zd Table Six Restaurant, Lenox MA

inside the KEMBLE INN

2 KEMBLE ST. LENOX, MA

413.637.4113

PRIX FIX DINNER

SUNDAY BRUNCH

CELEBRATIONS

HRS & DIRECTIONS

Reserve Now

Table Six on Facebook Table Six on Twitter

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

 

 

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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.

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.

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.

MENU IS Being updateed for the season, coming soon.

SUMMER PRIX FIX DINNER MENU

seventy eight dollars

FIRST COURSE

MARKET SOUP

a selection of seasonally inspired creations

FRISÉE AUX LARDONS

north country bacon, aged sherry vinegar, poached farm egg

GEORGIA WILD GULF SHRIMP COCKTAIL

rosemary roasted shrimp, classic cocktail sauce

TOMATO & BURRATA

sea salt, herb pesto, torn ciabatta croutons

YELLOWFIN TUNA TARTAR

avocado, ponzu, sesame, radish

SECOND COURSE

FAROE ISLAND SALMON

jonah crab, creamed corn grits, summer beans, basil

CRISPY DUCK CONFIT

beluga lentils, stone fruit, pomegranate molasses

SEASONAL RISOTTO

summer market vegetables, truffle butter, shaved grana

PASTURE RAISED BEEF SHORT RIB

yukon potato purée, brunoise vegetables, crispy leeks

BERKSHIRE PORK

guajillo chile, grilled pineapple, savoy cabbage

THIRD COURSE

CHOCOLATE SPRINGS COCOA NIB GELATO

local award winning chocolatier

MAPLE CREAM PROFITEROLES

house made choux pastry, diplomat cream

FRESH SUMMER FRUIT

chef’s preparation of seasonal fruit