A Sixteen Piece Orchestra, A Six-Course Menu, Dancing, Champagne Toast at Midnight.

New Year’s Eve the Way it Should Be…..

From local Oysters on the half-shell, seared foie gras, and an over abundance of Champagne, The Bee and Thistle knows how to celebrate New Year’s Eve. Our Main Dining Room is transformed  to make room for our 16 piece Orchestra, ‘The String Of Pearls’, complete with tuxedo clad horn players and a Forties-throwback lead singer.

Our guests book year after year to enjoy Chef Kris’ six course menu, with each course more decadent than the last… The dancing in the Main Dining room is topped off with a Champagne toast at Midnight, complete with hats and horns for all. Treat yourself to an evening of Dinner and Dancing, the way New Year’s Eve should ‘Bee’.

Seating is limited, and we only have a few guest rooms left…


Christmas Eve Dinner Menu Posted November 27, 2012


Christmas Eve 2012



Lobster Bisque $12

Pan Roasted Crab Cake with a Lemon Caper Mayonnaise $12

Mixed Greens with Grilled Pears, Candied Walnuts, Blue Cheese and Pomegranate Dressing $10

Roasted Red and Golden Beets with Goats Cheese with Blood Oranges $12


Herb Encrusted Rack of Lamb

with Savory Dried Cherry Bread Pudding and Rosemary Roasted Root Vegetables $47

Tenderloin of Beef with Roasted Potato Gratin, Caramelized Onions and Mushrooms $40

Pan Roasted Salmon with Winter Tabbouleh and Pistachio Pesto $33

Pan Seared Chicken with a Maple Pecan Crust, Cranberry Relish and Sweet Potato Puree $27



Bittersweet Chocolate Torte with Sweet Cream$12

Lemon Custard Sponge Cake with Cranberry Sauce $12

Ginger Spice Cake $12

Chef Kristofer Rowe   20% Gratuity Will be Added

New Years Menu Posted November 26, 2012


~ First Course ~

Connecticut Oysters with Champagne Mignonette

and Caviar with Toasted Brioche


Lobster Bisque with Cognac and Fresh Thyme

~ Second Course ~

Ginger & Sesame Seared Tuna with Cucumber and Bok Choy Salad


Seared Foie Gras

with Cherry Chutney and Puff Pastry

~ Intermezzo ~

Blood Orange and Raspberry Sorbet

~ Third Course ~

Filet Mignon with Béarnaise Sauce

and French Beans


Pan Roasted Sea Bass

with Sweet Parsnips, Spinach and Saffron Sauce


Pistachio Encrusted Rack of Lamb

With Potato Leek Gratin and Ginger – Rosemary Sauce

~ Fourth Course ~

Mixed Baby Greens, Pecans, Pecorino Romano Crisps,

with Tarragon and Sherry Vinaigrette

~ Fifth Course ~

Paris Chocolate Torte with Sweet Cream

Assortment of Cookies

5:30 and 6:00 p.m., $95 per person plus beverage, tax and 20% service charge added

8:30 p.m. and 9:00 p.m. $150 per person plus beverage, tax and 20% service charge added

Chef Kristofer Rowe

Tea-Time at the Inn… Posted November 6, 2012


Our Afternoon Teas began last Saturday, and the rooms came alive with the angelic music of the harp and the sweet aroma of Harney and Sons Tea being steeped. Our Chef Kris was preparing handmade macaroons, Paris Tea infused truffles, and delicate cucumber-mint sandwiches, to be beautifully displayed with scones and preserves .

Three lovely ladies sat by the fireplace, enjoying a leisurely cup of tea and each other’s company. They had been looking forward to their reservation for quite some time, as one of them had read about our Tea’s in ‘Tea Time at the Inn’, a collection of recipes and articles by Gail Greco.  They were kind enough to bring the book for our Innkeeper, Linnea, to take a peek, and we were beyond flattered!


Vintage Photographs from the pages of  ‘Tea Time at the Inn’

Former Innkeeper Penny Nelson’s Teapots that we still Use Today

‘Good Conversation is the heart of the afternoon tea and talk seems to flow as cups are filled…The idea is to relax, socialize and recharge one’s batteries…’ Gail Greco

Our Afternoon Tea’s are Thursdays-Saturdays from 12-3:00 pm. Reservations are suggested.

Homegrown at The Bee…. Posted July 10, 2012



While deciding to move our vegetable gardens this year, we thought it was the perfect opportunity to improve! David decided to take the matter in to his own hands, literally, and with a little help from the family (Especially sweet little Harper), he constructed a brand new herb garden and a separate vegetable garden. Linnea and David decided to purchase all of their new plants and herbs from right here in Old Lyme, at Judges Farm. Even though they only are available as whole sale, it is a great place to visit. The Judge’s have named the new herb portion of their farm, “Wilder”, after their adorable four-legged friend. We just updated our cocktail menu with our Summer inspired libations. Come try one our new garden fresh cocktails and let us know what you think!

 Lemon Drop Verbena


Fifty-Fifty Manhattan

Watermelon Mojito

Basil Martini

Blueberry Sage Bramble

Champagne Cocktail