BCC's Culinary Arts and Hospitality Programs Announce Spring 2015 Dinner Menus

The Susan B. Anthony College Center at Berkshire Community College is the site this spring for the institution's Prime Rib Dinnerregularly offered dinner series.

Reservations are required and may be made by calling Sharon Aleksa at 413-236-2106 or 800-816-1233 (Mass. only), Ext. 2106. Please have your selections ready when making reservations. Email requests not accepted.

The dinner price is $25 for adults, $18 for middle and high school students and $12 for children (10 and under). The price includes appetizer, salad and/or soup, entrée, vegetable, dessert, soda, coffee, tea and one complimentary glass of wine.

A non-refundable prepayment is required for parties of six or more. Gratuities are not required, but are appreciated.                                                                                 

All dinners begin at 6:30 p.m.

*Due to the popularity of the prime rib dinners, out of fairness to everyone, individuals and parties will be limited to reserving seats for only one of the two prime rib dinners being offered. Thank you for your understanding.*


Spring 2015 Dinners:

Luck of the Irish -  March 11

Appetizer: Potato Skins - Potatoes, sharp cheddar cheese, chopped bacon, green onions and sour cream

Salad: Prosciutto and Melon over Spring Mix with raspberry hazelnut vinaigrette

Bread: Baking Powder Biscuit

Entrée: Corned Beef and Cabbage OR Guinness Beef Stew

Dessert: Guinness Chocolate Cake with salted caramel glaze


Stein and Dine (A sampling of Poland and Germany) -  March 25

Appetizer: Fried Cheese with Cherry Tomato Coulis

Soup: Krautlsupple - Bavarian herb soup

Bread: Rye Bread

Entrée: Galumpkis OR German Baked Sole in Horseradish Sauce

Both served with pierogis with butter sauce and oven roasted root vegetables.

Dessert: Schwarzwälder Kirschtorte - Chocolate sponge cake layered with cherries and whipped cream and brushed with kirschwasser


Shire City Pub - April 1

Appetizer: Bangers and Mash Croquette with tarragon mustard cream sauce

Salad: Cucumber Tomato Salad with with dill vinaigrette

Bread: Yorkshire Pudding (English Popovers)

Entrée: Roast Beef with Brown Gravy OR Honey Glazed Cornish Game Hen

Both served with crispy roasted potatoes with spring peas and carrots in herb better

Dessert: English Garden Sundae - Lavender shortbread served a la mode and drizzled with honey caramel


The Best of Land and Sea - April 8

Appetizer: Coquille St. Jacques - Baked scallops in a mushroom cream sauce

Soup: Vegetable Beef Barley

Bread: French baguette

Entrée: Petite Filet Mignon with Béarnaise and Baked Stuffed Shrimp served with rice pilaf and seasoned vegetables

Dessert: Coconut Cream Pie


Traditional Italian Fare - April 15 

Appetizer: Bruschetta

Salad: Seductive Italian Salad

Bread: Italian Bread

Entrée: Chicken Parmesan with Fettuccini OR Manicotti with meat sauce

Both served with sautéed asparagus

Dessert: Tiramisu


Prime Choice - April 29 

Appetizer: Spanakopita

Soup: Minestrone - An Italian soup made with vegetables, pasta and beans

Bread: Fresh Baked Rolls

Entrée: Prime Rib Au Jus - Prime Rib with pan sauce accompanied by fingerling potatoes and a vegetable medley

Dessert: Chocolate Mousse


Prime Choice Returns - May 6

Appetizer: Stuffed Mushrooms - Mushrooms with a sausage stuffing

Salad: Fresh Garden Salad

Bread: Rosemary Focaccia

Entrée: Roasted Prime Rib

Served with a twice-baked potato and yellow and green squash

Dessert: Strawberry Short Cake