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Early New Year’s Eve Dinner

December 31, 2013 @ 6:00 pm

On New Year’s Eve our Executive Chef Brian J. Alberg pulls out all the stops and prepares a special, prix fixe four-course dinner for those looking for an earlier celebration (6 PM seating only). Diners typically have a choice of several items per course, from locally-sourced meat to seafood and vegetarian selections. As always at The Red Lion, children are welcome on these occasions, with large tables available for intimate family gatherings.

The holidays will be here before you know it. Get a head start on planning this year by making your Early New Year’s Eve dinner and room reservations early, as space is limited and fills up fast. To make a reservation, please 413.298.5545 or e-mail reservations@redlioninn.com. Guest may enjoy the early dinner seating at 6:00PM with a 4 course dinner for $95 adult (47.50 for children 12 and under).

NEW YEAR’S EVE 2013

Blue Crab & Shrimp Salad
Avocado Vinaigrette & European Cucumber

Butternut Squash Risotto
Roasted Maitake Mushrooms & Toasted Pepitas

Braised Lila’s Mountain Lamb
Truffled White Polenta & Kale Chips

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Salad of Winter Greens
Roasted Sole Flower Farm Carrots, Poached Beets & Rawson Brook Chevre

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Bone In Creekstone Farm Filet Mignon
Rosemary Potato Cake, Ratatouille & Sautéed Spinach

Butter Poached Sea Scallops
Sauce Bouillabaisse & Roasted Parsnip Puree

Moulard Duck Breast
Creamed Celeriac, Escarole, Golden Raisins & Smoked Almonds

Flight of Winter Vegetables
Farro, Root Vegetables, Sautéed Winter Greens with Howden Farm Sweet Corn Puree

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Taza Stone Ground Chocolate & Cherry Tart
Caramel & Pretzel Crust

Warm Pear Gallete
Ronnybrook Ginger Ice Cream

Lemon Pot au Creme
Swiss Meringue & Pistachio Brittle