May 21, 2026 Story and Photos by Anchor Food Writer, Marisa Olsen
If you’re looking for some cheerful news during this month, we have you covered: spring has sprung at The Red Lion Tavern, and we’re here for it. The Tavern team is busy prepping for a bustling (and exciting) spring and summer season. The patio is officially open for outdoor dining, there’s a new spring menu, and a new Social Hour Menu is available Wednesdays through Saturdays from 4:30 to 6:30pm, which includes beverages, oysters, lobster rolls, and flatbread specials. Finally, the long-awaited revival of the charming Olde Salt House is in the works for this summer (more on that to come, we promise).
We recently sat down with Executive Chef Phil Lewis and enjoyed an exclusive tasting of the new spring menu. It’s the perfect essence of the season: think bright, herby, fresh, and springy. From local foraged mushrooms from McGuires Mushrooms to dock-to-door seafood from Mullaney’s to garden-grown herbs, the menu features seasonal components with layered textures and plenty of flavors.
“I’m excited to bring the fresh flavors of spring to The Tavern, and incorporate in-season ingredients to the dishes like asparagus and peas, along with sourcing local ingredients like mushrooms from McGuire’s Mushrooms and oysters from the Duxbury Oyster Company,” says Chef Phil Lewis.
While it’s hard to pick our favorites, standouts include the remixed Spring Chopped Salad, a true cacophony of spring. The salad is composed of crisp cucumbers and radish slices, tender artichoke hearts, pole beans, hearts of palm, smokey bacon, toasted almonds, Great Hill blue cheese, and finished with a red wine vinegar and fresh tarragon. The Warm Asparagus Mushroom Salad was another stunner that transported us to France. It’s composed of curly frisée, watercress, umami mushrooms, asparagus spears, and layered with ribbons of prosciutto that come together with the warm circulated hen egg, and finished with a woodsy pine nut gremolata and zingy sherry vinaigrette.
As for mains, the Slow Baked Local Cod showcases tender fish, asparagus, and crisp fingerling potatoes plated on a delicate and airy tarragon mousseline. The Lamb Loin features a perfectly-done medium rare braised shoulder that’s brightened with crisp spring peas, tangled Beech mushrooms, gem greens, and served alongside an au jus with hints of espelette oil, for a unique contrasting depth and heat.
As for libations, which are designed by Bar Manager & Head Bartender, Reid Bailey, there are numerous options. For the tequila-aligned folks (we see you), The Bubbling Botanist features Tres Agaves tequila, garden-grown basil and cucumber, and finished with a soda for a simple but delicious summery treat. If you’re in the mood for gin, The Ceremony is all about fruit and nuts with Roku gin, lycee, matcha, and creamy pistachio milk.
When it comes to alcohol-free alternatives, we fell for the Piña Matcha, a green tea matcha-based beverage with crème of coconut, lime, juicy pineapple, and fresh mint. As Publisher Hilary Jenison so eloquently put it, “You may be in a cozy den, but with one sip of this drink, you’re instantly whisked away to the Caribbean.”
“This time of year, we like to offer fun and refreshing drinks that are perfect for when outdoor dining starts up again. There’s no better spot for a refreshing cocktail than outside on the patio with sunlight dappling through the trees and the waterfall flowing,” says Bailey.
If you have room, the White Chocolate Cheesecake is a lovely finisher with a graham cracker, shortcake-like crust topped with luscious cheesecake, whipped cream, and finished with macerated strawberries, and tendrils of mint.
The Red Lion Tavern has always been a winter favorite spot of ours – we love the warm wood, antique fireplaces, and the cozy vibe to indulge in a glass of red wine but trust us – you need to add this into your spring and summer rotation and start spritzing on their porch and patio!
The Red Lion Tavern touts a full lunch service Wednesday through Saturday with brunch on Sunday and dinner service Wednesday through Sunday. Stay-tuned for more details on The Olde Salt House, and in the meantime, we’ll see you patio-side later this month. Cheers.