Bradley Inn Cover

Bradley Inn Cover

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.