Innsights Weekapaug Inn Newsletter
Fall / Winter 2015–2016
Year after year, the same families return, and each season new families arrive, attracted by the beauty and unspoiled ocean and dunes. Robert Buffum, The Weekapaug Inn / The Best of All Possible Worlds, 1899–1999
Weekapaug Inn
W
Welcome ith a glorious summer behind us, I am looking forward to the cozy comfort that
accompanies autumn and winter here in New England. Reflecting on the past few months, I have been humbled by the warm welcome that my family and I have received from all
who visit and work at the Inn.
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As days grow shorter we get ready to enjoy blazing hearths,
gorgeous foliage, migrating birds and, eventually, a beautiful blanket of snow that sets the scene for our traditional holiday season. At Weekapaug Inn, it is a chance to enjoy a hot drink, play a quiet game of chess, stroll on the nearly deserted beaches or find a tranquil nook in which to enjoy a book. Settle down in one of our original Stickley chairs with a warm blanket. Watch the world go by over Quonochontaug Pond while sipping a glass of red wine.
≈ Whatever your pleasure, we encourage you to embrace the solitude while enjoying the
stunning gifts of nature in our ever changing environment. Take time to rejuvenate your spirit. Spoil yourself. Relax. There is no better place to do it, and we here at Weekapaug Inn look forward to sharing this magical time of year with you.
Simon Dewar ≈ Innkeeper
Fourth of July Clambake
Paddle Open House
July 3, 2015
July 11, 2015
Weekapaug Inn
On the Pond Relaxed Refreshment The Inn’s expansive back yard, better known as The Lawn, reaches all the way to the edge of Quonochontaug Pond, and has traditionally been the site for a variety of summer pastimes. Guests love our shuffleboard and bocce courts, and informal beanbag, football, and Frisbee tosses can happen at any point during the day. To provide some low-key enjoyment for those who’d prefer to ease into an Adirondack chair and take in the beautiful views, we’ve added a new option this year. Throughout the warm weather months, chair-side service of light bites and ice-cold cocktails is our latest offering—a refreshing and laid-back way to enjoy The Lawn. As with all of our other dining venues, the freshest farm-to-table ingredients enhance the alfresco experience; in this informal setting, dress code is beach casual. Because reservations are not accepted for The Lawn, guests and visitors are seated on a first-come, first-served basis. As this newsletter arrives, our chair-side dining option is winding down; if you miss the opportunity this year, be sure to check it out when the warm weather returns in 2016.
Did You Know? Aiming for the Stars Focusing on the guest experience, as well as every small detail of a property’s customer service, their team of professional incognito inspectors and editors has made Forbes Travel Guides a go-to resource for travelers looking for a great stay in a beautiful location. Already having received a number of awards since our grand reopening in 2012, the management and staff at Weekapaug Inn are pleased to earn Forbes’ Four-Star status for 2015. The distinction, which we proudly note on our website, means that independent reviewers have tested and reviewed every detail of the Weekapaug experience and found that our setting, the many features and amenities of our property, and the level of attentive and accommodating service of Inn staff all meet their strict criteria for the four-star award. Of course, while we enjoy the prestigious company of other starred resorts, our most important reward is the enjoyment and complete satisfaction of our guests. As we continue to aim higher with each passing season, striving to further enhance the Inn experience, we look forward to adding a fifth star sometime in the near future.
Weekapaug Inn
Inn Nature & Recreation Recreation Preview
Notes From The Naturalist What a summer it was in the wildlife department! Our purple martin colony expanded from one on-site birdhouse to two and if the colony keeps growing we’ll have to add a third. These structures are really more like condos than houses, with each pole-mounted box containing 14 individual units. The barn swallows under our deck fledged six or seven chicks from each nest and the ospreys nesting on the pond fledged three young birds. Now, as we wake to frosty mornings and think of our summertime ospreys arriving in the forests of South America, we are on the lookout for new winter wildlife—mainly loons, a wide variety of ducks and seals. This fall and winter we will visit terrific locations for viewing birds and wildlife—some very close to the Inn, while others will be further afield. On September 21st
Harvest Moon Paddle: Saturday, Sept 27 The shores of Quonochontaug Pond are the perfect place to observe the rise of the harvest moon. Paddle through the tranquil pond as the moon and stars reflect in the glimmering water. As the moon reaches its peak, toast to this magical spectacle with a glass of sparkling wine and create memories that will last a lifetime. 6 to 8:15 p.m.; $30/ hotel guest, $40/ non-overnight guest (plus tax). Guests under 21 will receive ginger ale for the toast.
we visit Block Island and on November 28th we venture past Newport to Sachuest Point, one of the best cold-season birding spots on the East Coast. Week in and week out we will explore the local area on foot and by van. If your idea of the highlife is spotting wildlife, please consider a stay at our Inn and an excursion with me. You will find the beaches and wildlife enchanting and the Inn warm and inviting. —Mark Bullinger
Rhode Island Off the Beaten Path: Saturday, Oct 10
Birding Trip to Sachuest Point: Saturday, Nov 28
October is a beautiful month along the Rhode Island coast. With the summertime crowds thinning out, it is the perfect time to explore the hidden gems of the southern shoreline. Join the Weekapaug Inn Naturalist on a four-hour van tour past scenic mills, dramatic rock formations, lighthouses, lovely communities and beautiful beaches. You will disembark along the way and enjoy a box lunch at a scenic overlook. 10 a.m. to 2 p.m.; $60/ hotel guest, $75/ non-overnight guest (plus tax). Includes transportation, bottled water and boxed lunch.
Sachuest Point Refuge, near Newport, is a regional birding destination and one of the few places to regularly spot beautiful harlequin ducks and maybe even a snowy owl. The Weekapaug Inn Naturalist will lead this outing to look for ducks, and owls and a bevy of other birds and seals. Comfortable transportation and a high-end spotting scope will ensure an exciting and memorable experience. 1 to 5:30 p.m.; $60/ hotel guest, $75/ non-overnight guest (plus tax). Includes transportation and a boxed lunch.
Weekapaug Inn
Block Island Exploration Looking out over the waves from our beautiful ocean beach at Weekapaug, you can easily spot the landmass that is Block Island, fifteen miles away as the crow flies. If you’ve wanted to explore but haven’t figured out how you’ll get around once you get there, we’ve got a plan. On September 21, we’re organizing a trip that takes care of all the logistics involved with a full and satisfying day on the island. We’ll leave the Inn at 8 a.m. sharp in our own van, with a tasty box lunch prepared and packed for each participant in the Inn kitchen. Then we’ll ferry across Block Island Sound with an itinerary that includes fantastic scenery—the Island’s two famous lighthouses, its high bluffs and some delightful hidden beaches. We’ve allowed for some quality beach time, as well as shopping; the Old Harbor Historic District—a charming cluster of beautiful old buildings listed on the National Register of Historic Places—is chock full of browse-worthy stores. In addition to transportation, an expert guide, lunch, and a snack, we’ll also supply bottled water and beach towels. For those who want to snap photographs, or view the wildlife and landmarks close-up, you’ll need your own camera, and/or binoculars. We also advise temperature-appropriate clothing and footwear. Our comprehensive itinerary will return us to the Inn at 6:30 p.m., after a memorable day you are sure to enjoy. For more details, see below, or call reservations at (888) 813-7862. $190/ hotel guest, $215/ non-overnight guest. Gratuity and box lunch included; tax (7%) extra. To ensure the enjoyment of all our guests, the event is open to individuals 16 and over. Participants should be prepared for a mile or two of moderate walking on good dirt trails, or be prepared to remain in the van while the group hikes. While there are restrooms along the route, participants should be able to travel for two hours between rest stops.
Weekapaug Inn
L a n d, S e a & S k y From the Kitchen: Cassoulet Yield: 2 quarts This rich, slow-cooked casserole originated in the South of France, and is perfect for frosty evenings.
Cook-Off for a Cause One of the many local attractions in the Weekapaug area is the Jonathan Edwards Winery, just down the road in North Stonington, CT. Its cellars offer wines from both coasts—harvested from JE vineyards in Connecticut and the Napa Valley; you’ll find them on the Inn’s wine list. Like Weekapaug, the winery values its role as a good neighbor, and sponsors many events throughout the year as fundraisers for organizations in southeastern Connecticut and western Rhode Island. This past May, Chef Jen Backman and her team cooked with four other Rhode Island restaurants and five Connecticut participants, to test their culinary mettle with diners from throughout the area, who paid for the privilege of taste-testing one of each guest chef’s signature dishes (using ingredients from at least one local farm) at the winery’s second annual Culinary Showdown. Chef Jen and the Weekapaug team, who earned the top spot last year, garnered a silver this time, but the event was thoroughly mouth-watering, and raised money for the Rhode Island Community Food Bank and the Denison Pequotsepos Nature Center in Mystic, CT. Always up for a chance to help the community, our chef also displayed her talent for good sportsmanship. “The event was great. Although we only took second place this time, it’s a beautiful spot, and the Showdown is a lot of fun. Guests really enjoy it she said.” Watch the Jonathan Edwards website (www.jedwardswinery.com) for more great special events, perhaps in sync with your next visit to the Inn.
1 pint pancetta, diced small ¼ cup olive oil 1 pint onion, diced small 6 garlic cloves, sliced 1 pint carrots, diced small ½ bag Maine white beans, soaked in cold water overnight 1 quart chicken stock 1 ½ cup veal stock
1 cup water, added at same time as stocks 1 3 cup tomato paste 1 ½ cup red wine 1 tablespoon thyme, roughly chopped 3 bay leaves Zest of 1 lemon Water as needed while cooking (approximately 1-2 quarts)
Method of Preparation 1. In a rectangular braising pan, render the pancetta in the olive oil.
2. Add carrots, season, and cook for several minutes.
3. Add onions and garlic, season, and cook until tender (5-7 minutes).
4. Remove beans from soaking water (discard water) and add them to the pan.
5. Add tomato paste. With a rubber spatula, stir consistently, allowing the tomato paste to caramelize on the bottom of the pan. Continue cooking at a moderate temperature until bottom is evenly coated, turning pan as necessary. The caramelization should be dark but not burnt. 6. Add red wine in stages, a little at a time, constantly scraping the bottom of the pan with a spatula to get up all of the caramelization.
Continue this process until all wine has been added and the film has been scraped up from the pan. The vegetables will now have a dark color to them.
7. Once the liquid is gone, add stock and the measured water.
8. Add the aromatics. Bring to a simmer, reduce the heat slightly. Cook until beans are barely al dente.
9. Transfer the pan to the oven, heated to 325° F., fan level 2. Cook 15 minutes.
10. Turn beans with a spatula, adding water as needed when it evaporates.
11. Continue the process of cooking/turning beans, until they are done, usually 3-4 repetitions.
Weekapaug Inn
Say Cheese!
All year long, Chef Jen Backman and her Weekapaug Inn kitchen staff strive to find the best in farm-to-table fresh foods for every menu. You can be assured that all Inn recipes are put together with meat, produce and dairy products that are sourced as locally as possible. So, in this newsletter—and future issues—we’d like to spotlight a prized purveyor; we’ll begin with the cheese makers of Cato Corner Farm, whose products grace the cheese plates in our restaurants. Located northwest of the Inn in Colchester, CT, the farm has been owned by Elizabeth MacAlister for more than 30 years. To make her property a sustainable venture, Elizabeth began milking cows and making cheese in 1997. To gear up, she studied the technique at California Polytechnic Institute, then took a workshop from a Belgian cheese master, and
started experimenting. Two years later, her son Mark Gilman left his job as a 7th grade English teacher, took some cheese-making workshops and did some of his own experimenting at the farm. The two joined forces, and the business took off. This mother-son team raises 40 free-range Jersey cows, without the use of hormones or subtherapeutic antibiotics. These happy, healthy cows make possible some very special cheeses, praised by such food icons as Jacques Pepin and lauded by magazines from Saveur to Town & Country, which has said of Cato Corner’s Bridgid’s Abbey cheese: “All it takes is one bite and you’ll swear off bland, pasteurized cheese forever.” For more information about Cato Corner and its artisanal offerings, visit the farm’s website at www.catocornerfarm.com.
About Fall Cooking, and Oktoberfest Fall is great for braising, stewing, and starting to use more of the warming spices, as well as apples and cider from the harvest. For Oktoberfest, we do our own take on some German staples. It changes every year, but we’ll be serving braised cabbage, house-made sausages and bratwurst, sauerbraten, warm potato salad, and more. Our menu will make an excellent pairing with locally crafted specialty beers.
This year’s Oktoberfest, scheduled for September 18, is part of the Inn’s Cooking Through the Seasons wine and beer dinner series. The three-course, family-style meal is expertly paired with beer. For more information, see below, or call reservations at (888) 813-7862. 7 p.m.; $75/ person, $35/ child ages 4 to 12; children 3 and under free (plus tax and gratuity)
Weekapaug Inn
Living Inn Signature Suites, Cottage Comfort When you’re planning a group getaway, having some common space, in addition to bedrooms and baths, provides a comfortable arrangement that permits social gatherings in a private setting. When we redesigned the Inn’s interiors before reopening in 2012, we planned for just this kind of flexibility with our four Signature Suites. In addition to their generous floor plans and special amenities, the suites have been designed to give each of these accommodations the appeal of a freestanding residence. Named after four beautiful birds that frequent Quonochontaug Pond, the Great Egret, Green Heron, Osprey and Piping Plover suites are spacious, sumptuous and spectacular, with commanding views of the Pond, ocean, cove and cottages of Weekapaug. The suites can be reached by a private stairway, via keyed access to guests’ own dedicated elevator, or through a discreet back door entrance. A suite stay provides access to all amenities and activities available to Inn guests; in addition, each suite offers such creature comforts as a fully equipped kitchen, dining table that will seat eight, washer and dryer, and plenty of square footage for relaxation, including a deck or indoor/outdoor loggia space. Master and guest bedrooms have king-sized beds, while pull-out couches in each of the suite’s fireplace-equipped library/dens will sleep two more guests. Master baths have been fitted with claw-foot soaking tubs, positioned at windows to offer beautiful views. For larger parties, guests may reserve an additional Cove View Deluxe room that adjoins the Piping Plover and Great Egret suites. These accommodations lend themselves to groups and extended stays, promising all the comforts of home, along with our attentive and personalized service, and a world-class location on one of New England’s most spectacular beaches. They’re well worth considering for your next special gathering.
Some Suite Suggestions Multi-generation (think parents, grandparents, kids) vacations
X
X
Girlfriend getaways
X
College buddy reunions
Anniversary or birthday parties X
X
Business planning retreats
Weekapaug Inn
A Little December Magic
Kathy Metcalfe Wheeler and her husband, Lang, who co-own the Inn and spearheaded its restoration, particularly enjoy the opportunity to dress its public spaces for the holidays. Right after Thanksgiving weekend, a large, fresh evergreen appears in the lobby, decorated with lights and dozens of ornaments. Lush
arrangements of greens, berries, twigs, and winter-blooming flowers help create the festive atmosphere, inside and out. From the Pond-facing windows throughout the Inn, guests will notice, on the lawn, the twinkling lights that decorate a half-dozen strategically placed small conifers, and outline the dock under the moonlight. Kathy, who organizes this display, explains the simple practice that started the tradition. “In the past, people gathered what was available—winter greens, berries, and branches—and brought them into their homes for their beauty and fragrance. Perhaps touches of red were added if the berries could be found.” Taking her lead from this original palette, Kathy and florist Sherry Koswaski of Westerly’s
Oh, Christmas Tree! While there are a half-dozen decorated holiday trees inside the Inn, because of Rhode Island’s strict fire codes only one of them can be a live tree. Kathy places this one in the lobby, where everyone can enjoy it. She recently shared her decorating strategy. “The ornaments we use on the real tree are hand-picked and very special. You have to look closely and you’ll see some lovely hand-blown glass ornaments: some little birds, squirrels, owls and other creatures tucked into the branches. Why did we pick so many different items to decorate this tree? It all goes back to the research
I did on the original Christmas trees. Every little ornament is different and has a story. I have to say that when I was growing up our tree was exciting, because every new little ball or hand-made trinket was meaningful, and everyone had a favorite. Just like the old days, you’ll find the old favorites, plus some new ornaments on this tree each year.” She adds, “Lang and I are romantics; we love the Inn and the traditions around its history. We try to reproduce a little of that for our guests—especially the seasonal traditions of New England.”
Broadview Garden Center, bring in a variety of fresh materials—branches of pine, magnolia, cedar, leucadendron, holly, redwood and juniper—sometimes mixing them with more exotic florals such as hellebores, orchids, heather, amaryllis and the familiar poinsettias, which will last through New Years’ Day, when the display comes down. Sherry’s son, Chris, and the Broadview team install and take care of the greenery throughout the season so that guests will always find something fresh and fragrant when they survey their surroundings at the Inn. Sherry notes that even now, as the newsletter goes to press, she is hunting for decorative ideas to share and discuss with Kathy as they prepare for the 2015 holiday.
Weekapaug Inn
Past & Present Lauren DiStefano
“The life of Quonnie Pond sustains so many creatures: fish, horseshoe crabs, seals, quahogs—and people, of course. It’s a timeless treasure that should be protected, enjoyed, and remembered.” “In all the places I have worked since,
“Something I remember was a
until now, I have never seen or
hallmark of the end of every season at
experienced anything quite like it.
the old Inn,” she says. “The dishwashers
Guests and diners at the Inn
It was a unique opportunity that only a
would nail a shoe—that they had worn
all know Lauren DiStefano as our
select few have had, and I feel blessed to
while dishwashing—to the top of the
current restaurant manager; what they
have the memories of those early years.”
front entrance of the Elks building (note:
may not know is that her history with
Asked what’s different at the “new”
now a storage building) where they lived
the Weekapaug Inn goes back to
Inn, Lauren sees some real similarities to its
in the summer.”
pre-renovation days. We were able
lovely predecessor.
But some things stay the same
to get some details about life at the
“To be honest, not much has changed,”
over time.
Inn—yesterday and today—that we
she says. “Of course, now we have a
“It goes without saying—but I will
share below.
liquor license, so we no longer store our
say it here—that the Inn’s most
Starting at the Inn in 2000 as a
wine and spirits in communal cubbies.
remarkable quality is its breathtaking
babysitter, at the age of sixteen, Lauren
And now we’re a year-round place. But
location, Mother Nature’s best-kept
officially joined the children’s program,
the Inn retains the fundamentals of the
secret in New England. I’ve seen many
which the “old” Inn conducted for its
service that we always strove to provide to
sunrises and sunsets here and the light is
youngest guests. At eighteen, she
our guests.
remarkable.
transitioned into the dining room where
“There are so many things that make
“The life of Quonnie Pond sustains
her first job was “rounds server,”
the Inn so special, and so captivating—for
so many creatures: fish, horseshoe crabs,
meaning that she covered the other
those who visit, and for those of us who
seals, quahogs—and people, of course.
servers’ sections on their days off. One
work here. For the guests, it’s a ‘great
It’s a timeless treasure that should be
day a week during this time (up until
escape’ from a more hectic pace; for many
protected, enjoyed, and remembered.”
2006), Lauren also filled in for the
of the Inn staff, it’s a great first career
children’s program director.
move.”
“What I enjoyed most then was the
Lauren fondly recalls an old practice that
camaraderie,” she says of the “old” Inn.
made us all smile.
Weekapaug Inn
Calendar Of Events
Sept 16: Cooking Through the Seasons Dinner: Oktoberfest Celebrate the timeless German tradition of Oktoberfest at the Inn with a family-style, three-course feast, featuring our culinary team’s creative take on Bavarian favorites, all expertly paired with beer. 7 p.m.; $75/ person, $35/ child ages 4 to 12, children 3 and under free (plus tax and gratuity)
Nov 28: Birding Trip to Sachuest Point Break out your binoculars and follow Captain Mark as he explores Sachuest Point Refuge; use our high-end spotting scope to view a bevy of waterfowl and seals including the Harlequin Duck. Box lunch included. 1 to 5:30 p.m.; $60/ hotel guest, $75/ non-hotel guest (plus tax)
Dec 19: Holiday Centerpiece Workshop Sept 21: Block Island Adventure Join us for an expedition to enchanting Block Island, box lunch in hand, taking in the majestic scenery, lighthouses, bluffs and hidden beaches the island has to offer. 8 a.m. to 6:30 p.m.; $190/ hotel guest, $215/ non-hotel guest (plus tax)
Sept 27: Harvest Moon Paddle Enjoy an evening of paddling beneath the Harvest Moon to a deserted stretch of beach on Quonochontaug Pond for a fantastic nighttime view. 6 to 8:15 p.m.; $30/ hotel guest, $40/ non-hotel guest (plus tax)
Oct 10: Rhode Island Off the Beaten Path With summertime crowds thinning out along our coast, October is the perfect time to explore the hidden gems of Rhode Island. This four-hour tour explores all aspects of southern Rhode Island’s beauty and includes a box lunch. 10 a.m. to 2 p.m.; $60/ hotel guest, $75/ non-hotel guest (plus tax)
Oct 21: Cooking Through the Seasons Dinner: Harvest Fest Enjoy the bounty of fall during a three-course, family-style dinner, highlighting the best and freshest produce of the harvest, prepared by the Inn’s culinary team and paired with wine. 7 p.m.; $75/ person, $35/ child ages 4 to 12, children 3 and under free (plus tax and gratuity)
Nov 18: Cooking Through the Seasons: Misty Knoll Farms The Inn’s culinary team pays tribute to Misty Knoll Farms during a family-style, three-course dinner featuring the best free-range fowl from the Northeast, paired with wine. 7 p.m.; $75/ person, $35/ child ages 4 to 12, children 3 and under free (plus tax and gratuity)
Nov 26: Thanksgiving Day in The Restaurant Prepared by our expert culinary team, give thanks this year at the Inn during our Thanksgiving three-course, family-style feast in The Restaurant, featuring contemporary twists on traditional favorites. Seatings from 11:30 a.m. to 5:30 p.m.; $74/ adult, $37/ child ages 4 to 12, children 3 and under free (plus tax and gratuity); optional wine pairing for additional $35/ person
Create a beautiful table centerpiece using seasonal greens to adorn your holiday table in this two-hour workshop. All materials will be provided. 10 a.m. to noon; $65/ person ages 16+ (plus tax)
Dec 24: Feast of the Fishes Christmas Eve Dinner in The Restaurant Chef Jen and her team celebrate Christmas Eve the way Italian-American families have for years: with the Feast of the Seven Fishes. Seatings: 5 to 8 p.m.; $68/ adult, $34/ child ages 4 to 12, children 3 and under free (plus tax and gratuity); optional wine pairing for additional $35/ person
Dec 25: Christmas Dinner in The Restaurant The magic of the season comes to The Restaurant on Christmas Day. Enjoy a spectacular dinner with family and friends as the Weekapaug Inn team makes you feel like you’re in the comforts of your own home. Seatings: 4:30 to 8 p.m.; $75/ adult, $35/ child ages 4 to 12, children 3 and under free (plus tax and gratuity); optional wine pairing for additional $35/ person
Dec 31: New Year’s Eve at the Inn Toast to good health, happiness and the year ahead. The festive spirit of New Year’s Eve is unmistakable, and our three-course tasting menu in The Restaurant is not to be missed! The second seating includes a dessert buffet, dancing and a champagne toast in the SeaRoom. First Seating: 6:30 p.m.; $85/ adult, $42/ child ages 4 to 12, children 3 and under free (plus tax and gratuity); optional wine pairing $35/ person $150/ person for first seating dinner in The Restaurant and admission to the Ocean House New Year’s Eve party at 9:30 p.m. (includes tax and gratuity) Second Seating: 8:30 p.m.; $120/ adult, $60/ child ages 4 to 12, children 3 and under free (plus tax and gratuity); optional wine pairing $35/ person
Feb 14: Valentine’s Day Dinner Let the Weekapaug Inn team do the work so that all you have to worry about is showing your loved one how much they mean to you on this very special day. Enjoy a four-course, prix-fixe menu in The Restaurant. Seatings from 5:30 to 9 p.m.; $80/ person (plus tax); optional wine pairing for additional $30/ person
for more information and reservations, visit weekapauginnevents.com or call destination services at 888.813.7862.
Weekapaug Inn
Autumn in New England • One-half hour private outing of your As the leaves begin to turn and burst into the vibrant colors of fall, there choosing with resident Naturalist is no better time for a New England getaway at the Weekapaug Inn. Rates Starting at $320 • Enjoy luxurious accommodations in our Cove View Superior and Cove View Deluxe Rooms
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Offer valid from September 8 through November 24, 2015
• Daily Breakfast for Two • $50 Resort Credit
“There’s nothing better than lounging on a lawn, enjoying a water view, listening to the ocean, sipping a chilled cocktail and a taste of summer, say a fresh lobster roll. Anyone can do just that at the Weekapaug Inn. The Adirondack chairs are lined up and Providence Journal, June 2015 waiting.”
General Package Restrictions Package available Sundays through Thursdays. Limit two people per package. Private Naturalist experience limited to available activities based on time of year. Not applicable to groups. From September 8–November 24, 2015, cancellations must be received seven days prior to arrival to avoid penalty charges to your credit card equal to the first night’s room and tax. Additional fees may apply. The property reserves the right to charge an early departure fee in the event a guest departs earlier than the original departure date. Based upon availability; restrictions apply. Rates subject to change without notice. Resort Credit of $50 is deducted from Incidental Charges incurred and cannot be deducted from Room Rate. Taxes, Gratuities and Resort Fees are not included unless otherwise noted. Beverages both alcoholic and non-alcoholic are not included with any meals.
“Weekapaug Inn reminds one of family camps of yore. Slightly more rustic (and definitely a bit less pricey [than sister property Ocean House]), it offers a more secluded marshland location and amenities like an outdoor pool and an in-house naturalist.” Woodbury Magazine, Summer 2015