August 30, 2014 Today at Spruce Point Inn

- Private group -

Sat, 08/30/2014 - 10:45am

SPRUCE POINT INN

Saturday, August 30, 2014

Today at Spruce Point Inn...

Sun and clouds mix today. High 68F. Winds SSW at 10 to 20 mph. Tonight it will be partly cloudy. Low 61F. Winds SSW at 10 to 15 mph.

Join us at 5pm for a specialty cocktail with Meyer's Dark Rum, Southern Comfort, and Crوme de Cocoa --- with a lime...

And for our feature this evening, Chef Roberts was in the SPI garden this morning clipping cherry tomato, arugula, and spinach. Thanks Chef. And congrats on the birth of your son!

Dining reservations are suggested this evening. If you would like to "dine in" at SPI, please let Reagan or Heidi know what time you would like to join us. And, if you are venturing out, stop in at the front desk and we will help with suggestions and reservations at one of the many restaurants in Boothbay Harbor.

Today, consider the Pemaquid Lighthouse Loop. Shaw's for lunch. Download the SPI Mobile App for directions: App Store, Google Play

Downtown Boothbay Harbor, with it's quaint sidewalks and many shops and places to lunch, is a nice activity today. Try Coastal Maine Popcorn for a sweet or savory snack. And, Blue Moon Cafe for lunch.

Gleason Fine Art, Eventide, Abacus, Palabra Shop, and House of Logan are some of our favorite places to visit while in the Harbor.

Enjoy your day!

Joe and Ange, Innkeepers

Local Pursuits

Boothbay Harbor Country Club, to reserve a t-time, contact the SPI front desk

Boothbay Region Landtrust Walking and Hiking

Coastal Maine Botanical Gardens

Tidal Transit Guided Kayak Tours

Whale Watching Tours

On water: Cabbage Island Clambake or On land: The Lobster Dock

Fishing Charger Charter, Breakaway, and Hay-Val Charters

Harbor Boat Tours

Ocean Point Walk - visit Ocean Point Studios

Lobster Haul

Recommended local Photographer: Robert Mitchell

Tonight's Feature

Liquid coma + 1oz dark rum, 1.25oz southern comfort, 1oz cream de cocoa

We've brought together a traditional and specially created cocktail to celebrate the oldest spirit in the New World.

Myers's rum uses only "pure Jamaican molasses" and is "produced from continuous and pot still distillation and is then matured for up to four years in white oak barrels."