Our Fine Dining and Catering
Our Culinary Promise
Our Services & Food
The Bearsville in-house culinary team works with the renowned Full Moon Catering company to manage all aspects of your wedding catering. We want everything to be seamless – from rehearsal dinners at the award-winning Bear Café through the traditional cocktail reception and after party in the Park and Theater, to a breakfast on the day after your wedding. We promise your guests will enjoy the best of contemporary and traditional menus created from the natural resources of the Hudson Valley’s farms.
With a wide variety of dining choices for both seated and buffet meals, our professional catering teams ensure that all menu offerings are customized to your unique specifications. Our cuisine emphasizes seasonal produce and the best that our team’s culinary skills can offer.
Our Executive Chef – Josh Rajala of The Bear Café
A love of good food made from high quality, fresh ingredients drives Head Chef Josh Rajala to produce astounding dishes.
Inspired by the bounty of the Hudson Valley and the Catskill farms surrounding the town of Woodstock, Josh focuses upon hand-made food at every opportunity and prefers to use locally sourced ingredients whenever possible.
Beginning with the herbs and spices grown in his kitchen garden, Josh’s desire to produce the best tasting foods extends to hand-made pasta, fresh sauces, and surprising combinations of ingredients and cuisines.
Josh trained at the Culinary Institute of America on the Hudson River in Hyde Park and apprenticed at the award-winning restaurant The Bear Café for many years. When that restaurant closed, he spent a brief stint as Chef at The Emerson Resort on the Esopus River, before returning to The Bear Café in the spring of 2022 to direct its renovation and re-opening.
Partnering with General Manager Christopher J Hack (who brings his extensive expertise in front of house service and the creation of a superb wine cellar), Josh drives the Bear Café team to a consistent standard of excellence.
Full Moon Catering – Our Catering Partner
With more than 20 years of exceptional service, Full Moon Resort has garnered the reputation as a premier caterer in the Catskills. Their menus offer a full range of possibilities from down-home country barbecues to tantalizing hors d’oeuvres and formal gourmet dinners. Exceptional cuisine served by a friendly, professional staff is the trademark of Full Moon Catering.
Example Menu: Self Service Hors d’Oeuvres Presentation
An artful arrangement of both local and imported cheeses such as, but not limited to, farmhouse cheddar, chevre, Swiss, Roquefort blue, dill havarti and Boursin. Accompaniments to these fine cheeses include grapes, an assortment of flatbreads and crackers, gluten free rice crackers, and a basket of crispy, baked bruschetta.
The presentation also includes crisp seasonal vegetables, homemade hummus, pita, assorted olives and tapenades, homemade pickles, stuffed grape leaves, cherry tomatoes with mozzarella and pesto, smoked fish, seasoned meats and assorted pâte.
Example Menu: Served Hors d’Oeuvres
Vegetable Spring Rolls: Napa cabbage, peppers, and onions Thai chili dipping sauce
Lobster Rolls: New England lobster on a brioche roll with garlic and herb aioli
Tuna Tartare: Marinated Ahi tuna with a spicy Asian aioli on a rice cracker
Chipotle Shrimp Taco: Seasoned shrimp with chipotle cream
Northeastern Crab Cakes: Classic crab cakes with lemon aioli
Spanakopita: Authentic Greek spinach pie stuffed with spinach, onions, cheeses, and herbs in flaky phyllo
Coconut Shrimp: Coconut-breaded jumbo shrimp with a sweet chili dipping sauce
Samosas: Vegan samosas filled with curried chickpeas and potatoes with a sweet chili dipping sauce
Example Menu - SALADS
House Salad: Spring greens tossed with red grapes, homemade garlic croutons, asiago cheese and dressed with a white balsamic vinaigrette
Spinach Salad: Spinach, basil, tomato, asiago cheese, house croutons, served with roasted garlic vinaigrette
Example Menu - DINNER ENTRÉES
Tenderloin of Beef: beef tenderloin, caramelized onions, and horseradish cream
Pecan Pork Chop – thyme and pecan topped, bone-in pork chop with a blueberry merlot compote
Boursin-crusted Chicken Breast: Frenched chicken breast with Boursin cheese crust
Miso soy-salmon: salmon glazed with soy, garlic, and sweet chilli
Eggplant Parmesan: breaded eggplant layered with mozzarella, spinach, tomatoes, garlic, and fresh herbs
Tortellini Alfredo: cheese tortellini with roasted red peppers, spinach, thin-sliced oven dried tomato, artichoke, and shallot Alfredo
Sweet Chilli Glazed Tofu Steak: pan seared tofu marinated in soy, garlic, and sweet chilies
Sample Menu – BBQ ENTREES
Roasted chicken served with an assortment of side sauces
Slow Baby Back roasted ribs, dry rubbed and topped with our classic barbeque sauce
Smokehouse pulled pork shoulder long-simmered in our homemade barbecue sauce
Balsamic portobello mushrooms with red peppers, spinach, and melted asiago
Homemade black bean burger made with roasted red onions, peppers, quinoa, garlic, and cilantro (vg)
Sample Menu -BBQ Sides
Pesto pasta with cherry tomatoes and parmesan
Homemade Macaroni & Cheese
Corn kernels and sweet cream
Wine & Champage
Your personal wine selection will be discussed with you during the catering consultation. The list below shows a small selection of our extensive wine cellar, featuring many sustainable, organic, and ethically made wine choices.
Many of the beverage packages outlined on page 34 include a choice of four winesfrom our Curated House Wine List (CHWL).
CHAMPAGNE & SPARKLING
Chardonnay/Macabeo: Organic. Bodega Chozas Carrascal: Cava Brut – Spain (CHWL)
Weisser Riesling: Organic. Bosman Weisser Riesling – Pét Nat of Riesling – South Africa (CHWL)
Pinot Noir: Organic. Cave Geisse Brut Blanc de Noir 2018 – Pinto Bandeira, Brazil
Colombard/Ugni Blanc/Sav Blanc: Domaine de Joy – Côtes de Gascogne L’Éclat 2020 -France 2020 (CHWL)
Chardonnay: Napa Green Certified. Starmont – Chardonnay 2018 – Carneros, California (CHWL)
Chenin Blanc: Organic. Bosman Family Vineyards – Chenin Blanc Generation 8 2021 Wellington, South Africa
Roditis/Assyrtiko: Organic. Ktima Brintziki – “Enipeas” 2020 – Ilia Enipas, Greece
Cinsault: Organic Bosman Family Vineyards – Rosé 2020 – Wellington, South Africa
Grenache/Cinsault: Sustainable Ame du Vin – Provence Rosé 2021 – Côtes de Provence, France (CHWL)
Sangiovese-Merlot-Canaiolo: Organic. Dei – Rosso de Montepulciano – Italy (CHWL)
Gamay: Sheldrake Point – Gamay Noir 2020 – Finger Lakes, NY (CHWL)
Augoustiatis: Organic. Ktima Brintziki – Augoustiatis – Illia, Greece Sustainable
Cabernet Sauvignon: Sustainable O’Shaughnessy – Cabernet Sauvignon 2018 – Napa Valley CA
Signature Cocktails & Drinks
Blowin’ in the Wind
Heaven’s door whiskey, demerara, black walnut bitters, angostura bitters, cherry wood smoked old fashinoned
Blanco tequila, watermelon, lime, cinnamon margarita
Empress gin, rosemary, lemonade, absinthe (shown left)
Mezcal, blackberries, yuzu, creme de casis, mint
Rick Danko’s Go Faster
Organic vodka, luxardo, maraschino, fino sherry, lime, soda, Cuban Link