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.

A Symphony of Great Taste

Chef Inspired Berkshire Cuisine

Welcome to Perigee!
Berkshire County is a remarkable place, not only for its combination of culture in the country, but also for the distinctive profile 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 Waffle Sundae), an emphasis on local bounty (we are proud members of Berkshire Grown) and something for everyone (from meat-and-potatoes stalwarts to seafood 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 flavors, 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 first of many. Dawn LaRochelle, Owner/Culinary Artist and the Perigee Culinary Team

field greens, tomato, cucumber, pickled red onion and our house vinaigrette 3 with handmade croutons, classic dressing and shaved Parmesan (available gluten free by request) 8 mixed baby greens, Bartlett pears, Gorgonzola, candied walnuts, toasted pumpkin seeds and sundried cranberries tossed with our fresh herb vinaigrette (available vegan by request) 9

S T A R T E R SALADS O U P S
Garden Salad Caesar Salad Perigee Salad

with our Thai coconut-ginger-red curry broth; served with crusty bread to soak up all those delectable juices! (available gluten free by request) 8

Mussels Siam

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
handmade potato chips topped with scallion sour cream and Vermont cheddar; served with fresh tomato salsa 7

Irish Nachos

accompanied by our zesty pepper marinara sauce 8

Calamari Fries

stuffed with braised pork, caramelized onions, green chiles and Monterey Jack; served with chipotle sour cream on the side 9

Pulled Pork Quesadillas

with Applewood smoked bacon and fresh quahog clams cup 5 bowl 8

New England Clam Chowder

with pinto beans, chickpeas, black beans, tempeh, stewed tomatoes, caramelized onions, melted cheddar cheese and Perigees signature spices (available vegan by request) cup 4 bowl 7

Perigees Vegetarian Chili

Vegetarian Gluten-free Vegan Before placing your order, please inform your server if a person in your party has a food allergy.

*Suggested Wine Pairing

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)*

breaded, pan-seared, bone-in cutlet topped with jager sauce; atop handmade spaetzle 18 Shiraz, Red Diamond, 2006 (Washington State)*

Pork Schnitzel

brimming with leek, apple & bleu cheese bread pudding; topped with braised greens and toasted walnuts; and finished with our apple cider reduction 16 Riesling, Von Muller, 2009 (Germany)*

Vegetarian Stuffed Butternut Squash

named 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 vegetable 25 Chianti Classico D.O.G.B., San Crispino, 2008 (Italy)*

Scallop-Stuffed Flounder Navarino

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 Salmon

topped with wasabi butter; served with herbed rice pilaf and market-fresh vegetable 19 Sauvignon Blanc, Cono Sur, 2009 (Chile)*

Cheddar-Asiago Mac n Cheese pasta shells in our blended-cheese sauce topped with toasted bread crumbs 12 Montepulciano DAbruzzo, Villa Parini, 2008 (Italy)*
Vegetarian Gluten-free Vegan

Before placing your order, please inform your server if a person in your party has a food allergy.

*Suggested Wine Pairing

over angel hair pasta and topped with our mushroom marinara and melted Asiago with grilled garlic bruschetta 17 Cabernet Sauvignon, Silver Palm, 2007 (North Coast)*

Sausage and Peppers

marinated in roasted garlic, balsamic vinegar and fresh herbs; served over our roasted corn and edamame succotash 14 Pinot Grigio, Tomailo, 2009 (Italy)*

Grilled Eggplant Steaks

Filet Mignon Frites eight ounces of lean Angus beef; enhanced with our bacon-bourbon demi-glace and accompanied by hand-cut French fries and market-fresh vegetable 27 Malbec, Tomero, 2008 (Argentina)* Trout Piccata accented with lemon, capers and roasted grape tomatoes; over herbed rice pilaf 22 Albarrino, Do Zoe, 2010 (Spain)*

We are serious about our barbecue at Perigee; thats why we are offering 3 distinct and delectable options.
are accompanied by hand-cut sweet potato or French fries and cole slaw

BARBECUE PLATES
All Barbecue Plates

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! crispy skin, juicy meat and house-barbecue sauce on the side smoked in-house and cooked low n slow with house-barbecue sauce on the side

Jurassic Pork Ribs

House-Smoked Quarter Chicken

Pulled Pork

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.
Vegetarian Gluten-free Vegan

Before placing your order, please inform your server if a person in your party has a food allergy.

*Suggested Wine Pairing

D E S S E RT S
Dulce de Leche Cheesecake kissed with Latin American caramel and sinfully sensational! 9 Triple Temptation Chocolate Cake handmade devils food cake layered with Belgian chocolate buttercream filling and finished with Belgian chocolate ganache 6 Autumn Fruit Crumble served warm with vanilla bean ice cream 7 Pumpkin Tiramisu Italian tradition layered with pumpkin marscapone 6
better than Bubbes! 6 (add a scoop of vanilla bean ice cream for 2)

Cheddar-Crusted Apple Pie

Crme Brulee of the Day ask your server for tonights delectable flavor! 7 Breakfast-for-Dinner Belgian Waffle Sundae Extravaganza
handmade Belgian waffles topped with vanilla bean ice cream, mixed berry coulis, whipped cream, caramel and chocolate sauce 9

this richly textured wine displays fresh tropical aromas of papaya, mango and apricot; finishes silky and smooth 10gl 35btl vanilla vodka, double espresso vodka and Chocolate Godiva liqueur in a chocolate-laced martini glass 7 salute your friends and family after dinner with this traditional treat; served from the freezer in a raspberry coulis-lined glass 4
Before placing your order, please inform your server if a person in your party has a food allergy.

Vidal Icewine, Jackson Triggs, 2007 Canada)

TO COMPLEMENT

Chocolate Martini

Limoncello

Vegetarian

Gluten-free Vegan

*Suggested Wine Pairing

S I G N A T U R E

The Tanglewood
(the house favorite) plum and vanilla vodka with cranberry and lime, served cold and up 7 Waxing Moon Martini house-infused Earl Grey Gin, Amaretto and fresh lemon juice in a sugar-rimmed glass 6

The Great Pumpkin Martini Charlie Brown

vanilla vodka, creme de cacao, a touch of cream and a hint of pumpkin 6

Prosecco Toast for Two! Hot Apple Cider

with a splash of spiced rum for health 5 Start your night off right with two half glasses of Prosecco to lift your mind and spirits 8

Cape Cod Bog Cocktail

Irish Smile
bottle of Guinness stout and a shot of Jameson Irish Whisky 7

house-infused cinnamon gin with cranberry, seltzer and lime 6

Dark and Stormy

Ginger Lynchberg Lemonade

house-infused ginger Jack Daniels mixed with lemonade; served tall and long with fresh lemon 6

the sailors favorite treat; Goslings Dark rum served in a pint glass with ginger beer 5

C O C K T A I L S

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

Caramel Apple Martini

blend of caramel, apple and vanilla vodkas with a touch of puckers and a cherry 6

Imagine... your family as our family. Experience... genuine hospitality. Celebrate... Berkshire Cuisine

Chef-Inspired Berkshire Cuisine

A 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