October 28th, 2014 by hafford
We have rooms at such great prices this weekend it’ll scare you! Any of our standard rooms with a queen bed and private bath are just $150 and our deluxe rooms are $200. No minimum night requirement. Of course breakfast is included in the morning and don’t forget that on Sunday you get to sleep in an extra hour! Come explore the shoreline and take advantage of the great fall weather while it lasts.
Call the inn at 203.245.0550 to reserve your room for Friday or Saturday.
October 21st, 2014 by hafford
….these are a few of my favorite things! Bill and I have been hard at work sampling a lot of the harvest beers and we’ve picked our favorites. The next step was to pair them with some of our all time favorite cheese. Now we can’t wait to share the results of our research with our guests. For the next few weeks during autumn rather than wine and cheese we’ll be featuring a harvest beer and cheese hour. Book your room and join us in the common dining room each night at 5pm and we’ll sample a few of my favorite things….
See you at the inn!
September 25th, 2014 by hafford
Theo & Cash at Chatfield Hollow
Come take in the beauty of New England and Connecticut this fall and enjoy a special treat when you join us on the trails. This October trail guides Theo and Cash invite you to join them on their morning hike (ok, they run and WE hike). We’ll leave the inn at dawn with coffee or tea in hand and drive to one of our many favorite spots where the foliage and nature are sure to gently wake bodies and minds and set a wonderful tone for the rest of the day. Our hikes will range from 45 minutes to an hour and difficulty will be easy to moderate. All you need to do is bring the right hiking shoes. Chasing squirrels optional. At the end of our hike we head back to the inn for a hot and fulfilling breakfast.
Our tail hiking package is available every Monday, Tuesday, Wednesday in October (weather permitting) and will include a Scranton Seahorse Inn travel mug for each hiker (filled with your favorite hot morning beverage ) and pr- hike home made fruit and nut energy bars. Please join us as we can’t think of a more perfect way to show off the beauty of our great state. Make your reservations early – Cash & Theo look forward to meeting you.
September 24th, 2014 by hafford
As we do each year we will salute veterans for Veteran’s Day with an offer of a free room at The Scranton Seahorse Inn. If you are a veteran we welcome you to be our guest and to stay with us on the evening of Monday November 10th.
Once checked in, all are invited to joins us Monday evening for a wine and cheese reception. After our breakfast service on Tuesday all are invited to attend a special Veteran’s Day ceremony at 11am on Madison’s Town Green.
This offer is for all veterans. Because we’d like to make certain we reach as many veterans as possible we limit to this to
veterans that have not already stayed with us on Veterans’ Day in prior years.
Please call us today at 203.245.0550 to book your room for Monday November 10th.
Can’t make it for Veteran’s Day? Ask for our Veteran’s Discount which we offer every day.
September 2nd, 2014 by hafford
Every year the public is invited to tour the home of one of the oldest light houses in Connecticut – Faulkner’s Island. Be sure to make your plans to visit the island and the light house the first week in September this year. Visit faulknerslight.org for information on the island, the lighthouse and tours.
July 26th, 2014 by hafford
Sunday is the last day of Madison’s annual sidewalk sales and we just increased your opportunity to save even more money. Stay at the Scranton Seahorse Inn Sunday July 27th while you shop and we’ll take 10% off your bill for $100 you spend (up to 30%).
Here’s our suggested itinerary for a perfect Sunday:
- Check in early
- Shop the day away at the great shops and boutiques in Madison
- Relax at the Scranton Seahorse Inn during our complimentary wine and cheese hour
- Grab one of our lawn chairs and head to the Madison Town Green to enjoy Sunday’s free concert with the Larry Steven’s Band
- dinner at Bar Bouchee.
Who’s better than you!? Call 203.245.0550 to book your room today. See you at the inn!
June 13th, 2014 by hafford
It’s such a privilege to have Susan Powell and her gallery in the center of Madison. Any day of the week and any time of year you can count on beautiful works of art adorning the gallery walls. And, if you’re lucky to be in town for an opening, you’ll meet Susan and the talented artists she brings to us. There is such an opening tonight, June 13th. The work of two artists, Del-Bourree Bach and James Magner, side by side on display thru July 13th. If you appreciate images of life by the sea you don’t want to miss this exhibition of paintings that deliver images of boats, sea life, and landscapes of the sea and marsh. A meet the artists reception is being held from 5-8pm on Friday June 13th.
It’s great to be In Good Company….
June 9th, 2014 by hafford
We’re really enjoying the warm and sunny weather here on the CT. Shoreline. We’re hoping to entice you to come enjoy it too this week by offering some of our remaining rooms for just $120. All of our rooms have a queen bed and a private bathroom. Your room rate always includes a full breakfast, free parking and WIFI. If you’re coming to Madison, CT to enjoy the beaches we also have complimentary beach chairs and towels for your use while you are here and can provide free parking passes to the local town beaches. Call today to book your last minute getaway!
Last minute specials cannot be applied to existing reservations and cannot be combined with other discounts.
May 17th, 2014 by hafford
Preheat oven to 350F
- 1 1/4 cups All Purpose Flour
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1/4 teaspoon kosher salt
- 3/4 cup toasted walnuts
- 10 tablespoons cold unsalted butter
In a large bowl mix together the flour, sugars, and salt. Cut the butter into small cubes and add to the flour mixture. Using a pastry blender (or two forks) chop and toss the butter until the butter is pea-sized and coated with flour. Careful to chop the butter – not mash it. add the walnuts and mix and chop until the nuts are part of the butter and flour mixture.
- 2 pints fresh strawberries (washed, dried and quartered)
- 2 1/2 pounds dark red rhubarb (washed, dried and chopped in 1/4 inch pieces)
- 4 teaspoons flour
- 3/4 cup sugar
- 1/4 teaspoon salt
In a large stainless bowl toss fruit with sugar, flour and salt. Pack fruit mixture evenly into a 12x8x2 baking pan. Spread the crisp topping evenly over the top of the fruit mixture taking care to not pack it down.
Back on center rack of oven until the topping is browned and fruit it bubbling – about 45 minutes. It’s ok to put it under broiler for the last 5 minutes to brown the topping further. Let cool for 15 – 20 minutes before serving with whip cream or vanilla ice cream.