Race Brook Lodge

sct

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

SCTMenu20171012-15_ChefLaurelBarkan-1.jpg
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>>>



Farms we love:


View more menu examples: