inside the KEMBLE INN

2 KEMBLE ST. LENOX, MA

413.637.4113

BREAKFAST

LUNCH

DINNER

WINE LIST

SUNDAY BRUNCH

CELEBRATIONS

PHILOSOPHY & CHEF

HRS & DIRECTIONS

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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.

The weekend evenings also feature live piano music and a roaring fire in our lounge where weather permits.

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.

  • A LA CART MENU, WEEKDAYS
    Download menu in pdf, or view it here go
  • Prix Fixe Menu, Weekdays
    $39 - Available Wednesday through Friday evenings.
    Download menu in pdf, or view it here go
  • PRIX FIXE Menu, WEEKENDS
    $67 - Available Saturday and Sunday evenings. Note that we do not offer a la carte menu on weekends..
    Download menu in pdf, or view it here go

  • Chef’s Tasting Menu
    Chef designs a special dining experience for you and your guests for $93 per person. Wine pairing available for an additional $43 per person.

Seating 05:00 Pm to 9:00 pm.

Reservations are strongly encouraged, but not required. Online or call us at 413.637.4113. 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.

A LA CART, WEEKDAYS

FIRST COURSE

BUTTERNUT SQUASH & APPLE SOUP 11

vermont maple syrup, drops of chive, crystalized ginger

ROASTED RED BEETROOT SOUP 13

dill crème fraiche

FRISEE & ENDIVE SALAD 15

black mission figs, roasted red beets, crushed pistachios, amish blue cheese, sherry shallot vinaigrette

PAN SEARED CRAB CAKE 17

tomato fondue, garlic-saffron aioli, micro cilantro salad

SAGE POLENTA 14

truffled ricotta cheese, madeira sauce, parmesan cheese

SECOND COURSE

SEARED FAROE ISLAND SALMON 27

cast iron spinach, white bean purée, sicilian olive sauce

OVEN ROASTED HALF GAME HEN 28

braised kale, basmati rice, mushroom marsala sauce

GRILLED PORK TENDERLOIN 29

brussels sprouts with bacon & onion, sweet potato puree, bourbon dijon sauce

ROASTED LAMB LOIN CHOPS 38

yellow lentil vegetable ragout, garlic & shallot confit

PAN SEARED FILET MIGNON 49

yukon gold purée, sautéed truffles, peas & onions, red wine veal demi-glace

ROASTED BUTTERNUT SQUASH RISOTTO 31

pumpkin seeds, blue cheese, butter, herbs

THIRD COURSE

GRANNY SMITH APPLE CAKE 10

sweet apple butter, cider reduction, cinnamon icing

KEY LIME POT DE CRÈME 11

graham cracker bottom, meringue topping

FLOURLESS CHOCOLATE CAKE 12

rich dark chocolate fudge cake, raspberry sauce, whipped cream

BLUE CHEESE TART 11

mixed fruit compote, port reduction, cracked hazelnuts

CHEESE COURSE

fifteen dollars, enjoyed per person

AGED GOAT, MANCHEGO, & BLUE

toasted baguette, olive blend, charcuterie

PRIX FIXE, WEEKDAYS

FIRST COURSE

BUTTERNUT SQUASH & APPLE SOUP

vermont maple syrup, drops of chive oil, crystalized ginger

FRISEE & ENDIVE SALAD

black mission figs, roasted red beets, crushed pistachios, amish blue cheese, sherry shallot vinaigrette

SAGE POLENTA

truffled ricotta cheese, madeira sauce, parmesan cheese

SECOND COURSE

SEARED FAROE ISLAND SALMON

cast iron spinach, white bean purée, sicilian olive sauce

OVEN ROASTED HALF GAME HEN

braised kale, basmati rice, mushroom marsala sauce

GRILLED PORK TENDERLOIN

brussels sprouts with bacon & onion, sweet potato puree, bourbon dijon sauce

ROASTED PUMPKIN RISOTTO

pumpkin seeds, blue cheese, butter, herbs

THIRD COURSE

GRANNY SMITH APPLE CAKE

sweet apple butter, cider reduction, cinnamon icing

CHEESE COURSE

fifteen dollars, enjoyed per person

AGED GOAT, MANCHEGO & BLUE

toasted baguette, olive blend, charcuterie

PRIX FIXE, WEEKENDS

FIRST COURSE

ROASTED RED BEETROOT SOUP

poached lobster, dill cream fraîche

HARVEST SALAD

black mission figs, pears, cranberries, crushed pistachios, amish blue cheese, sherry shallot vinaigrette

POACHED ESCARGOTS

garlic butter, vegetable medley, potato gnocchi

PAN SEARED CRAB CAKE

tomato fondue, garlic aioli, micro cilantro salad

SAGE POLENTA

truffled ricotta cheese, sautéed mushrooms, madeira sauce, parmesan cheese

SECOND COURSE

SEARED CHILEAN SEA BASS

lobster à l’étouffée, organic basmati rice, micro salad

ROASTED HALF DUCK

braised red cabbage, english pea mash, plum compote

ROASTED LAMB LOIN CHOPS

yellow lentil vegetable ragout, cast iron spinach, garlic & shallot confit

BRAISED BEEF SHORT RIB

colcannon, buttered baby carrots, horseradish cream

VEAL OSSO BUCCO

thirteen dollar supplemental roasted cauliflower & farro, veal demi glace

MUSHROOM AND TRUFFLE RISOTTO

arborio rice, shaved truffle, parmesan, butter & herbs

THIRD COURSE

FLOURLESS CHOCOLATE CAKE

rich dark chocolate fudge cake, raspberry sauce, whipped cream

KEY LIME POT DE CRÈME

graham cracker bottom, meringue topping

CINNAMON BREAD PUDDING

tart cherry sauce, kirsch laced whipped cream

BLUE CHEESE TART

mixed fruit compote, port reduction, cracked hazelnuts