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Serving Lunch Monday thru Sunday 12:00 - 4:00 p.m.
Serving Dinner Sunday thru Thursday 5:30 - 9:00 p.m.
Friday and Saturday 5:30 - 10:00 p.m.

First Course & Salads

New England Clam Chowder 7.00

Fresh Sea Clams, Thyme, Slab Bacon & Cream       

Soup Selection of the Day 7.00

Butternut Squash Bisque 7.00

Roasted Squash, Local Cider & High Lawn Cream

Caesar Salad 8.00

Lemon-Anchovy Dressing & Grated Parmesan

Equinox Farm Field Greens 9.00

Dried Cranberries & Ioka Farm Maple Vinaigrette

Frisee Salad with Ewe’s Blue  10.00

Chopped North Plain Egg & Crisp House Smoked Bacon

 

Main Course

Hand Carved Turkey Sandwich 10.00

Farmhouse Stuffing, Cranberry Mayonnaise

Multi-Grain Bread

Peasant Grilled Cheese 11.00

Portobello Mushroom, Swiss Cheese & Sliced

Red Onion on Peasant Bread

Red Lion Burger 10.00

Farmhouse Cheddar or Local Blue Cheese

Lettuce, Tomato & Fries

Chopped Chicken Caesar Salad 13.00

Diced Vegetables, Grilled Chicken, Shaved Parmesan & Lemon-Anchovy Dressing

 

Nosh Plate 16.00

Local Cheeses, Cured Meats, Marinated &

Grilled Vegetables

Fried Rainbow Trout 18.00

Sweet Potato Fries & Caper Mayonnaise

 

Kimbi Carrot Risotto 13.00

Roasted Vegetables, Shiitake Mushroom Stock & Manchego Cheese

Soupe du Poisson 16.00

Thick Fish Soup w/ Rouille Grilled Crostini

Sliced Steak Sandwich  18.00

Sautéed Sweet Onions, Melted Vermont Sharp Cheddar & French Fries

 

We Proudly Serve Berkshire Grown and Produced Food Products
There will be a $5.00 charge for splitting orders in the kitchen

Brian J. Alberg, Executive Chef