Nicole & Christine’s Wedding
August 22nd, 2015

Nicole and Christine are sweethearts who go a long way back. “We definitely don’t have a typical love story,” Nicole said. “We attended the same small grade school and high school, and had a lot of mutual friends and activities during that time, so we were in each other’s lives for almost 20 years before we became a couple.

We were both cast in an alumni summer theater production at our old high school. We were friendly with each other, but not quite friends until we volunteered to work on the costume committee together. Several costuming weekends (and a few drinks) later, we were inseparable. We quickly realized we both wanted our relationship to turn into something more. Christine proposed during a trip to Disney World, and shortly after, we decided to hold our wedding at the beautiful Nassau Inn.

Aside from being an overall wonderful town, Princeton has always been a special place for us. We both grew up taking day trips to the shops and restaurants in Palmer Square with our respective families, and since we got together, we’ve loved coming down here for date nights. Nassau Inn was the first wedding venue we toured, and as soon as we stepped inside and met with Melissa, we knew we didn’t have to look any further.

Our friends and family still tell us what a great time they had at our wedding. Thank you for helping us make our big day so special!”

Not only are Nicole and Christine an extremely sweet and vibrant couple, but they are also an inspiration to Melissa Dill, our Sales & Catering Manager. “Nicole and Christine are great people, and made working here so wonderful! They’re the reason why I’m here,” said Melissa.

Nassau Inn Wedding - Nicole and Christine

Catch a glimpse at Nicole and Christine’s wedding day!

Nassau Inn Wedding
Nassau Inn WeddingNassau Inn Wedding Ceremony #LoveWins #LGBT #Wedding
Nassau Inn Wedding
Nassau Inn Wedding - Ballroom Dance Floor - After Party
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Nassau Inn Wedding - Cake - Ballroom - Cutting the Cake - Kiss - LGBT - Love Wins
Nassau Inn Wedding - Nicole and Christine - taylorbrides #taylorbrides #lovewins #lgbtwedding

Photographs by: Hurricane Productions


About the AuthorLily Lee is the Marketing Assistant at the historical Nassau Inn. She graduated from Rutgers University with a B.A. in Communications, minor in Digital Information & Media, and a passion for English and creative writing.

Holiday Decorating Traditions

The count-down is officially on and Princeton is looking quite magical. The Palmer Square tree has been lit for a week and if you’re like many of us, you are probably busy with the traditional decking of the halls! To provide you some inspiration, we took a moment to ask our staff how they like to decorate and celebrate this festive season!

Holidays at Nassau Inn 2016

Jamie Volkert, Marketing & Business Development Manager

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Jamie loves to host holiday parties all season long, entertaining around 30-40 people per party. “I do an open-house on Christmas day, a holiday cookie exchange, and the New Year’s Eve kid-friendly bash, which I really like. It’s low key, the kids enjoy it, so I enjoy it!”

Growing up, her grandfather was passionate about Christmas decorating. “We would cover the house with thousands and thousands of lights, and not the multi-colored lights, but the little white ones. My pop also had the two Christmas trees side by side with the train tracks in a figure 8 underneath, it was a tradition he kept from his childhood and raised us with.” Her aunts still carry on that tradition in the house she grew up in.

“My mother was huge on Christmas, and every year it was so amazing and magical. Unfortunately she passed away, but I try to create that same magic for my kids,” she said.

Now she and her family have a tradition of chopping down their own “perfect” tree and then exchanging meaningful ornaments. “Every ornament on our tree has a story and we always share those stories as we decorate it – in fact if you ask my daughter she could tell you every one. A lot of the ornaments came from my mother, so telling the stories keeps her with us all season long.”

Lupe Bergin, In House Designer & Manager of Yankee Doodle Tap Room

Lupe Bergin Nassau Inn

“During my childhood, we would visit the tree farm and go through aisles and aisles, until finally finding a tree that our father thought was perfect! After cutting it down, we would bring it home to decorate, and string popcorn across the tree. It was really pretty! We would also eat cookies and drink hot cocoa by the tree,” said Lupe.

“For dinner, we had this amazing Cuban tradition in my family! We’d roast a pig with an apple in its mouth, and marinate it with lemon juice, olive oil, and garlic! Our family members would take turns and rotate shifts, where we’d marinate and turn the pig for 4 hours straight. It had to be watched very carefully, and we couldn’t have it too close to the fire. It was worth every hour! It was so good!!! The roast pig would have a delicious crispy skin (my favorite part), and it was tender on the inside.” She and her family would gather at the dinner table… all fourteen to sixteen of them. “There was always wine and tequila at the table,” she said. “Then at 12 o’clock, we’d go to mass.”
“We used to always have three trees, but I moved recently, so there’s a fake one outside by the overhang. Our family still gets together… The older ones have passed on, but my brother comes over, and there are children and grandchildren. For Christmas, I make tenderloins, lobster, and crab – like surf and turf! There’s still tequila and wine at the dinner table, and we still go to mass at midnight. After mass, we come home to play Scrabble and all kinds of games with the kids, who aren’t really kids anymore, but more like young adults. And, that’s it!”

Annetta Hall, Reservations Manager

Annetta Hall

“I usually go visit my mother’s house in Florida, where there’s a real tree, and I spend the holidays there. Back here, we have an artificial tree, and on the side, there’s a village filled with houses that I’ve collected for years! …Since my boys were around 10 years old! Some of the decorations are long-standing pieces from when I got them 20 years ago. My favorite piece in the village is the lit house, which turns multiple colors. There’s a snow slope with little people coming down!” said Annetta, who is featured in her winning ugly sweater from Nassau Inn’s holiday party last year!

Jaime Wolf, Catering Sales Manager

Jaime Wolf

“Every year, we go to the Breakfast with Santa and take pictures, go ice skating, and cut down our tree. Then at home, we put up the lights, decorate the fence, and drink hot cocoa if it’s snowing outside!” said Jaime.

“We decorate the whole house, make a nice Beef Wellington, and put up stocking for each family member – me and my husband, our 5 year old daughter, and our two dogs. Then we go to Philly for the Feast of the Seven Fishes, which is an Italian-American celebration of Christmas Eve. We also love to see the crazy lights at Hamilton’s Winter Wonderland in Kuser Park!”

Zach Strong, Front Desk Agent

Zach Strong Nassau Inn

“My family holiday traditions consist of getting the tree from the farm every year, and cutting it down. Going through the storage unit at home, and getting decorations out of the boxes. Drinking hot cocoa, and decorating the house with my family. It’s really fun!” said Zach.

Ryan Halbasch, Associate Director of Sales

Ryan Halbasch Nassau Inn

“We don’t have a tradition because every year’s something different!” said Ryan. “My wife usually does the decorations, and we like to use clear lights. We used to chop down a tree, but now we go with an artificial one because it’s not as messy!”

What are your holiday decorating traditions? Share in the comments below! We’re looking forward to our traditional Breakfast with Santa, Christmas Dinner Buffet, and exciting holiday parties. When you’re in town this magical season, be sure to visit us!


About the AuthorLily Lee is the Marketing Assistant at the historical Nassau Inn. She graduated from Rutgers University with a B.A. in Communications, minor in Digital Information & Media, and a passion for English and creative writing.

YDTR Chefs’ Favorite
Thanksgiving Dishes

It’s Thanksgiving week, and the beginning of Princeton’s most festive time of year. We are especially thankful for our dedicated chefs and the guests they look forward to serving every Thanksgiving at the Inn. Before all the hustle and bustle, they share their favorite Thanksgiving traditions, dishes and tips with you! Enjoy!

Yankee Doodle Tap Room Chefs

Left to right: Manuel, Jermaine, Edward

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“I have three kids at home, four sisters, two brothers – it’s a big family, and I’m extremely thankful for them. We’re a close bunch and see each other almost every day. Thanksgiving is nice, because I get to come home to my family, eat delicious home-cooked meals, and go bowling. A few of my favorite Thanksgiving dishes include roast turkey, beef, stuffed chicken, and sweet potato,” said Manuel Torres, our Sous Chef of 27 years.

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“I love being home with family, conversing, and having a good time with one another,” said Jermaine Turner, our Chef of 7 years. “I also make an awesome baked macaroni… I add evaporated milk, egg, salt, pepper, sharp cheese, mild cheese to roux, and let it slow cook at 325 degrees for 45 minutes, covered. Then I cook it for another ten minutes uncovered. It tastes like h-e-a-v-e-n.”

eddie-portrait“I’m thankful for the good health of my family,” said Edward Popp, our Banquet Cook of 8 years. “My mom also doesn’t let me cook on Thanksgiving, so it’s nice to come home to the traditional holiday dishes. You know – turkey, stuffing, and cranberry sauce. I love her cooking!”

chef-michael“On Thanksgiving, I like to watch football, spend time with family, and enjoy a late night turkey sandwich with stuffing, lettuce, and mayonnaise on a crusty Italian bread!” said Michael LaCorte, our Executive Chef of 4 years.

steve“My favorite thing is waking up and watching football. I’m a big fan of the Detroit Lions,” said Steven Fitch, our Sous Chef of 4 years. “I cook for family, and we have the traditional Thanksgiving meal of turkey, mashed potatoes, stuffing, corn, and my favorite – biscuits. I love gravy piled on top of everything!” Steve also makes home-made mashed potatoes, and the recipe is very simple and delicious. “I add butter, sour cream, salt, and pepper.” For his turkey, he adds a lot of butter, and a dash of rosemary and thyme, before roasting it in the oven.

YDTR Chefs

We hope you enjoyed meeting our chefs, who will be serving Yankee Doodle Tap Room’s traditional Thanksgiving dinner on Thursday! The #YDTR wishes you a great Thanksgiving filled with food, love, family and friends!


About the AuthorLily Lee is the Marketing Assistant at the historical Nassau Inn. She graduated from Rutgers University with a B.A. in Communications, minor in Digital Information & Media, and a passion for English and creative writing.

 

YDTR Staff Picks: Favorite Thanksgiving Traditions

Can you believe Thanksgiving is only a week away? During this special time of the year, we are extremely thankful for our staff—many of whom will be serving on Thanksgiving!

YDTR Staff

From left to right: Josh, Matthew, Fabio, and Colleen

Meet our Yankee Doodle Tap Room crew, who are excited to share their Thanksgiving traditions with you!

Giving to others.
“Oh jeez, I can’t remember the last time I celebrated since I’m usually working!” said Colleen Kasian, Food & Beverage Supervisor at our Tap Room of 1 year and 2 months. During Thanksgiving, she makes the holiday experience special for guests at our YDTR Thanksgiving Buffet. From her past memories of the holiday, she recalls dinner with her mom’s side of the family. They would drive to her grandmother’s house. “It’s a big family. My mom’s the youngest of her siblings. We’d have the traditional Thanksgiving turkey, and my favorite—the stuffing!”

Feasting.
Matthew Hendricks, our server, really likes to feast on Thanksgiving. “And I mean FEAST,” he said. It is tradition for his family to do arts & crafts, drink wine, and enjoy turkey, mashed potatoes and their family’s favorite stuffing. “It has a delightful crunchy top, but is soft on the inside, and with some gravy… oh man!” They would always have an amazing dessert table filled with delicious sweets. “Apple pie, pecan pie, cookies, vanilla ice cream… My grandma is a bit of a chocoholic.” He likes to hang out with the younger kids at their table and also hear the older people reminisce about old days and current events. Matthew’s favorite part about the holiday is falling asleep on the couch after being stuffed with food and wine while football plays on TV.

Time with Family.
“My favorite Thanksgiving tradition is being with family,” said Josh Jean-Charles our bus boy. He loves the simple and sweet enjoyment of spending time together, eating, and then cozily falling asleep.

Post-eating Siesta.
“Eat ‘til I sleep!” said Fabio Salvador, our server & bartender of 9 months.

Watching Football and the Parade.
“My favorite tradition is watching football and the parade at my parent’s house,” said Rayne Lewis, our Food & Beverage Manager who’s been with us for 12 years.

Rayne Lewis

Prepping the Day Before.
“My favorite tradition is prepping with my sister. The day before Thanksgiving, we clean the house, turn up the music, put up decorations, and prepare food while our mom is at work,” said Julie Heise, our breakfast and lunch server of 7 years. She feels very happy to be able to spend the holidays being productive with her sister, whom she almost lost to leukemia on several occasions. “Thanksgiving is my favorite holiday. It’s relaxing to be surrounded by good company, and I get to enjoy my mom’s chestnut stuffing. It’s amazing. She boils the chestnuts hot and gets the meat out. I really need to figure out what it is she does! She makes a vegetarian version just for me. I’m also really excited about the holidays because my brother, who’s a veteran, is coming home for Thanksgiving this year!”

Julie and her family

Julie (bottom right) and her family

What’s your story on favorite holiday traditions? Share with us, and tag #YDTR! Our kitchen staff will share their favorite holiday dishes in the next post. Stay tuned!


About the AuthorLily Lee is the Marketing Assistant at the historical Nassau Inn. She graduated from Rutgers University with a B.A. in Communications, minor in Digital Information & Media, and a passion for English and creative writing.

5 Holiday Party Planning Tips

‘Tis the season for celebrating!

Thanksgiving is on the horizon, the trees outside will soon be adorned with lights, and decorative ornaments will fill window displays. It’s the ideal time for throwing a holiday party. If you want to be the office hero and plan an awesome party sure to be hash-tagged and talked about for months, follow these 5 simple holiday planning tips!

Nassau Inn Christmas Lights Exterior

  1. Start early. To ensure best availability, pick a venue and book your party ahead of time. If you haven’t done so already, get off the computer and make some calls. There’s still time to book your perfect party! For next year, mark your calendars for July. Venues often like to run Christmas in July promos, offering great packages and best availabilities.
  2. Timing. A great option for companies who are busy during holiday season and those on a tight budget is to host a luncheon or celebration during off-peak hours. Venues tend to be more flexible in pricing if you have a post-holiday party in January. You may also get lucky and have upgrades thrown in!
  3. Location. Select a venue that is already festive; with the time and money you save on decorations, you’ll have more to invest on entertainment. Live music is always a crowd pleaser!
  4. Menu. The most festive of menus is the reception style which encourages mingling. For easy planning, go with venues that have inclusive packages already designed for you. Don’t forget to consider your guests’ dietary needs prior to notifying your venue and making menu choices to ensure most people can be accommodated!
  5. Give. The gift of giving will never go out of style, especially this season. Personalized take-home treats for guests can be sweet, but consider donating to a local charity in lieu of favors, and give them something to feel good about!

Holiday Party

Happy holidays! Remember to have fun and take pictures. If you are looking for a place to host a party, check out our 2016 Holiday Specials and Party Packages. Let’s get this party started!


About the Author: Lily Lee is the Marketing Assistant at the historical Nassau Inn. She graduated from Rutgers University with a B.A. in Communications, minor in Digital Information & Media, and a passion for English and creative writing.

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Top 5 Cold Weather Beers

Now that it’s the cold, crisp and beautiful month of November, it’s time to savor darker, flavorful and seasonal brews.

John Ryan

John Ryan, our beer aficionado, has been with us at the Nassau Inn for over six years. He loves rich, dark beers, especially in the fall. If you’re wondering what drinks to try, he can easily find your perfect match! Here are his Top 5 Cold Weather Beers!

  1. Shipyard Pumpkinhead Ale: A seasonal favorite, with subtle spiced flavors, and a crisp, refreshing aroma reminiscent of leaves and fall. If you like a darker, spiced taste, try this as a Guinness Black and Tan.Black and Tan
  2. Samuel Adams Octoberfest: Amber colored, seasonal craft beer, with a roasted malt taste and sweet notes of caramel and toffee. This American award winning beer is a huge crowd pleaser for its time of the year.Samuel Adams Octoberfest
  3. Rogue Dead Guy Ale: Colder weather calls for darker styles; if you enjoy malty lagers, then you’ll love this Maibock. It has a deep color and a strong flavor that is nutty, malty and sweet. This ale is one of Rogue’s most popular drinks.Rogue Dead Guy Ale
  4. The Shed Brewery’s Mountain Ale: An English Style Brown Ale from Vermont, great for the slopes. It has a mouthfeel like Porter, but drinks like a rough brown with just enough bitterness.The Shed Brewery’s Mountain Ale
  5. Spellbound Brewing’s Palo Santo Porter: Aged with smoked wood, this dark style Porter tastes earthy and smoky. Its mouthfeel is creamy, and at the back end, you’ll enjoy the aroma of chocolate, vanilla, anise and even hints of mint.Spellbound Brewing’s Palo Santo Porter

‘Tis the season to be warm, cozy and festive! Come and try these cold weather beers at the Yankee Doodle Tap Room. Still not sure what to try? Just ask us!


About the Author: Lily Lee is the Marketing Assistant at the historical Nassau Inn. She graduated from Rutgers University with a B.A. in Communications, minor in Digital Information & Media, and a passion for English and creative writing.

Meeting Planning 101

In-person meetings provide an invaluable opportunity for colleagues to collaborate and build relationships. Let us help you create a meaningful experience in one of Nassau Inn’s thirteen versatile meeting rooms!

New to meeting planning? Nassau Inn’s Conference Service Manager, Kyle Pitts, has been with us for 5 years and shares his top 5 meeting planning tips to get you started. Follow his advice and you will look like you have been meeting planning for years!

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  1. One of the first people you will be in touch with when you call to plan your meeting is your Conference Service or Catering Sales Manager. This person is your lifeline. They will guide you through the planning process from start to finish. Make sure to share all the details and concerns you have up-front, and ask lots of questions.
  2. Determining your headcount can be tricky when you first begin to plan, however, a good estimate is essential to ensure you have the proper room size. If you have a few people you are unsure of, it is best to include them in the count so that the room selected is the right size for your maximum number of guests. Keep in mind, your final guarantee is not due until closer to the event and you will be able to adjust your numbers by up to 30%.
  3. Don’t let hunger interrupt your team’s focus. Our EMP package provides meals as well as a morning and afternoon break with snacks. People are more productive and energetic when fueled with healthy meals and snacks! Be sure to ask your guests if they have any dietary restrictions before you provide your final head count. We can always accommodate allergies and special requests.
  4. Do you have a presentation? Will you be bringing a Mac or PC laptop? Let us know these details so we can ensure you a successful audio visual presentation. It’s always a good idea to do a practice test before the meeting should your schedule allow.
  5. Room set up can be one of the most confusing aspects of planning! This should be determined based on what style meeting you are conducting and is one of the first questions you will need to answer when booking a room. The U-shaped set up is great for small-medium size meetings with projector presentations, and allows for interaction amongst colleagues.
    Nassau Inn Conferences
    Classroom style works well for larger team meetings and lecture presentations. A pod set up is also great for larger group meetings that will eventually break down into smaller team huddles. If you are unsure what setup to go with, your sales manager can offer advice based on your meeting needs.Nassau Inn ConferencesNassau Inn Conferences

If you plan on hosting your guests overnight, stay tuned for our group room block 101 blog post coming soon!


About the Author: Lily Lee is the Marketing Assistant at the historical Nassau Inn. She graduated from Rutgers University with a B.A. in Communications, minor in Digital Information & Media, and a passion for English and creative writing.

Kendra & John’s Wedding
August 2015

Kendra and John fell in love when their lives crossed paths. “We met through a mutual friend while both visiting NYC for the weekend,” Kendra says. “He was in Lambertville and I was up in Boston, but after 1 ½ years of long distance we moved to Princeton together! We were all over the map on where to get married and then realized that one of our favorite things to do on a Saturday or Sunday morning is to just to walk around town and see what’s going on. A lot of my friends and family have never been to Princeton so I figured this would be a perfect way for them to see the town that I’ve come to call my home. With all the activities going on in town; live music in Palmer Square, shopping and walking campus, no one needed to get in their car all weekend once they arrived, and that was very important to both of us. Plus, we just love being able to walk by the exact spot where we said ‘I do’ and reminisce about the best day of our lives.”

“They’re a Princeton classic. Very sweet and charming. When you look at them, you just know,” said Melissa Dill, Sales & Catering Manager at the Nassau Inn.

Here’s a glimpse at Kendra & John’s Best Day Ever!

K&J WeddingK&J WeddingK&J's WeddingK&J WeddingceremonyK&J's Weddingkendrajohn-nikond750-jet_6471kendrajohn-nikond750-jet_6350K&J WeddingCakeK&J's WeddingK&J's Weddingkendrajohn-nikond750-jt5_1836K&J Wedding

Photos by Couple of Dudes Photography


About the AuthorLily Lee is the Marketing Assistant at the historical Nassau Inn. She graduated from Rutgers University with a B.A. in Communications, minor in Digital Information & Media, and a passion for English and creative writing.

Fall Menu Must-Haves

From appetizer, lunch, dinner to dessert – here are some of our favorite dishes from our newly released fall menu. You’ll want to try them al­l!

Appetizers

Fall Menu 2016

Bubbling in a miniature black cast iron pan, the Fiery Black Iron Chili is spicy, cheesy, and perfect for chilly fall evenings!

Roasted Pear Salad Roasted Pear Salad tastes just like autumn with the lightness of feta cheese, fresh fall greens, and sweet smoked walnut vinaigrette. You’ll feel festive after the first bite!

Chicken & Waffles Salad

Drizzled with maple vinaigrette and bacon, Battered Fried Chicken is sweet, salty, and goes with any mood you’re feeling; it’s the ultimate chicken and waffle styled soul-food of salads.

Lunch

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Smothered in pepper jack cheese, the Pan Fried Meatloaf Sandwich is buttery soft with crisp frazzled onions on toasty bread. Savor the different textures as they unravel with each bite.

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If you’re in the mood for something light, creamy, and comforting – indulge in the Pecan Crusted Tilapia, soaked in an orange butter sauce, with delicious root vegetable risotto.

Dinner

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The Filet Mignon Au Poivre is professionally cold-smoked, infused with smoky flavor and grilled. Soaked in a cognac demi-glace cream, the mashed potatoes and brussel sprouts are a perfect complement to this tender and succulent dish.

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House Smoked Pork Chop is deliciously doused in apple brandy and cognac demi-glace sauce, with local apple and sage bread pudding broccolini on the side. The smoky taste evokes a campfire like feeling.

Dessert

Nassau Inn

Mason Jar Pumpkin Pie has a wonderful pumpkin mousse filling with a delightfully light and airy texture. This creamy, soft mouse is such a tasty seasonal dessert, you’ll crave it all season long!

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Flourless Chocolate Cake with Lavender Salt is an indulgent dessert with chocolatey, smooth, soft, melt-in-your-mouth cake embellished by the gentle, sweet chill of Tahitian ice cream and delicate fluffiness of whipped cream. The subtle yet soothing lavender salt is the perfect ending to a serene night.

Enticed? There are many more options for you to discover and enjoy! Come and join us in tasting our new fall menu. Whether you are looking for a place to gather with friends or to indulge in a good meal on your own, we look forward to welcoming you this beautiful season!


About the AuthorLily Lee is the Marketing Assistant at the historical Nassau Inn. She graduated from Rutgers University with a B.A. in Communications, minor in Digital Information & Media, and a passion for English and creative writing.

Preparing for Autumn with Chef Michael LaCorte

There’s something comforting about being seated in a historic booth surrounded by carvings of diner’s past, anticipating a rich and savory meal. When enjoying your Butternut Squash Risotto, you feel the nostalgia and wonder about the mastermind behind your warm and tasty dish. A chef’s journey is one filled with selfless time, energy and love, ultimately to provide you with scrumptious food to nurture your mind, body, and soul.

Yankee Doodle Tap Room

You may wonder, how does a chef become a chef? Some say destiny, some believe in luck and happenstance. For Michael LaCorte, it was a mix of both. He worked at a hospital during high school, but with a twist of fate, his friend encouraged him take a job at a local Italian restaurant. This opportunity, along with the generous mentorship from the restaurant owner, gave him the push towards becoming a chef – and never looking back.

Nassau Inn

Nassau Inn

Fast forward to 2016 – Michael’s fourth year as our Executive Chef. The new fall menu is on the horizon, and we were given a chance to interview him about the creative process behind his menu development. When putting the fall menu items together, there were important considerations to be made. Michael believes in tradition, locality, and seasonality.

  • Tradition: Our piping hot, flaky and creamy Nassau Inn Chicken Pot Pie is the ultimate comfort food for the soul. It tastes like home and has been a guest favorite for countless years. The braised short ribs, with its succulent taste and fall-off-the-bone texture, is another long-standing tradition. Indulging in a traditional meal is very soothing after a long day. You can always depend on the Yankee Doodle Tap Room to have comfort food that will put you at ease and fill your heart with delight!

Yankee Doodle Tap Room

  • Locality: It’s important to get ingredients from the best, local places available. Just try the Apple Orchard Salad and you can taste the freshness of deliciously sweet and crisp local apples. Michael personally loves cheese, especially during autumn days. The gourmet cheese shop here in Palmer Square, Olsson’s Fine Foods, is a favorite source.

Yankee Doodle Tap Room

  • Seasonality: With auburn leaves outside and darker autumn evenings, we could use something warm, spicy and cheesy – Fiery Black Iron Chili with Wisconsin cheddar and our House Smoked Pork Chop are especially delicious this time of the year. We only use fruits and vegetables at their peak – just try our Sugar Beet & Bleu Cheese Salad, Roasted Pear Salad or Cauliflower Fritters all of which are busting with flavor. Don’t forget to leave room for dessert. If you’re in a dreamy mood, go for the mason jar Pumpkin Pie, always a crowd pleaser Crème Brûlée with spiced pumpkin or Warm Apple Cobbler, all the perfect ending to your night!

Yankee Doodle Tap Room

Autumn menu planning is an exciting mixture of divergent and convergent thinking. Michael and the chefs collaborate on creative ideas, and then finalize their plans. Before the menu is released, there’s a tasting at the Yankee Doodle Tap Room. All the new dishes are laid out on a big table for everyone to feast on. We can’t wait to try them and share the experience with you!


About the AuthorLily Lee is the Marketing Assistant at the historical Nassau Inn. She graduated from Rutgers University with a B.A. in Communications, minor in Digital Information & Media, and a passion for English and creative writing.