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Thanksgiving 2013

November 28, 2013

On Thanksgiving our Executive Chef Brian J. Alberg pulls out all the stops and prepares a special, prix fixe four-course dinner. 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 private rooms and 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 Thanksgiving dinner and room reservations early!   Book both your dining and stay with our Reservations department at 413.298.1690 or e-mail reservations@redlioninn.com. Jackets and ties are required on holidays in the Main Dining Room.

THANKSGIVING 2013
$55 per person
$27.50 for children under 12

FIRST COURSE

New England Clam Chowder

Butternut Squash & Apple Bisque

Roasted Vegetable Risotto Smoked Farm Girl Tomato Sauce

Braised Lila’s Mountain Lamb Creamy White Polenta & Vinegared Greens

SALAD

Equinox Farm Winter Greens Candied Walnuts, Cranberries & Ioka Farms Maple Vinaigrette

MAIN COURSE

Roasted Native Turkey with Pan Gravy Candied Yams, Mashed Potatoes, Roasted Brussels Sprouts & Herbed BMB Stuffing

Roast Prime Rib of Beef with Popover Scalloped Potatoes, Green Beans, Roasted Bulich Farm Mushrooms & Natural Jus

Organic Scottish Salmon Roasted Leek Risotto, Equinox Farm Braised Greens & Howden Farm Sweet Corn Puree

Harvest Squash Ravioli Creamed Berry Patch Farm Turnips & Farm Girl Garden Kale

DESSERT Traditional Pumpkin Pie Warm Indian Pudding with Vanilla Whipped Cream Hill Top Orchard Apple-Cinnamon Crisp with Ginger & Cranberry Crumbs Roasted Pecan Balls with Salted Caramel & High Lawn Cream