On Saturday, July 20th, from 1-6 pm, the ShawneeCraft Tap Room will host a Pork to Fork BBQ to benefit the Shawnee Volunteer Fire Department. Pre-sale BBQ Roast: $25 Adult’s Plate, $5 Children’s Plate. Please call the Tap Room for more information on tickets or visit eventbrite.com: 570-213-5151.
Poconos Resort Offers & Specials
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This Offer Includes:
Pork to Fork BBQ Pig Roast for adult or child 1–6 pm, live music by Downtown Jimmy Brown in the ShawneeCraft Beer Garden 2-5:30 pm. Get your tickets now, the first 40 tickets will receive a complimentary draft! Call 570-213-5151. Rain or Shine.
Adult’s Plate: $25 Pre-sale
Pig Roast Suckling on a Roll
BBQ Pulled Chicken
Cole Slaw
Three-Cheese Mac-n-Cheese
Watermelon
Brownies/Cookies
Kid’s Plate $5 Pre-sale
Chicken Option
Three-Cheese Mac-n-Cheese
Watermelon
Brownies/Cookies
Day of Admission: Adults Plate $30, Kid’s plate $5
For tickets, stop by the Tap Room or visit www.eventbrite.com.
Valid: Saturday, July 20, 2019
Terms & Conditions
A credit card is required to secure a reservation. All coupons, Wyndham certificates, or special discounts are not valid during holiday meals.
Four Course Beer Pairing Dinner and Overnight Stay
Available for overnight guests only—includes transportation to and from the event at The Shawnee Inn Friday, August 23-24, 2019
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This Offer Includes:
*Overnight accommodations on Friday night, *An al fresco Farm-to-Fork dinner prepared by the Chef out on the Shawnee Island Farm, * Transportation to and from the farm from the Inn, and *Breakfast at the Inn on Saturday morning. Does not include tax and gratuity.
Farm-to-Fork Beer Dinner Menu
Course One—Charcuterie served family-style including a variety of local smoked and cured meats, local cheese assortment, pickled giardiniera of vegetables, olive tapenade, cornichons, and rosemary focaccia bread
Course Two—Chilled Gazpacho Andaluz with hearty vegetable puree composed of all of our own farm fresh vegetables prepared in a traditional Spanish style
Course Three—Choose of:
- Feilluette of Local Farm Fresh Chicken with a wild mushroom and chardonnay cream sauce accompanied by grilled asparagus and baby carrots
- Baked Acorn Squash filled with a wild mushroom and roasted vegetable risotto
Course Four—Crème Brulee, a rich and creamy custard inspired with a hint of Chambord, caramelized crust topped with fresh raspberries and chocolate praline
Special requests
Wine available by request. If you wish to be seated next to someone else from another party, please make note of it at the time of reservation.
Valid: Friday, August 23-24, 2019
Terms & Conditions
A credit card is required to secure a reservation. All coupons, Wyndham certificates, or special discounts are not valid during holiday meals.