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Serving Lunch Monday thru Sunday 11:30 - 4:00 p.m.
Serving Dinner Sunday thru Thursday 5:00 - 9:00 p.m.
Friday and Saturday 5:00 - 10:00 p.m.

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