The Restaurant at Weekapaug Inn

We select a four course meal for you, creating a dynamic and flavorful experience. Our tasting menus change as we rotate farm fresh produce through our kitchen.

To elevate experience, the chef's signature menus are reserved for the entire table

Vegetarian and vegan menus are available upon request

Raw bar, starters, entrées - items priced individually

V= Vegetarian, V*= Can be made vegan, GF = Gluten free

Chimichurri, Clementine, Radish, Caviar

Risotto, Black Winter Truffle

King Trumpet Mushroom, Charred Leek, Pickled Mustard Seed

Carrot Cake Crumble, Spiced Chocolate Sorbet

Fennel, Cranberry, Apple

Arugula, Frisee, Beets, Butternut Squash, Pepita Brittle, Honey Whipped Goat Cheese, Orange Versus Vinaigrette

Blood Orange, Pickled Fennel, Beet, Radish

Great Hill Blue Cheese, Honeycomb, Prosciutto

Chef’s Daily Selection of Local Vegetables Prepared with Various Techniques

Brioche, Pomegranate, Quince, Brown Butter Hazelnuts

Stonington Lobster, Asparagus, Truffle Beurre Blanc

Westerly Packing Soupy, Broccoli Rabe, White Wine, Butter, Chili Flake

Roasted Beet, Goat Cheese, Crispy Kale

Roasted Carrot, Parsnip, Fennel, Blood Orange, Garden Herb Beurre Blanc

Loin, Sausage, Brown Butter, Sweet Potato, Brussels Sprouts, Chimichurri

Maple Spaghetti Squash, Butternut Squash, Cranberry Port Reduction

Boursin Potato, Oyster Mushroom, Bordelaise

Toffee apple, roasted corn mousse

Brownie, biscotti crumble, salted caramel

Compressed maple apple, oat crumble

Candied pecans, creme fraiche, bourbon gelato

- Vanilla - Chocolate - Strawberry

- Spiced pear - Cranberry apple - Bergamot fig

Served with Lemon, Cocktail, Mignonette

Served with Lemon, Cocktail, Mignonette

Served with Lemon, Cocktail, Mignonette

Prosciutto, Crispy Kale, Extra Virgin Olive Oil

Fingerling Potatoes, Harissa, Baguette

Finger lime, Fresno Chili, House Made Crackers

Baby Gem, Bottarga, Parmesan Reggiano

Fingerling Potato, Thumbelina Carrots

Kabocha squash, Port Reduction, Pearl Onion

Tri-color Cauliflower, Herb Beurre Blanc

Sauteed Baby Kale, Pumpkin Puree, Yogurt

Couscous, Feta, Olive Tapenade

Porcini Cream Sauce, Pecorino

Gemelli, Fennel Pollen, Oregano

Winter Squash, Kale, Almond Crumb

We select a four course meal for you, creating a dynamic and flavorful experience. Our tasting menus change as we rotate farm fresh produce through our kitchen.

To elevate experience, the chef's signature menus are reserved for the entire table

Vegetarian and vegan menus are available upon request

Raw bar, starters, entrées - items priced individually

V= Vegetarian, V*= Can be made vegan, GF = Gluten free

Chimichurri, Clementine, Radish, Caviar

Risotto, Black Winter Truffle

King Trumpet Mushroom, Charred Leek, Pickled Mustard Seed

Carrot Cake Crumble, Spiced Chocolate Sorbet

Fennel, Cranberry, Apple

Arugula, Frisee, Beets, Butternut Squash, Pepita Brittle, Honey Whipped Goat Cheese, Orange Versus Vinaigrette

Blood Orange, Pickled Fennel, Beet, Radish

Great Hill Blue Cheese, Honeycomb, Prosciutto

Chef’s Daily Selection of Local Vegetables Prepared with Various Techniques

Brioche, Pomegranate, Quince, Brown Butter Hazelnuts

Stonington Lobster, Asparagus, Truffle Beurre Blanc

Westerly Packing Soupy, Broccoli Rabe, White Wine, Butter, Chili Flake

Roasted Beet, Goat Cheese, Crispy Kale

Roasted Carrot, Parsnip, Fennel, Blood Orange, Garden Herb Beurre Blanc

Loin, Sausage, Brown Butter, Sweet Potato, Brussels Sprouts, Chimichurri

Maple Spaghetti Squash, Butternut Squash, Cranberry Port Reduction

Boursin Potato, Oyster Mushroom, Bordelaise

Toffee apple, roasted corn mousse

Brownie, biscotti crumble, salted caramel

Compressed maple apple, oat crumble

Candied pecans, creme fraiche, bourbon gelato

- Vanilla - Chocolate - Strawberry

- Spiced pear - Cranberry apple - Bergamot fig

Raspberry Mignonette, Cocktail Sauce, Grilled Lemon

Cocktail Sauce, Grilled Lemon

Mustard Aioli, Cocktail Sauce, Grilled Lemon

Coconut, Shrimp, Green Plantain

Smoked Salmon, Shaved Egg, Castelfranco Radicchio

White Ponzu, Sea Asparagus, Fresno Chili, Lemon Oil

Baby Gem, Bottarga, Parmesan Reggiano, Oyster Emulsion

Spicy Aioli, Avocado, Cucumber, Shallot

Stonington Lobster, Morels, Green Peas, Parmesan Cream

Swordfish Ragout, Fennel Pollen, Parmesan Reggiano

Sundried Tomato Pesto, Maplebrook Burrata, Basil

Crispy Prosciutto, Thyme

Piquillos, Narragansett Creamery Goat Cheese

Roasted Pepper Puree, Scallion

Honey Harissa Glaze

Lemon Zest, Chive

Parmesan, Parsley

Soy Glaze, Garlic Chips, Cilantro

Mint Chimichurri, Spring Greens, Truffle Jus

Coffee Spice Rub, Salsa Verde

Bordelaise, Roasted Garlic, XO sauce

Green Garlic Pesto, Potato Crisp

Sunflower Romesco, Chilli Oil

Trout Roe Beurre Blanc, Chive

Charred Mandarin Relish, Miso Carrot Nage