Friday, August 22, 2014

September Hours at the Cafe'...Please read about .... Vacation time!

 August 20, 2014

Dear Friends,

Last year, we had our first experience with what small cafes and restaurants call “the September Slump”. This is the time of year when families are getting their kids back to schools and universities and when everyone takes time to consider, plan and prepare for the coming change of seasons. As a result…business slowed down considerably. 

And as a result....

Lisa and Scott are taking a much-needed break for almost two weeks! We are excited for this opportunity and we are grateful to our staff for running things at the Café and Bakery - on a limited schedule - and to our friends for loaning us their home in Maine. Our Hours for two weeks starting September 1 are…

Monday, Labor Day - Closed

Tuesday-Friday September 2-5 8am-Noon…The Café will open for Breakfast only and Front of House coffees, teas and pastries

Saturday and Sunday, September 6&7 - Closed

Monday-Friday September 8-128am-Noon…The Café will open for Breakfast only and Front of House coffees, teas and pastries

Saturday and Sunday, September 13&14Closed

Beginning Monday, September 15, the Café will be open 7 days a week, 8am-3pm, Open until 6pm on Thursdays for the fall.

We are grateful for your patronage and as always, we appreciate your suggestions as we continually attempt to offer you surprising and nutritious, locally-sourced and delicious meals.

Tuesday, August 5, 2014

summer dinner no.4, this coming Saturday, August 9th!

Dear Friends,

Our next dinner menu is posted here, beginning with a beautiful antipasto and offering a grill of specially chosen Yushak's sausage. We'll end with a scrumptious dessert -as always!

Reservations are a must and please do so soon, as some of our dinners have sold out early!

Hope you'll join us!

round house bakery café summer dinner no. 4
saturday august 9th 2014, 6:30pm

round house antipasto platter
served with assorted Round House Bakery breads

salad of fresh greens and reds
russian sage blossoms
housemade vinaigrette

mixed grill of locally made sausages
assorted roasted vegetables from the pompanuck gardens

macaroon dacquoise
macaroon ice box cake

~coffee and tea, Pellegrino sparkling water included~ byob

call the café, 677.CAFE (2233), or email,
for reservations by august 7th
~vegetarian option available, please specify when making your reservation~
$30 per person

Tuesday, July 29, 2014

Summer Dinner no.3 ~ August 2...

Dear Friends,

Summer Dinner Number 3 is coming up this coming Saturday, August 2 at 7pm. This past week, we had a full house, so please reserve early! We look forward to serving you this beautiful meal, full of Pompanuck Farm produce... Hope you can join us!


round house bakery café summer dinner no. 3
saturday august 2nd 2014, 7pm

chilled cucumber* soup with walnuts and dill

crispy citrus chicken with salsa verde,
Hasselback new potatoes and haricots verts*

salad of fresh greens* and reds* with housemade vinaigrette

lemon cream tartlets with fresh berries*

*indicates produce grown in the pompanuck gardens

~coffee and tea included~

call the café, 677.CAFE (2233), or email,
for reservations by august 1st
~vegetarian option available, please specify when making your reservation~
$28 per person

Monday, May 5, 2014

A "Dinner Dinner" on Thursday May 8...

Dear Friends,

It is that week of the month again when we offer one of our wonderful evening meals! We promise you a delicious and inspired dinner.

This coming Thursday, we are offering the menu below.. Please reserve your place by Wednesday, May 7 by noon.

Hope you can join us. As always, if there are questions. please call us at the Bakery (518.677.8121) or at the Cafe (518.677.2233).

We look forward to a great evening of good friends and good food!


Scott and Lisa and the staff of Round House Bakery Cafe...

  Dinner Dinner Menu

May 8, 2014
reservations please, by Noon, Wednesday, May 7, 2014


Springtime Fish Chowder – Fresh Cod from Black River Seafood in a broth made with sauteed, onions, parsnips, fennel, potatoes, and white wine.
Prix fixe: 18.



Quiche Lorraine – Traditional version made with Yushak’s bacon and Swiss cheeses
Served with steamed asparagus.
Prix fixe: 22.


Chicken Marsala – Bites of boneless chicken with mushrooms in a sherry sauce over spinach fettucine.
Served with steamed asparagus.
Prix fixe: 24.

All meals include:

Coffee or Tea
Warm Round House Bakery Bread Sampler
House Salad
Fresh Strawberry Tarts with whipped cream

Please make your reservations by noon, Wednesday, May 7, 2014
by email to
or call 518.677.2233.

Please arrive at the Café by 5:45 pm on May 8.

Thank you! ~ Lisa and Scott Carrino

Thursday, April 17, 2014

Happy Spring!

Our colorful Chicken Eggs

Pink Onions!

Hello from the bakery up on the hill. Did you know that the Round House Bakery is part of what makes the Round House Café happen?

We have a wonderful bakery and kitchen here at Pompanuck Farm on Chestnut Hill Rd. where bakers and cooks are working almost round the clock making biscuits, scones, cookies and bread…soups, pickles, salads, sauces and side dishes. Every morning, someone, usually Scott, drives the van down to the café with a wide assortment of items that are needed for the day; rubber bands, blueberry muffins, leek and watercress soup, clean table cloths, Italian dressing, clean compost buckets…..

And did you know that each of our full time employees not only works at the café but also works at the bakery? We’re all skilled cooks and each one of us gives our best to the cooking we do for you. I think it’s pretty cool that the counter person can proudly take an order for the chili that she knows is super good because she made it herself the day before up at the bakery.

It can be tiring making endless batches of roasted eggplant for all of those Mediterranean Sandwiches but then aroma of 8 trays of eggplant roasting in olive oil is one of the perks of our jobs and everyone of our employees has this experience.

Right now, everyone’s chickens are laying like mad so we have plenty of local eggs for omelets, crepes and breakfast sandwiches at the café and we’ve brought back egg salad for the Spring. We make ours with our own organic eggs, chopped fresh herbs (dill, parsley and scallions), a little Dijon mustard and enough Hellman’s mayonnaise to moisten the eggs and hold them together but not so much that it will fall out of your sandwich. It’s delicious on a baguette but also between slices of sweet potato bread or any of our other varieties of sandwich bread.

We would love to offer avocado as part of our regular menu. We found that we were wasting a lot of avocados last year because we lacked proper cool storage. Thanks to a fortuitous donation by the Patterson family we now have a refrigerator in the café basement, our new mini walk-in. Joanna Patterson of said Patterson family, is a part of round House Bakery and Café. She has worked mostly at the bakery and Farmer’s Market but you’ll be seeing more of her at the café in weeks to come. Anyway, now we’ll be able to order avocados by the case and be able to control their ripening time. So if you see Joanna at the café or bakery, thank her for the avocados.

As always, we want to make the kind of food our community wants to eat. We love your suggestions in our suggestion box or through email. I know, we still haven’t brought back the homemade tuna burger. There’s a good explanation for this but it would take too long to read. Over the course of this first year in business we’ve continued to make adjustments as we attempt to give you the best quality food we can. Providing quality food at reasonable prices is our greatest challenge and we’re always looking for new ways to connect local food producers to local businesses and consumers. Thanks for participating! We love you!

Saturday, January 11, 2014

Music, Dinners, more Music and 7 days a week!

Dear Friends, Tomorrow, Sunday January 12, we are happy to be welcoming a fine bluegrass trio to the cafe for some swinging live original music! Brent Weaver (guitar) Dave Lawler (mandolin) and David Cuite, (bass), will be playing from 11am until 1pm (or 2pm!). Come on in for a breakfast/brunch special of Sweet Potato French Toast,  2 eggs (any style) Yushak's hickory smoked bacon or breakfast sausage, and real maple syrup... or any of our other specials of the day.

This is also a reminder that, on Monday, January 20 (Martin Luther King Jr. Day), we will begin to open 7 days a week! Our winter hours are 8am- 3pm (open until 6 on Thursdays). Please be on the lookout for announcements of our once a month evening prix fixe dinners. Next one up is on February 6th.

Also, On Thursday, January 16, Deena Chappell will host our second Open Mike night (6:30-8:30pm). Come on down and hear some great local original music with a light menu of great Round House Bakery Cafe originals! We look forward to seeing you!

Saturday, December 28, 2013

Special Breakfasts this weekend...

Just a pretty picture of the makings of a quiche!

Corned Beef Hash and Eggs

Corned Beef Hash is one of our favorite breakfasts and we’ve enjoyed many versions of it far and wide. Recently we purchased some beautiful beef brisket from Adirondak Grazers of Argyle, NY, which we pickled in fragrant spiced brine and then cooked to tender perfection. We wanted to try this process without using the “pink pickling salt” aka “nitrates” which give the meat the lovely pink color we’re used to seeing. The result is delicious! The meat is tender and flavored just right and it makes a pretty damn good hash even if it’s less pink.

It fries up real nice and lovingly cradles the eggs. We look forward to your feedback and consider this recipe to be a work in progress. There are many schools of thought in terms of how to prepare the potatoes, what other vegetables and herbs should be added to the mix, etc.

Did you know that the eggs we serve at the Café really are farm fresh? They come from these farms: Taproot Farm, Cambridge, the Lathrop Family, Cambridge, Long Days Farm, Cambridge and Pompanuck Farm, White Creek. (at times, we use other local-ish eggs from Cornell Farms and Thomas Farms when the local chickens are not keeping pace...)

Back by popular demand are our gluten-free quinoa cakes and muffins. Quinoa, touted as the “perfect grain” is in very short supply globally. Our supplier had only black and red quinoa available so we tried it. It definitely has a more complex flavor than the white quinoa we’re used to. The flavor difference is similar to the difference in flavors between white rice and wild rice. Gluten-free folks, let us know what you think.

On Sunday, Baked French Toast! 

Back by popular demand is our Baked French Toast made with our rustic bread and our own eggs...served with a side of Yushak's bacon or breakfast sausage and real maple syrup!