M c C O O L E ’ S R E D
AT
L I O N
T H E
I N N
A
framework of handsome 18th century character showcases contemporary hospitality, presenting beautifully prepared regional Americanto-global tastes at affordable prices. Revamping a broad choice of small plates and pub fare – scratch-made soups, salads, and burgers and much more – and responsibly sourced meat and seafood main dishes every few weeks keeps the menu intriguing and mouthwatering. Recently introduced Rio Grande Flank Steak, marinated and grilled to order, puts a spotlight on juicy beef that’s paired with chorizo dirty rice, a sunny-side-up local duck egg, and zesty house-made ranchero sauce. Since proper libations are a centuries-old tradition here, spirits encompass cocktails prepped with fresh juices and premise-grown herbs, carefully curated wines, and rotating draft beers that star house-brand Red Lion craft brews and a potent cider made with heirloom apples and a historic recipe.
r i o 56
g r a n d e
f l a n k
s t e a k
