The Bear Cafe, Streamside & Fireside Dining
295 Tinker Street (Route 212)
Woodstock, NY 12498
(845) 679-5555
Dining Menu
Woodstock's acclaimed Bear Cafe restaurant offers eclectic New American cuisine, drawing upon the Hudson Valley's bounty.
Appetizers & Salads
Specials *****
- French Lentil Soup with Fresh Thyme 7
- Beau Soliel Oysters Half Dozen on Half Shell-served on Crushed Ice with Cocktail Sauce and Lemon 14
- P.E.I. Mussels - Tomato Concasse, Pinot Grigio, Basil & Shallots 14
- Crispy-Fried Calamari with Chili-Lime BBQ Sauce, Sweet Peppers and Scallions 12
- Lobster Quesadilla with Manchego Cheese, Roasted Sweet Corn, and Guajillo Chili Salsa, served with Chopped Avocado 15
- Lenny B’s Local Trout Salad with Cucumber, Dill, Honey Crisp Apples, Purple Potatoes, Radishes & Upland Cress 13
- Crispy Fried Thai-Style Spring Rolls with Colorful Vegetables, served w/ Pickled Cucumber Garnish 12
- Rabbit Pate with Prunes and Cognac served with Grain Mustard, and Cornichons 10
- Jumbo Asparagus Gratin with Cambozola Cheese 9
- Crispy Fried Baby Castroville Artichokes with Lemon Aioli 9
- Imported Spanish Chorizo & Potato Tacos with Pico de Gallo 8
- Flat-Grilled Trevisano with Goat Cheese, Roasted Beets, Oranges, Mache and Citrus Vinaigrette 11
- Jumbo Shrimp Cocktail (4) served with Cocktail Sauce and Lemon 15
- French Onion Soup au Gratin 9
- Baby Arugula, Radicchio and Friseé with Shaved Parmesan, Fine Herbs, Shallots, Lemon and Olive Oil 8
- Endive and Watercress with Crispy Polenta Croutons, Gorgonzola, Pears and Cranberry Vinaigrette 11
- Flat-Grilled Bean Curd on Asian Greens with Peanuts, Ginger Crispies and Spicy Thai Dressing 11
- Warm Baby Spinach Salad with Red Onion, Green Apples, Bacon Lardons, and Hard-Cooked Egg with Warm Granny Smith-Balsamic Vinaigrette 12
- Bear Café Caesar Salad 9
- with Grilled Chicken 15
- with Shrimp 17
Entrees
Specials *****
- Pan-Seared Scottish King Salmon with Basil & Dijon Mustard served with Grape Tomatoes, Garlicky Kale and Potato Crisp 25
- Chinese BBQ Diver Scallops on Colorful Stir-Fried Vegetables, served with Basmati Rice 23
- Shrimp Corfu - Crispy Eggplant Stack with Feta, Calamata Olives, Tomato Concasse, Oregano, and Black Tiger Shrimp 24
- Atlantic Codfish, Stockholm-Style with Dilled White Wine Sauce, Hard-Cooked Eggs and Fingerling Potatoes 24
- Le Québécois Pan-Seared Veal Chop -- “The Future of Veal” Humanely Raised, No Antibiotics -- with Lemon, Rosemary and Roasted Sweet Peppers 34
- 8 oz. N.Z. Rack of Lamb with Fresh Herb and Garlic Crumb Crust, Sweet Vermouth Demiglace, and Garlicky Mashed Yukon Gold Potatoes 25
- Hudson Valley Duck Confit Balthezar with Honey, Thyme and Grand Marnier, served on Wild Rice with Hazelnuts and Caramelized Onion 24
- Sauteed Calves Liver Grand Mere with Bacon Lardons, Pearl Onions and Aged Sherry Demiglace, served with Garlic Mashed Potatoes 25
- Vindaloo Curry with Roasted Root Vegetables served with Orange Scented Basmati Rice 19
- House-made Three Cheese Ravioli with Radicchio, Arugula, Garlic and Extra Virgin Olive Oil 10/18
- House-Made Pumpkin Ravioli with Portobello Mushroom, Sauteed Butternut Squash, Pearl Onions, Sage and Aged Provolone 11/20
- Pan-Roasted Natural Chicken with Green Peppercorn Sauce and Garlic Mashed Potatoes 24
- Bear Cafe Filet Mignon with Port Garlic Sauce, Garlic Mash Potatoes and Stilton Cheese 34
- Steak Frites USDA Choice Black Angus Steak with Cabernet Sauvignon-Peppercorn Butter served with French Fries 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
Sandwiches
Please note: We do not offer sandwiches on Fridays, Saturdays or Holiday Sundays between 6:00 pm -- 10:00 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.
Sides
- Basket of Hand-Cut Fries 7.
- Beer Battered Onion Rings 7.
- Garlic Mashed Potatoes 7.
- Sauteed Broccoli Rabe with Caramelized Onion and Toasted Garlic 7.
Desserts
- Fresh Mixed Berries with Whipped Cream 6.50
- Belgian Chocolate Melt-Away Cake served with Oven-Roasted Strawberries and Vanilla Ice Cream 8.00
- Chocolate Chip Cheesecake with Fresh Whipped Cream 7.50
- Individual Bourbon Pumpkin Pie with Maple Pecan Streusel & Fresh Whipped Cream 7.50
- Dark Chocolate Truffle Brûlée 7.50
- Apple Crisp with Vanilla Ice Cream 7.50
- Raspberries Baked in Frangipane with Vanilla Ice Cream 7.50
- Hot Fudge Sundae with Whipped Cream and Walnuts 7.50
- Classic Vanilla Bean Crème Brulee 7.00
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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Where the Powerful and Famous Nosh
–New York Times November 2002
The Bear Cafe, Streamside & Fireside Dining
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