The Susan B. Anthony College Center at Berkshire Community College is the site this
spring for the institution's 
regularly 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