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Meet Chef Kristofer Posted January 31, 2013

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Chef Kristofer Rowe

Chef Kristofer Rowe

Wasabi Sesame-Crusted Yellowfin Tuna

Wasabi Sesame-Crusted Yellowfin Tuna

Bee & Thistle (3)

Chef Kristofer Rowe’s food speaks for itself… Using only the most fresh, local and seasonal ingredients, Chef Kris creates dishes that have guests returning time and time again.  Chef Kris has created menus at the Chestnut Grille which  have been instrumental in helping  us be continuously voted one of the best restaurants in CT as well as ‘Most Romantic’. The Chestnut Grille hails as the Best and most frequented restaurant in Old Lyme by locals, where on a given night the ‘Bee Bar’  is stirring with excitement. Guests can enjoy everything from our famous Mac N’ Cheese to fresh, local oysters with a house made mignonette to braised Short Ribs with Oyster Mushroom and Great Hill Blue Cheese Polenta.

Come experience why Chef Kristofer Rowe has made the Chestnut Grille one of the best restaurants in CT….

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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…

860.434.1667

Christmas Eve Dinner Menu Posted November 27, 2012

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Christmas Eve 2012

Starters

 

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

Entrées

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

 

Dessert

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

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~ First Course ~

Connecticut Oysters with Champagne Mignonette

and Caviar with Toasted Brioche

or

Lobster Bisque with Cognac and Fresh Thyme

~ Second Course ~

Ginger & Sesame Seared Tuna with Cucumber and Bok Choy Salad

or

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

or

Pan Roasted Sea Bass

with Sweet Parsnips, Spinach and Saffron Sauce

or

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

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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.