Race Brook Lodge

sct

Menu: October 19 - 22, 2017

Seared New Bedford scallops with sunchoke puree, sweet corn, cherry tomatoes and blistered shishito peppers

Seared New Bedford scallops with sunchoke puree, sweet corn, cherry tomatoes and blistered shishito peppers

This week's menu at the Stagecoach Tavern
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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