The Red Lion Inn Offers Sustainable Food Menus

Served Sundays and Mondays for a Limited Time

The Red Lion is introducing a new "Sustainable Foods Menu" on Sundays and Mondays in its Main Dining Room. Created by Executive Chef Brian J. Alberg, the menus are prepared exclusively with ingredients sourced from small farms and producers in the Berkshires and surrounding areas that are committed to sustainable growing practices.

The use of local products grown in a sustainable manner helps secure the economic viability of the region, noted Chef Alberg. "The Red Lion has always actively supported area farmers and producers who make decisions based on social responsibility, and ecological as well as economic soundness," Alberg said, adding, "A healthy and productive landscape is beneficial to the area economy-and it's an important legacy to leave for the next generation."

Chef Alberg's initial "Sustainable" menu includes Equinox Farm Spinach Salad with Crisp Lardons and Ewe's Broken Blue Cheese as an appetizer, Grilled Lila's Mountain Lamb Chops with Rawson Brook Che`vre Stuffed Potatoes, and Berkshire Vanilla Ice Cream with Berry Soup and Unfiltered Honey for dessert. Suppliers include Equinox Farm and Moon in the Pond, Sheffield; Lila's Mountain Lamb, Great Barrington; Rawson Brook Farm, Monterey; Berkshire Ice Cream, Connecticut; and Champlain Valley Apiaries, Vermont. The menus (which will be printed on 100% recycled paper) will change periodically as different ingredients come into season, with market pricing ranging from $39 to $69.

A member of Berkshire Grown, The Red Lion's restaurants are open to the public as well as guests of the 108-room historic inn. Seating is available in the Main Dining Room from 5:00 until 9:30 p.m.; reservations are suggested by telephoning 413-298-1690. To view the complete Red Lion menus, click here. To learn more about the sustainable foods movement, click here.