Café Nights
After testing several concepts in 2008, the Woodstock Café, in partnership with CrossRoads Caterings, is now open for dinner reservations on Friday and Saturday evenings.
The Café's environment is changed for dinner, featuring intimate, candlelit seating for couples and small groups, spaced throughout the existing café, including the current retail areas. A fixed price menu, including a choice of appetizers, soups or salads, several gourmet main entrees and a choice of desserts is offered. Customers also have the option of ordering from the menu, "a la carte". The menus, which change weekly, are also designed to accommodate vegetarian requests. Other preparation requests made at the time of the dinner reservation by patrons with special dietary needs will be accommodated to the extent possible.
Wine and beer service is offered. Several varieties of white and red wines are available by the glass, and patrons also have the option of choosing a bottle of wine from the Café's retail wine section. Dinner wine by the bottle is sold at normal wine shop retail prices, plus a $3.00 corkage service.
Reservations are available from 5:30 PM. We also make every effort to accommodate "walk-in" guests without reservations. Unlike our wine tasting or entertainment dinner events, no funds are collected until the conclusion of dinner. The last dinner seating will be at 8:30 PM each evening.
Because of the limited seating for this type of dining event, we request that patrons arrive at, or very near, the appointed time for their reservation. We also request that if dinner plans change, patrons call us to cancel.
All published menus for Café Nights are subject to some change due to product availability and/or unusual food market opportunities or issues. When you call for a reservation, be sure to let us know of any dietary restrictions you may, and we will do our best to accommodate your needs.
To request reservations for this dining experience please call: 459-8888.
Appetizers
Housemade Scrapple - Pan fried with poached cranberries and orange marmalade $7
Croque Monsieur - Goat cheese and cured ham grilled with Virginia Maple Syrup on Brioche $8
Curried Potato Empanada - With fresh apple salad $6
Soup/Salad
Shrimp Cocktail Salad - With shaved cucumber, avocado and celery leaves $9
Acorn Squash Soup - With house made yogurt and thyme honey $6
Spinach Salad - With quinoa, bacon aioli and orange segments $7
Entrées
Canadian Bacon - Cider basted, house cured Baker Farms pork loin with split peas, pickled carrots and poached egg $21
Duet of Duck - Pan seared breast with scalloped sweet potatoes and molasses and red wine gastrique. House made duck terrine with fig jelly. $22
Beef Ribeye - With caramelized onion, creamed radishes, napa cabbage choucroute and brioche croutons $20
Jerk Seasoned Coho Salmon - With grilled pineapple cous cous and chive and potato jam $20
Root Vegetable Pot Pie - With mushroom and beet green salad and soy glaze $17
Desserts
Pumpkin Bread Pudding - With pistachio ice cream and cinnamon foam $6
Bourbon and Brown Butter Blondie - With cranberry sorbet and vanilla bean panna cotta $8
Upside Down Pineapple Cake - With sweet curry mousse and warm chocolate miso sauce $7
Cheese Plate - Server will describe the cheeses selected for this evening $9
To request reservations for this dining experiment, call the Café at 459-8888.
Appetizers
Crabill's Beef Short Rib - With olive tapenade and cauliflower puree $8
Black Bean and Pineapple Springroll - With Massaman curry dipping sauce $6
Potato Rosti - With house made gravlax, crème fraiche, cranberry and maple reduction $7
Soup/Salad
Ahi Tuna "Hot Pot" - With carrots, napa cabbage, shitake mushrooms and dashi broth $9
Smoked Ham Salad - Red and green cabbage with house cured and smoked Baker Farms pork, torn rye croutons and whole grain mustard vinaigrette $6
Passage Creek Farms Mixed Greens - With glazed baby carrots, seasoned rice vinegar, hard boiled hibiscus hens egg and peanut dressing $7
Entrées
Grilled Baker Farms Pork Belly - With black mission figs, mashed winter squash, kale and canellini bean ragout $20
Seared Halibut - With pancetta and red onion risotto, brussel sprout petals and sofrito oil $22
Confit of Duck Leg - Fresh squeezed lemon juice and crepe "purses" filled with goat cheese, grilled asparagus and onions $19
Grilled Hanger Steak - With pickled beets, beef bourguinonne sauce and potato gnocchi logs with ricotta cheese $20
Mushroom Carbonara - House made spinach tagliatelle pasta, black trumpet and shitake mushrooms, grana padano and hen's egg $17
Desserts
S'more - Smoked marshmellow, mille-fuille and mocha sorbet $7
Ginger Spiced Cake - With carrot ice cream, mulled wine reduction and brulee'd cream cheese $8
Lemon Tart - With buttermilk gelee, cranberry syrup and sweet tea granita $7
Cheese Plate - Server will describe the cheeses selected for this evening $9