New Year's Eve Specials and some drink suggestions

Happy New Year to All!

New Year's Menu

Prime Rib au Jus for $18.96,

Beef Wellington with a Liver Mousse Pate and wrapped in a Puff Pastry Shell for $28.96,

Baked Crab Stuffed Haddock for $18.96,

Stuffed Chicken breast with Cranberry Walnut Stuffing for $18.96

Try a couple new drinks out for New Years while you are at the Pub for New Years!

Black Velvet

Ingredients:

• 5 oz chilled stout (Guinness is the best!)
• 5 oz chilled Champagne

Preparation:

• Pour stout into a champagne flute. Add champagne carefully, so it does not mix with the stout, and serve.

Baileys Chocolatini

Ingredients:

• 2 oz. Baileys Original Irish Cream (25 oz. per bottle)
• 1/4 oz. vodka
• 1/4 oz. chocolate liqueur

Preparation:

• Add Baileys Original Irish Cream, vodka and chocolate liqueur.
• Shake with ice and strain into martini glass.
• Garnish with raspberries or cherrys

Chard-tini

Ingredients:

• 3/4  oz. Vodka
• 3/4  oz. Chardonnay
• 1/4 oz. peach schnapps
• 1 oz. lemon-lime soda
• 1 slice lemon
• 1 slice lime

Preparation:

• Mix the Chardonnay, Vodka and peach schnapps.
• Shake with ice and strain into a chilled wine glass.
• Top with lemon-lime soda.
• Garnish with lime and lemon slice

Snap, Crackle, Pop

Ingredients:

• 1 1/2 oz. Tequila
• 7-8 dash bitters
• 1 oz fresh ground black pepper
• Lime wedges

Preparation:

• In a small bowl mix the bitters and freshly ground cracked black pepper until it becomes a paste
• Take a wedge of lime and coat one side with the paste
• Take a bite of the coated lime and then the shot

Peppermint Martini

Ingredients:

• 5 oz. vanilla Vodka
• 2 oz. white creme de menthe
• 1/2 oz. Peppermint Schnapps

Preparation:

• Pour all ingredients into a shaker with ice. Shake and strain into a martini glass. Garnish with a candy cane if available

And check out our wine list at http://www.6housepub.com/wines.htm, beer list at http://www.6housepub.com/beers.htm and cocktails list at http://www.6housepub.com/cocktails.htm

Fruitcake, doorstop or delicious treat?

In our family we receive a fruit cake every year by Airmail from overseas. We having a running joke that it’s the same one, because the one from the year before mysteriously disappeared and no one seems to remember what happened to it. We DO recall not eating the thing and we are pretty sure we didn't use it for a doorstop.

Fruitcake has a bit of a bad rap. Although these two suggestions are my favorite in terms of what to do with one of those rock hard ones that seem to turn up perennially:

1. Hollow out to store valuables - no one will touch it, so your valuables will stay safe!

2. Send one to the junk mail company with a note asking them to take you off their list or you will send more of them.

Here's an old family recipe though that is quite delicious and does not have the traditional nuts or candied citron in it and the Grand Marnier makes a nice touch as well.

Grand Marnier Fruitcake

Recipe Yield 1 - 6 inch round pan

Preheat oven to 325 degrees

Ingredients:

• 1/4 cup dried orange flavored cranberries
• 1/8 cup chopped dried sweet cherries
• 1/8 cup chopped dried mango
• 1/4 cup dried blueberries
• 1/4 cup Grand Marnier
• 1/2 cup unsalted butter
• 1/4 cup packed light brown sugar
• 2 eggs
• 1/2 cup all-purpose flour
• 1/4 teaspoon kosher salt
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon baking soda
• 1/4 cup dark molasses
• 2 tablespoons heavy cream
• 1/4 cup Grand Marnier, split in half.

Directions:

• Soak the dried fruit in 1/4 cup of the Grand Marnier over night, covered and store at room temperature.
• Grease a 6 x 3 inch round pan, and line with parchment paper.
• In a large bowl, cream together butter and brown sugar. Beat in the eggs. Mix together the flour, baking soda, salt, and cinnamon; mix into the butter and sugar in three stages, alternating with the molasses and the heavy cream. Stir in the soaked fruit.
• Bake in preheated oven for 40 to 45 minutes. While still hot, sprinkle with 1/2 of the set aside Grand Marnier. Let cool. When the cake is cooled remove from the pan and sprinkle with the remaining Grand Marnier.
• This cake is best stored wrapped in Cheese cloth soaked in Grand Marnier and does actually improve with age.

I tried one of these ideas a few years ago, the Chocolate covered fruitcake balls and they were great, so here is a great article about Unusual Uses: Christmas Fruitcake Leftovers 7 Ways (real ways to recycle fruitcake)

http://www.diylife.com/2009/12/21/unusual-uses-christmas-fruitcake-leftovers-7-ways/

Don't forget: Gift Certificates for the '6 House Pub and the 1896 House make wonderful stocking stuffers for that special person in your life or a great getaway for your parents (or your kids).

Tis the Season to Give….Chocolate!

Gift Certificates for the '6 House Pub and the 1896 House make wonderful stocking stuffers for that special person in your life or a great getaway for your parents (or your kids).

In addition, everyone loves goodies for the holidays, especially CHOCOLATE ones and what better way to tell your family and friends how much you appreciate and love them is make them chocolate truffles!

Here are some links to my favorite, easy to make and delicious recipes from around the web:

Easy Chocolate Truffles

http://www.marthastewart.com/356071/easy-chocolate-truffles

With this recipe, I prefer to leave the cardomom out and the lemon peel actually tastes better zested

Nutella Chocolate Truffles (these are a totally yummy!)

http://steamykitchen.com/13940-nutella-chocolate-truffles-recipe.html

Avocado-Chocolate Truffle Recipe (strange sounding but delicious)

http://whatscookingamerica.net/Candy/AvocadoChocTruffles.htm

As an alternative to rolling the truffles in powered sugar, they are wonderful rolled in toasted and then fine ground up almonds.

Baileys Irish Cream Chocolate Truffles

http://www.grouprecipes.com/27314/baileys-irish-cream-chocolate-truffles.html

With this recipe, while very easy to make, just make sure you don't hit the chocolate up too much as you are stirring in the egg yolks as you could end up with chocolate scrambled eggs. J

Easy Champagne Chocolate Truffles

http://www.epicurean.com/featured/champagne-chocolate-truffles-recipe.html

For this recipe you can do without the orange oil and it tastes a tad better with a touch more sugar then the recipe requires.

Burger and Wine?

Anytime!

While most people think of beer as being the traditional accompaniment to a burger, reds and some whites compliment them well too! The Six House Pub offers a great selection of burgers, and a choice of Beef or Buffalo for your dining pleasure!

Check out the selections of the “Six” House   Bovine Burger Bazaar!

The Guernsey~Our basic no frills

The Belted Galloway~Bacon belts & melted Cheddar       

The Texas Longhorn~Smothered with grilled onions and mushrooms   

The “Aloha” Dexter~ bacon & cold pineapple Jalapeño salsa     

The Polish Red~polish sausage & fried onion rings         

The Mediterranean Cow~Gorgonzola, grilled Portobello 

mushroom slices, roasted red peppers, tomato basil aioli   

Add cheese  or Add Goat Cheese     

Cheeses :  American, Cheddar, Feta, Goat Cheese, Gorgonzola, Pepper Jack, Provolone, Swiss 

May substitute Garden Burger on any of the above

All burgers served with lettuce, tomato, red onion, pickle & pub fries. 

May substitute House coleslaw for fries

Of our wine list, I would suggest these as great accompaniments to a great burger!

Shiraz Red Diamond ’06

Glass $6.46

Bottle: $26.96

Pinot Noir~Smoking Loon ’0 8

Glass $6.46 

Bottle: $24.96

Shiraz~Wolf Blass South Australia Yellow Label ‘07

Glass $6.46

Bottle: $24.96

Or if you prefer a white that can stand up well to a burger try the:

Chardonnay~Kendall Jackson Vintner’s Reserve  ‘ 08/09       

Glass $7.96

Bottle: $29.96

Check out the rest of our menu at http://www.6housepub.com/dinner.htm

And our wine list at http://www.6housepub.com/wines.htm.

Happy Thanksgiving from the 1896 House

While Thanksgiving is mostly practiced in North America, (the United States and Canada primarily) it is still a time to reflect on all that we have to be thankful for, no matter where in the world we are. During this historic holiday let us all give thanks to our friends and family.

All the staff at the 1896 House would like to wish you and your families a wonderful Thanksgiving day and hope that any people staying with us during the holiday have a wonderful time.

For the folks that will be staying home and cooking Turkeys this Thanksgiving, here are some great tips to make your holiday a safer and more tasty holiday.

Tips for avoiding cooking fires on Thanksgiving Day

http://www.bnd.com/2011/11/23/1953578/tips-for-avoiding-cooking-fires.html

Safety tips for cooking Thanksgiving turkey

http://www.wral.com/lifestyles/healthteam/story/10413259/

Thanksgiving Safety: 7 Tips to Avoid for Food Safety

http://www.livescience.com/17169-thanksgiving-food-safety.html

Thanksgiving 2011: last-minute tips

http://www.miamiherald.com/2011/11/23/2516113/thanksgiving-2011-last-minute.html

Thanksgiving time saving tips

http://www.visaliatimesdelta.com/article/20111123/LIFESTYLE/111250304/Thanksgiving-time-saving-tips?odyssey=mod%7Cnewswell%7Ctext%7CFrontpage%7Cs

Tips for Not Starting a a Major Fire When Deep-Frying Thanksgiving Turkey

http://www.opposingviews.com/i/health/food-and-nutrition/tips-not-burning-house-down-deep-frying-thanksgiving-turkey

Have a Happy and Safe Holiday! Cheers from the 1896 House!

6 House Pub Menu and Wine Pairing #9

Cabernet Sauvignon~Columbia Crest Grand Estates ’07 

Supple and surprisingly complex, this is generous with its meaty currant and blackberry flavors, 

Wine spectator 89 PTS 

Glass $6.46 

Bottle $24.96

New York Strip Steak~10 oz. grilled to your liking, & served with a baked potato topped with mushroom caps and onion rings   ~or~  au poivre”~coated in crushed black pepper with a burgundy cream sauce

$17.96

Whether you prefer your steak rare or well done, this Cabernet pairs well with the strip steak. While still young for a Cab, this pleasant red has improved in just the last year ageing in the bottle.  With an overtone of sweet fruit and a creamy nose, this red compliments either the grilled strip or the au poivre sauce. 

Check out the rest of our menu at http://www.6housepub.com/dinner.htm

And our wine list at http://www.6housepub.com/wines.htm.

Berkshire Brewing Company

The 1896 House Inn and 6' House Pub are proud to serve local microbrews from Berkshire Brewing Company!

Steel Rail Ale A light colored, medium bodied, full flavored American style

Ale. Steel Rail E.P.A. is our flagship product that has a full malt flavor and is

balanced with a pronounced hop flavor and bitterness. 5.3%

Drayman’ s Porter A full bodied dark Ale with pleasant chocolate/roasted

malt flavor with a slight malty sweetness that is balanced with a delicate hop

bitterness, flavor and aroma. A smooth and memorable taste experience. 6.2%

Lost Sailor A medium bodied India Pale Ale, dry hopped to provide a very

pleasing flora, citrus aroma. Well balanced between malty sweetness and hop

bitterness. A very thirst quenching IPA. 5.5%

Berkshire Brewing Company Seasonal Changes with the season.  Ask

your server!

Berkshire Brewing Company Inc. is a regional brewery located in South Deerfield, MA, established in 1994 by Christopher T. Lalli and Gary A. Bogoff, a pair of homebrewers with the vision of being Massachusetts’ local brewery. Our goal is to produce clean, fresh, well-balanced ales & lagers in small batches. At the present time we are capable of producing 580 barrels (17,980 gallons) of fresh beer each week. All of our beer is unfiltered, unpasteurized and contains no chemical additives or preservatives. As craft brewers, we are now producing nine styles of beer year round and seven seasonals.

(courtesy of Berkshire Brewing Company's website)

Brewery Tours Every Saturday at 1 P.M. 

Berkshire Brewing Company

http://www.berkshirebrewingcompany.com

Like them on Facebook at https://www.facebook.com/pages/Berkshire-Brewing-Official-Page/283586908949?v=wall

The 6' House Pub Beer List http://www.6housepub.com/beers.htm

And check out our menu at http://www.6housepub.com/dinner.htm

6 House Pub Menu and Wine Pairing #8

Merlot~Columbia Crest Grand Estates, ’07 

Glass $6.46 

Bottle $24.96

Light on its feet, with a polished feel to the dark berry, prune, star anise and roasted meat flavors. A nice balance of tannins and cocoa spice make this a nice semi-light weight Merlot that can accompany pork loin or roasted poultry.

Wine Spectator 87 PTS 

Mousse Truffee Paté for Two       

$18.96

Luxurious silky mousse paté features black truffles, pork and chicken liver, and is flavored with Pineau des Charentes and Sherry. Served with sliced baguette & baby gherkins

The dark berry and sweet mellow dried plum flavors in the Merlot, balanced by slight tannins offset the creamy flavor of the chicken liver and the anise and cocoa hints enhance the cognac aspect of the Pineau des Charentes. While a nice white is also a lovely accompaniment to paté, this Merlot is nice because it is not too heavy of a red but quite flavorful for what it offers.

Check out the rest of our menu at http://www.6housepub.com/dinner.htm

And our wine list at http://www.6housepub.com/wines.htm.

A brief history of the Caesar salad

A basic Caesar salad is a salad of romaine lettuce and croutons dressed with parmesan cheese, anchovies, lemon juice, olive oil, egg, Worcestershire sauce and black pepper. It may be prepared tableside with the emulsion of the dressing being prepared first and then the lettuce and crotons tossed in. Whole anchovies and shaved parmesan traditionally garnish this plate.

The origin of the name Ceasar salad might make people think it originated with the great Julius Ceasar, but in fact it is attributed generally to restaurateur Caesar Cardini, an Italian immigrant who operated restaurants in Mexico and the United States.

One of the stories says he came up with the salad after a very busy holiday rush and didn't have much food left in the kitchen and whipped it up out of what he could find.

Some of the other stories claiming credit for the creation of the Caesar:

• A number of Mr. Cardini's staff have also claimed to have invented the dish
• Paul Maggiora, a partner of the Cardini's, claimed to have tossed the first Caesar's salad in 1927 for American airmen from San Diego and called it Aviator's Salad.
• Caesar's brother Alex had claimed to have developed the salad (he too allegedly called it "aviator's salad"). 
• Livio Santini claimed he made the salad from a recipe of his mother, in the kitchen of Caesar's restaurant when he was 18 years old, in 1925, and that Caesar took the recipe from him.

There are also some other opinions of where Caesar Salad originated here at:

http://whatscookingamerica.net/History/SaladHistory.htm

Our very own '6 House Pub has a wonderful Caesar Salad with lots of add on options:

Caesar Salad with crispy romaine, fresh shredded Parmesan, crunchy croutons, & Caesar dressing. $8.46

Anchovies on request                       

Add ons:

grilled beef tenderloin      $7.96

grilled chicken breast    $3.76

grilled garden burger    $2.96

pan seared scallops     $6.96

grilled shrimp      $6.96

coconut shrimp      $7.46

grilled Atlantic salmon    $8.46

chicken tenders buffalo or plain  $3.76

Check out the rest of the '6 House Pub's menu at http://www.6housepub.com/dinner.htm

6 House Pub Menu and Wine Pairing #7

Duck, Pear, & Glazed Walnuts ~ pan-seared duck breast over mixed greens, with seasonal pear, goat cheese, red onions, dried cranberries, glazed walnuts, & served with a creamy maple dressing, topped with a slice of orange.

$15.96

Shiraz Red Diamond ’06 ~ Aromas of raspberry jam, leather and pepper with a bit of floral spice on the nose, with a fruit-packed, medium-bodied palate.

Glass $6.46

Bottle $26.96

Duck is that wonderful dish that can go equally well with either red or white wine. While pears lend themselves to white, walnuts, red onions, maple and cranberries lend themselves quite well to a nice red. The touch of honey finish on this Shiraz balances together the creamyness of the goat cheese and the sweetness of the maple dressing

Check out the rest of our menu at http://www.6housepub.com/dinner.htm

And our wine list at http://www.6housepub.com/wines.htm.

A Brief History Of Chianti

Chianti is a red Italian wine produced in Tuscany.  There are many theories as to the origin of the name Chianti. Some say it can be attributed to the Etruscan term “clante” which was a common name given to a person in that language, or to the Latin verb “clango”, sound the trumpets and play the horns, probably referring to the beginning of the hunt or another translation is cry of a bird.

What is a know fact is that the history of Chianti dates back to before the 15th century, and that the name Chianti was well established in the early fifteenth century.

It is historically associated with a bottle called a fiasco, a blown glass container with a full, round belly, lined with straw, however, the fiasco is only used by a few makers of the wine now; most Chianti is now bottled in standard shaped wine bottles.

On our wine list at the 6' House Pub

Chianti Classico Castello di Querceto ’08

Glass $6.96

Bottle: 27.96

Sweet raspberry and flowers on the nose lead to a medium body, with delicate tannins and a light vanilla bean finish.  Wine spectator 85 Pts

Castello di Querceto is a Tuscan estate based close to the town of Greve in Chianti. It's vineyards are some of the highest in the area at 470 metres above sea level, with 60 hectares of vines and a small olive grove. The Castello also includes attractive holiday apartments, which have been sympathetically restored.

The François family own Castello di Querceto, having settled in Tuscany in the 18th century from their French homeland. The castle, erected as a lookout point, helped defend the area. Today it is encircled by forests and still preserves its medieval appearance. At the beginning of the 20th century, Carlo François transformed the property from a country residence into an agricultural estate, and by 1924 it was one of the 33 estates that founded the Chianti Classico Consortium.

Most of the vineyards were planted between 1975 and 1985, with classical Chiant grape varieties Sangiovese, Canaiolo Nero, Colorino, Mammolo, Ciliegiolo and Malvasia Nera. Cabernet Sauvignon, Cabernet Franc, Syrah and Merlot are also planted, making a range of 'IGT' (Indicazione Geografica Tipica) wines. For the estate's small production of white wines the traditional Malvasia and Trebbiano are complemented by Chardonnay. The cellar below the castle contains French barriques of Alliers, Tronçais and Limousin oak, which are used for the maturation of IGT wines and the Chianti Classico Riserva. There are also facilities for the production of Vinsanto and of olive oil.

Information about Castello di Querceto courtesty of http://www.wine-pages.com/organise/querceto-tuscany.htm

Our '6 House Pub Menu and Wine Pairing #6

Chicken Piccata~ pan fried in a white wine, lemon & herb garlic butter sauce with capers roasted red peppers, & rice pilaf

$15.96

Gewürztraminer Chateau Ste. Michelle Columbia Valley ’08 

Wine Spectator 88 Pts

This medium-bodied off-dry Gewurztraminer delivers pear, apple and grapefruit flavors with a hint of honey on the palate topped with a pinch of clove spice and floral notes.

Bottle $26.96

Generally Gewurztraminers are on the sweet side, but Chateau Ste. Michelle's Gewurz is a slightly dry only slightly sweet wine that pairs perfectly with citrus or white wine sauces with butter and offsets both the tang and the butter and capers.

Check out the rest of our menu at http://www.6housepub.com/dinner.htm

And our wine list at http://www.6housepub.com/wines.htm

The ‘6 House Pub gets a nice write up from Shermans Travel

Excerpt:

Article by by Elissa Richard

For more casual pub grub in cozy environs, scope out the ‘6 House Pub, part of the 1896 House Inn, in Williamstown, offering dinner and lunch daily (after Columbus Day weekend, lunch will be served on weekends only). Laid out in an old converted barn, the wood-paneled pub and restaurant oozes character with touches like wing-backed chairs, a roaring pellet stove, and bovine-themed decor like their mounted cattle mascot, Harold the Hereford; an outdoor terrace and fire pit provide a welcoming outdoor oasis in season. Choose from comfort food options with inventive takes like apricot bourbon chicken wings and “frickles” (fried pickles), six specialty burgers (try the Mediterranean with Gorgonzola, grilled portobello, roasted peppers, and tomato basil aioli), as well as an assortment of hearty supper salads including greens topped off with grilled plums, Granny Smith apples, Gorgonzola crumbles, and glazed walnuts. Popular seafood options include lobster rolls, lump Maryland crab cakes with roasted red pepper sauce, and Boston baked scrod. The graham cracker-crusted cheesecake is hands-down one of the best we’ve ever had (on special for a limited time only). Pair your meal with a local microbrew from the Berkshire Brewing Company on draft. 910 Cold Spring Rd. (Route 7), Williamstown; 413-458-1896; www.6housepub.com

Read the rest of the article for some great information on some area things to do as well, http://www.shermanstravel.com/blogs/new_and_noteworthy/5315/1-2-3-weekend-the-berkshires-massachusetts/

Tuna Carpaccio

Carpaccio (pronunciation: car-poch-e-o) is a dish of raw meat or fish (such as beef, veal, venison, salmon or tuna), very thinly sliced or pounded thin and served as an appetizer.

Carpaccio was invented at Harry's Bar in Venice. There are several versions of how and why it originated, one was that it was first served to the countess Amalia Nani Mocenigo in the 1950's when she informed the bar's owner that her doctor had recommended she eat only raw meat for her health, and a version that a unnamed customer in the 1950s requested a dish with raw beef, and the owner came up with the idea of thinly slicing the meat and serving it with a piquant sauce. All origins suggest that the dish was named after the painter Carpaccio, supposedly in a reference to the colors of the dish, which evoked paintings by Vittore Carpaccio.

Tuna carpaccio is a dish which is made by thinly slicing fresh raw tuna and serving it with a savory and often spicy sauce. Mustard sauces are common, but tuna carpaccio can also be served with Asian-inspired sauces and a wide assortment of dressings. It is a cool and refreshing dish and a terrific starter or main course.

The 6' House Pub offers a lovely Tuna Carpaccio in it's “Sophisticated” Pub Fare, Seafood Specialties

Tuna Carpaccio Seared Ahi tuna, pickled ginger, wasabi aioli, fanned over mixed greens.

$11.96

The Mighly Portabella Mushroom

Portobello [por-toh-BEHL-loh] Mushrooms are also known as portebello or portabello

Their scientific name is Agaricus bisporus. Portabellas are one of the most widely distributed mushrooms, found on every continent and in almost every climate.

Portobello mushrooms are white and rounded when young. As they mature, the cap of the mushroom becomes flat and acquires their distinguishing dark color. Young Portobello mushrooms are known by the name Crimini or baby Bella. Once the little Crimini grows to be about 4" - 6" in diameter its determined to be a Portobello.

Portobello mushrooms are eaten broiled, grilled, fried, baked, or sautéed.  Because of their size and texture they are often used as a replacement for hamburgers in vegetarian recipes. Portobello mushrooms have a characteristic meaty texture that picks up the sauce or flavor it's cooked with, especially if it is marinated before hand or baked in the sauce or flavoring.

Portobello mushrooms are rich in potassium, essential amino acids, and vitamin B, low in calories and fat-free, Portobellos are a great source of protein, which makes them a great choice for people watching their cholesterol intake or their calorie intake.

At the 6 House Pub we have several Portabella dishes on the menu including a gourmet burger option.

Grilled Portobello Mushroom Salad~juicy grilled Portobello mushrooms served

over mixed greens, with roasted red peppers, artichoke hearts, capers, red onion slices,

gorgonzola crumbles & balsamic vinaigrette

$10.96

Fresh Spinach Salad with bacon strips, sliced hard boiled eggs, roasted pine nuts, red onions,

sliced & grilled Portobello, black olives, gorgonzola, and Balsamic dressing

$9.96

The Mediterranean Cow~Gorgonzola, grilled Portobello mushroom slices, roasted red peppers, tomato basil aioli

$10.46  or $13.46

Our '6 House Pub Menu and Wine Pairing #5

Black Raspberry Chicken

Flamed with black raspberry brandy and topped with a black raspberry sauce, & served with rice pilaf

$14.96

Toscana Antinori Santa Christina ‘08~ Tuscany

Glass $6.96

Bottle $27.96

A beautiful ruby red color with purple hues. Intense fresh fruit aromas with pleasant floral hints. Well-structured, generous, soft and harmonious. Sweet tannin and lingering fruit in the finish.

90% Sangiovese, 10% Merlot.  Wine Spectator 85 Pts

This is a nice little wine that is not too overpowering to accompany chicken and the Sangiovese/Merlot blend compliments the black raspberry brandy and black raspberry sauce.

Our '6 House Pub Menu and Wine Pairing #4

Grilled Portobello Mushroom Salad

Juicy grilled Portobello mushrooms served over mixed greens, with roasted red peppers, artichoke hearts, capers, red onion slices, gorgonzola crumbles & balsamic vinaigrette

$10.96

Pinot Noir~Smoking Loon ’08

Glasss $6.46 

Bottle $24.96

Cherry, cranberry and raspberry flavors have a soft fresh appeal, framed with a dominant note

of cedar, campfire and smoke.  Wine Spectator 82 pts

Whether the Portabella Mushroom salad is had as a starter or as an entrée, it pairs well with the Smoking Loon Pinot. The slight earthyness and soft tannins compliment the rich flavor of the mushrooms and the berry and smokiness of the wine contrasts nicely with the creamy gongonzola.

Our '6 House Pub Menu and Wine Pairing #3

Twin Medallions of Pork Loin~freshly cut, thinly sliced, fork tender, & grilled to perfection, with a cold pineapple Jalapeño salsa or a lemon wine demi-glaze and a baked potato
$14.96

Riesling, Hogue Cellars ’08 Soft, appealing for its delicate pear and white chocolate flavors, finishing with a creamy texture.  Wine Spectator 85 points

By the Glass $6.76

Bottle $26.96

This nice white goes well with both the pineapple salsa or the lemon wine demi. The slight sweetness of the wine offsets the acidity of the fruit or lemon sauce.

Our '6 House Pub Menu and Wine Pairing #2

Mussels Puttanesca ~ one pound of steamed plump juicy mussels in a highly spiced marinara with tomato fillets, kalamata olives, capers, white wine, crushed red peppers, olive oil, & served over Spaghetti
$14.96

Chardonnay~Kendall Jackson Vintner’s Reserve  ‘ 08/09       
By the Glass $7.96
Bottle $29.96

Tropical flavors with citrus notes delicately intertwine with aromas of vanilla and honey to create depth and balance throughout. A hint of toasted oak rounds out the long, lingering finish

The crispness of this nice white offsets the spicy marinara and the citrus and fruit on your palate meld perfectly with the slightly earthy taste of the Kalamata olive.

Our '6 House Pub Menu and Wine Pairing #1

Sesame Encrusted Ahi Tuna Steak ~ seared rare with cusabi broccoli slaw & cold Asian spaghetti, tossed with scallions

$15.96

Shiraz~Wolf Blass South Australia Yellow Label ‘06

Wine Spectator 87 Points

The flavor is intensely fruity, with a sharp, tangy character – the fruit has a plummy richness combined with black cherries. This is a medium to full bodied wine that offers a sweet, middle palate, finishing with a, smooth tannins.

By the Glass $6.46 

Bottle $24.96

While traditionally one pairs white wine with fish, the rare tuna steak can stand up to a nice red. The oriental flavors are complimented by the tangy flavors of this wine and the rich flavors of the rare tuna compliment the smooth tannins.

Things to do in the area on July 4th weekend

Saturday, July 2th

RENDEZVOUS AT THE FOLLY

Williamstown, noon-2 p.m.

Field Farm, Sloan Road. The Trustees of Reservations invite you to explore the place where modern art and architecture meet nature in the pinwheel-shaped house by the beaver pond. Tours offered at noon and 1 p.m. on alternate Saturdays July 2, 16, 30 and ending Sept. 10. Admission is $5 per adult; children, Trustees members and Williamstown residents are admitted free. To learn more, visit www.thetrustees.org, call 413-298-3239, ext. 3003 weekdays

Saturday, July 2th and Sunday, July 3rd

ART STUDIO TOURS

North Adams, 1 and 2 p.m.

Beaver Mill, 189 Beaver St./Route 8. 413-664-9550. Free and open to the public. The tours will be guided by artist Robert Hagy, and will explore various artists’ studios and spaces within the Beaver Mill, including the studios and alternative galleries of Leibman Studios, Keith’s X-tremes Gallery, Rudd Sculpture Space, studio21south, Gravity Press, and others.  Please note, that the galleries have general open hours and can be visited without a tour, but other studios and spaces can only be visited on the tours. Meet at the front (center) door at 1 and 2 p.m. Please note that there are stairs and the studios are not handicapped accessible.

Saturday, July 2th, Sunday, July 3rd and Monday July 4th

10TH ANNUAL BERKSHIRE ARTS FESTIVAL

Great Barrington, 10 a.m.-6 p.m.

Ski Butternut, Route 23. $11 for adults, $10 for seniors, $5 for students; free for children younger than 10. $13 for weekend pass. Seven artists and artisans from the Berkshires are among the more than 200 juried artists from 22 states and Canada who will be exhibiting their work. Festival includes workshops, demonstrations, performances, activities for children and food. The show will be held, rain or shine, under tents, outdoors, and in the air-conditioned lodge at Ski Butternut. Ample free parking is available. For more information visit berkshiresartsfestival.com or call 800-834-9437.

Sunday, July 3rd

THE 26TH ANNUAL BERKSHIRE CHARITY AUTO SHOW

Pittsfield, 9 a.m. to 4 p.m.

26th Annual Berkshire Charity Auto Show on Sunday, July 3, 2011, To Benefit Berkshire United Way, on the grounds of the Hillcrest Campus of Berkshire Medical Center, 165 Tor Court, Pittsfield. (Rain date is July 10th.) Thirty-seven categories of cars will be represented ranging from antiques and originals by decade beginning with the 1900 Ford Model A up until 1972, with special groups for popular models like Corvettes and Thunderbirds. Show proceeds benefits Berkshire United Way, which supports the event with volunteers. A family-friendly event, admission if $4.00 for adults and free for children under 12 accompanied by a parent. Show car registration is $10 and includes admission for two adults. All registrants have the chance to cast their vote for the best entries in each category. Refreshments will be available and music provided by local DJ Paul Therrien.

Monday, July 4th

BASEBALL AND FIREWORKS (only 15 minutes from the 1896 House Inn)

North Adams, 6:30 p.m.

Joe Wolfe Field, 310 State St. (Route 8). The SteepleCats take on the Mystic Schooners at 6:30, with fireworks put on by the City of North Adams following the game. T-shirts will be give to the first 500 fans. More information at www.steeplecats.com.