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.