Once Upon a Table

Name: Once Upon a Table
Address: 36 Main St., 01262, MA, 01262
Telephone: 413-298-3870

36 Main St., Stockbridge, MA 01262, US

• Monday: 11:00AM-9:00PM •Tuesday: 11:00AM-9:00PM •Wednesday: 11:00AM-9:00PM •Thursday: 11:00AM-9:00PM •Friday: 11:00AM-9:00PM •Saturday: 11:00AM-9:00PM •Sunday: 11:00AM-9:00PM •

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Details

Cuisine: American (New), Continental
Parking:
Alcohol Type:
Takeout Available:

Delivery Available:
Catering Available:
Reservations:
Smoking Allowed:

Dress Code: Casual
Wheelchair Accessible:
Seating:
Music Type:

Lunch Menu

Small Plates, Appetizers

Soup of the Day

New England Clam Chowdah

Smoked Salmon

with Capers, Red Onion & Whole Wheat Toast

Prince Edward Island Mussels Steamed in White Wine, Shallots Garlic & Fresh

Pan Seared Vegetable Dumplings

with Spicy Ginger-Soy Vinaigrette

Pot Pie of Escargot

with White Wine, Butter, Garlic & Fresh Herbs

Seared Crab Cake

with Caper Remoulade and served with Mesclun Salad

Salads

Classic Caesar Salad

with Garlic Croutons & Grated Parmesan Reggiano Cheese

Organic Mesclun Greens

with Toasted Pecans and Balsamic Vinaigrette

Add to any of the Above Salads:

Sandwiches, Omelette, Etc...

Grilled Alaskan Salmon Burger;

served with guacamole on a large English Muffin with lettuce, tomato, and onion on the side

Omelet of the Day

served with Mesclun Salad & Choice of Rye, White, or Seven Grain Toast

Grilled Chicken Sandwich

with gorgonzola cheese and caramelized onions, Served on a Kaiser Roll

Portobello Mushroom, Leeks and Spinach

with Brie and Served on Grilled Organic San Francisco Sour Dough

Sliced Turkey Breast

with Herb Aioli, Cranberry-Chipotle Relish, Lettuce and Tomato on Organic San Francisco Sour Dough

Grilled Pastrami Reuben

with Russian Dressing, Swiss Cheese, & Sauerkraut on Rye

Quiche of the Day

served with Mesclun Salad

Fresh Mozzarella, Roasted Yellow Peppers, Tomatoes and Pesto

Served Warm on a Ciabatta roll

Entrées

Scared Crab Cakes

with Caper Remoulade and served with Mesclun Salad

Pasta of the Day

Sautéed Potato Gnocchi

with Plum Tomatoes, Mushrooms, Kalamata Olives, Basil Pesto, Fontina and Parmesan Cheeses

Dinner Menu

To Begin

Pan Seared Vegetable Dumplings

W Spicy Soy Vinaigrette

Pot Pie of Escargot

W Butter, Shallots, Garlic and Fresh Herbs

Smoked Salmon

W Capers, Red Onion, Tomato & Whole Wheat Toast Points

Prince Edward Island Mussels

Steamed in White Wine, Butter, Garlic, Herbs

Duck Liver Pate

W port wine jelly & Croute

Salads

Classic Caesar

W Garlic Croutons and Reggiano Parmesan Cheese

Mesclun Greens

W Balsamic Vinaigrette Toasted Pecans & Cherry Tomatoes

Add a side of

Entrees

Sautéed Gnocchi

W Tomatoes, Mushrooms, Kalamata Olives, Fontina & Pesto

Maine-style Crab Cakes

with Herb Roasted Potatoes and a Caper Remoulade

Goat Cheese Ravioli

W Sun Dried Tomatoes & Pesto Cream

Pecan Crusted Rainbow Trout

W Honey Lemon Butter and Herb Roasted Potatoes

Rack of Grass Fed Australian Lamb

W Sage Mashed Potato and Herbed Demi-Glace

Crispy Half Duck

W Butternut Squash Risotto & Arugula

Coq Au Vin

W seasonal Vegetables

Phyllo wrapped Organic Salmon Filet

W Ratatouille Braised Spinach & compound Truffle Butter

Side of Vegetables

Side of Potatoes

Side Salad

Side of Ratatouille

Dessert Menu

Desserts

Profiteroles

Four pastry puffs served warm from the oven and filled with your choice of Vanilla, Chocolate, or Coffee ice cream; topped with our famous Chocolate Ganache

Creme Brulee - (chef's choice)

Traditional baked custard topped with a layer of caramelized sugar

Gypsy Pie

A nutty tart made with cashews, almonds, pecans, walnuts, and raisins; served warm with a scoop of vanilla ice cream

Chocolate Decadence

a very moist Flourless Chocolate Cake served with a raspberry coulis

Ice Creams and Sorbets

assorted flavors