Perigee Fall Dinner Menu 2011

8/4/2019 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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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

14

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



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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



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SL

IA

TK

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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

Documents

Perigee Fall Dinner Menu 2011