EASTER MENU

11am - 3pm | Sunday, April 20, 2025

Appetizers / Brunch Specialties

PINK PEPPERCORN CRAB CAKES — 18
Maine crab with lemon crème fraîche, avocado mousse, petite herbs salad

SPRING PEA SOUP — 14
parmesan foam, sourdough croutons, garlic confit oil

SMOKED SALMON DEVILED EGGS — 16
dill pickle, crispy speck ham, fried mini capers

DUCK CONFIT HASH — 16
smashed potatoes, caramelized sweet onions, poached farm eggs, béarnaise sauce

WILD MUSHROOM & GRUYÈRE QUICHE — 17
butter pastry crust, petite greens & alfalfa, herb-truffle vinaigrette

ASPARAGUS MIMOSA — 15
tender asparagus, soft-boiled egg, lemon zest, mustard vinaigrette

NEW ENGLAND LOBSTER OMELETTE — 21
butter-poached lobster, tarragon, meyer lemon hollandaise
add Osetra caviar — 12

Entrées

ROAST RACK OF LAMB — 36 / 62
dijon mustard & herbs crusted, creamy carrot polenta, mint yogurt

PAN-SEARED HALIBUT — 36
spring vegetable mariniere, aromatic sauce, olives

MAPLE-GLAZED HAM — 34
spiced apple compote, roasted fingerling potatoes, cider reduction

POULET ROTI À L’ESTRAGON — 34
slow-roasted half-chicken, tarragon cream sauce, potatoes au gratin

FORAGED MUSHROOM GNOCCHI FRICASSÉE — 29
brown butter sage, roasted hazelnuts, fresh peas, aged pecorino cheese

STEAK FRITES — 39
NY strip steak, caramelized shallots, pomme frites, choron sauce
add butter poached lobster — 14

PAN-SEARED SCALLOPS — 34
baby artichokes, sweet peas, carrot vinaigrette, paprika oil

Dessert

RED LION INN CHOCOLATE & PISTACHIO ÉCLAIR XXL (FOR TWO) — 26
salted caramel sauce, pistachio crumble

CARROT CAKE — 12
cream cheese frosting, caramelized walnuts & pecans

HAZELNUT PARIS-BREST — 12
praline mousseline, dusted with vanilla sugar

NEW ENGLAND BERRY CLAFOUTIS — 12
served warm, à la mode

*Before placing your order, please inform your server if a person in your party has a food allergy. These items are cooked to order and may be served raw or undercooked. Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness.