Race Brook Lodge

View Original

Menu: May 31st - June 3rd

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.

Marsala braised beef short ribs served over Farmer Ground polenta with seasonal vegetables

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>>>


See this gallery in the original post

Farms we love:

See this content in the original post

View more menu examples:

See this gallery in the original post