Dining Menu

Woodstock's acclaimed Bear Cafe restaurant offers eclectic New American cuisine, drawing upon the Hudson Valley's bounty.

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Appetizers & Salads

• French Onion Soup au Gratin 9
• Jumbo Shrimp Cocktail (4) served with Cocktail Sauce and Lemon 15
• Bear Cafe Green Salad with Baby Arugula, Radicchio and Friseé with Shaved Parmesan, Fine Herbs, Shallots, Lemon and Olive Oil 6
• Endive and Watercress with Crispy Polenta Croutons, Gorgonzola, Pears and Cranberry Vinaigrette 11
• Flat-Grilled Trevisano with Goat Cheese, Roasted Beets, Oranges, Mache and Citrus Vinaigrette 11
• Flat-Grilled Bean Curd on Asian Greens with Peanuts, Ginger Crispies and Spicy Thai Dressing 11
• Sunfrost Farms Organic Raw Kale Salad with Black Grapes, Ricotta Salata, Grilled Red Onions and Pignoli Nuts and White Balsamic-Honey Vinaigrette 9
  
• Blue Moon Organic Baby Lettuces with Grilled Figs, Leek Crispies, Hazelnuts and Crumbled Goat Cheese 12
• Sky Farms Organic Warm Baby Spinach Salad with Red Onion, Green Apples, Bacon Lardons, and Hard-Cooked Egg with Granny Smith-Balsamic Vinaigrette 12
• Bear Café Caesar Salad 9
  • with Grilled Chicken 15
  • with Shrimp 17

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Entrees

• House-Made Goat Cheese Ravioli with Pine Nuts, Red Grapes, Parmesean Cheese and Upland Cress   10/18
• Pan Seared New Zealand Salmon with Coconut Curry, Sauteed Kale and Citrus   25
• Tony Campanelli’s Local, Naturally Grown Chicken Pan-Roasted with Green Peppercorn Sauce and Garlic Mashed Potatoes 26
• Bear Cafe Filet Mignon with Port Garlic Sauce, Garlic Mash Potatoes and Stilton Cheese 34
• Pan-Seared USDA Choice 16 oz Black Angus Steak with Cabernet Sauvignon-Black Peppercorn Butter, served with Crispy Steak Fries with Parmesan Cheese   33
• Grilled Tofu served on Soba Noodles with Napa Cabbage, Shiitake Mushrooms and Scallions served in a White Miso Broth with Lemongrass and Ginger 19

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Sandwiches

Please note: Due to limited grill space we are unable to offer sandwiches on Saturdays after 6 pm

• Half Pound Wolfe’s Neck Farm Hamburger with Hand Cut French Fries 14.
• Half Pound Wolfe’s Neck Farm Cheeseburger with Hand Cut French Fries and American, Gruyere or Gorgonzola Cheese 15.
• Grilled Natural Chicken Breast Sandwich with Hand-Cut French Fries and served with Mango Chutney 12.
• Wolfe’s Neck Farm Steak Sandwich served on Garlic Crouton with Hand-Cut French Fries 19.
• Sub Beer Battered Onion Rings, Garlic Mashed Potatoes or Haricot Verts 1.
  

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Sides

• Basket of Hand-Cut Fries 7
• Beer Battered Onion Rings 7
• Garlic Mashed Potatoes 7

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Desserts

• Warm Apple Crisp with Vanilla Ice Cream 
  
• Belgian Chocolate Melt-Away Cake with Oven-Roasted Strawberries and Vanilla Ice Cream  
• Almond Brittle Cheesecake with Bourbon Carmel Sauce
• Classic Vanilla Bean Créme Brûlée
• Orange Créme Brûlée
• Strawberry Shortcake with Fresh Whipped Cream
• Black Forest Cake
  
• Hot Fudge Sundae with Fresh Whipped Cream and Walnuts
• Fresh Mixed Berries with Whipped Cream
• Vanilla, Chocolate or Coffee Haagen-Daz Ice Cream with Fresh Whipped Cream
• 7.50
  

Please note: Prices and items subject to change without notice.

Our Ingredients

Chef-owner Eric Mann has arrived as a New American chef by a natural process. Having cooked under (maniacal) French chefs in Manhattan for eleven years, Chef Mann now draws upon fresh local ingredients and international cuisines to employ his classical French technique. The proof is in the pudding! And whatever else finds its way to your table at The Bear Cafe.

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Accolades

Arguably the best restaurant in the region

–Gourmet Magazine

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