zd Table Six Restaurant, Lenox MA

inside the KEMBLE INN

2 KEMBLE ST. LENOX, MA

413.637.4113

BREAKFAST

SUNDAY BRUNCH

DINNER

WINE LIST

CELEBRATIONS

PHILOSOPHY & CHEF

HRS & DIRECTIONS

Reserve Now

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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.

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.

Seating

05:00 PM to 9:00 PM.

Note that we are closed Monday and Tuesday.

Reservations are 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.

Dinner Menu

Available all week except Saturday, starting at 5:00 P.M.
View menu in pdf.

Prix Fix Menu

$67 - Three course dinner, with various selections per course. Available only Saturday evening , starting at 5:00 P.M. Note that we do NOT offer a la carte menu on Saturday.
View menu in pdf.

Chef’s Tasting MenU

Chef designs a special dining experience for you and your guests for $93 per person. Wine pairing has been carefully selected to compliment each course, available for an additional $72 per person.
View menu in pdf.

 

DINNER MENU

COCKTAIL SNACKS

Warm Truffle Chips - 4

Creamy Spinach Dip - 9

Table Six Olive Mix - 5

Black Bean “Hummus” - 7

Roasted Mixed Nuts - 6

Baked Brie & Marmalade - 8

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APPETIZER

Seasonal Soup - 8 / 11

a selection of seasonal creations enjoy a cup or a bowl

Roasted Beet Salad - 7 / 13

roasted beets, drunken goat cheese, crushed pistachios, sherry shallot vinaigrette

Frisée Salad - 12

applewood smoked bacon, fried egg, sun dried tomatoes, challah croutons

Signature Crab Cake – 18

tomato fondue, garlic lemon aioli, micro cilantro salad

Ricotta Gnocchi - 12

poached ricotta cheese, puttanesca sauce, sautéed mushroom medley

MAIN COURSE

Faroe Island Salmon - 24

beluga lentils, cast-iron spinach, lemon herb salad

Seared Scallops - 31

sage polenta, sun dried tomato pesto, up-land cress salad

Roasted Chicken Breast - 25

roasted shallot parsnip puree, braised greens, black currants, natural au jus

Grilled Pork Tenderloin - 26

bacon & onion roasted brussel sprouts, apple slaw, apple cider demi glaze

Seasonal Risotto - 15 / 28

selection of the chefs finest ingredients, arborio rice, parmesan cheese, fine herbs

Pappardelle Pasta - 25

mushrooms, pulled short rib, spinach, parmesan cheese, truffle oil

6 oz Filet Mignon - 48

country mashed potatoes, sautéed mushroom medley, truffle sauce

The Burger - 21

chipotle mayo, roasted tomatoes, cheddar, bacon, frisée, pickles, baked sweet fries

DESSERT

Key Lime Pot De Crème - 9

graham cracker crumbs, whipped cream

Pear & Ginger Cake - 10

apple butter, caramel sauce, whipped cream

Chocolate Cake - 12

flourless, blood orange puree, hazelnut wafer cookie, whipped cream

Pecan Bread Pudding - 12

bailey’s white chocolate sauce, espresso syrup

Prix Fix Menu

sixty seven dollars

FIRST COURSE

Seasonal Soup

a selection of seasonal creations

Roasted Beet Salad

arcadia mixed greens, drunken goat cheese, pistachios, sherry shallot vinaigrette

Signature Crab Cake

tomato fondue, garlic lemon aioli, micro salad

Pan Seared Scallops

corn & sage polenta, sun dried tomato pesto, upland cress

Ricotta Gnocchi

poached ricotta, puttanesca, sautéed mushrooms

SECOND COURSE

Seared Halibut

roasted shallot cast-iron spinach, black bean purée, garlic-chive oil

Oven Roasted Half Duck

parsnip shallot purée, braised greens, black currant sauce

Roasted Lamb Rack Chops

eight dollar supplemental

organic beluga lentil stew, roasted cauliflower, malbec demi-glace

Braised Beef Short Rib

country mashed potatoes, coriander roasted carrots, truffle sauce

Seasonal Risotto

selection of the chefs finest ingredients, arborio rice, parmesan cheese, fine herbs

THIRD COURSE

Key Lime Pot De Crème

graham cracker topping, whipped cream

Pear-Ginger Cake

apple butter, caramel sauce, whipped cream

Flourless Chocolate Cake

blood orange puree, hazelnut wafer cookie, whipped cream

Pecan Bread Pudding

bailey’s white chocolate sauce , whipped cream

Chef's Tasting MENU

$93 per person, optional wine pairing for $72

FIRST COURSE

Seasonal Soup

a selection of fresh seasonally inspired creation. Bisol “Jeio” Prosecco, Italy

Beet Salad

roasted beets, drunken goat cheese,pistachios, sherry shallot vinaigrette. Bisol “Jeio” Prosecco, Italy

SECOND COURSE

Signature Crab Cake

slow cooked tomato fondue, garlic lemon aioli, micro cilantro salad. Anew Riesling. Washington

Seared Scallop

sage polenta, sun dried tomato pesto, up-land cress salad. Antica Chardonnay, California

THIRD COURSE

Seasonal Risotto

selection of the chefs finest ingredients, arborio rice, parmesan cheese, fine herbs. La Craie Vouvray, France

Pappardelle Mushroom Pasta

medley of mushrooms, spinach, parmesan cheese, truffle oil. Paul Dolan Pinot Noir, California

Poached Ricotta Gnochhi

ricotta cheese, puttanesca tomato sauce, mushroom medley. Chateau du Rouet Rosé,France

FOURTH COURSE

Braised Beef Short Rib

parsnip purée,coriander roasted carrots, truffle sauce. Stag’s Leap “Artemis” Cabernet Sauvignon, California

Roasted Lamb Rack Chop

organic beluga lentil stew, cast iron spinach, malbec demi glace. Château Tour Pibran, Bordeaux, France

Faroe Island Salmon

black bean hummus, micro herb salad, chive oil, lemon vinaigrette. Galerie, Sauvignon Blanc, California

FIFTH COURSE

Key Lime Pot De Crème

cinnamon graham cracker topping, whipped cream

Flourless Chocolate Cake

blood orange puree, hazelnut wafer cookie, whipped cream