Thanksgiving 2016 – the red lion inn

On Thanksgiving, our Executive Chef John J. Alberg pulls out all of the stops and prepares a unique, prix fixe four-course dinner. Diners normally have a range of several products per course, from in your area-sourced meat to sea food and vegetarian selections. Of course in the Red Lion, youngsters are welcome on these occasions, with private rooms and enormous tables readily available for intimate family gatherings. The holiday season can be used before very long. Obtain a jump on planning this season by looking into making your Thanksgiving dinner and room reservations early!

Book your dining and remain by calling 413.298.1690 or email reservations@redlioninn.com.

Jackets are needed on holidays within the Primary Dining Area.

THANKSGIVING 2016

$59 per person

$29.50 for kids under 12

*Doesn’t include taxes & gratuity

FIRST COURSE

Colonial Clam Chowder

Butternut Squash & Apple Bisque

Roasted Root Vegetable Risotto

Smoked Farm Girl Tomato Sauce

Braised Lila’s Mountain Lamb

Creamy White-colored Polenta & Gremolada

SALAD

Equinox Farm Winter Vegetables

Candies Walnuts, Dried Cranberries, Ioka Walnut Vinaigrette

Primary COURSE

Roast Native Poultry

Roasted Sweet Taters, Mashed Taters, The city Sprouts, Herbed BMB Stuffing

Roast Prime Rib of Beef

Scalloped Taters, Eco-friendly Beans, Delftree Farm Mushroom Conserva & Rosemary oil Popover

Pan Seared Faire Island Salmon

Roasted Leek Risotto, Equinox Braised Vegetables & Howden Farm Sweet Corn Purée

Harvest Squash Ravioli

Ratatouille, Equinox Green spinach & Turnip Purée

DESSERTS

Traditional Pumpkin Cake

Warm Indian Pudding with Vanilla Whipped Cream

Hill Top Orchard Apple Crisp with Ginger root & Cranberry Crumbs

Roasted Pecan Balls with Salted Caramel & Highlawn Cream

Taza Chocolate Tart, Brandied Cherries & Cream

*Menu susceptible to change.

Resourse: http://redlioninn.com/thanksgiving-2016/

Red Lion Inn 50th Anniversary

COMMENTS:

Reece Crull: A great video, thanks for putting it together!