inside the KEMBLE INN

2 KEMBLE ST. LENOX, MA

413.637.4113

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Dinner

We have carefully designed a variety of choices for dinner at Table Six. In addition to the pleasures of prix fixe dining in the best of the European tradition, we now also offer a full a la carte menu Wednesday through Friday and Sunday evenings. The Saturday Evening Menu, which is a prix fixe dining experience, along with live piano music and a roaring fire in our lounge, is a memorable culinary night you are sure to enjoy.

Chef Ron Reda designs his 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.

  • Winter $37 Prix FIXE Menu
    $37 - Available Wednesday through Friday & Sunday evenings
    Download menu in pdf, or view it here go

  • Saturday Evening $67 PRIX FIX Menu
    $67 - Available Saturday evenings.
    Download menu in pdf, or view it here go

  • a la Carte Menu
    Available Wednesday through Friday & Sunday evenings..
    Download menu in pdf, or view it here go

  • Chef’s $97 Tasting Menu
    $93 - Available Wednesday through Sunday evenings..
    Menu coming soon. go

Reservations are strongly encouraged, but not required. We strive to accommodate all seating preferences, but do so on a first-reserved, first-served basis.

Create your dining reservation online, or if you have any questions about our dining options, we are happy to assist you by phone at: 413.637.4113.

Winter Prix Fixe Menu

FIRST COURSE

BUTTERNUT SQUASH SOUP

brunoise of crystalized ginger

ROCKET & ROASTED FENNEL SALAD

grape tomatoes, ricotta salata, shallot vinaigrette

SECOND COURSE

SEARED ATLANTIC SALMON

cast iron spinach, white bean purée, warm artichoke slaw

OVEN ROASTED GAME HEN

mushroom medley and fingerling potato ragout, madeira infused au jus

GRILLED PORK TENDERLOIN

potato and brussels sprout hash with bacon and onion, bourbon dijon sauce

POLENTA PROVENÇALE

ratatouille, cast iron spinach, herbed ricotta

THIRD COURSE

GRANNY SMITH APPLE CAKE

apple butter, vanilla icing

CHEESE COURSE

twelve dollars, enjoyed per person

AGED GOAT, MANCHEGO, & BLUE

toasted baguette, olive blend, charcuterie

Saturday evening menu

APPETIZERS

BUTTERNUT SQUASH SOUP - 10

brunoise of crystalized ginger

ROCKET & ROASTED FENNEL SALAD - 11

grape tomatoes, ricotta salata, shallot vinaigrette

MARINATED BEET SALAD - 13

toasted walnuts, blue cheese, poached figs, honey mustard vinaigrette

PAN SEARED CRAB CAKE - 16

sweet and tart tomato fondue, basil aioli, potato crisp

CRISPY PORTOBELLO SCHNITZEL - 14

gruyère, caramelized onions, arugula, lemon aioli, sun dried tomato oil

ENTRÉES

SEARED ATLANTIC SALMON - 28

cast iron spinach, white bean purée, warm artichoke slaw

OVEN ROASTED GAME HEN - 22

mixed mushroom and fingerling potato ragout, madeira infused au jus

GRILLED PORK TENDERLOIN - 26

potato and brussels sprout hash with bacon and onion, bourbon dijon sauce

ROASTED LAMB RIB CHOP - 39

butternut squash mash, black lentil stew, malbec lamb reduction

PAN SEARED FILET MIGNON - 54

yukon gold mashed potato, sautéed mushrooms & onions, red wine demi

BUTTERNUT SQUASH RISOTTO – 26

amish blue, roasted butternut, pumpkin seeds, fine herbs, butter

POLENTA PROVENÇALE - 24

ratatouille, cast iron spinach, herbed ricotta

DESSERT

FLOURLESS CHOCOLATE CAKE - 11

rich dark chocolate fudge cake, tart cherry sauce, whipped cream

KEY LIME POT DE CRÈME - 9

key lime custard, blueberries, chantilly cream

CINAMON BREAD PUDDING - 10

local maple syrup, brown sugar sweetened greek yogurt

GRANNY SMITH APPLE CAKE -

THE LUNCHEON MENU

ROASTED BUTTERNUT SOUP – 8

brunoise of crystalized ginger

ROCKET & ROASTED FENNEL SALAD - 10

grape tomatoes, ricotta salata, shallot vinaigrette

PAN SEARED CRAB CAKE

sixteen dollar appetizer

one crab cake, sweet and tart tomato fondue, basil aioli, potato crisp

twenty two dollar entrée

two crab cakes, sweet and tart tomato fondue, basil aioli, potato crisp, mixed greens

SEARED SALMON - 22

beluga lentils, arugula salad, roasted tomatoes

ROASTED GAME HEN - 18

butternut mash, cast iron spinach, hen au jus

PORK MEDILLIONS - 20

sweet potato purée, sautéed brussels sprouts with bacon and onions

POLENTA PROVENÇAL - 19

ratatouille, cast iron spinach, herbed ricotta

MUSHROOM MEDLEY PASTA – 18

rich mushroom broth, english peas, shaved grana pandano, rigatoni pasta

DESSERT

FLOURLESS CHOCOLATE CAKE - 10

rich dark chocolate fudge cake, whipped cream

KEY LIME POT DE CRÈME - 9

key lime custard, chantilly cream

GRANNY SMITH APPLE CAKE - 8

apple butter, vanilla icing

A La Carte Menu

APPETIZERS

BUTTERNUT SQUASH SOUP - 10

brunoise of crystalized ginger

ROCKET & ROASTED FENNEL SALAD - 11

grape tomatoes, ricotta salata, shallot vinaigrette

MARINATED BEET SALAD - 13

toasted walnuts, blue cheese, poached figs, honey mustard vinaigrette

PAN SEARED CRAB CAKE - 16

sweet and tart tomato fondue, basil aioli, potato crisp

CRISPY PORTOBELLO SCHNITZEL - 14

gruyère, caramelized onions, arugula, lemon aioli, sun dried tomato oil

ENTRÉES

SEARED ATLANTIC SALMON - 28

cast iron spinach, white bean purée, warm artichoke slaw

OVEN ROASTED GAME HEN - 22

mixed mushroom and fingerling potato ragout, madeira infused au jus

GRILLED PORK TENDERLOIN - 26

potato and brussels sprout hash with bacon and onion, bourbon dijon sauce

ROASTED LAMB RIB CHOP - 39

butternut squash mash, black lentil stew, malbec lamb reduction

PAN SEARED FILET MIGNON - 54

yukon gold mashed potato, sautéed mushrooms & onions, red wine demi

BUTTERNUT SQUASH RISOTTO – 26

amish blue, roasted butternut, pumpkin seeds, fine herbs, butter

POLENTA PROVENÇALE - 24

ratatouille, cast iron spinach, herbed ricotta

DESSERT

FLOURLESS CHOCOLATE CAKE - 11

rich dark chocolate fudge cake, tart cherry sauce, whipped cream

KEY LIME POT DE CRÈME - 9

key lime custard, blueberries, chantilly cream

CINAMON BREAD PUDDING - 10

local maple syrup, brown sugar sweetened greek yogurt

GRANNY SMITH APPLE CAKE - 8

apple butter, vanilla icing

Chef's Tasting Menu

Coming Soon

 

Plus 20% service for inn guests charging to their rooms or for parties of 6 and more
plus 7% local and state sales tax