First Course & Salads
New England Clam Chowder 7.00
Fresh Sea Clams, Thyme, Slab Bacon & Cream
Soup Selection of the Day 7.00
Purée of Asparagus & Spring Onion 7.00
Caesar Salad 9.00
Lemon-Anchovy Dressing & Grated Parmesan
Equinox Farm Field Greens 9.00
Marinated Celeriac & Maple-Dijon Vinaigrette
Scottish Smoked Salmon 12.00
Pickled Beets, Creme Fraiche & Puff Pastry
Main Course
Hand Carved Turkey Sandwich 10.00
Farmhouse Stuffing, Cranberry Mayonnaise
Multi-Grain Bread
B.L.T. or A.L.T 10.00
Bacon or Avocado, Lettuce & Tomato
Toasted Sourdough Bread
Red Lion Burger 10.00
Farmhouse Cheddar or Local Blue Cheese
Lettuce, Tomato & Fries
Chopped Chicken Caesar Salad 13.00
Shaved Parmesan & Lemon-Anchovy Dressing
Nosh Plate 16.00
Local Cheeses, Cured Meats, Marinated &
Grilled Vegetables
Eggplant Rollatini 15.00
Herbed Ricotta, Salsa Rustica & Basil Oil
New England Fish & Chips 18.00
Fried Haddock, Coleslaw & Tartar Sauce
Portuguese Style Mussels 16.00
Chorizo, Toasted Artisan Bread, Garlic & Sweet Peppers
We Proudly Serve Berkshire Grown and Produced Food Products
There will be a $5.00 charge for splitting orders in the kitchen
Brian J. Alberg, Executive Chef
