Our New England Breakfast

Enjoy a full, hot breakfast with our other guests served at our 12-person dining table every morning, also in our “executive dining room” (the Sun Room) when we have a full house.

Our sumptuous three-course breakfast starts with fruit juice, homemade breads or muffins, and a specially prepared fruit dish, followed by a tantalizing hot entrée to give your taste buds an early morning treat. Coffee, tea, hot chocolate and home made treats are always available. Check out Susan’s Recipes.

We do our best to accommodate dietary needs. During the ski season breakfast is served at 8:00 a.m., and the rest of the year breakfast is at 8:30 a.m. By prior arrangement we offer a skier’s breakfast at 7:15 a.m. on the weekends.

The menu of the day might include Sweet Pepper Scrambled Eggs, Breakfast Casserole, Ginger Pancakes with Lemon Sauce, Pain Perdu (French Toast) with local Mad River Valley Maple Syrup, Asparagus filled Crêpes, or Glasgow Soufflé. We are proud to use numerous locally produced products in our signature New England Breakfast. Some of the featured items are seasonal fruits and veggies from three farms which join together as Kingsbury Market Garden’s Community Supported Agriculture; wonderful cheese and yogurt from Cabot Creamery Co-op which, since 1919 continues to be owned by the 1200 New England dairy farmers who provide milk to the co-op; our luscious maple syrup is from Hartshorn Organic Farm and West Hill Sugar Orchard; and from Blake Hill Preserves guests are treated to a taste of Scotland when they enjoy the Orange Marmalade flavored with 10 year old Single Malt Whisky.

One of the delightful aspects of breakfast is that guests from all over the country, and indeed all over the world, enjoy exchanging experiences and perspectives until it is time to head out for the day’s chosen activity.

to hear why Katie and Brian have been back five times to stay at the B&B and plan to continue their visits.