The Bear Cafe, Streamside & Fireside Dining

295 Tinker Street (Route 212)
Woodstock, NY 12498
(845) 679-5555

Salad, jumbo shrimp, cous cous

Dining Menu

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


Appetizers & Salads

Specials *****

  • Butternut Squash Soup with Creme Fraiche   7
  • Cooks Cove Oysters (GF) on the Half Shell   15
  • Cripy Fried Calamari with Chili Lime BBQ Sauce, Sweet Red Peppers & Sesame Seeds   12
  • Line-Caught Yellowfin Tuna Tartare with Avocado, Radishes & Soy-Ginger Vinaigrette   16
  • Maple Brook Farms Burrata on Grilled Asparagus with Fresh Herb Vinaigrette, Organic Farm Egg and Prosciutto Crisp  15
  • Nantucket BayScallops Crudo - Raw Bay Scallops with Melon Duo, Pickeled Radishes and Microgreens   16
  • Gold and Red Beets with Crispy Fried Coach Farm Goat Cheese, Frisee and Balsamic Glaze   14
  • Shrimp Quesadilla with Roasted Corn, Black Beans and Montery Jack and Cheddar Cheese   14 
  • House-Made Roasted Butternut Squash Ravioli with Aged Provolone and Crispy Sage   12
  • French Onion Soup au Gratin 9
  • Jumbo Shrimp Cocktail (GF) 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
  • Warm Baby Spinach Salad (GF) with Red Onion, Green Apples, Bacon Lardons, Hard-Cooked Egg and Red Beets, with Granny Smith Balsamic Vinaigrette   12
  • Sunfrost Farms Raw Kale Salad with Black Grapes, Ricotta Salata, Grilled Red Onions and Pignoli Nuts and White Balsamic-Honey Vinaigrette 9
  • Endive and Watercress with Crispy Polenta Croutons, Gorgonzola, Pears and Cranberry Vinaigrette 11
  • Bear Café Caesar Salad - Hearts of Romaine, Croutons, Anchovies and Ceasar Dressing   9
    • with Grilled Chicken 15
    • with Shrimp 17

Entrees

Specials *****

  • House Made Fettucini with Wild Boar Ragu, Grana Padano and Parsley   23
  • Local 'Cheese Pumpkin' Risotto with Crumbled Coach Farm Goat Cheese and Toasted Quinoa   12/22
  • Moules Frites Provencale with Tomato Concasse, Sweet Red and Gold Peppers, Garlic, Mushrooms, White Wine and Herbs De Provence   Served with French Fries   19
  • Sauteed Shrimp & Scallops on Roasted Cauliflower Puree with Purple Potatoes, Parsley and Citrus Zest   29
  • Georges Bank Atlantic Cod with Bouillabasse Broth, New Potatoes and Saffron Aioli   27
  • Pistachio Crusted Australian Rack of Lamb Chops (8oz) with Sweet Potatoe Gratin and Juniper Glaze  44
  • Beef Carbonnade - Flemish Beef and Beer Stew Served with French Fries or Buttered Noodles   24
  • Grilled Organic King Salmon with Puree of Autumn Squash, Broccoli Rabe, Cipollini Onion, Fried Capers and Cranberry Agrodolce  26
  • Campanelli's Local Naturally Grown Chicken - Pan Roasted with Green Peppercorn Sauce and Garlic Mashed Potatoes   26
  • Grass Fed Cedar River Farms Filet Mignon (GF) with Port Garlic Sauce, Garlic Mash Potatoes and Stilton Cheese 40
  • Cedar River Sirloin (GF) with Cabernet Sauvignon-Black Peppercorn Butter, served with Crispy Parmesan Cheese Fries   35
  • Grilled Tofu (V) served on Soba Noodles with Napa Cabbage, Shiitake Mushrooms and Scallions served in a White Miso Broth with Lemongrass and Ginger 19

Sandwiches

  • Bear Cafe Burger 1/2 LB Hamburger with Hand Cut French Fries    16
  • Bear Cafe Cheeseburger with Hand Cut French Fries and American, Gruyere or Gorgonzola Cheese  16.50
  • Substitute Beer Battered Onion Rings, Garlic Mashed Potatoes or Haricot Verts   2   Add Chopped Avocado 3

Sides

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


Desserts

  • Warm Apple Crisp with Vanilla Ice Cream
  • Belgin Chocolate Melt-Away Cake with Oven-Roasted Strawberries & Vanilla Ice Cream
  • Pumpkin Cheesecake
  • Fresh Berry Upside-Down Cake with Vanilla Ice Cream
  • Key Lime Pot de Creme with Raspberry Oatmeal Cookies & Fresh Whipped Cream
  • Classic Vanilla Bean Creme Brûlée (GF) 
  • Fresh Mixed Berries with Fresh Whipped Cream (GF)
  • Hot Fudge Sundae with Fresh Whipped Cream and Walnuts (GF) 
  • Raspberry Sorbet
  • Haagen-Daz Ice Cream with Fresh Whipped Cream (GF)
  • All 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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Wine List

Bear cafe award winning wine selection

Accolades

Fresh, imaginative, new-American Fare, as well as a lively,,, glamorous?... bar scene

–N.Y. Magazine


The Bear Cafe, Streamside & Fireside Dining

Copyright © 2014 The Bear Cafe
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Site photography by Dion Ogust
A Prism Production