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Jun 15

Happy Father’s Day! Celebrate Dad with a Father’s Day BBQ at The Red Lion Inn

When? Sunday, June 15th from 12-4pm
Where? The Courtyard
Events: Live Music 1pm-4pm & Complimentary beer tasting by Big Elm Brewery from 1pm-4pm
Menu: 3-course “manly-inspired” menu by Chef Brian Alberg
Cost: $25 per person plus taxes and gratuity

Rain cancels all reservations. Live music and Big Elm Brewery beer tasting will move to The Lion’s Den

For reservations, please call 413.298.1690 or email reservations@redlioninn.com

Jun 11

Chef Brian Alberg will appear on WWLP (NBC) for a third visit to demonstrate techniques and tips for farm-to-table cooking using locally sourced ingredients from the Berkshires and HudsonValley. Chef Brian Alberg will prepare Raven & Boar Whey-fed Pork Meatballs with Housemade Ronnybrook Farm Lemon Ricotta paying respect to Dairy Month and to his father-in-law Ronny who owns and operates Ronnybrook. For more info, visit wwlp.com/category/mass-appeal/.

Jun 2–Jun 3

WGBY (PBS for Western New England) presents a two-day celebration of local agriculture, featuring one of western New England’s most famous crops. This well-sought after local source of asparagus, also know as Hadley Grass, is featured on menus throughout the Berkshires of western Massachusetts. Chef Brian Alberg will participate in the Gala Reception and prepare a Wolfe Spring Farm Asparagus Salad with Cricket Creek Farm Feta and Berkshire Mountain Bakery Olive Crostini. For more info, visit connect.wgby.org/asparagus.

May 14–May 18

Over the past 17 years, the Nantucket Wine Festival has become one of the most celebrated wine and food events in the country. Located on the island of Nantucket, this boutique experience of world-class wines and award-winning food will feature chefs from island restaurants, Boston and the Berkshires.

Chef Brian Alberg will participate in the Welcoming Gala, Harbor Gala and the Culinary Marketplace and prepare appetizers from locally sourced Berkshire farms. He will also present a Culinary Demo focusing on a vegan dish featuring the early season harvest of the Berkshire region. For more info, visit nantucketwinefestival.com.

May 11

Celebrate Mother’s Day with us! 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 Inn, children are welcome on these occasions, with private rooms and large tables available for intimate family gatherings, starting at $55 for adults and $27.50 for children 12 and under. Book both your dining and stay with our Reservations department at 413.298.1690 or e-mail reservations@redlioninn.com. We’re also offering a great Mother’s Day Package for Mom’s special day!

MOTHER’S DAY 2014:

Manhattan Style Seafood Soup
Lobster, Shrimp, Scallops, Clams & Tomato Broth

Chilled Sweet Pea Soup
Lemon Zest & Mints

Crab & Avocado Salad
Wonton Chips & Sweet Chili Aioli

Wolfe Spring Farm Grilled Asparagus
Sauce Gribiche & BMB Olive Crostini

***

Berry Patch Farm Greens
Orange Sections, Shaved Fennel & Pepitas

***

 Roast Loin of Beef
Cricket Creek Tobasi Risotto, Sautéed Spinach & Mushroom Conserva

Pasture Raised Chicken Breast
Lemon Couscous and Stewed Zucchini

Poached Faroe Island Salmon
Roasted Cauliflower, Swiss Chard & Smoked Tomato Puree

Flight of Spring Vegetables
Radishes, Turnips, Asparagus, Carrots, Greens and Vegetable Broth

***

Strawberry Shortcake
Buttermilk Biscuit & Sweet High Lawn Cream

Blood Orange Tart
Shortbread Crust & Raspberry Puree

 Maple Pecan Bourbon Pie
Salted Caramel & Vanilla Ice Cream

Taza Chocolate Mousse
Candied Citrus Zest

 

Apr 20

Celebrate Easter with us! Executive Chef Brian J. Alberg pulls out all the stops and prepares a special, prefixed 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 Inn, children are welcome on these occasions, with private rooms and large tables available for intimate family gatherings, starting at $55 for adults and $27.50 for children 12 and under. Book both your dining and stay with our Reservations department at 413.298.1690 or e-mail reservations@redlioninn.com

EASTER 2014:

Lobster & Sherry Bisque
Lemon Zest & Thyme

Jerusalem Artichoke & Parsnip Soup
Sweet Peas & Carrots

Warm Beets & Goat Cheese
Grilled Naan & Wilted Berry Patch Arugula

Hudson Valley Duck Confit
Braised Lentils & Grilled Berkshire Mt. Ciabatta

***

Berry Patch Farm Greens
Orange Sections, Shaved Fennel & Pepitas

***

Berkshire Wild Flower Honey Glazed Ham
Scalloped Potatoes, Haricot Verts & Red Wine-Ginger Reduction

Roasted Leg of Lila’s Mountain Lamb
Stuffed with Greens, Roasted Garlic & Rosemary

Grilled Bela Farms Poussin
Spring Ratatouille & Herbed Couscous

East Coast Sole
Grilled Broccoli, Stewed Tomatoes & Jasmine Rice

Farro Risotto
Bulich Farms Mushrooms, Asparagus & Cricket Creek Cheese

***

Blueberry Streusel Cake
Fresh Berries & High Lawn Farm Cream

Lemon Tart
Shortbread Crust & Raspberry Puree

Chocolate Truffle Tart
Sour Cherries & Candies Orange Zest

Pecan Balls
Vanilla Ice Cream & Goat’s Milk Caramel

Apr 15

Celebrate Passover with us! Executive Chef Brian J. Alberg is creating delicious specials based off of traditional Passover Seder Dinners. These specials will be served a la carte style; and as always at The Red Lion Inn, children are welcome on these occasions, with private rooms and large tables available for intimate family gatherings. Book both your dining and stay with our Reservations department at 413.298.1690 or e-mail reservations@redlioninn.com

PASSOVER SPECIALS:

Matzo Ball Soup

Latkas

Brisket

Apr 14

Celebrate Passover with us! Executive Chef Brian J. Alberg is creating delicious specials based off of traditional Passover Seder Dinners. These specials will be served a la carte style; and as always at The Red Lion Inn, children are welcome on these occasions, with private rooms and large tables available for intimate family gatherings. Book both your dining and stay with our Reservations department at 413.298.1690 or e-mail reservations@redlioninn.com

PASSOVER SPECIALS:

Matzo Ball Soup

Latkas

Brisket

Challah Bread

Dec 31

Ring in the new year with The Red Lion Inn’s annual New Year’s Eve Gala on Monday December 31. The New Year’s Gala features a special 5-course dinner with Champagne toast at midnight, dancing to live music!

The first floor of the Inn is transformed into an elegant party space with a dance floor, festive party favors at each table and the ceiling covered by over 1,000 balloons. Guests may enjoy the Gala from the Main Dining room, Widow Bingham’s Tavern, or Side Parlor. Music is provided John Sauer Band who will be playing dance music from the 30’s, swing from the 40’s up to the present. Tickets to the Gala only are $150 per person, inclusive (children over 12 welcome).

Guest may enjoy an early dinner seating at 6:00PM with a 4 course dinner for $89 adult ($44.50 for children 12 and under). The Inn offers a two night package that includes admission to the Gala, overnight accommodations and a full breakfast each morning, starting at $895 inclusive. For reservations, call 413.298.1690 or email reservations@redlioninn.com

Jackets and ties are required on holidays in the Main Dining Room.

Click here to view our New Year’s Eve Gala package.

Also, please view our 2013 New Years Eve Menu below:

 

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

- – -

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

- – -

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

- – -

Taza Stone Ground Chocolate & Cherry Tart
Caramel & Pretzel Crust

Warm Pear Gallete
Ronnybrook Ginger Ice Cream

Lemon Pot au Creme
Swiss Meringue & Pistachio Brittle

- – -

Flight of Artisan Cheeses
Camemberte, Old Chatham
Farmhouse Cheddar, Shelburne Farms
Bayley Hazen Blue, Jasper Hill
Chocolate Bread, Quince Paste & Apple

Dec 25

On Christmas 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 Inn, children are welcome on these occasions, with private rooms and large tables available for intimate family gatherings.

Be sure to make your holiday reservations early, as space is limited and fills up fast. To make a reservation, please call 413.298.1690 or email reservations@redlioninn.com to reserve.

Jackets and ties are required on holidays in the Main Dining Room.

The holidays will be here before you know it. Get a head start on planning this year by making your Christmas 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

Click to see our Christmas 2013 menu.

CHRISTMAS DINNER 2013

Lobster & Crab Chowder

Jerusalem Artichoke & Carrot Soup

Bulich Farm Mushroom Tart
Aged sherry vinegar & Swiss Chard

Hudson Valley Duck Confit
Apple Braised Beluga Lentils & Ciabatta Toast

***

Equinox Farm Field Greens
Ioka Maple Vinaigrette, Smoked Almonds & Dried Cranberries

***

Roasted Breast of Christmas Goose
Porcini Mushroom Risotto & Sautéed Spinach

English Cut Black Angus Prime Rib
Scalloped Potatoes, Asparagus, Popovers & Au Jus

Grilled Swordfish
Lemon Cous Cous, Ratatouille & Leek Puree

Carrot, Beet & Celeriac Risotto
Farm Girl Kale, Cipollini Onions & Toasted Pepitas

***

Blood Orange Tart with Raspberry Puree
Banana Cream Pie with Ginger Biscotti Crust
Flourless Chocolate Cake with High Lawn Vanilla Cream
Pecan Balls with Ronnybrook Vanilla Ice Cream & Caramel Sauce

Nov 28

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

Sep 19–Sep 21

From the Thursday night gala to the wine auction, to a weekend of seminars, cooking demonstrations, and tastings, WGBH members, community friends, and a host of celebrity chefs mixed and mingled around their favorite topic: good food.

Chef’s Gala
Thursday, September 19, 7-10pm
Tickets: $150 per ticket

WGBH Charity Wine Auction
Friday, September 20, 5:30-8pm
Tickets: Free RSVP for a limited time

The Artisan Taste
Saturday, September 21, 12noon-3pm and 5pm-8pm
Tickets: $50 per WGBH member; $60 per non-member

Sep 16

Celebrate the Harvest, join us for a benefit for Berkshire Grown on Monday September 16th at 6:30 pm at Ski Butternut in Great Barrington, MA.

The feast features delicious dishes prepared by local Berkshire Grown member chefs using fresh ingredients from local farms. The evening also includes a silent auction and a drawing for shopping sprees and gift certificates to Berkshire Grown member stores and restaurants.  Reserve your ticket now, this event sells out! 413-528-0041

Visit artist website »
Sep 8

On the weekend following Labor Day, the Outstanding in the Field bus will be arriving in the Berkshires for two events featuring delicious off-the-farm dinners designed and prepared by notable chefs at a set of stunning Berkshire locations.

On Sunday, September 8, the OITF bus will travel north to Hancock Shaker Village (HSV) in Pittsfield where Chef Brian Alberg from The Red Lion Inn in Stockbridge will man the field kitchen with his crew and present a four-course meal to 150 guests. Tickets are still available for this event.

Visit artist website »
Aug 30

Start the weekend right. We’re firing up our Courtyard grill for our weekly summer barbecue every Friday night from July 5 – August 30, 2013. Three courses, choice of entrée — $29.95 plus tax and tip. Served 5:00-8:00PM (weather permitting). Please call 413.298.5545 or e-mail us at reservations@redlioninn.com to make a reservation.

Rain cancels Steak Night and any reservations!

Sample menu
Menu subject to change
***
Equinox Farm Field Greens
Farm Girl Radishes &
Ioka Farm Maple Dijon Vinaigrette

***
Gingered Atlantic Blue Fish
or
BBQ Grilled Punsit Valley Chicken Legs
or
Salt & Peppered Tri Tip Steak

above served with Grilled Sweet Corn,
Spring Onions & BMB Bread

***
Svede’s Sheffield Raspberries with Sugared Biscuit
Whipped High Lawn Dairy
Vanilla Cream

Coffee and Tea Included

iCal Import
30 Main Street  Stockbridge, MA 01262
EMAIL US     Tel (413) 298-5545