First Courses

Berkshire Blue Cheese Flatbread
fresh apricots & greens
8.25

Camembert “Baked in the Box”
crusty bread
12.00

New England Clam Chowder
5.00

Soup Selection of the Day
4.75

*Chilled Potato-Leek Soup
black olive crouton
4.75

Salads, Etc.

*Tossed Markristo Farms Mixed Lettuces
lemon-shallot vinaigrette
5.00

*Sliced Vine-Ripe Tomato Salad
arugula, cucumbers, olive oil vinaigrette
6.00

*Chilled Knotted Long Bean Salad
crushed pistachios & fennel
6.75

*Bowl of Fresh Cured Marinated Olives
4.00

Charcuterie Sampler
cornichons, cranberry relish
12.75

Main Courses

Roasted Salmon Paillard Salad
endive, charred melon relish
13.75

*Summer Fruit Platter
lime sorbet, Vermont unfiltered honey
11.50

Chilled Coriander Seared Tuna
served rare with summer vegetable salad, mango
and soy-lime vinaigrette
13.50

Chicken Caesar Salad
grilled local vegetables
10.25

Hand Carved Turkey Sandwich
farmhouse stuffing, lettuce,
tomato & cranberry mayonnaise
9.00

Grilled Veal Burger
smoked gouda
11.50

*Harvest Vegetable & Portabello Sandwich
balsamic-shallot mayonnaise
9.25

Grilled Salmon B.L.T Sandwich
tomato aioli
11.75

Grilled Sirloin
potato fries, shaker-style mustard butter
25.50

Crispy Codfish Cakes
citrus, ginger whole-grain mustard slaw
15.00

"Macaroni" with Maine Lobster
bacon, spinach, herb creme fraiche
12.50/22.00

Caramelized Sea Scallops
watercress nicoise salad, tomato-sherry dressing
19.00

*Denotes Vegetarian Preparation
We proudly serve Berkshire grown and produced food products.
Douglas Luf, Executive Chef

Red Lion Lineage || Courtyard || Lunch || Dinner
Desserts || Wines

Review

Dining Index

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Red Lion Inn
PO Box 954, 30 Main Street
Stockbridge MA 01262-0954
Tel: 413.298.5545
Fax: 413.298.5130
innkeeper@redlioninn.com
lodging@redlioninn.com

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info@berkshireweb.com