zd Table Six Restaurant, Lenox MA

inside the KEMBLE INN

2 KEMBLE ST. LENOX, MA

413.637.4113

DINNER

SUNDAY BRUNCH

LUNCH

CELEBRATIONS

HRS & DIRECTIONS

See our sister restaurant also at Kemble Inn, offering lunch, small bites,
and cocktails outside:
THE LAWN

Reserve Now

Table Six on FacebookTable Six on Twitter

 

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About Dinner

We have carefully designed a variety of choices for dinner at Table Six. We offer the pleasures of prix fixe dining in the best of the European tradition, Wednesday through Sunday evenings.

We design our menu based on the seasonality of ingredients. Those who join us delight in a relaxed, old-world dining experience with incredible mountain vistas and wood burning fireplaces. Enjoy your meal inside the mansion in our newly renovated grand dining room or our private Chef’s dining room which is best known for featuring the original and rare 1907 "Duparquet, Huot & Moneuse Co." iron stove.

PRIX FIXE DInner

Table Six is Prix Fixe only on Saturdays and on Holiday weekends. See menu.

A La Carte Dinner

A la carte available every night except Saturday and holiday weekends”. See menu.

HOURS and Seating

Seating starts at 5:00 PM. We seat the last table at 8:30 PM.

We are open 6 days a week (closed Tuesday) through Labor Day. After Labor Day we are open 5 days a week (closed Monday & Tuesday).

Reservations are very strongly encouraged – and best made online.

We strive to accommodate all seating preferences, but do so on a first-reserved, first-served basis.

SUMMER PRIX FIXE DINNER MENU

seventy eight dollars

FIRST COURSE

POTATO & LEEK BISQUE

house-made crème fraiche, thyme, fried shallots

CHILLED GAZPACHO

berry farm tomatoes, cucumber, basil, cilantro, sherry vinegar

NICOISE SALAD

farm lettuces, poached tuna, tomato, olives, anchovy, egg, summer beans, champagne vinaigrette

ROSEMARY ROASTED SHRIMP COCKTAIL

chilled with classic cocktail sauce

JANSAL VALLEY OLD WORLD BURRATA

beefsteak tomato, pesto, torn ciabatta croutons

HOUSE-MADE MUSHROOM AGNOLOTTI

sherry cream, fresh herbs, citrus zest

SECOND COURSE

FAROE ISLAND SALMON

jonah crab, sweet corn grits, local berry farm summer beans

CRISPY LA BELLE FARMS DUCK CONFIT

warm beluga lentil salad, stone fruit, pomegranate

SEARED HERB POLENTA

fontina, bloomsdale spinach, sweet corn ratatouille

LOBSTER RISOTTO

summer squash, truffle butter, parmigiano

CREEK STONE FARM BEEF SHORT RIB

basil-potato purée, brunoise vegetables, crispy leeks

CREEK STONE FARM FILET MIGNON

6 oz cut, rissole potatoes, heirloom carrots, with brandy peppercorn sauce “au poivre”

“OSCAR” PREPARATION

ten dollar supplemental
jonah crab, asparagus, béarnaise sauce

“ROSSINI” PREPARATION

fifteen dollar supplemental
la belle farms foie gras, shaved summer truffles

THIRD COURSE

MAPLE CREAM PROFITEROLES

toasted marcona almonds, maple caramel

FLOURLESS CHOCOLATE CAKE

chantilly, fresh berries

CHERRIES JUBILÉE

cherry liqueur, vanilla bean gelato

WARM PEACH CROSTATA

chambord-raspberry cream

SUMMER A LA CARTE DINNER MENU

FIRST COURSE

POTATO & LEEK BISQUE - 12

house-made crème fraiche, thyme, fried shallots

CHILLED GAZPACHO - 11

berry farm tomatoes, cucumber, basil, cilantro, sherry vinegar

NICOISE SALAD - 17

farm lettuces, poached tuna, tomato, olives, anchovy, egg, summer beans, champagne vinaigrette

ROSEMARY ROASTED SHRIMP COCKTAIL - 19

chilled with classic cocktail sauce

JANSAL VALLEY OLD WORLD BURRATA - 16

beefsteak tomato, pesto, torn ciabatta croutons

HOUSE-MADE MUSHROOM AGNOLOTTI - 15

sherry cream, fresh herbs, citrus zest

SECOND COURSE

FAROE ISLAND SALMON - 34

jonah crab, sweet corn grits, local berry farm summer beans

CRISPY LA BELLE FARMS DUCK CONFIT - 32

warm beluga lentil salad, stone fruit, pomegranate

SEARED HERB POLENTA - 28

fontina, bloomsdale spinach, sweet corn ratatouille

LOBSTER RISOTTO - 33

summer squash, truffle butter, parmigiano

CREEK STONE FARM BEEF SHORT RIB - 34

basil-potato purée, brunoise vegetables, crispy leeks

CREEK STONE FARM FILET MIGNON - 42

6 oz cut, rissole potatoes, heirloom carrots, with brandy peppercorn sauce “au poivre”

“OSCAR” PREPARATION - 51

jonah crab, asparagus, béarnaise sauce

“ROSSINI” PREPARATION - 53

la belle farms foie gras, shaved summer truffles

THIRD COURSE

MAPLE CREAM PROFITEROLES - 11

toasted marcona almonds, maple caramel

FLOURLESS CHOCOLATE CAKE - 12

chantilly, fresh berries

CHERRIES JUBILÉE - 11

cherry liqueur, vanilla bean gelato

WARM PEACH CROSTATA - 13

chambord-raspberry cream

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