DINING
Weekly BBQ Nights and Lobster Boils
Thursday Night Pitmaster BBQs with Chef Andrew Brooks
Weekly in July and August
Enjoy a summer evening overlooking the Pond, featuring Chef Andrew Brooks’ authentic slow-and-low BBQ fare.
Chef and his team–using a custom-made smoker from Georgia–prepare succulent brisket, Carolina style pulled pork, Cajun-rubbed chicken, St. Louis style ribs, and more truly authentic BBQ favorites. Joined by an abundance of summer sides and s’mores by the fire pit to complete the picture-perfect night at the Inn. Tickets include the BBQ buffet, house beer, wine, and soft drinks.
Sunday Night Lobster Boils
Weekly in July and August
A beloved Weekapaug Inn tradition, Lobster Boils on the Guest Lawn are a summertime staple.
Overlooking beautiful Quonochontaug Pond, our weekly Lobster Boils feature a variety of sea-to-table fare, served buffet style. Savor a New England feast including buttery Stonington lobsters, prepared to perfection over open flame, plus smoked chicken and baked cod, steamed clams and mussels, and clam chowder. Seasonal starters and sides and an open bar complete the party, and finish the memorable evening with toasted s’mores by the fire pit.
