EASTER MENU

Sunday, April 5, 2026

Appetizers

SPRING PEA SOUP — 14 / VG
Parmesan Foam, Sourdough Croutons, Garlic Confit Oil

BABY ARUGULA AND FRISÉE SALAD — 16 / VG
Strawberries, Goat Cheese, Candied Pecans, Heirloom Cherry Tomatoes, Dijon Red Wine Dressing
(can be V)

SMOKED SALMON DEVILED EGGS — 16 / GF
Dill Pickles, Crispy Prosciutto, Caperberries

TRUFFLE DUCK CONFIT HASH — 16 / GF
Smashed Red Potatoes, Caramelized Sweet Onions, Poached Farm Eggs & Béarnaise Sauce

WILD MUSHROOM & GRUYÈRE QUICHE — 17 / VG
Little Leaf Farm Crispy Salad, Organic Tri-Color Carrots, Lemon Vinaigrette

NEW ENGLAND LOBSTER OMELETTE — 24 / GF
Butter-Poached Lobster, Tarragon, Meyer Lemon Hollandaise

Entrées

HERB-CRUSTED ROAST RACK OF LAMB — HALF RACK: 36 / FULL RACK: 62 / GF
Sweet Carrots Panisse, Asparagus & Mint Lamb Sauce

PAN-SEARED LOCH DUART SALMON — 36 / GF
Spring Vegetable Marinière, Aromatic Vert Velouté, Olives

CHOICE EGGS BENEDICT / CANADIAN BACON  — 20 / SMOKED SALMON — 27 / SPINACH AND AVOCADO — 25
Two Poached Eggs, Hollandaise Sauce, Toasted English Muffin, RLI Triple Home-Fries

IOKA VALLEY FARM MAPLE-GLAZED HAM — 34 / GF
Spiced Apple Compote, Potato Confit, Bourbon Pan Sauce

FORAGED MUSHROOM RISOTTO — 29 / GF / VG
Fresh Peas, Aged Pecorino Cheese
(can be V)

STEAK FRITES — 40 / GF
NY Strip Steak, Sunny Side Up Egg, Pomme Frites, Choron Sauce

Dessert

RED LION INN CHOCOLATE & PISTACHIO ÉCLAIR XXL (FOR TWO) — 26 / VG
Salted Caramel Sauce, Pistachio Crumble

LEMON MERINGUE TART  — 14 / VG
Mixed Berry & Tarragon Coulis

PECAN TOFFEE TORTE  — 14 / VG
Strawberry Rhubarb Compote

*Before placing your order, please inform your server if a person in your party has a food allergy. These items are cooked to order and may be served raw or undercooked. Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness.