Ah, winter. A time to stretch out and relax, and enjoy all there is to do here during the season: skiing, skating, dogsledding, ice-fishing, hiking…. or just curl up with a book! The options are endless once you settle into the laid-back vibe that is Bayfield in winter time.
Here at the Inn, we’re also using this time to catch up on some maintenance of our lovely buildings, and dreaming up more improvements! We recently replaced the tile in several of our bathrooms and whirlpool surrounds, and are very happy with the results. We’re also finding creative ways to add elegant shelf space in our bathrooms, aided by our on-staff woodworking wizard, Don German. For those who have noticed our wonderful new sign that was installed here at the Rittenhouse Inn in summer 2011, that was Don’s work!
We’re also using this time to prepare for our upcoming Bayfield, WI events: a Red Wine Tasting on Feb 3-4, and Valentines Dining and Packages from February 10-14. After Valentines Day, we look forward to Book Across the Bay on February 18th, The American Birkebiener xc ski race on February 25, and the Bayfield Winter Carnival on March 2-4. There are so many fun reasons to come to Bayfield this time of year, we hope you’ll join us!
Of course we are offering great winter rates and lodging specials. Give us a call at 715-779-5111 and plan your winter getaway in Bayfield.
Our little Innkeeping family here at the Rittenhouse Inn is very excited for Christmas Eve this year. We have given most of the staff the weekend off to be with friends and family, so our family is cooking and serving dinner this Saturday. For this special meal, we’ll prepare favorite dishes from our 35 years. In a nod to our long tradition of verbally recited menus, we decided to describe the meal in this blog entry much the way we would describe it at your table, so here goes:
We’ll start with a few delicious soups to choose from. First is Chicken Amandine, a sweet and rich cream and chicken stock with tender cubes of chicken breast, steamed wild rice, slivered almonds and a splash of Amaretto. The other choice is a long-time favorite, the Mushroom Burgundy. Here we begin with a rich beef and veal stock, adding fresh herbs, button and shiitake mushrooms, and burgundy wine. It is a clear soup served piping hot and rich with flavor.
For the salad course, the first choice is a spicy mixed greens salad lightly seasoned and tossed with balsamic vinaigrette and dressed with goat cheese, slivered almonds, and dried cranberries. The other choice is a classic spinach salad with warm bacon vinaigrette, hard boiled egg, purple onion, and crumbled bacon.
The sorbet course is still up in the air as of this writing, but we are leaning toward a fresh pomegranite sorbet with champagne float.
The entrée course features five selections to choose from. First, our Roast Pork Loin with Apple Cider Glaze is slow roasted till fork tender, and is one of our long-time favorites. Poulet au Fromage is another: a white breast of hen stuffed with a trio of artisan cheeses, cream cheese, fresh herbs, and spinach. We also offer one of owner Jerry Phillips’ specialties: tender braised short ribs with a red wine and herb pan reduction, roast garlic mashers, gingered cranberries, and squash soufflé. From Lake Superior, we offer our lake trout and whitefish braids, dusted with mild cajun reddening, baked, and served with lemon vinaigrete and savory wild rice. Finally, we offer our classic Steak Bercy, a pan seared filet mignon with a sauce of garlic, shallots, veal demi glacé and red wine reduction.
Desserts include our inimitable sundaes: Hot Fudge, Rum, and Turtle. We’re also baking fresh Cherry pies and Black Bottom Bourbon pies, as well as our molten chocolate truffle cake.
Top all that off with your favorite wines and spirits, and you have a Christmas Eve Dinner to remember at Rittenhouse Inn’s Landmark Restaurant.
Your hosts for the evening are the Phillips family. Jerry will act as head chef for the evening, with his son Mark serving as sous chef. The meal will be served by Julie and Wendy, and founder and co-owner Mary will also be on hand to ensure that everything comes out just right.
If you are in the Bayfield/Washburn/Ashland Wisconsin area over the holidays, we hope you’ll consider making reservations. Seating is from 5-7:30pm on Saturday, December 24. Cost is $55/person plus beverages, tax and gratuity.
We are so pleased to offer our favorite recipes from the Rittenhouse Inn and Landmark restaurant, and we wish you all a very Merry Christmas and Happy Holidays.
The Ferry to Madeline Island is Running!
Schedule subject to change due to ice/weather conditions. Monday – Friday
Trips leaving Bayfield: 6:15 am, 7:30am, 9:15am, 1:45pm, 4:00pm, & 5:30pm Saturday – Sunday
Trips leaving Bayfield: 7:30am, 9:15am, 1:45pm, 4:00pm, & 5:30pm.
No Fooling! All Rooms $99 w/Dinner
For prices listed below, $99 refers to the rate for those who wish to dine at Landmark Restaurant one night of their stay. The second rate is the discounted weekend special for those who DO NOT wish to dine with us. For example: Room 9 is $99 w/ dinner; $129 w/out dinner, a great deal either way! All rates based on double occupancy. To reserve call 715-779-5111 and mention the Last Minute Specials email by 5pm, Friday, April 1.
FRIDAY ONLY April 1, 2011*
Room 7: King, Whirlpool, Fireplace @ 99/129
Suite 11: King Suite, Whirlpool, Fireplace, Lakeview @ 99/175
SATURDAY ONLY April 2, 2011*
Suite 12: King Suite, Whirlpool, Fireplace, Lakeview @ 99/175
The Fine Print
* This Last Minute Internet Special applies only to the weekend of April 1-2, 2011. The prices are per night, based on double occupancy, and include a continental breakfast for two. When space permits, additional guests are welcome at $35/person/night. Rooms are sold on a first come, first serve basis. This week’s offer does not apply to existing reservations, is Not Valid in conjunction with other promotions, and is not available for online. Please CALL 715-779-5111 and mention the last minute emails.
**Additional $50 for Saturday-only stays in suites.
Any questions, please call or email. We look forward to your visit.