Pictured from left to right, top: Daniel A. Hostettler, CHA, President and Group Managing Director at OHM Collection, Meg Lukens Noonan, writer, Coastal Living Magazine. Gillie Houston, Kiel James Patrick and Sarah Vickers Patrick, Mark Bullinger, Naturalist at Weekapaug Inn and Corrine Finn-Heyl, Weekapaug Inn General Manager

Welcome to the PondHouse - Weekapaug Inn's newest imaginative culinary pop-up concept. Reminiscent of a grounded tree-house, this instagrammable pop-up venue maintains the inn's barefoot luxury ambiance and connection to nature being rustic yet refined. The pond-to-plate menu is a delicious, new twist on farm-to-plate cuisine. This exclusive dining experience begins July 1st and will be available for the remainder of the summer. The Ocean House Management Collection has partnered with the world renowned champagnes of Louis Reoderer to bring this concept to life.

Louis Roederer champagnes are paired with the menu at the PondHouse.

Located steps from Quonachontaug Pond, this private, covered, open air structure allows for breezes and expansive views. The stylish and intimate setting accommodate up to four people. Reservations are available for lunch and dinner.

A sample of the PondHouse menu. Photo courtesy of Weekapaug Inn.

The PondHouse features and interactive, savory, locally sourced three-course menu that guests can grill themselves, if they choose, on a specially designed tabletop grill. The courses are thoughtfully paired with the iconic Louis Roederer champagnes. The experience begins with an educational introduction about the waterfront landscape and environment as well as the local seafood and their habitat.

The specially designed tabletop grill at the PondHouse allows for an interactive culinary experience. Photo courtesy of Weekapaug Inn.

Grilled "Quonnie Rock" oysters are grilled in front of and by guests with flavorful dipping sauces such as Roederer Champagne mignonette, passion-jalapeno cocktail sauce and bacon chili-tamarind sauce. Local seafood is featured throughout the menu, including scallops, shrimp and lobster. Alternative options from "the pasture" include lamb, pork and chicken or vegetarian marinated skewers. Side dishes spotlight seasonal vegetables such as charred runner beans and grilled corn succotash as well as salads and assorted warm breads served with herb-infused olive oil. Everything is served on beautiful hand-made pottery by Simon Pearce.

Pictured from left to right starting at top are: Pictured from left to right, top: Daniel A. Hostettler, CHA, President and Group Managing Director at OHM Collection, Meg Lukens Noonan, writer, Coastal Living Magazine. Gillie Houston, Harris James Patrick and Bennie with Kiel James Patrick and Sarah Vickers Patrick.

"As we continuously strive to push boundaries and elevate New England's culinary scene in inventive ways, we recognize that today's traveler is seeking distinct dining and extraordinary encounters. They want immersive experiences tied to the destination, its flavors and environment,” said Daniel A. Hostettler, president and group
managing director of Ocean House Management. “We are excited to partner with Louis Roederer Champagne to launch The PondHouse, a concept that will inspire and delight foodies, overnight guests and local residents."

The PondHouse accommodates couples or groups of up to four people, and three options will be available: $300 (plus tax, gratuity and processing) for up to four people; for $425++ with our premier pairing of Louis Roederer Champagnes and California Sparkling wines; and a third, “Tête du Cuvée” pairing with Louis Roederer’s premier champagne selections, including their Prestige Cuvée “Cristal” for $625++.

A portion of all proceeds go to the Ocean House Fund for Charitable Giving, to help children and families in need.

Click here for more information and reservations or call 866.873.8431.
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