inside the KEMBLE INN

2 KEMBLE ST. LENOX, MA

413.637.4113

BREAKFAST

LUNCH

DINNER

WINE LIST

SUNDAY BRUNCH

CELEBRATIONS

PHILOSOPHY & CHEF

HRS & DIRECTIONS

Reserve Now

Table Six on Facebook

Table Six on Twitter

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.

  • Prix Fixe Menu, Weekdays
    $53 - Available Wednesday through Friday evenings. Note that we do not offer a la carte menu in high season.
    Download menu in pdf, or view it here go

  • PRIX FIX Menu, WEEKENDS
    $67 - Available Saturday and Sunday evenings. Note that we do not offer a la carte menu in high season.
    Download menu in pdf, or view it here go

  • Chef’s 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.

PRIX FIXE MENU, WEEKDAYS

fifty three dollars

FIRST COURSE

SIMPLY GREENS

equinox mesclun, meyer lemon juice, cold pressed imported olive oil, truffle salt

ARUGULA & TOMATO SALAD

equinox baby arugula, grape tomatoes & fennel, fontina cheese, pine nuts, basil vinaigrette

WATERMELON SALAD

farm girl farm melon, julienne of sweet onion, european cucumber, white balsamic, maldon salt

SAGE POLENTA

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

PAN SEARED CRAB CAKE

mango-jalapeno jam, lemon aioli, micro cilantro

SECOND COURSE

PAN SEARED SALMON

farm raised, faroe island, cast iron spinach, white bean purée, tomato relish, chive oil

MARSALA STYLE HALF GAME HEN

free range bird, all natural feed, sun-dried tomato basmati rice, braised kale, marsala wine & mushroom sauce

PORK LOIN CHOP

all natural, grilled pineapple & red pepper salsa, bourbon honey inspired demi-glace

FILET OF BEEF TENDERLOIN

ten dollar supplemental

all natural, yukon gold mashed potato, english peas, vidalia onions, red wine reduction

FAVA BEAN, SPINACH & MUSHROOM RISOTTO

organic arborio rice, parmesan cheese, finished with butter & herbs

DESSERT

DARK CHOCLOATE & FRANGELICO POT DE CRÈME

two dollar supplemental

cocoa mascarpone cream

KEY LIME TART

local blueberries, chantilly cream

STRAWBERRY CAKE

strawberry sauce, local macerated strawberries, vanilla icing

CHEESE COURSE

twelve dollars, enjoyed per person

MANCHEGO & BLUE

flatbread crackers, olive blend, charcuterie

PRIX FIX MENU, WEEKEND

sixty seven dollars

FIRST COURSE

CUCUMBER SALAD

julienne red onions, yellow tear drop tomatoes, maplebrook feta, sherry shallot vinaigrette

CHEF’S SELECTION OF CHILLED SOUP

see your server for details

OVEN ROASTED SAGE POLENTA

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

CHILLED BLACKENED RARE TUNA

sashimi grade tuna loin, seaweed salad, ginger infused sesame oil, wasabi

PAN SEARED CRAB CAKE

mango-jalapeno jam, lemon aioli, micro greens

SECOND COURSE

GRILLED SWORDFISH STEAK

northern atlantic, line caught, lemon dill marinade, fennel artichoke slaw, sicilian olive sauce

SLOW ROASTED HALF DUCK

long island style white pekin, english pea mash, orange gastrique, asian style carrot slaw

KUROBUTA “LONG BONE” PORK CHOP

brussel sprouts with smoked bacon & onion, sweet potato purée, bourbon honey demi-glace

COLORADO LAMB RIB CHOP

twelve dollar supplemental

salad of haricot verts, kalamata olives, peruvian potatoes, cucumber mint yogurt sauce

SUMMER BEEF SHORT RIB

braised all natural beef, israeli couscous pilaf with peas, carrots & kale, braising broth & red wine reduction

MUSHROOM & TRUFFLE RISOTTO

organic arborio rice, medley of porcini, oyster & cremini, finished with parmesan & butter

THIRD COURSE

DARK CHOCLOATE & FRANGELICO POT DE CRÈME

cocoa mascarpone cream

KEY LIME TART

local blueberries, chantilly cream

SWEET RICOTTA CHEESE, MINT & LEMON

brandied tart michigan cherries

STRAWBERRY CAKE

strawberry sauce, local macerated strawberries, vanilla icing

CHEESE COURSE

nine dollars, enjoyed per person

MANCHEGO & BLUE

flatbread crackers, olive blend, charcuterie

Chef's Tasting Menu

Menu selection is different every week based on chef creations. Wine Pairing Available.

 

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