At the Inn on Mill Creek, we treat our guests to a great sit-down breakfast in our dining solarium, where you can look out on the peaceful mountain lake and awakening forest while you eat. Normally we offer an early (8:15) and a late (9:00) breakfast option, to meet the needs and schedules of our guests.

Coffee is on at 7:30 a.m. (Dave is selective about his brew), and we fresh-squeeze and blend juices every morning, with fruit from our 180 173-tree orchard when in season.

Our philosophy on breakfast is that 'hearty' trumps 'fancy', though we do try to make and present breakfasts that are memorable and not just plain/everyday.

We generally prepare individualized portions (with some exceptions, such as the soufflé), rounded out with muffins or breads (from scratch, of course), a side meat, fresh or prepared fruit, and fresh-squeezed juice blends.   

Individualizing our portions means can usually modify a dish or serving to your specific taste (e.g., leave out or substitute for a specific ingredient), so do let us know your preferences.

If you have any special dietary requests, please let us know when you reserve your room. We can prepare diabetic-friendly dishes, gluten-free dishes, and vegetarian alternatives for all our meat dishes. And if any of our daily specialties aren't quite to your individual taste, we always have standard breakfast fare available on request (eggs, cereal, oatmeal, grits, bagels, yogurts, etc.), in place of or even in addition to what we have planned. 

A sample of what we serve:

Main Dishes

Croissant Bake - a frittata with sausage, sweet peppers, onions and cheese, ringed in crisp and flaky croissant dough

Pumpkin Belgian Waffles* -  from Dave's two-sided Belgian waffler, with sautéed Cinnamon Apples on the side

Maple-Toast Eggs - baked eggs with just a hint of maple syrup

Triple-decker Stuffed-Puffed French Toast* - Strawberry, or Cinnamon & Brown Sugar

Orange Soufflé - served in our large Garrou pottery bowl commissioned specifically for soufflé

Broccoli and Spinach Quiche

*Served with 100% pure genuine Maple Syrup, exclusively from Vermont Trade Winds, a small, family-owned producer in Vermont's Green Mountains (serendipitously complementing our own Blue Ridge Mountains) -- it takes 40 gallons of natural sap to make each gallon of syrup!

Fruit Sides

Cider Soaked Apples and Pears with Cinnamon Custard

Brown Sugar Baked Bananas (topped with vanilla yogurt and cinnamon)

Fresh seasonal fruit

Breads/Muffins

Blueberry Buttermilk Muffins

Spiced Applesauce Muffins

Peach, Pumpkin, or Apple-Blueberry Bread

Popovers

Baked Oatmeal-Raisin-Apple Muffins 

Raspberry Scones

Meats

Homemade Sweet-Onion Sausage Balls

Thick-sliced Pepper-rubbed Oven-baked Bacon

Sliced Ham (pan-fried with just a touch of brown sugar)

Sausage Links