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 *****
- Chilled Summer Gazpacho with Sour Cream 7
- Nicoise Salad with Sashimi Grade Ahi Tuna, Baby Arugula, Hard Cooked Eggs, Toy Box Tomatoes, Potatoes, Haricots Verts, Capers, Roasted Peppers and Anchovies 13
- Spiny Creek Oysters on the Half Shell served on Crushed Ice with Cocktail Sauce and Lemon 16
- Jumbo Lump Crab Spring Rolls with Piquant Peppadew Chili Coulis, Celery Root with Green Apple and Tidi Shrimp 13
- Flat-Grilled Pizza with Gorgonzola Cheese, Caramlized Onions and Fresh Rosemary 11
- Lobster Quesadilla with Roasted Corn and Manchego Cheese served with Chopped Avocado and Guajillo Sauce 15
- Prince Edward Island Mussels Steamed with Vine Ripe Tomatoes, Basil, Pinot Grigio and Toasted Garlic 15
- Gardener's Salad - Baby Arugula, Frisee, Baby Carrots, Asparagus, Avocado, Cucumber, Toy Box Tomatoes, Leek Crispies and Basil Vinaigrette 8
- Baked Fresh Figs with Gorgonzola Cheese, Grilled Red Onion, Mache and Danielle Prosciutto served with Fig Bouquet Vinaigrette 11.
- 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.
Entrees
Specials *****
- House-Made Three Cheese Ravioli with Radicchio, Arugula, Garlic and Extra Virgin live Oil 18
- Flat Grilled Shrimp and Scallops served on Linguini with Leek, Ginger and Carrot Ribbons 22
- 1 1/4 lb. Lobster (out of shel) with Pinot Grigio, Leeks, Tomato Concasse and Pommery Mustard served with Shoestring Potatoes 27
- Pan-Seared 22 oz. USDA Choice Rib Eye on the Bone served with Summer Tomatoes and Mache 38
- Roast Maplecrest Farms Duckling - Balthezar Way - made with Grand Marnier and served with Wild Rice and Acorn Squash 24
- Vindaloo Curry of Roasted Vegetables with Orange-Scented Jasmine Rice, Almonds and House-Made Flat Bread 20
- Pan-Roasted Natural Chicken with Madeira-Green Peppercorn Sauce and Garlic Mashed Potatoes 26.
- Grilled Wild Alaskan King Salmon with Chili Lime BBQ Glaze, Roasted Sweet Corn Salsa and Cold Cucumber Soba Noodles 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.
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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Accolades
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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