Bradley Inn Cover

Bradley Inn Cover

Tuesday, November 5, 2013

Pumpkin Cookies with Cream Cheese Frosting Recipe!!

As promised our first recipe post is here! Featuring the star of fall, the pumpkin, this recipe is for Pumpkin Cookies with Cream Cheese Frosting. These are great as little cookies or you can make them slightly bigger and sandwich two around the cream cheese frosting - a great Pumpkin Whoopie Pie!

Pumpkin Cookies:

2 cups all purpose flour
1 1/4 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoons ground ginger
1/8 teaspoon ground cloves
1/2 teaspoon salt
2 large eggs, room temperature
1 1/4 cups light brown sugar
1/2 cup canola oil 
1 teaspoon pure vanilla extract
1 cup pumpkin puree

Cream Cheese Frosting:

4 ounces room temperature cream cheese
2 tablespoons unsalted butter, room temperature
1/2 cup confectioners' sugar
1/2 teaspoon pure vanilla extract

For Pumpkin Cookies:Preheat oven to 325 degrees F and place oven rack in the center of the oven. Line two baking sheets with parchment paper.
Ina large bowl, sift or whisk together the flour, baking powder, baking soda, ground cinnamon, ground ginger, ground cloves, and salt.
In an electric mixer, beat the eggs and sugar until light and smooth (about 2 minutes).  Beat in the oil, vanilla extract, and pumpkin puree. Add the flour mixture and beat just until incorporated. Using 1/4 cup of batter (can use a small ice cream scoop or measuring cup) place small mounds of batter onto the prepared baking sheet, spacing about 2 inches apart. You can also pipe the batter from a pastry bag.
Bake for about 15 -18 minutes or until a toothpick inserted in the center of a cookie comes out clean.Remove from oven and transfer to a wire rack to cool completely before frosting.  Place small dollops of the frosting on each cookie or put the frosting in a piping bag, fitted with a small plain tip, and pipe swirls of frosting on the top of each cookie. Store frosted cookies in the refrigerator.
Frosting: Beat the cream cheese and butter until soft and creamy. Beat in the confectioners' sugar and vanilla until the frosting is soft and creamy and of spreading consistency.  
Makes about 18 cookies.

Tuesday, October 22, 2013

Upcoming Events

Photo: Autumn means crisp days, hot cider and caramel bourbon pecan apples. Wish you were here!

Thanksgiving Feast

If you haven't made your reservations yet for Thanksgiving give us a call (207)677-215 or email us at Come for dinner, spend the night! Fresh organic turkey, all the fixins, a dessert sampler and leftovers to take with you. 

Sugar Plum Tea (weekend prior to Christmas)

Again this year we will host the Sugar Plum Tea for children. This includes tea and treats in the magical Bradley Inn, story telling, gingerbread house decorating and other surprises! After tea we will have musical entertainment and goodies for the adults as well. Please call for more details! 

Jump Start Resolutions with a Wellness Weekend (weekend prior to New Year's)

The holiday shopping, decorating, running around craze will be over. Relax, unwind and pamper yourself with peaceful stay at the Inn, join in some Yoga, melt your stress away in the Sauna, loosen the tension with a deep massage or just curl up in the living room with a good book. This makes a perfect gift for your special someone, parents, co-worker or that someone that has everything. Start the year off with a renewed sense of wellness!

Wednesday, October 16, 2013

2013 Wedding Season has come to an end...

We celebrated the last two weddings of the 2013 season on Saturday. Yes, we went out with a double-hitter! One wedding of 150 people at The Contented Sole and one of 45 at the Inn. 

The Contented Sole held it's first civil union celebration complete with gourmet pizzas, passed chowder, oysters, music and libations. Adorned in aqua and orange the Sole transformed into a magical vibrant venue.

Back at the Inn a ceremony was held at the Lighthouse followed by a reception featuring passed hors d'oeuvres of Lobster Mac-n-Cheese, Lobster BLTS, Flatbread with Pear Blue Cheese and Balsamic, and Mini Crab and Lobster Cakes. Guests then sat for a Butternut Squash Soup served in munchkin pumpkins, a Salad of Greens and Roasted beets. Dinner entrees were Halibut over Risotto, Short Ribs over Polenta with a Bordelaise Sauce and a Mushroom Fettucini for those in the mood for a vegetarian dish.

From May until October 12th everyone worked to make each and every couple's dreams come true, their guests feel welcomed and pampered and their taste bud tantalized.

Are we exhausted? Of course! Are we excited about the 2014 Season - you bet!

If you've contacted us to book your wedding next year, we thank you. If you would like to book your wedding, do so soon. Weekends are disappearing and Spring will be here before we know it.

Wednesday, September 25, 2013

October: Leaf Season and Pumpkin Fest

Last week we jumped to Thanksgiving, but we need to back up a bit and enjoy what Maine is offering right now.

Leaf season is underway! In New Harbor the leaves are beginning to change and peak season will be the first three weeks in October.

Come visit The Bradley Inn for a few days, cruise around taking in Autumn's display of vibrant colors. Make use of the Midcoasts' abundant hiking trails to hear the crunch of leaves beneath your feet and feel the clean fresh Maine air in your lungs.

Pumpkinfest in Damariscotta is from October 5th - 14th this year with non-stop pumpkin entertainment, a parade, giant pumpkin growing contest, Zombie Run, Pumpkin Catapult, Pumpkin Express Train Rides and more culminating with the Pumpkin Regatta Race with courageous folks who carve out giant pumpkins and race down them Damariscotta Tidal River. For real!!

Whatever your daytime adventures are, save room for an amazing meal.

Our dining room is open every evening except Tuesdays and for a more casual dining experience try our Tavern / Chart Room. Our dinner and pub menus are available anywhere you dine with us. Our wine is designed to meet any taste and our knowledgeable staff can assist in pairing your food and wine.

After dinner retire to your comfortable room and drift away with thoughts of a hot delicious breakfast waiting for you in the morning.

We think fall is the perfect time to unwind from the excitement of summer, relax and just enjoy the moment. We think you'll find The Bradley Inn the perfect place to do just that!

Make your reservations now...

Wednesday, September 18, 2013

Thanksgiving Feast at the Inn!

Once again it is time to start the discussions of Thanksgiving Day. Where to spend Thanksgiving?Who is bringing what? How many people can you cram into your dining room? Where is the good china? Is it too late to run away to Fiji?

Don't run away to Fiji. Forget about the good china! Never mind trying to squeeze everyone into your house, spending all week preparing dishes and rising at 4am to muscle Tom Turkey into the oven. Then find everyone gobbles down their meal in 15 minutes and you are left with achy feet and a pile of dishes. Not this year!

Let The Bradley Inn be your Thanksgiving destination. Remember what you are thankful for and relax instead of trying to figure out if everything is on the table and that the smoke you smell is the rolls you forgot about in the oven. (yes we've all done it.)

Our family style meal is priced at $50 per person and includes the following:

Amuse - Chef's choice
Appetizers 3-5 choices
Traditional Turkey and Accompaniments
Additional Entrees of Meat or Fish
Dessert - sampler

And no kitchen duty!

Seating is limited so please call to make your reservations - you will love Thanksgiving at The Bradley Inn!


Tuesday, August 20, 2013

Summer countdown....

It' now August 20th and according to the calendar Summer has another month but we know the wind changes at the end of this week bringing with it cooler temperatures. We've already spotted leaves changing. We're not sad about Autumn's arrival, in fact we love Autumn, leaves a blaze, fires burning, pumpkin everything and sweaters. We're sad because saying goodbye to summer means saying goodbye to some of our staff - the kids, young adults is probably a better term, but to us they are 'the kids.' Good kids, hard working kids, funny kids and kids who leave with skills and the knowledge of what hard work is and the value of a dollar.

The college and high school kids work at both The Contented Sole and The Bradley Inn, waiting, bar tending, back serving, washing dishes and cooking. They work weddings, rehearsal dinners and brunches. They arrive for breakfast early and those working dinner stay late. They take pride in what they do and positive feedback makes them swell with pride and try their hardest.

The learning curve is steep and sharp. Mistakes are made, but they learn from them and all in all the guests are treated like gold.

The 'new to the industry kids' learn how to run  dishwasher, take orders, how to serve food customers, how to clear tables and  how to how to engage in meaningful conversation to make the guest feel welcome. We watch them develop and bloom and then like the flowers of summer, they are gone. It was just May!

We wish you all the very best!! Study hard, be safe and we'll miss you Griffin, Katrina, Mara, Annie, Tara, Lauren, Luke, Jacob, Alex, Annabelle, Ashlee, Jesse, Miles, Kevin, Preston, Steven and Claudia.

With love,

The sad and proud adults.

Tuesday, August 13, 2013

The finest ingredients makes for fine food....

As you can imagine with summer is in full swing the restaurant at the Bradley Inn is serving lots of food to lots of guests. Deliveries come rolling in, dairy, produce, seafood, duck, ground lamb, liquor and as fast as it arrives it is stowed away neatly in its proper place and then whipped into fantastic creations and gobbled up by happy diners.

Even Keel's peas and tomatoes
Yesterday I was anxiously awaiting the dairy delivery. We were out of heavy cream and crème brulee is nothing if not made with heavy cream, neither is homemade vanilla bean ice cream. The green truck pulled into the drive and in came the cartons, heavy cream, half and half and the glorious butter. I hadn't noticed before, but the butter was from Cabot Creamery in Vermont. It isn't a generic lowest cost butter and while it may not seem like a big deal, it makes all the difference.

Pemaquid Oysters
Beth & Warren's philosophy of the best ingredients and local whenever possible sets a level of quality that resonates through the staff, into the food and onto the plates of our guests. Using local ingredients which change with the season and harvesting means adapting and refining menu items or featuring a special focusing on what's in at the moment. Watching and listening to the discussions of how to use each ingredient to elevate it to its highest potential is an insight into culinary genius.

There is no microwave in the kitchen, there is no Crisco. We go through a case of eggs each week from Bowden farm in Waldoboro Maine and if we've had a run on the crème brulee or ice cream we'll need more. Smokey from Pemaquid Oysters shows up with bags of briny delights.
Sarah of Even Keel Farm comes on Fridays with bags of mixed greens in which she has edible flower petals (we LOVE edible flowers!) fresh basil, carrots, beans - all from her organic farm just a few miles away. And who could not mention the lobsters that come from Pemaquid Lobster Co-op? Nothing wows the tourists at The Contented Sole more than watching Warren or Bytza take the boat across the harbor to buy lobsters bring them back and haul them up the dock. No questioning freshness there!
Pemaquid Lobster Co-op

The best, freshest, local ingredients result in a standard of food integrity that is unmatched. We invite you to experience a delicious meal that will have you closing your eyes in delight with each bite.

Tuesday, July 30, 2013

The extra mile....

We are amidst the fun frenzy of wedding season! The past two weekends were filled with three weddings, yes three! Just this weekend we had a rehearsal dinner lobster bake at The Contented Sole, the reception for that wedding at the Inn and another wedding reception at The Contented Sole. The previous weekend was a rehearsal lobster bake at the Inn, a wedding reception at The Contented Sole oh and a wedding shower at The Sole as well. Phew!
Photo: Reception at The Contented Sole.

The attention to detail, small touches and effort that everyone puts forth for each event is amazing. Here are just some examples:

  • Delivering crudité, lime cucumber water with rose petals and sandwiches to the bridal party as they get hair and makeup done for the big event.
  • A basket of hair pins, mouth wash, baby powder and other girly 'may needs' in the ladies room.
  • Walking the bride to her chariot with a umbrella to shield her from the rain.
  • Surprising the couple with the tables they wanted as a gift.
  • Saying yes to making a special breakfast for the bride and groom the next day because they want to be the bride and groom for a little bit longer.
  • Retrieving a last minute 'sweetheart table' for the happy couple.
  • Climbing onto the roof to get into a room for a locked out guest 1/2 hour before the wedding!
Reception pics!
As a guest at an event at The Inn or The Sole, you look around and everything is picture perfect and beautiful. Behind the scenes it is reminiscent of the characters in Beauty and The Beast a flurry of activity and everyone in 6th gear trying their hardest. This is clearly a result of Beth and Warren setting an example of hard work and dedication. They pour their hearts and souls into each event and yet somehow manage to compliment the staff, even in the busiest of times, on how terrific they are doing. It makes everyone work that much harder to achieve the very best.

Yes, by the end of the weekend we are all exhausted, but smiling and ready for the next big event!

Monday, July 8, 2013

Breakfast, the most important meal of the day - especially on vacation!

Let's talk breakfast.

During the hustle and bustle of everyday, breakfast is usually fuel grabbed on the run or maybe nothing at all. When you are on vacation breakfast is something to treasure. You have the time, someone else is making it - what's not to love?

Inn guests are treated to a continental breakfast starting at 7:45. Imagine if you will a coffee station setup with piping hot strong coffee, raw sugar cubes, cream. .. tea? Certainly. English Breakfast? Earl Grey? Chamomile? Honeybush? Another table with from scratch scones or cinnamon rolls dripping with cream cheese frosting, yogurt, homemade granola, fresh fruit, pecan nut bread and baguettes with cheese, maybe smoked salmon, hard boiled eggs. But save room!
Have a seat at one of the breakfast tables, set with coffee bean bag burlap over white table cloths for a country inn comfortable setting. The wait staff will take juice orders and let you know what the hot breakfast special is of the day - you can always get eggs to your liking.

The specials range from Wild Maine Blueberry Pancakes to Eggs Benedict with Lobster Hollandaise to Breakfast Bread Pudding, Fritatas, Buttermilk Biscuits with Sausage Gravy, Breakfast Sandwich of Fried Egg, Mozzarella, Mortadella & Tomato Relish, Egg Cups with Bacon and Goat Cheese, French Toast - you never know!

Your breakfast comes presented with great care to detail and decorated with edible flowers or fresh herbs. If you watch outside early, you might catch the breakfast chef picking rose petals or pansies or chives. Often guests will remark, "Oh how beautiful!" The compliments don't stop at the view. The food is just delicious.

Special dietary needs? We understand. Gluten free products are available and have come a long way. Thankfully our Gluten Free guests have tasty options as well! It is always nice to provide the same pampering to folks who normally struggle to find acceptable options, let alone delicious! We also do incredible omelets with tomato, basil and Parmesan or goat cheese and mixed herbs or something we create just for you!

Whether you have a day of site seeing, hiking or just resting, we start you off with a hearty breakfast and a warm smile. We love what we do! Let us pamper you.

Tuesday, June 25, 2013

New Packages!!

We are quite excited to extend some new really neat packages. These are great for families vacationing together, couples, friends vacationing, company outings or team building.  
The first is the Lobster Bake - get out on a lobster boat hauling in traps! If you're not up for the high seas stay at the inn and partake in a Yoga class, a massage, or just relax. Then it's off to harvest oysters. Wait 'til the folks back home here about this! Once back at the inn you can help as much or as little with the lobster bake itself. A good time is guaranteed to be had by all and you'll go home with some stories of real Maine adventure!
The second package is the Maine Wine & Cheese Tour. Visit a local winery where you will be treated to a lovely lunch, then get a backstage peek at making cheese from an artisan. Return to the inn for an exquisite dinner of perfectly paired wine, cheese and local fare. A foodie's dream getaway!
Okay, so based on the number of exclamation points you can see we are really pumped about these packages. Give us a call to reserve yours today!

LobsterLobster Bake!

Available: minimum 6 people, maximum 20
Package price: $795 (double occupancy)
Package includes: Two night’s New Harbor B&B lodging, dinner the first evening in the inn's Pemaquid Point restaurant, full country breakfast each morning. Your first morning waking at the Inn you will have the choice of heading out on a lobster boat to haul traps or enjoying Yoga in the beautiful gardens.
The next stop is to learn about and harvest oysters! You can also choose to enjoy a massage and sauna at the Inn's Rose Hip Spa. A picnic lunch will be waiting for you to enjoy on the grounds or at the beach.
That evening you can be hands-on during the lobster bake. Learn to steam lobsters, shuck oysters and layout a traditional and delicious New England Lobster Bake!

Wine and Cheese at the Bradley Inn    Maine Wine & Cheese Tour

Available: June 30 - Thanksgiving
Package price: $745 (double occupancy)
Package includes:
Two night’s New Harbor B&B lodging, full country breakfast each morning. Upon arrival you will be greeted with a wine and cheese reception in the Chart Room at the Inn. The next day you will be given a detailed tour including a list of scavenger hunt items to pickup at each location and bring home as souvenirs of your trip!
Enjoy lunch at the Cellar Door and tour the winery and vineyard. Then you are off to visit a Maine Cheese Artisan to get a behind the scenes look at the fine art of crafting cheese. Return for a multi-course gourmet dinner in the inn's Pemaquid Point restaurant, with wine pairings carefully selected by our Chef. End your visit the next day with brunch at our sister restaurant, The Contented Sole.


Monday, June 17, 2013

Hidden Treasure

I have been working at the Bradley Inn and Restaurant for a month now. I prepare breakfast for the Inn guests and the desserts for the Inn Restaurant and the sister restaurant The Contented Sole. I haven't eaten at the Inn since 2010 but remembered it being a wonderful meal, the best to date we've had since living in Maine. Having seen the kitchen, the locally sourced foods and care that goes into the menu planning along with the talent saying I was excited to have dinner last night would be a terrible understatement.
Making a menu selection for me is a struggle and I usually change my mind three times once the waiter or waitress actually asks for my order. Because I had know the owners would be out of town for the evening and Bitza was Chef I asked his advice on what to order. He suggested that I 'let him surprise me.' Surprise does not describe the meal we experienced for our anniversary. Allow me to walk you through the evening.

The Inn has a dining room, blue patterned carpeting, white tablecloths, formal yet inviting. In a room off the living room is the warmly lit Tavern with a large granite bar, several tables, deep dark wood everywhere, model ships, a ship's wheel and a well-stocked bar. adjacent to the Tavern with two past through is The Chart Room. More warm wood tones, an ebony piano, nautical charts and tables. A few tables in both the Tavern and Chart Room have very masculine camel colored leather wing back chairs fit for a Sea Captain.
We arrived a bit early for dinner and enjoyed a drink at the bar, marveling at the surroundings and the backyard rhododendron  in full bloom. Suzie made our drinks and entertained us with conversation. We made our way to the corner of the Chart Room and selected a table in he corner by the windows. Our waitress Peke, who also works the Front Desk of the Inn during the day, was dressed in white button up shirt, black slacks and a long white wait staff apron. She let us know that Bitza was preparing our meals and recommended the Pinot Noir (my fave!).
The first plate to materialize at our table was an amuse bouche, that is bite sized food meant to amuse the mouth and prepare the palate. A sampling of mortadella, smoked almonds, briny olives, garlic scallions, radishes, Parmesan, crab cakes and house cured duck breast. Bitza was going to pull out all the stops. I will take this opportunity to apologize for any errors in identifying the food, I was having a hard time not passing out from foodgasm delight.

The next items to arrive were Pemaquid Oysters with a prosecco Mignonette, a sauce of shallots, vinegar and pepper and flat bread with mortadella, mozzarella and garlic scallions. The pairing of the mignonette with the oysters transforms what is on it's own a beautiful metallic, plump taste of the sea into something that makes you close your eyes, hum and rock gently back and forth. The flat bread was crisp and airy at the same time with fatty mortadella giving it richness and depth of flavor.
At this point we were in awe at the level of detail and execution and could not wait for our entrees. We didn't realize more courses were coming. Next to arrive were Damariscotta River clams casino, grilled with apple wood smoked bacon, oregano and sweet pequillo peppers. These little gems are smaller but meatier than the oysters and stand up to the pieces of sweet smoky bacon. I became somewhat worried with the amount of food we were having and whether or not I was up for the challenge - I was thankful I chose Lycra spandex for my evening wear. Our silverware was replaced several times during the meal and our crumbs swept away, never a detail missed.

Peke and Mara arrived with two more plates, this time New Harbor lobster fettuccini with house made tender fresh pasta, fire roasted tomatoes and a tarragon cream. This was served in individual tureens, porcelain white bowls on their own lovely stands. The anise flavor of the tarragon in the cream was perfection.

Just when I started considering if I would be stricken with gout on the ride home Bitza arrived in Chef coat with one more plate, our entrée. A locally sourced skirt steak with rosemary crisp fries and a chile glazed duck breast over risotto. The beef was tender and buttery, the duck done perfectly with crispy glistening skin.

Somehow we mustered the courage to order dessert, I had to see how they came out and honestly hadn't tried the lemon pudding myself despite having made it several times. My husband ordered the Espresso Crème Brulee and set about rolling his eyes back into his head. I had the lemon pudding served in a tea cup with Maine blueberries and a sugared pansy. We were treated last with the check and a mignardise or small sweet, two of the caramels dipped in dark chocolate with sea salt that I had made.

The food was incredible, the service - top notch. We talked about how wonderful the restaurant is and how it seems to be a closely guarded secret. I will do my part to get the message out to others. It truly is a treat and while you can sit and have a white tablecloth experience you can also sit in the Tavern and order small plates of any of the above for the pleasure of the food in a more casual 'off with the cloth' atmosphere.

Please go, you won't be disappointed.

Tuesday, June 11, 2013

Destination Wedding

Coastal Maine Weddings at Pemaquid Point Lighthouse        
Wedding Season is approaching and both The Bradley Inn and The Contented Sole have events planned through the Summer and into the Fall, but there are some openings for this year and availability for next year.

The beauty of working with the Inn and The Sole for a wedding is the level of flexibility and attention to details. Let me explain. This week we had two couples come in to go over some details about their wedding food and drink desires. One couple wishes to have traditional Peruvian food and a Peruvian signature drink. The other couple is having a six course French meal with breaks in between each course for guests to play party games. How fun! Being able to sit with Beth and Warren and discuss dishes and customize the food for the couple is a rare find these days.

One bride-to-be explained that her fairytale wish for her wedding, ever since she was a little girl, was a lighthouse and her father walking her down the aisle. The bride will be walked down the grassy aisle by her father and wed at the historic Pemaquid Lighthouse overlooking the awe inspiring rocky coast of Maine. The newlyweds and their guests will enjoy a lively reception at The Contented Sole and then Sunday Brunch the next morning at The Bradley Inn.

Every event detail is carefully discussed with Beth and Ashlee from decor to flowers to timing. Tammy stays with the bride all day to make certain her day is perfection. It is a fairytale setting ideal for starting married life together.

Many weddings held at the Inn and The Sole have been second weddings for some couples who want an intimate gathering with more emphasis on spending time with guests enjoying exquisite food and scenery in a less traditional wedding reception style. These are some of the loveliest gatherings.

If you would like to know more about having your wedding at the Inn or The Sole, please contact or call (207)-677-2105 and ask for Beth.

Next time we'll discuss Corporate Events and Winter possibilities!

Thursday, June 6, 2013

Sunday on the Dock Farmers' Market!

Sundays on the Dock Farmers' Market - New Harbor, ME                          

The Contented Sole has such an amazing location. Perched in the heart of Pemaquid Harbor on the Fort William Henry State Park, you'd be hard pressed to find a more fitting setting for a festival than this.

Owners Beth and Warren have been 'buying local' for both The Contented Sole and The Bradley Inn and Restaurant for over 15 years. To show their appreciation and support they have decided to host Sunday on the Dock Farmers' Market. Maine farmers and growers are invited (no charge!) each Sunday, starting on June 30th to sell their produce, seafood, cheeses, meats, coffee, fiber, baked goods, etc. We're all down right giddy at the thought of a great turnout!!

We would love for folks to spend a Sunday morning/afternoon shopping, eating, visiting the Fort and taking in some of the loveliest scenery in Maine.

Here's the schedule for each Sunday June 30th ~ mid September:

10 - 1pm Farmers' Market Open
  • Space is available on the dock or in the front parking lot (let us know if you are coming as a seller either on our Facebook page or email

10:30 - 3pm Brunch at The Contented Sole

  • Marscapone Blueberry Breakfast Pizzas, Basket 'O Soleful Pastries, Bloody Soles (our twist on the Bloody Mary) and Margarita Ice Cream. Regular menu items will be available as always!
Noon - 3:00pm - Live Musical Entertainment!

Get the word out and be sure to stop by!

Tuesday, May 28, 2013

The 2013 season has begun! Already we've had visitors from New York, Connecticut, and even right down the road in New Harbor. The charm, warmth and attention to detail remain, however we are excited for some new things as well.

Our sister restaurant, The Contented Sole, is also open for the season. Located at the Fort Henry Historical Park in Pemaquid Harbor, the Sole features a casual dockside atmosphere with fresh succulent seafood, woodstone fired pizza and homemade desserts. Live musical entertainment each week provides a wonderful evening out on the water. Try the oysters on the half shell and taste the ocean!

We've jumped into Social Media by launching our Facebook pages along with this blog. 'Like us' using the links below to stay connected with gorgeous pictures, delectable menu specials, live music line-ups and events. We will blog weekly as well to provide in depth stories, interviews with Beth and Warren, the staff, local food sources and of course the latest antics of Pearl and Robusto!

Robusto and Pearl are just as happy about the season. They are especially excited about Pearl Points! Earn Pearl Points at the Inn or The Contented Sole (they have their paws in both places!).Turn those Pearl Points into a Robusto Gift Card redeemable at the Inn or The Sole.