The people have spoken, and we now have a more spacious lounge at the Bee and Thistle Inn. On any given evening at the Bee, our lounge has a ‘buzz’…Whether it is enjoying an herb- infused cocktail at our bar, dining in front of the fireplace, or taking in the scene, it is certainly a popular alternative to  more formal dining. The communal aspect of sharing dishes and strangers leaving as friends creates such an incredible energy that seems to be the hive of the Inn. To enjoy an apertif before dinner,or as a house guest, enjoying a  nightcap before heading upstairs, it is an eclectic mix of our house guests, local personalities, and newcomers.

We are not your mother’s Bee and Thistle Inn, although she is welcome to visit. Old Lyme is rooted in the arts, and we wanted to be an advocate for our local talent. We will be reopening on Tuesday, March 19th, with a fresh look; including works by Brian Stephens, Polaesther and Adrien Broom in our North and South Lounges. Their work will ‘push the envelope’, garner great conversation and create an ambiance of beautiful whimsy. A new weekly special will be in full effect, with a ‘Bee Happy’ hour on Tues-Thursday evenings from 4:30-6:00, featuring Specialty Drinks and Nosh.

Our spring menu lends itself well to the lounge aspect of dining, focused on contemporary, distinctive New England cuisine. Duck confit quesadilla and a Philly Hanger Cheese Steak Sandwich are some of Chef Kris’ new items. Don’t fret, for those who still enjoy a more formal atmosphere, the charm of our Main Dining Room is still available.

The Chestnut Grille and lounge will inspire you to indulge in the art of dining, the art of conversation, and by the art that surrounds you.

The post The People Have Spoken… appeared first on Bee & Thistle Inn.

Chef Kristofer Rowe

Wasabi Sesame-Crusted Yellowfin Tuna

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….

The post Meet Chef Kristofer appeared first on Bee & Thistle Inn.

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

The post Join us For a New Year’s Eve, The Way it Should Be… appeared first on Bee & Thistle Inn.

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

The post Christmas Eve Dinner Menu appeared first on Bee & Thistle Inn.

~ 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

The post New Years Menu appeared first on Bee & Thistle Inn.