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Hello and welcome to Zapp Brasserie at the Red Lion Inn Resort. We’re committed to providing the most delicious, healthy meals. We’re also proud to be fully transparent about our ingredients, preparation and processes. Everything is prepared inhouse. Our recipes are unique and our passion for excellent ingredients is unparalleled. Our produce is local and we use organic ingredients as often as we can. It’s simply our way of showing we care about our food and about being good stewards of the environment. Of course we make every attempt to source local produce and ingredients, but due to the seasonality of produce and price fluctuations, we can’t always buy locally. Our chefs take pride in our food preparation and presentation, therefore our entrees take longer to prepare. However, if you are pressed for time please inform your server so our Chefs can accommodate you. Thank you and Bon Appetit!


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soup du jour half 6 full 8 A daily inspiration of the finest local ingredients…

add grilled chicken + 4 | beef + 4 | shrimp + 5 m e s c l u n g r e e n s red onion, tomato, parmesan, balsamic vinaigrette…8 / 13 o r g a n i c a r u g u l a shaved parmesan, tomato, dijon vinaigrette ….9 / 14 r o a s t e d b e e t herb goat cheese, citrus pea shoots, cream vinaigrette, sesame bread stick …9 / 14 V e r m o n t l a m b k e f t a ground lamb skewers, pickles, harissa aioli…13 b r u s c h e t t a | b r i o c h e tomatoes, garlic, basil, aged balsamic …9 a r t i c h o k e s crispy spicy aioli, parsley infused evoo, aged balsamic…9 b e e f c a r p a c c i o * * shallot confit, dijon vinaigrette, arugula, parmesan…13 southwest

grilled

c h i c k e n e g g r o l l s black bean, corn, red aioli…9

m u s s e l s c a s s e r o l e andouille sausage, black beans, evoo, garlic …11 p e t i t e c l a m s | c r e a m o f l a n g o u s t i n e leeks, tomato, basil, garlic, dijon, cream of langoustine …11 c a l a m a r i f r i t e zucchini, citrus, spicy aioli…9

Cooked to order. ** Consuming raw or undercooked meat, poultry, seafood, shellfish or eggs may increase your risk of food borne illness. Please inform your server of any food allergies.


SANDWICHES MAY NOT BE SERVED DURING RUSH HOURS. ALL SANDWICHES ARE SERVED WITH ZAPP FRITES

egg burger 12 Black Angus | fried egg | tomato | red onions | shredded lettuce | red lion mayo

beef buffalo bleu burger 12 blue cheese dressing | buffalo sauce | tomato | red onions | shredded lettuce | red lion mayo

arugula and brie burger 13 Black Angus | tomato | red onions | arugula salad | red lion mayo

bbq short beef ribs14 tomatoes | red onions | shredded lettuce | red lion mayo

“ZAPP IT” burger 11 12oz Black Angus | tomato | red onions mixed greens, red lion mayo...

grilled chicken panini 10 mixed greens, red onions, spicy aioli…

grilled lamb “gyros” 10 cucumber, creme fraiche, shredded lettuce, tomato, white onions...

lamb kefta 14 8 spices ground Vermont lamb, harissa aoili… Cooked to order. ** Consuming raw or undercooked meat, poultry, seafood, shellfish or eggs may increase your risk of food borne illness. Please inform your server of any food allergies.


tomato | basil | mozzarella | garlic 8 four cheese | basil 9 artichoke | spicy aioli | arugula | mozzarella 10 grilled chicken | tomato | mozzarella 11 bbq or buffalo chicken | scallions 12 duck confit | parmesan | mozzarella | scallions 13 bbq beef | scallions | mix greens 13 lamb shank | potato puree | scallions 14 bacon | potato puree | scallions 11 tuna | capers | hard boiled eggs | tomato 13 shrimp | goat cheese | arugula 14 smoked salmon | goat cheese | arugula 14 shrimp | clams | mussels | tuna | tomato 15

smoked salmon rIsotto truffle wIld mushroom rIsotto duck confItrIsotto seafood rIsotto steakrIsotto lamb shank rIsotto

1st course mix field greens

2 nd course A CHOICE OF

bourbon beef short rib braised lamb shank grilled herb citrus chIcken leeks–citrus haddock smoked salmon risotto wild mushroom truffle risotto

3rd course Chef’s sorbet of the day


edamame, potato puree, snow peas, petite clams , …22 p a n s e a r d s a l m o n lobster and crab ravioli, potato croquette, garlic, cream of langoustine… 23 b a c o n w r a p p e d s h r i m p aged Roquefort risotto ball, snow peas, sweet glaze…23 s w e e t b u t t e r p o a c h e d l o b s t e r lobster and shrimp ravioli, quail egg, mussels, cream of lobster … 23 p e t I t e c l a m s f e t t u c c i ni scallions, garlic, herbs evoo…21 m u s s e l s f e t t u c c i ni scallions, garlic, herbs evoo…21 l e e k s- c i t r u s h a d d o c k

sundried tomatoes, basil gnocchi …18 a s i a n s t y l e s k i r t s t e a k grilled Omaha Skirt Steak, scallions, oranges, edamame, black grapes…24 s t e a k f r i t e s grilled Omaha Hanger Steak, pomme frites, citrus arugula … 24 b r a I s e d b e e f s h o r t r i b truffle potato puree, crispy carrots, Basil Hayden 8 year glaze …22 b r a i s e d l a m b s h a n k potato puree, haricot vert, Tunisian salad…23 p o r k m I l a n a I s e sweet potatoes, warm arugula... 21 grilled herb citrus chicken

(German Schnitzel’s are available)

Sides: $2 with entrée | $6 individual orders

Menu design + Visual + Concept + Art + Website + Recipes By: Rachid Kourda


Vodka, Mango, Triple Sec, Dry Vermouth, Grenadine Vodka, Mango, Triple Sec, Dry Vermouth Vodka, Lime Syrup, Cranberry Juice Stella Artois, Lemonade Vodka, Coffee Liquor, Cream, Caramel, Walnuts

10 White Wine, Greco Ditufo, Italy 36 04 Chateau Lynch Bages, France 75 07 Chardonnay, Chateau Montelena, Nappa, CA 48 98 Pinot Gris, Clos Saint Urban, France 86 98 Laurus, Chateanneuf, France 72 07 Chardonnay, Villa Mt. Eden, Santa Maria Valley 48 08 Chablis, Christian Moreau, France 42 05 Les Clos Sacres, France 38

Vodka, Kahlua, Milk Vodka, Pineapple Juice, Disaronno, Triple Sec,

Henkell Trocken,, Germany 9/38 Veuve Cliquot Brut Champagne, France 62 Wycliff Champagne, CA 8/32 Moet Chandon Champagne, France 1.5L 68 2002 Dom Perignon Champagne, France 325 French Sparkling Cider 18

09 Sauvignon Blanc, Foxbrook, CA 6/20 09 Chardonnay, Foxbrook, CA 6/20 08 Pinot Grigio, Folonari, Veneto, Italy 9/32 10 Greco Ditufo, Italy 12/45

09 Merlot, Foxbrook, CA 20 04 Bordeaux, Chateau Lynch-Bages, Pauillac, France 250 10 Cabernet Sauvignon, Foxbrook, CA 20 07 Cabernet Sauvignon, Freemark Abbey, Napa, CA 56 06 Cabernet Sauvignon, Jordan, Alexander Valley, CA 76 07 Cabernet Sauvignon, Stag’s Leap, “Artemis,” Napa, CA 87 07 Cabernet Sauvignon, Stag’s Leap, “Fay,” Napa, CA 87 09 Cabernet Sauvignon, Justin, Paso Robles 32 06 Torbreck "Woodcutters" Semillion, Barossa Valley 46 06 Torbreck "The Steading," Barossa Valley 53 08 Shiraz, Torbreck "Woodcutters," Barossa Valley 46 08 Shiraz, E Minor, Barossa Valley 28 08 Pinot Noir, Coastal Ridge, CA 36 09 Chianti, Melini, Italy 32 98 Banyuls Rimage, Les Clos de Paulilles, France 115 93 Betsek, Tokaji Aszu Betsek, Hungary ½ Bottle 48 07 Chianti, Dievole La Vendemmia, Italy ½ Bottle 32

09 Merlot, Foxbrook, CA 6/20 10 Cabernet Sauvignon, Foxbrook, CA 6/20 09 Cabernet Sauvignon, Justin, CA 8/32 09 Pinot Noir, Mark West, CA 9/35 08 Syrah, David Bruce Petite, Central Coast 9/35


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