Woodstock's acclaimed Bear Cafe restaurant offers eclectic New American cuisine, drawing upon the Hudson Valley's bounty.
House-made Goat Cheese Raviolis with Chives, Brown Butter, Bread Crumbs and Crispy Sage 12/19
Atlantic Halibut with Tomato Confit, Sugar Snaps, Tomato Consomme 26
New Zealand Lamb Chops, Roasted Peppers, Broccoli Rabe, Basil Pesto 36
Pan-Roasted Berkshire Pork Chop for Two with Granny Smith Apple Chutney and Roasted Hen of the Woods 38
Bone-In Black Angus Export Rib Eye (market price)
Slow-Cooked Thumbelina Carrots, Soy-Braised Hijiki, Ginger Vinaigrette, Greek Yogurt 13
Hay Baked Beets, Stracchino, Pine Nuts and Cabernet Sauvignon 12
Please note: Prices and items subject to change without notice.
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.
Where the Powerful and Famous Nosh
–New York Times November 2002