“Our cuisine showcases the unique history, products, and flavors of Rhode Island and the Atlantic coast. Thanks to our close collaboration with the local growers, farmers, and fishmongers, we ensure that the finest ingredients are available at peak freshness. Through various flavor combinations and techniques, we invite you on a culinary journey through the micro seasons of coastal New England.”
Carte 30-45 USD t. 7% s.n.i. 18%
Terminology: t. = tax, s.n.i. = service not included, s.i. = service included
Main Restaurant: Monday evening and Thursday evening (from the beginning of July to the end of August).
The Weekapaug Inn’s restaurants and dining experiences use ingredients from suppliers and local farmers that can meet its exacting specifications. Here, the culinary team creates exceptional, "farm-to-table" dishes exclusively from local sources.
No food travels more than 250km to reach the property’s kitchens: all produce comes from selected small farms in the region. Weekapaug Inn and its restaurants have also developed close relations with the farmers who supply it: the culinary team is especially vigilant on the growing methods used. They have created a strong local network of high-quality suppliers, enabling them to continually develop new ideas for recipes.