Since welcoming its first guests in 1773, The Red Lion Inn has earned a reputation for outstanding food and genuine country hospitality. Those traditions are continued today by Executive Chef Brian J. Alberg, whose kitchen features contemporary cuisine that is rooted in the region's history and harvests. Emphasizing the use of fresh, local ingredients and a huge proponent of buying locally and sustaining the region, Chef Alberg regularly updates the Inn's menus to reflect the bounty of each season. Guests choose from the elegant Main Dining Room, the cozy Widow Bingham's Tavern, the casual Lion's Den pub, or, in warmer months, the flower-filled Courtyard. The wine list offers 200+ selections, and has received the Wine Spectator Award of Excellence for seven consecutive years; Sommelier Dan Thomas helps pair wines with meals. *The Inn accepts reservations for the Main Dining Room & Tavern only - please specify your preference in the Special Requests for Maitre D' section.

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Contemporary American

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