perigee fall dinner menu 2011
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perigee | preje | noun
1. The point in the orbit of an object nearest the body being orbited.
2. Localized, irresistible, and sensational
ORIGIN late 16th cent.: from French prig, via modern Latin from Greek
perigeion close around the earth, from peri- around + ge earth.
Welcome! Please enjoy:
Chef-Inspired Berkshire Cuisine
A Symphony of Great Taste
Available for all types of functions, in your house or ours.
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Chef Inspired
Berkshire CuisineA Symphony of Great Taste
Welcome to Perigee!
Berkshire County is a remarkable
place, not only for its combination
of culture in the country, but also for
the distinctive prole of the residents
and visitors who live in, travel to and
love this community.
Dotted with storybook Old World
villages, Berkshire County is steeped in
New England tradition, formality and
decorum. At the same time, the
Berkshires are geologically and
physically the southern continuation
of the Green Mountains of Vermontso
we also have a more playful, carefree
and relaxed side (just ask our die-hard
winter sports enthusiasts!). And with
New York and Boston so close by, our
county is vibrant, international,
eclectic and cosmopolitan while
proudly supporting local values.
At Perigee, we integrate these very
qualitiestradition, playfulness,
internationalism, eclecticism and
localisminto a genre of cuisine
that is big, bold and global on the
one hand, and homegrown, focused
and local on the other. Berkshire
Cuisine is all about seasonal
menus that marry New England
favorites (such as our Clam
Chowder) with ethnic dishes (such
as our Sesame-Soy Marinated
Salmon with Wasabi Butter) and
casual comfort food (such as our
Cheddar-Asiago Mac N Cheese),
all with a touch of whimsy (such as
our Breakfast-for-Dinner Belgian
Wafe Sundae), an emphasis on
local bounty (we are proud
members of Berkshire Grown)
and something for everyone (from
meat-and-potatoes stalwarts toseafood lovers to vegetarians to
gluten-intolerant gourmands).
Our mission is to present you with
dishes that are exceptional in both
their colorful presentation and
their distinctive avors, and to
provide you with not merely good
service, but also true hospitality.
Please enjoy your Perigee
experience, which we hope and
expect will be the rst of many.
Dawn LaRochelle,
Owner/Culinary Artist
and the Perigee Culinary Team
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S
TA
RT
E
RSALADSOUPS
Mussels Siamwith our Thai coconut-ginger-red curry broth;
served with crusty bread to soak up all those delectable juices!
(available gluten free by request)8
Smoked Chicken Wings smoked in-house and baked crisp, never fried; smothered with your
choice of our buffalo or Asian barbecue sauce, and available as mild
or hot as you like em, with blue cheese or
ranch dressing on the side
9
Calamari Friesaccompanied by our zesty pepper marinara sauce
8
Pulled Pork Quesadillasstuffed with braised pork, caramelized onions, green chiles
and Monterey Jack; served with chipotle sour cream on the side
9
Irish Nachos handmade potato chips topped with scallion sour cream and
Vermont cheddar; served with fresh tomato salsa
7
Vegetarian Gluten-free Vegan
*Suggested Wine PairingBefore placing your order, please in-form your server if a person in your
party has a food allergy.
Garden Salad eld greens, tomato, cucumber,
pickled red onion and our house vinaigrette
3
Caesar Saladwith handmade croutons, classic dressing
and shaved Parmesan
(available gluten free by request)
8
Perigee Salad mixed baby greens, Bartlett pears,
Gorgonzola, candied walnuts, toasted
pumpkin seeds and sundried cranberriestossed with our fresh herb vinaigrette
(available vegan by request)9
Perigees Vegetarian Chili
with pinto beans, chickpeas, blackbeans, tempeh, stewed tomatoes,
caramelized onions, melted cheddar
cheese and Perigees signature spices
(available vegan by request)
cup 4 bowl 7
New England Clam Chowderwith Applewood smoked bacon and
fresh quahog clams
cup 5 bowl 8
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Vegetarian Gluten-free Vegan *Suggested Wine PairingBefore placing your order, please inform your server if a person in your party has a food allergy.
ENTREES
Cod Cakes
the New England classic, Perigee style;over roasted corn and edamame succotash with roasted red pepper remoulade
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Chardonnay, Yalumba, 2009 (Australia)*
Pork Schnitzelbreaded, pan-seared, bone-in cutlet topped with jager sauce; atop handmade spaetzle
18
Shiraz, Red Diamond, 2006 (Washington State)*
Vegetarian Stuffed Butternut Squash brimming with leek, apple & bleu cheese bread pudding; topped with braised greens and
toasted walnuts; and nished with our apple cider reduction
16
Riesling, Von Muller, 2009 (Germany)*
Scallop-Stuffed Flounder Navarinonamed after a Perigee favorite who has better taste in entrees than baseball
teams; topped with tomato buerre blanc; over herbed rice pilaf with
market-fresh vegetable25
Chianti Classico D.O.G.B., San Crispino, 2008 (Italy)*
Lemon-Herb Roasted Half Chicken with our rosemary demi-glace; accompanied by herb-roasted potatoes
and market-fresh vegetable
18
Pouilly Fuisse, Petite Chapelle, 2009 (Burgundy)*
Sesame-Soy Marinated Salmontopped with wasabi butter; served with herbed rice pilaf and market-fresh vegetable
19
Sauvignon Blanc, Cono Sur, 2009 (Chile)*
Cheddar-Asiago Mac n Cheesepasta shells in our blended-cheese sauce topped with toasted bread crumbs
12
Montepulciano DAbruzzo, Villa Parini, 2008 (Italy)*
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We are serious about our barbecue at
Perigee; thats why we are offering
3 distinct and delectable options.
All Barbecue Platesare accompanied by hand-cut sweet potato or
French fries and cole slaw
Jurassic Pork Ribs St. Louis-style ribs smoked in house
with our signature house-barbecue sauce
-- winner of the Peoples Choice Award in the
2011 YMCA Wing Fling!
House-Smoked Quarter Chickencrispy skin, juicy meat and house-barbecue sauce
on the side
Pulled Pork smoked in-house and cooked low n slow with
house-barbecue sauce on the side
Choose 1 for 15
Choose 2 for 19
Why choose one when you can have em all?
Get a combination plate with all 3 for just 22.
Sausage and Peppersover angel hair pasta and topped with our mushroom marinara and melted Asiago with
grilled garlic bruschetta
17
Cabernet Sauvignon, Silver Palm, 2007 (North Coast)*
Grilled Eggplant Steaks marinated in roasted garlic, balsamic vinegar and fresh herbs; served over our
roasted corn and edamame succotash
14
Pinot Grigio, Tomailo, 2009 (Italy)*
Filet Mignon Frites eight ounces of lean Angus beef;
enhanced with our bacon-bourbon demi-glace and accompaniedby hand-cut French fries and market-fresh vegetable
27
Malbec, Tomero, 2008 (Argentina)*
Trout Piccataaccented with lemon, capers and roasted grape tomatoes; over herbed rice pilaf
22
Albarrino, Do Zoe, 2010 (Spain)*
BARBECUE PLATES
Vegetarian Gluten-free Vegan *Suggested Wine PairingBefore placing your order, please inform your server if a person in your party has a food allergy.
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S
T
R
ES
SE
D
Triple Temptation Chocolate Cake handmade devils food cake layered with Belgian chocolate buttercream lling
and nished with Belgian chocolate ganache6
Autumn Fruit Crumble served warm with vanilla bean ice cream
7
Pumpkin Tiramisu Italian tradition layered with pumpkin marscapone
6
Cheddar-Crusted Apple Pie better than Bubbes!
6(add a scoop of vanilla bean ice cream for 2)
Crme Brulee of the Dayask your server for tonights delectable avor!
7
Breakfast-for-Dinner Belgian Wafe Sundae Extravaganzahandmade Belgian wafes topped with vanilla bean ice cream,
mixed berry coulis, whipped cream, caramel and chocolate sauce9
Dulce de Leche Cheesecakekissed with Latin American caramel and sinfully sensational!
9
TO COMPLEMENT
Vidal Icewine, Jackson Triggs, 2007 Canada)this richly textured wine displays fresh tropical aromas ofpapaya, mango and apricot; nishes silky and smooth
10gl 35btl
Chocolate Martinivanilla vodka, double espresso vodka and Chocolate Godiva
liqueur in a chocolate-laced martini glass7
Limoncellosalute your friends and family after dinner with this traditionaltreat; served from the freezer in a raspberry coulis-lined glass
4
Vegetarian Gluten-free Vegan *Suggested Wine PairingBefore placing your order, please inform your server if a person in your party has a food allergy.
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SL
IA
TK
COC
ER
UT
AN
GIS The Tanglewood(the house favorite)
plum and vanilla vodka
with cranberry and
lime, served cold and up
7
Ginger Lynchberg
Lemonade
house-infused ginger
Jack Daniels mixed
with lemonade;
served tall and long
with fresh lemon
6
Dark and Stormy
the sailors favorite
treat; Goslings Dark
rum served in a pint
glass with ginger beer
5
Sunset Martini
pineapple vodka
with pineapple and
orange juice, shaken
and served up with a
splash of Grenadine;
puts the sunset in
your hands
7
The Great
Pumpkin Martini
Charlie Brown
vanilla vodka, creme
de cacao, a touch of
cream and a hint of
pumpkin
6
Waxing Moon Martini
house-infused Earl Grey
Gin, Amaretto and fresh
lemon juice in a
sugar-rimmed glass
6
Prosecco Toast
for Two!
Start your night off
right with two half
glasses of Prosecco
to lift your mind and
spirits
8
Irish Smile
bottle of Guinness
stout and a shot of
Jameson Irish
Whisky
7
Hot Apple Cider
with a splash of
spiced rum for
health
5
Cape Cod Bog
Cocktail
house-infused
cinnamon gin with
cranberry, seltzer and
lime
6
Caramel Apple
Martini
blend of caramel,
apple and vanilla
vodkas with a touch
of puckers and a
cherry
6
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Imagine... your family as our family.Experience... genuine hospitality.Celebrate... Berkshire Cuisine
Chef-Inspired Berkshire CuisineA Symphony of Great Taste
www.Perigee-Restaurant.com
413-394-4047
For your own personal, worry-free event or occasion
big or small, near or farbe sure to contact our
distinctive catering division: Apogee Catering.
Apogee Catering: the premiere; the peak; the ultimate...
www.ApogeeCatering.com
413-394-4185
1575 Pleasant St (Route 102), Lee, MA 01238