Basecamp ~ restaurant/bar/market
Durango, Colorado
Tamarron Association of
Condominium Owners
WELCOME TO THE MOUNTAINS!
Basecamp Restaurant
OPENING
MID-JANUARY
2021
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
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.
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.
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.