Exploring The Winter Menu at The Red Lion Tavern (Cohasset, MA)
Nestled in Cohasset, MA, The Red Lion Tavern (located within The Red Lion Inn) is the quintessential neighborhood gathering place. It’s the kind of spot everyone longs for when seeking a relaxing and inviting meal — where familiar faces, warmth, and a touch of culinary excitement come together seamlessly.
Executive Chef, Phil Lewis, has crafted a winter menu that embodies both creativity and comfort. Each special dish bursts with inventive flavors while maintaining classic appeal making each one both memorable and satisfying. The new winter menu additions at The Red Lion Tavern offer a diverse selection, thoughtfully prepared to provide a unique and comforting dining experience that lingers with every visit.
The Black Truffle Farrotto is a creative spin on traditional risotto but, dialed all the way up with the addition of black truffle, local mushrooms, and a nutty essence from the heartier grain. This luxurious vegetarian dish features farro cooked in housemade vegetable stock then folded into a silky mushroom & black truffle puree. Finished with sauteed locally-grown wild mushrooms (McGuires Mushrooms), fine herbs, and fresh scallions, this new menu feature can be easily shared or enjoyed as your own entree meal.
Pair this with The Bears Pears from the craft cocktail menu to offer a pop of bright acidity and a touch of sweetness, perfectly balancing the rich umami of the Farrotto. Shaken with honey from hives on the property, fresh pear puree, lemon, and Citadel gin, The Bears Pears add a refreshing hint of brightness to the earthy properties of the dish.
The Chicken Parmesan is a stunning new, Italian-inspired addition to the Tavern’s comforting winter menu. The chicken is pounded thin, scallopini-style, and served bone-in for extra flavor and richness. Its crispy crust comes from breadcrumbs blended with Grana Padano cheese, giving each bite a savory, salty crunch on the outside while preserving the juicy tenderness inside. A fresh mozzarella blend melts over the top, accompanied by fresh basil to brighten the dish. The chicken is finished with a rich homemade San Marzano homemade tomato sauce. The portion is generous, making it perfect for sharing or indulging.
Our server, Laura, recommends pairing the Chicken Parmesan with the Nebbiolo currently featured on the Red Lion Tavern curated wine list.
The Chicken Parmesan is served a la carte and I strongly suggest adding the new Three Cheese Ravioli for a pasta addition. This homemade pasta starter is filled with a trio of mozzarella, parmesan, and ricotta, that is dressed simply with olive oil, salt, and pepper. The sauce is a vibrant blend of toasted garlic, Sorrentina tomato sauce, cherry tomatoes, and a touch of butter, enhancing the ravioli’s delicate flavors with a burst of bright flavor.
Note: If you are craving a heartier pasta dish, you also can’t go wrong with Tavern’s popular Traditional Bolognese (not pictured). While not a “new” menu addition, the homemade fennel pasta with sweet sausage ragu is a classic favorite that must be mentioned during this New England wintery, cozy season.
If your mood and palette call for something a little lighter and nutrition-forward, the new Asian-fusion-inspired Slow Baked Salmon might be my favorite iteration of this menu staple (and is my favorite new winter menu addition). Showcasing Chef Phil’s creative mastery with seafood, the salmon is marinated in sake, then perfectly baked low and slow before a final broil for crispy edges. It’s served with a cauliflower purée—shallots, butter, and cauliflower blended with a touch of heavy cream and miso paste. Miso-roasted cauliflower adds depth, while a soy sherry vinaigrette, sautéed spinach, and sorrel provide brightness and balance.
This dish pairs well with the Luigi Coastal white Italian blend, a white wine with a clean finish reminiscent of Albarino.
The Mis-Yu So Much mocktail is a spirit-free option that also pairs exceptionally well with notes of honey, grapes, Yuzu, and miso in Tea Forte Raspberry Nectar Iced Tea.
The final winter menu featured highlight is the Veal Involtini. This rich, elegant entrée begins with veal pounded thin, then stuffed with a blend of fontina cheese, Parmesan, and prosciutto for a savory, melting center. The veal is cooked sous vide for tenderness, then hand-breaded and fried until golden. It’s served atop a gorgeous, unctuous pomme purée—whipped potato with California olive oil—and finished in a Madeira cream sauce made from reduced chicken jus and cream. Roasted local oyster mushrooms (McGuires Mushrooms) and fresh, peppery arugula add complementary flavors and textures.
The Red Lion Tavern’s Smoked Old Fashioned made with Buffalo Trace bourbon, housemade syrup and bitters delivers a touch of sophisticated complexity that brings the layers of flavor in this dish to life.
If you haven’t been to The Red Lion Tavern lately, consider this your invitation to sample the new winter menu features and revisit your classic favorites. With a menu that highlights the talented culinary team, a beverage program that is curated with intention, an attentive & knowledgable staff, and a cozy vibe unique to the historic property itself, you are truly in for a memorable dining experience filled with flavor.
All photography by Zoe Stoner Photography for The Red Lion Tavern (2026)
