Scranton Seahorse Inn


4 course dinner for 2 & an overnight stay just $325 


Join us at the Scranton Seahorse Inn in Madison, Connecticut for a special Valentines Day Celebration.    We have a special package available that includes a fabulous dinner at Chef Paul Barron’s The Table and an overnight stay.

The Table is conveniently located just across the street from the Scranton Seahorse Inn and just a short walk to the Madison town center.

Valentine’s Day Menu

oysters pomegranate
champagne dill

lobster risotto
mascarpone chives

grass-fed beef tenderloin
golden potatoes watercress black truffle sauce 

valrhona dark-chocolate cheesecake
macerated raspberry ​​


Valentine’s Day Package is available for multiple nights & seatings:

February 14th @ 5pm & 8pm

February 15th @ 5pm & 8pm

February 16th @ 3pm & 6pm & 9pm

All dinners are BYOB (beer and wine only)

All reservations are non refundable

Taxes and gratuity not included.

Call The Scranton Seahorse Inn at 203.245.0550 to book your room and your seat at The Table today.



Valentine’s Day Special

chocolatefondueWe want to spoil you rotten over Valentine’s weekend.    Every guest will have a bottle of chilled sparkling wine waiting for them upon arrival.

On Saturday, enjoy a buffet filled with chocolate delights like bittersweet chocolate fondue with fruits and cakes for dipping, chocolate truffles and caramels, heart shaped fudge brownies, house made chocolate bark and more.  We’ll have this in the early afternoon so we don’t completely ruin your dinner.

There is a two night minimum on Valentine’s weekend but whether you stay Friday & Saturday or Saturday & Sunday your Saturday night is just $99.

You can book online at or call us at 203.245.0550.




Chocolate Fondue Recipe

callebautThere’s never any need to wait for a holiday to enjoy this chocolate feast.    It’s a great treat to enjoy with friends while you linger at the table after dinner.   And, while they are pretty, a fondue pot is not necessary.   Make your fondue on the stove and when you are ready to serve pour it into a pretty bowl.   When (if!) the chocolate gets too cool just reheat it.  I’ve even used a microwave to reheat.

Choosing your dippers is the fun part.   Use fresh fruits like bananas and strawberries, dried fruits like apricot and chunks of mango, lemony pound cake cut into cubes, marshmallows, and my favorite rice krispie treats.   When arranged nicely on a platter and presented to family or guests you’ll instantly turn into a superhero.  Provide plenty of wooden skewers so everyone can dip and dip and dip.


  • 6 ounces semisweet or bittersweet chocolate.  I use Callebaut bittersweet which is available in the specialty food aisle of most supermarkets.
  • 3/4 cup half & half
  • 2 tablespoons light brown sugar, optional
  • 3 tablespoons  butter, cut into small pieces
  • 1 teaspoon vanilla extract (optional)
  • 1 tablespoon of your favorite liqueur (such as Frangelico, Grand Marnier, Kahlua, Tia Maria, Amaretto, or a brandy) (optional)

Place the chopped chocolate in a medium sized heatproof bowl and set aside.

Combine the  1/2 & 1/2, sugar, and butter in a saucepan and place over medium heat. Bring just to a simmer, stirring often. 

Remove from heat and pour immediately over the chocolate.  Let stand until the chocolate has melted, then stir gently until smooth.  Whisk in vanilla extract and the liqueur until smooth and shiny.

Place the chocolate sauce in a fondue pot over a low flame or bowl and serve with your dippers.

Makes about 1 1/2 cups (360 ml).Preparation time15 minutes.