cheese & fresh herbs with seasonal vinaigrette  GF│AF

Detox Salad ~ Kale, broccolini, brussels sprouts, red cabbage, carrots, almonds, sunflower and hemp seeds and fresh herbs with a             ginger Dijon vinaigrette   GF│AF

Seasonal Ingredient Salad (warm) ~ Butternut squash, cauliflower, brussels sprouts, great northern beans, kale, toasted nuts,                     pomegranate, with a horseradish vinaigrette   GF│AF

 

Pizza ~ Cornmeal Dusted

Build Your Own ~ Olives│Mushrooms│Red onion│Caramelized onion│Tomato│Kale

            -OR-

       Cheese

       Margherita

       Classic “Pepperoni”

       Veggie

       BBQ “Chicken” or Pulled “Pork”

       Salad

 

Burgers│Sandwiches   Served with side salad, fries, potato salad or cole slaw

 

Impossible Burger (GF Option) ~ Lettuce, tomatoes, pickles, onion, mayo & mustard and Ketchup or BBQ Sauce

            *Add Ons: Cheese | Mac n Cheese | Avocado | “Bacon” | Kraut

 

Crab Cake Sandwich ~ Panko crusted heart of palm with choice of chipotle or basil avocado aioli

 

SLTA ~ Seitan | lettuce | tomato | avocado | mayo served on toasted sourdough

 

Pulled “Pork” Sandwich ~ Carolina style BBQ topped with coleslaw

 

Crispy “Chicken” Sandwich ~ Lettuce, tomato, red onion, herbed aioli

 

Entrees

Classic Style Lasagna ~ Served with side salad

 

Smoky “Ribs” ~ Dripping in sweet sticky sauce served with creamy mash potatoes

 

Pasta Arrabbiata ~ Fire roasted tomatoes, fresh herbs, garlic, and parmesan over penne

 

Ancient Grain Bowl ~ Glazed sweet potato, turmeric, caramelized onion, snap pea, grilled portobello, avocado, hemp seed over                  ancient grains   AF

 

Power Bowl ~ Organic Roasted Root Veggies & Southern Greens served over spiced lentils GF|AF

 

Spaghetti Squash Casserole ~ Crushed fired roasted tomato, caramelized onion, zucchini, mozzarella   GF|AF

 

Seared "Scallops" ~ Pan seared king trumpet mushrooms over garlic mash and lemon garlic white wine sauce.