News & Events

Easter Brunch 2018 at Sheraton Hartford Hotel At Bradley Airport

Sunday, April 1st, 2018
10:00 A.M. – 1:00 P.M.

Bring the family and enjoy an array of delicious offerings. Join us on Sunday, April 1st for amazing Easter Brunch Buffet! Celebrate the beginning of the spring and relax with your family while enjoying a variety of delicious dishes.

Reservations are required and can be made by calling 860-627-5311 ext 182.


Adults: $45.00
Children, 6-12: $21.00
Children, 5 and Under: Free
Prices do not include tax and gratuity.


10am | 11am | 12pm | 1pm


Glazed Ham with Grilled Pineapple
Roasted Turkey with Cranberry and Orange Compote or Herb Au Jus
Omelets, Made to Order
Crêpes, Made to Order

Smoked Salmon Bar
Scrambled Eggs
Applewood Smoked Bacon and Chicken Sausage
Breakfast Potatoes
Baked Penne Primavera
Meatballs with Red Pepper and Artichoke Pesto
Steak, Red Wine and Mushroom Demi
Shrimp Cocktail
Fruit Salad
Garden Salad
Caesar Salad
Breakfast Breads and Bagels
Steamed Spring Vegetables
Classic Charcuterie
Pasta Salad
Potato Salad
Seafood Salad

Mini Whoopie Pies
Petit Fours
Easter Cupcakes
Ice Cream Sundae Bar

Reservations are required and can be made by calling 860-627-5311 ext 182.

Valentine’s Day Dinner

Take a moment to celebrate your love at Concorde’s in the Sheraton Bradley. Enjoy a special dinner for two that our Executive Chef has carefully crafted to help you show your special someone just how much you care. Indulge in a decadent dinner that is sure to leave a lasting impression on the one you love.

Valentine’s Day at Concorde’s at the
Sheraton Bradley Hotel

Menu available February 9th – 10th, February 14th – 17th
Dinner served from 5:00pm to 10:00pm

$45 per person
Please choose one item per course.
Prices do not include drinks, tax, and gratuity for your server.


Water Chestnut Bisque
Roasted Chestnuts, Sherry Cream Reduction, Seared Scallop, Watermelon Radish Salad

Watermelon Salad
Watermelon, Whipped Chèvre, Toasted Almonds, Prosciutto, Pickled Vegetable Salad


Grilled 8 oz. Filet, Parsnip Purée, Enoki Mushrooms, Carrots, Fried Brussels Sprouts, Port Cream Reduction

Braised Fennel Purée, Farro, Pickled Grapes, Frisée, and Herb Salad


Chocolate Lava Cake
Salted Caramel, Strawberry Sorbet

Blood Orange Trifle
Sponge Cake, Cantilly Cream, Brûléed Oranges

Cook Up Some Romance With Your Valentine

Do something different this Valentine’s Day!

Concorde’s at the Sheraton Bradley Hotel, 1 Bradley International Airport, Windsor Locks, is offering a unique Valentine’s Day dining experience, starting with a cooking class taught by Executive Chef Shane Arnold.

The four-course menu includes New York strip, scallop and shrimp ceviche, banana fosters over rum vanilla ice cream, and more! Enjoy a fun evening creating an amazing meal in a relaxed atmosphere. Once the meal is complete, you’ll enjoy your creation with a selection of paired beer and wines.

Our class is being held on 2/14/2017 and starts at 5pm. Seats are limited. Cost is $200/couple.

For reservations, call (860) 386-7841.


The Valentine’s Menu

Course 1  

crab salad with asparagus, frisee, shaved radishes, laced with white balsamic and lemon oil

Course 2

scallop and shrimp ceviche | lime chipotle broth | micro arugula

Course 3

pan seared new york strip | garlic soy pan sauce | fresh herb and parmesan risotto | broccolini

Course 4

bananas foster over vanilla rum ice cream

bar at bradley airport

Autumn 2016 Bar & Drink Specials

bar at bradley airportThis fall we’re featuring great drink specials!

On tap we’ve got Grey Sail “Captain’s Daughter” and Pioneer Brewing Company “New Frontier” Imperial IPA. You won’t want to miss this opportunity to sample these amazing craft beers!

In addition, we’re celebrating the 150th Anniversary of Jack Daniel’s. Our mixologists are crafting signature Jack Daniel’s drinks this fall. Here’s a list of the amazing creations you must try during your next visit to Concorde’s Restaurant.

Jack & Coke
The name says it all!

The Fire Extinguisher
½ oz. Jack Daniel’s Tennessee Fire
1 pint of hard apple cider.

Jack Honey & Lemonade
1 ½ oz. Jack Daniel’s Tennessee Honey
6-8 oz. lemonade
Serve over ice

Gentleman & Ginger
1 ½ oz. Gentleman Jack
3 oz. Saranac Ginger Beer
Squeeze of Lime
Lime Garnish
Served over ice

SB Select Rob Roy
2 oz. Jack Daniel’s Single Barrel Select
1 oz. Cinzano Sweet Vermouth
Dash of Bitters
Served in a rocks glass over ice