Race Brook Lodge

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CURRENT MENUS

Menu: October 12 - 15, 2017

  Smoked beer braised beef short rib with a homemade apple cider BBQ sauce, mashed potatoes and seasonal veggies

Smoked beer braised beef short rib with a homemade apple cider BBQ sauce, mashed potatoes and seasonal veggies

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 Try our local cheese & charcuterie plate... with Margie from  Sprout Creek Farm ,  Hawthorne Valley Farm  Buttercup Run,  Rawson Brook Farm  garlic & chive chèvre and venison sausage from  Highland Farm  and  Nostrano Vineyards  grapes with sourdough baguette from  Berkshire Mountain Bakery .

Try our local cheese & charcuterie plate... with Margie from Sprout Creek FarmHawthorne Valley Farm Buttercup Run, Rawson Brook Farm garlic & chive chèvre and venison sausage from Highland Farm and Nostrano Vineyards grapes with sourdough baguette from Berkshire Mountain Bakery.

  Roasted butternut squash and kale enmoladas with home-made black mole sauce, chopped peanuts and cilantro. Served with brown rice.

Roasted butternut squash and kale enmoladas with home-made black mole sauce, chopped peanuts and cilantro. Served with brown rice.

  Crispy fish tacos with cilantro slaw and chipotle aioli. Served with a side of black beans

Crispy fish tacos with cilantro slaw and chipotle aioli. Served with a side of black beans

  Grass-fed Pigasso Farms burger with hand cut fries on a challah bun

Grass-fed Pigasso Farms burger with hand cut fries on a challah bun

  Chef Laurel Barkan is passionate about local, sustainably-produced ingredients and slow food. She draws inspiration from a variety of world cuisines and uses whatever is fresh and in season to make real food, from scratch.  Read More>>>

Chef Laurel Barkan is passionate about local, sustainably-produced ingredients and slow food. She draws inspiration from a variety of world cuisines and uses whatever is fresh and in season to make real food, from scratch. Read More>>>



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