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 *****
- Roasted Cauliflower Soup with Aged Provolone Cheese 7
- Chilled White Gazpacho with Cucumbers, Almonds and Creme Fraiche 7
- Crab Louis-Hass Avocado with Back Fin Crab Meat, Sweet Chilis, Red Onion and Tobiko Caviar 13
- Spinney Creek Oysters on the Half Shell served on Crushed Ice with Cocktail Sauce and Lemon 16
- Crispy-Fried Soft Shell Crab with Chopped Avocado, Toy Box Tomato Coulis, and Cajun Aioli 13
- Flat-Grilled Pizza with Gorgonzola Cheese, Fresh Ricotta, Thyme, Caramelized Onions and Toasted Garlic 12
- Gardener's Salad - Baby Arugula, Frisee, Baby Carrots, Asparagus, Avocado, Cucumber, Toy Box Tomatoes, Leek Crispies and Basil Vinaigrette 8
- Lobster Quesadilla with Roasted Corn and Manchego Cheese served with Grilled Pineapple Salsa 15
- Prince Edward Island Mussels Steamed with Vine Ripe Tomatoes, Basil, Pinot Grigio and Toasted Garlic 15
- Baked Fresh Figs with Gorgonzola Cheese, Grilled Red Onion, Upland Cress and Danielle Prosciutto served with Fig Bouquet Vinaigrette 11
- Daniel Boloud’s Lobster Salad - Maine Lobster with Avocado, Hearts of Palm, Asparagus and Summer Greens with White Truffled Balsamic Vinaigrette 15
- Jumbo Black Tiger Shrimp Cocktail (4) 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 10
- Flat-Grilled Trevisano with Goat Cheese, Roasted Beets, Oranges, Pea Sprouts and Citrus Vinaigrette 10
- Flat-Grilled Bean Curd on Asian Greens with Peanuts, Ginger Crispies and Spicy Thai Dressing 11
- Baby Spinach Salad with Red Onion, Green Apples, Bacon Lardons, and Hard-Cooked Egg with Warm Granny Smith-Balsamic Vinaigrette 11
- Bear Café Caesar Salad 9
- with Grilled Chicken 15
- with Shrimp 17
Entrees
Specials *****
- House-Made Three Cheese Ravioli with Radicchio, Arugula, Garlic and Extra Virgin live Oil 24
- Penne Regatta with Basil Pesto, Toy Box Tomatoes and Fresh Mozzarella 19
- Crispy Hudson Valley Duck Confit with Wild Rice and Lingonberries 22
- Pan-Seared Halibut with Sauteed Local Swee Corn, Tomato Medley and Leeks served with Scami Butter and Potato Crisp 27
- Flat-Grilled Shellfish Primavera-Black Tiger Shrimp and Day Boat Scallops on Linguini with Colorful Vegetable Ribbons, Light Cream, Parmesan and Lemon 24
- 22 oz USDA Choice Ribeye Steak (on the bone) served with Summer Tomatoes and Upland Cress 36
- Calves Liver Grand Mere-Sauteed Claves Liver with Bacon Lardons, Pearl Onions and Aged Sherry Demiglace served with Garlicky Mashed Potatoes 25
- Pan-Roasted Natural Chicken with Madeira-Green Peppercorn Sauce and Garlic Mashed Potatoes 26
- Grilled Wild King Salmon with Chili Lime BBQ Glaze, Stir-Fried Shiitake Mushrooms, Sugar Snap Peas and Baby Carrots 25
- Bear Café Filet Mignon with Port Garlic Sauce and Stilton Blue Cheese 34
- Steak Bordelaise Pan-roasted 16 oz. Premium Sirloin with Bordelaise Sauce and Hand Cut 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 20
- Vindaloo Curry of Roasted Vegetables with Orange-Scented Jasmine Rice, Almonds and House-Made Flat Bread 20
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.
- Grilled Portobello Mushrooms 7.
- Garlic Mashed Potatoes 7.
- Sauteed Broccoli Rabe with Caramelized Onions and Toasted Garlic 7.
Desserts
Specials *****
- Warm Fresh Strawberry-Peach Cobbler served with Vanilla Ice Cream 7.5
- Mixed Summer Berries Blueberries, Blackberries and Strawberries with Whipped Cream 7
- Dark Chocolate Mousse with Praline Cremeaux and Hazelnut Streusel 8
- Rum-Roasted Pineapple Tart with Vanilla Pastry Sauce and Whipped Cream 7.5
- Ricotta Cheesecake with Chocolate Sauce and Whipped Cream 7
- Coconut Pearl Tapioca with Mango Curd, Sable Cookies
and Lime 8 - Blood Orange Sorbet 6.5
- Vanilla Bean Crème Brulee 7.5
- Hot Fudge Sundae 7.5
- Häagen Dazs Ice Cream 6
- Belgian Chocolate Melt-Away Cake served with Oven-Roasted Strawberries and Vanilla Ice Cream 8
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
Copyright © 2010 The Bear Cafe
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