Garlic Mashed Potatoes | Bacon “Crumbs” | Lemon Chervil Beurre Blanc
Thai Peanut Sauce | Lime | Sweet & Spicy Cucumbers
Seared Rare | Hawaiian Chili Aioli | Ginger Ponzu
Tomato Caper Salsa | Garlic Naan
Cajun Remoulade | Charred Lemon
Cocktail Sauce | Lemon
Bacon “Crumbs” | Fuji Apple | Apple Cider Reduction | Cajun Remoulade
Sweet & Spicy Glaze | Bell Pepper | Thai Basil | Crushed Peanuts
Roasted Garlic Herb Aioli | Charred Lemon
Ranch | Roasted Garlic Balsamic | Bleu Cheese | Citrus Vinaigrette | Italian
Chicken +9 | Grilled Shrimp +13 | Salmon +11
Ruby Beets | Gold Beets | Orange Segments | Red Onions | Candied Pecans
Red Onions | Dried Cranberries | Candied Walnuts | Smoked Bleu Crumble
Iceberg | Tomato | Bacon “Crumbs” | Fried Onions | Wet & Dry Smoked Bleu
Basil | Toasted Pine Nuts | Roasted Garlic Balsamic | Blood Orange Olive Oil
Romaine | Parmesan | Caesar Dressing
Choice of Soup or Dinner Salad.
Choice of two Sides Steaks are Seasoned with Smoked Sea Salt + Fresh Cracked Pepper
Select one choice of our Signature Sauces
Roasted Garlic Parsley Butter
Smoked Bleu Cheese Butter
Whiskey Peppercorn Sauce
Cabernet Demi – Glace
Béarnaise
1lb Steamed Dungeness Crab … 34
Jumbo Lump Crab “Oscar” … 19
6oz Maine Lobster Tail … 36
Grilled Jumbo Shrimp Skewer … 14
Stout Braised Onion and Mushroom Mix … 9
Served with Soup or Dinner Salad
Parmesan Truffle Fries | Sweet & Spicy Cucumbers
8oz Ground Filet Mignon Patty | Smoked Gouda | Crispy Bacon | Béarnaise | Roasted Garlic Herb Aioli | L + T + O
SAUTÉED MUSHROOM MIX with PARMESAN CHEESE
BLISTERED GREEN BEANS with GINGER PONZU
SAUTÉED SWEET CORN & BACON
BAKED POTATO with FIXINGS
GARLIC MASHED POTATOES
PARMESAN TRUFFLE FRIES
BACON MAC ‘N’ CHEESE
VEGETABLE MEDLEY
CLASSIC RICE PILAF
Choice of Soup or Dinner Salad. Choice of two Sides
Herb & Garlic Marinade | Mint Gremolata | Cabernet Demi
Whiskey Peppercorn Sauce
Cherry Orange Gastrique | Toasted Pistachios
Citrus Lavender Butter | Chicken Jus
Mary’s Organic Chicken | Mushrooms | Marsala Wine Reduction
Choice of Soup or Dinner Salad. Choice of two Sides
Simply Grilled | Citrus Parsley Butter
Soy Ginger Marinade | Red Miso Yuzu Crème
Pan Roasted | Lemon Chervil Beurre Blanc
Hawaiian Chili Aioli | Ginger Ponzu
Roasted Garlic Parsley Butter
Choice of soup or dinner salad
Bacon | Sun Dried Tomatoes | Broccoli | Parmesan | Fettuccini
Chicken +7 | Grilled Shrimp +12 | Salmon +9
Filet Mignon | Mushroom | Baby Spinach | Asparagus | Crispy Onions | Parmesan | Creamy Demi Sauce | Campanelle
Salmon | Shrimp | Scallops | Crab | Tomato Caper Salsa | Garlic Tomato Cream Sauce | Linguini
Pesto Cream | Baby Spinach | Sun Dried Tomato | Mushrooms | Parmesan
In 1941, Buddy Freeman started a Bass Lake tradition with the construction of Freeman’s Bass Lake Lodge on the north shore of the lake on Forest Service land about one mile west of the Pines Village. The lodge, which consisted of a bar, restaurant, and rental cabins, was sold to three men in 1947; Jeff Jeffords, Karl Briz and A. C. Zingle of Fresno.
In 1950, the facility was purchased by Maurice and Marie Ducey of Fresno and the name was changed to Ducey’s Bass Lake Lodge. During the fifties, they built a general store and campground and added to the collection of Indian baskets, antique guns, and mounted animal heads that decorated the lodge. For nearly 20 years, both locals and visitors grew accustomed to making “Ducey’s” a regular gathering spot. Upon their retirement in 1968, they sold the lodge to Al Westman who sold it a year later to Dr. Robert and Gloria Rickard. In 1975, The Pines Resort purchased Ducey’s. It was the rustic charm of the old Ducey’s Lodge that brought Universal Pictures to Bass Lake during the fall of 1987 to film The Great Outdoors starring John Candy and Dan Aykroyd. The Lodge was featured in a number of scenes in the movie.
Six months later, with plans being made for another busy summer at Ducey’s, tragedy struck. On June 2, 1988, cooks were in the kitchen preparing for a dinner meeting when a grease fire erupted. Four hours later all that was left of the wooden structure were the slate steps that led to the front entry and the stone fireplace and the sign on a post out by the street. The fire was widely reported around the state and mourned by all who had enjoyed good food and fun times at this historic gathering place.
After two years of planning and nearly a year of construction, a new era began at Bass Lake with the Grand Opening of Ducey’s on the Lake on Saturday, April 20, 1991. Although larger and containing modern amenities, the “new” Ducey’s has retained the warmth of the old lodge being built primarily with wood and stone on the lakes edge, one mile east of the original site. Each table has been hand-crafted by a local artisan and boat builder, reminiscent of the deck work on many classic wooden boats. A collection of Bass Lake memorabilia and historical photographs now proudly hanging in the lobby, are also on continuing display throughout the new lodge. The original 20-acre site has been developed into single family residential lots.
Ducey’s on the Lake features two unique restaurants accommodating every taste and occasion. The upstairs Bar & Grill offers a casual menu featuring appetizers, soups, salads sandwiches, burgers and a full bar with inside and outside patio seating. Downstairs, guests enjoy a more refined menu and dining atmosphere featuring entrées on par with California’s most renowned restaurants. (In its first few years, Ducey’s chefs have had many of their recipes published and have also been included in the prestigious Macy’s Chefs Tour.)
For those who are planning a special event, the lakeside garden and poolside deck area is ideal for weddings and other parties up to 200 people. This has also recently become the mountain area’s hottest live music venue, serving as the site of Rock the Dock. Central California’s most popular and talented musicians perform here every Friday night from Memorial to Labor Day weekend. And our adjacent marina offers mooring for all Ducey’s patrons as well as boat and slip rentals.
The lakefront suites are spacious king units featuring split level design, wet bar with refrigerator, microwave, fireplace, TV/DVDs and a private deck overlooking the lake. Some of the units are equipped with in-room spa tubs. Pine log trusses enhance the mountain atmosphere in the second level units. The two honeymoon suites feature a large living room with fireplace, wet bar, a bedroom with fireplace, a large private deck, a guest bath and oversized spa tub. Full length robes are provided for all guests as well as a turn down service.
If you are celebrating a special occasion, or just relaxing after a day on the water, come join the many others who have made Ducey’s a part of their experience here at Bass Lake for over half a century.