Menu for Red Lion Inn

Dinner
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Lunch
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Breakfast
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Wine
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Desserts
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Children's
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Sustainable

Dinner

First Course‎

8.00 New England Clam Chowder

7.00 Soup of the Day

12.00 Equinox Farm Mesclun Greens Rawson Brook Goat Cheese, Smoked Almonds and Ioka Maple Vinaigrette

10.00 Traditional Caesar Salad White Anchovies and‎ Garlic Croutons

15.00 Lila's Mountain Lamb Shepherd's Pie Whipped Potato-Cheddar Crust and Roasted Garlic Toast

14.00 Blue Cheese and Bacon Tartine Bayley Hazen and‎ Bacon on the Side Bacon with Ioka Maple and Ted's Arugula

14.00 Pan Roasted Mussels House made Chorizo, Tomatoes, Toasted BMB Ciabatta and White Wine

Main Course

33.00 Steamed Organic Scottish Salmon Roasted Farm Girl Farm Tomatillo Puree and Caramelized Root Vegetables

29.00 Sautéed Gulf Shrimp Creamy Polenta, Bitter Greens and Garlic-Chile Sauce

24.00 Quinoa Pasta with White Beans and Escarole Mushroom-Vegetable Broth and Parmesan Cheese

32.00 Seared Moulard Duck Breast Brussels Sprouts, Chestnuts,‎ Bacon and Cipollini-Cherry Reduction

27.00 Roasted Native Turkey Farmhouse Stuffing, Mashed Potatoes and Pan Gravy

29.00 Grilled Berkshire Maple Cured Pork Loin Sweet Potato Puree, Sautéed Red Cabbage and Cider Reduction

39.00 Grilled Filet Mignon Berleberg Cheese Poutine and Sautéed Spinach

34.00 Prime Rib of Beef English Cut or Thick Slice, Baked Potato, Buttery Popover and Natural Jus Options: English Cut, Thick Slic

Lunch

Soup, Salads & Sandwiches‎

8.00 New England Clam Chowder Maple Slab Bacon and High Lawn Cream

7.00 Soup of the Day

12.00 Berkshire Greens Rawson Brook Goat‎ Cheese, Smoked Almonds and Ioka Maple Vinaigrette

10.00 Traditional Caesar Salad White Anchovies and Garlic Croutons Options: Grilled Chicken Breast (+7.00) , Grilled Scottish Salmon (+10.00)

16.00 Grilled Vegetables and Hummus Chilled Tuscan Style‎ Vegetables, Dressed Greens and Grilled Naan

15.00 Hand Carved Turkey Sandwich Farmhouse Stuffing, Local Greens and Cranberry Mayonnaise

12.00 Half Turkey Sandwich and Cup of Soup Choice of our Soup Selections

16.00 Grass-fed Beef Burger Grafton Cheddar or Bayley Hazen Blue and Pittsfield Rye Roll Options: Grafton Cheddar, Bayley Hazen

Widow Bingham’s Favorites

17.00 Red Lion Chicken and Vegetable Pot Pie Carrots, Parsnips, Peas and Pulled Chicken with Puff Pastry

22.00 Roast Native Turkey Farmhouse Stuffing, Mashed‎ Potatoes and Pan Gravy

24.00 Berkshire Valley Angus Meatloaf Mashed Potatoes, Green Beans and Roasted Tomato Gravy

18.00 Baked Mac and Cheese Grafton Cheddar, BOS Bacon, High Lawn Cream and Roasted Garlic Crumbs

Seasonal Entrées

15.00 Bacon, Spinach and Cheddar Quiche Joshua Farm Eggs, Grafton Cheddar and Equinox Farm Greens

19.00 Nosh Plate Cured Meats, Local Cheeses, Pickled Vegetables, Grain Mustard and Flatbreads

17.00 Eggs Benedict Sliced Irish Back Bacon, BMB Potato Bread and Roasted Potatoes

18.00 Howden Farm Sweet Corn Risotto Smoked Farm Girl Heirloom Tomato Puree and Shaved Parmesan

21.00 Barrington Ale Battered Haddock Fries, Cole Slaw and Lemon Tartar Sauce

21.00 Trout and Crab Gratin Red Quinoa and Farm Girl Farm Swiss Chard

23.00 Steamed Scottish Salmon Sautéed Equinox Winter Greens, Leek Puree and Jasmine Rice

19.00 Braised Punsit Valley Chicken Thighs Root Vegetables, Tomatoes, Thyme and Madeira

24.00 Grilled New York Strip Chicago Style Potato Cake and Buttered Beans with Crispy Fried Onions Brian J. Alberg, Executive Chef Ian Maynard, Sous Chef

Wines by the Glass‎

Daniel Thomas, Sommelier

Sparkling

9.00 Pazzo, Moscato d’Asti, Italy

8.00 Mionetto, Prosecco, Italy

11.00 Jeio, Rosé, Italy

18.00 Laurent Perrier, Brut L.P., Champagne

Whites

7.00 Chardonnay, Red Lion Inn

11.00 Chardonnay, La Crema, Monterey

12.00 Chardonnay, Maison Roche Bellene Burgundy

9.00 Sauvignon Blanc, Frenzy, NZ

7.00 Pinot Grigio, Spasso, Italy

8.00 Riesling, K. Kronenberg, Germany

10.00 Dry Riesling, Ravines, Finger Lakes, NY

8.00 Dry Rose, Commanderie Bargemone, Provence

6.00 White Zinfandel, Coastal Vines

Reds‎

12.00 Pinot Noir, A to Z, Willamette

8.00 Pinot Noir, Parducci, Mendocino

7.00 Merlot, Red Lion Inn

8.00 Chianti, Antane, Tuscany

7.00 Zinfandel, Hullabaloo, Lodi

8.00 Malbec, Cedre Heritage, Cahors

10.00 Bordeaux, Ch. Cabannieux, Graves

13.00 Cabernet Sauvignon, Alexander Valley Vyds.

8.00 Cabernet Sauvignon, Avalon, California

Breakfast

Juices & Fruits‎

3.50 Orange Juice

2.95 Grapefruit, Tomato, Cranberry or Apple Juice Options: Cranberry, Apple Juice

3.50 Chilled Ruby Red Grapefruit

4.75 Pineapple and Melons

2.25 Sliced Banana

5.75 Seasonal Berries

Cereals, Yogurt & Bread

6.00 Oatmeal, Ioka Farms Maple Syrup

3.75 Assorted Cold Cereals

6.00 Bolagranola Almond-Pepita Granola

5.00 Old Chatham Sheep’s Milk Yogurt

5.00 Ronnybrook Cow’s Milk Yogurt

4.00 Toasted Bagel, Wolferman’s English Muffin or Homemade Muffin Options: English, Homemade

2.00 White, Whole Wheat, Rye Toast or Thomas’ English Muffin Options: Rye Toast, Thomas

Breakfast Entrées

7.50 Two Eggs, any style Home Fries and Toast

11.50 Stuffed Three Egg Omelet Choice of: peppers, onions, ham, mushroom, tomatoes, cheddar or swiss cheese Options: Peppers, Onions, Ham, Mushroom, Tomatoes, Cheddar, Swiss cheese

13.00 “Lion’s” Frittata Diced Prime Rib,‎ Caramelized Onions and Melted Cheddar

10.00 Texas Style French Toast with Cinnamon-Vanilla Batter Pure Maple Syrup and Whipped Butter

11.00 Malted Buttermilk or Blueberry Pancakes Pure Maple Syrup‎ and Whipped Butter

12.00 Berkshire Apple Pancake Caramelized Apples, Brown Sugar and Ioka Maple Syrup

13.00 House Made Grass Fed Corned Beef Hash and Poached Eggs

14.00 Zehr Farm Shiitake Mushroom Hash and Poached Eggs

11.00 Broken Yolk Sandwich Two Organic Eggs, House Raised Bacon on BMB Bread

13.00 Traditional Eggs Benedict Poached Eggs atop English Muffins with Canadian Bacon and Hollandaise Sauce

15.00 Smoked Salmon Eggs Benedict Poached Eggs atop English Muffins with Smoked Atlantic Salmon and Hollandaise Sauce

16.00 Toasted Bagel with Smoked Atlantic Salmon Cream Cheese, Capers,‎ Tomatoes and Sliced Red Onion “Egg Beaters” or Egg Whites Available on Request Options: Egg Beaters, Egg Whites

Side Orders‎

4.00 Cured Ham, Bacon or Sausage Options: Bacon, Sausage

5.00 Irish Back Bacon

5.00 House Raised Loka Maple Sausage

2.00 Breakfast Potatoes

Beverages

2.75 Coffee and Decaffeinated Coffee

2.75 Pot of Tea

2.75 Hot Cocoa

5.00 Ronnybrook Farm Drinkable Yogurt

2.00 Whole or Skim Milk Options: Whole, Skim Milk

Desserts

9.00 Lemon Tart Shortbread Crust and High Lawn Cream

8.00 Ice Cream Sandwich Toll House Cookies‎ and Vanilla Ice Cream

11.00 Flourless Chocolate and Sticky Pudding Cake Caramel Icing

9.00 Indian Pudding Vanilla Whipped Cream‎

11.00 Warm Brown Sugar Cake Coffee Ice Cream and Caramel Sauce

9.00 Roasted Pumpkin Crème Brulee Maple-Ginger Biscotti

9.00 Red Lion Apple Pie Served Warm with Vanilla Ice Cream

8.00 Selection of Ice Creams and Sorbets

Flight of Cheese‎

Kinderhook Creek Granny Smith Apple Made by Old Chatham Sheepherding Company in Old Chatham, New York, Kinderhook Creek is made with sheep’s milk with downy white edible rind, smooth creamy texture, mild earthy flavor and nutty finish.

Berleberg Marcona Almonds Made‎ by the Berle Family Farm in Hoosick, New York, Berleberg is a nutty, creamy and smooth aged raw cow’s milk cheese in an Alpine style with natural rind. Grafton Cheddar

Quince Paste An aged whole cow milk cheese made in Grafton, Vermont, this cheese is creamy and milky with a piquant and bold aftertaste.

Eleven Brothers Vermont Wildflower Honey This delicious washed rind tomme style cheese is made in Enosburg Falls, Vermont, aged 5-6 months, and has a rich buttery texture with nutty undertones.

Bayley Hazen Blue Caramelized Walnuts Made at the Jasper Hill Dairy in Vermont, this is a raw cow’s milk cheese made in old world style with a new world twist.

Dessert Wine

14.00 Sauternes, Castelnau de Suduiraut

8.00 Ice Wine, Selaks, New Zealand

9.00 Moscato d’Asti, Pazzo Armando, Italy

9.00 Lavender-Honey Mead, Honey maker

12.00 Vin Santo, Falchini, Tuscany

15.00 Eiswein, Dr. Loosen, Mosel

Port, Madeira, Sherry

8.00 Dow Ruby

8.00 Dow Tawny

8.00 Fonseca Bin 27

12.00 Taylor Fladgate 1998

13.00 Taylor Fladgate 20 year Tawny

20.00 Dow’s 1985

9.00 Leacock’s 5 year full rich, Madeira

10.00 Alvear, Pedro Ximenez, 2008

Cognac, Calvados & Grappa‎

9.00 Courvoisier V.S.

12.00 Courvoisier V.S.O.P.

12.00 Remy Martin V.S.O.P.

18.00 Delamain, Pale and Dry, X.O.

22.00 Remy Martin X.O.

11.00 Larressingle Armagnac V.S.O.P.

13.00 Busnel Calvados

10.00 Nardini, Grappa, Bianca

10.00 Nardini, Grappa, Mandorla

Coffee Drinks

Rockwell Kahlua, Brandy, Crème de Cocoa

Stock bridge Baileys Irish Cream and Frangelico

Tangle wood Grand Marnier, Amaretto

Jacobs Pillow Kahlua, Grand Marnier, Baileys Irish Cream

The Ragged Mountain Witch BMD Rum, Strega

Dessert Cocktails

Thin Mintini Svedka Vanilla, Baileys, Kahlua, Crème de Menthe

Grasshopper Green Crème de Menthe, Crème de Cocoa, Cream

Espresso Tini Van Gogh Espresso Vodka, Baileys, Coffee Liqueur

Raspberry White Chocolate Martini Stoli Razz, Godiva White Chocolate, Chambord

Children's

Appetizers‎

3.00 New England Clam Chowder

3.00 Soup of the Day

5.00 Chopped Romaine Salad Cukes, Tomatoes and Ranch

5.00 Sticks and Dip Carrots, Celery and‎ Lemon Hummus

5.00 Cheese and Crackers Vermont Cheddar, Grapes and Thin Crostini

Main Course

8.00 Grilled Cheese and Tomato Soup Cut into Strips‎ for Dipping

8.00 Pasta, Butter and Parmesan

10.00 Grilled Chicken Soft Tacos Lettuce, Tomato, Jack Cheese, Salsa and Sour Cream

12.00 Roast Turkey Dinner Stuffing, Mashed Potatoes and Gravy

12.00 Fresh Fish “Sticks” Tartar Sauce and Fries or Salad Options: Tartar Sauce and Fries, Salad

12.00 Little Jack's Meat Loaf Mashed Potatoes and Buttered Carrots

Sustainable

Sustainable Breakfast‎

6.00 Organic Granola Almond and Pepita - Bola Granola

5.00 Ronny brook Drinkable Yogurt Blackberry, Peach or‎ Strawberry Options: Peach, Strawberry

5.00 Sheep's Milk Yogurt Old Chatham Sheep herding Company

5.00 House Raised Ioka Maple Sausage

13.00 Zehr Farm Shroom Hash Shiitake and Oyster Mushrooms with Two Poached Locally Raised Organic Eggs

11.00 Broken Yolk Sandwich Two Organic Eggs, House Raised Smoked Bacon on Toasted Berkshire Mountain Bakery Bread

Recent Sustainable Dinner

10.00 Roasted Mushroom and Goat Cheese Tart Sautéed Spinach

28.00 Cinnamon- Cured Pork Tenderloin Blue Cheese Melon Sauce Sweet Potato Mashed and Asparagus

7.00 Chocolate and Peanut Butter Parfait

11.00 Shitake Mushroom Turnovers Cream Cheese Pastry,‎ Balsamic Reduction

28.00 Veal Cutlets Roasted New Potatoes, Sautéed Spinach

8.00 Mixed Berry Bread Pudding Vanilla Ice Cream

10.00 Spinach Salad Ewe’s Blue &Applewood Smoked Bacon, Candied Walnuts Balsamic Vinaigrette

28.00 Holstien Schnitzel BBC Spaetzle Sautéed Carrots

9.00 Organic Peppermint Tea Crème Carmel

Farm Girl Farm, Great Barrington MA

Hill Top Orchards, Richmond MA

Blue Moon Shrooms at Indigo Farm, Housatonic MA

Howden Farm, Sheffield MA

The Big E, 4H Champion Steer

Rawson Brook Farm, Monterey MA

Earthborn Farm, Hillsdale NY

Ioka Valley Farm, Hancock MA

Equinox Farms, Sheffield MA

Old Chatham Sheepherding Co., Old Chatham NY

Ronnybrook Farm, Ancramdale NY

High Lawn Farm, Lee MA

Harney and Sons, Millerton NY

North Plain Farm, Great Barrington MA

Berkshire Brewing Company, Great Barrington MA

Moon in the Pond Organic Farm, Sheffield MA

Menu for Red Lion Inn

Dinner

First Course‎

Main Course

Lunch

Soup, Salads & Sandwiches‎

Widow Bingham’s Favorites

Seasonal Entrées

Wines by the Glass‎

Sparkling

Whites

Reds‎

Breakfast

Juices & Fruits‎

Cereals, Yogurt & Bread

Breakfast Entrées

Side Orders‎

Beverages

Wine

Desserts

Flight of Cheese‎

Dessert Wine

Port, Madeira, Sherry

Cognac, Calvados & Grappa‎

Coffee Drinks

Dessert Cocktails

Children's

Appetizers‎

Main Course

Sustainable

Sustainable Breakfast‎

Recent Sustainable Dinner

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