Steak at Pond Mountain Inn
breakfast Pond Mountain Inn
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Our Breakfast Menu

In the summer months our legendary gourmet farm-to-table breakfasts are served al fresco at the Main House terrace under the rough-sawn timber frame pergola surrounded by perennial gardens, early sheep pastures and lush undisturbed distant mountain views, “It’s just magical here, and one of the prettiest outside dining spots in Vermont!”

 

No matter what season you dine with us, we always incorporate local, organic, and sustainable foods to create innovative and exciting cuisine. The result is a dining experience of harmonious flavors and beautiful presentation that give new meaning to “farm-to-table” dining that is tailored to suit our guests’ specific tastes and dietary needs.


Seasonal Fresh Fruit Accompany Each Breakfast—an assortment of five types of melon and berries. Additionally, many dishes are served with Dakin Farm Cob-Smoked Bacon or Big Link Smoked Sausage and skillet breakfast potatoes or shredded pan-fried potatoes and garnished with our seasonal garden chives or organic pea shoots.  


French-Style Omelettes
Our signature French crêpe-like omelettes are silky, a perfectly pale-yellow thin blanket of eggs that cradles a generous interior of exquisite rusty brown cluster of sautéed chestnut mushrooms, two types of cheeses, and a dallop of crème fraîche. Other mushroom varieties may be found inside depending upon what is freshly harvested by our local mushroom farmer. Another guest favorite is our sautéed spinach & tomato omelette. We can create other delicious interiors, just let us know what you like!        

 

Trio of Pancakes


Lemon Cottage Cheese Soufflé Pancakes
These delicate pancakes are so delicious and incredibly light and fluffy, especially with Dorset Reserve Maple Syrup and homemade blueberry compote that after emailing our recipe to so many of our guests, we decided to make it easier for everyone and posted the recipe on our blog page.


Lemon Ricotta and Mascarpone Pancakes • Classic Sour Cream Pancakes
Equally as delicious, the Ricotta adds moisture, and lemon zest heightens the subtle flavor while the Blueberry-Lemon Compote completes the dish. This pancake recipe has now become the most asked for recipe—here’s the recipe! One guest recently said, “Your Sour Cream Pancakes are so light and fluffy and not nearly as heavy as the others.” We use less than half the amount of flour, which allows for a lighter finished pancake and yet still moist.  
 

Eggs Benedict Collection


Poached eggs on toasted Vermont English muffins with your choice of interior, homemade tangy hollandaise sauce and a hint of truffle salt. Our Canadian Bacon comes from pigs that we help raise on our neighbor’s property, and we often get our eggs there too—you can taste the difference!    


Traditional Eggs Benedict
Vermont English Muffin | Farm Fresh Eggs | Canadian Bacon | Hollandaise Sauce


Gluten Free Eggs Benedict

Vermont English Muffin (GF) | Farm Fresh Eggs | Canadian Bacon | Hollandaise Sauce


Eggs Benedict Florentine (Vegetarian) 
Vermont English Muffin | Farm Fresh Eggs | Sautéed Spinach | Hollandaise Sauce

(We can substitute other freshly harvested mushroom varieties from our local mushroom farmer.)


Artisan Smoked Salmon Eggs Benedict
Vermont English Muffin | Farm Fresh Eggs | Nova Scotia Smoked Salmon | Hollandaise Sauce


Wagyu Steak Eggs Benedict for Two (requires one day notice, $50.00/person)
Vermont English Muffin | Farm Fresh Eggs | Vermont Wagyu Steak | Hollandaise Sauce


We’ve selected three types of Vermont Wagyu steak, each with extraordinary flavor profiles that complement this classic epicurean breakfast & brunch delight—select your favorite below. 


Tenderloin… extraordinarily tender, this cut come from the loin section of the hindquarter and are considered a jewel cut.
 

Baseball Sirloin Steak…Center cut from the top sirloin—this cut is lean and very flavorful. The name "baseball steak" refers to its rounded shape similar to a baseball.


Petite Tender Steak... This flavorful and tender steak comes from the forequarter, the chuck shoulder, and is often called mock tenderloin.


Without getting into the chemistry of beef flavor, it’s nearly impossible to describe the tenderness, slight chew and juiciness of what now has become the best steak we’ve ever tasted. Each steak has consistent well-developed marbling throughout, with a delicately trimmed outer-layer of savory fat that contribute to the overall unique flavor composition. 


Classic Brioche French Toast
On day of departure, our guests get to select their favorite breakfast before heading home. Overwhelmingly, Kay’s French Toast is our guests “go to” breakfast. Along with our homemade blueberry compote, we also serve our French Toast with our “Breakfast Bananas Foster” that does not include the ice cream, the dark rum or the pyrotechnics.  

Pain Perdu

Seldom do we have leftover French baguettes, but when we do, we offer a New Orleans version of French toast. Pain Perdu is a great way to use leftover French bread. Why, because the stale bread readily absorbs the custard without getting too soft, then we cook the pain perdu a little longer, which allows the sugar in the custard to caramelize that produces a crusty exterior with a delicate soft interior—and, of course, it’s delicious!

 
Quiche Lorraine and Beyond
Our signature quiche requires a delicate sautéing of lardon (fatty bacon) and onion, whisking the eggs, heavy cream and the blended savoriness of Gruyère cheese with a golden-brown crust. But it doesn’t end there… in the fall we make a special Hen-of-the-Woods Quiche only after a successfully foraging on the mountain across the road. And, it still doesn’t end there… we find all kinds of fresh seasonal ingredients to throw into our egg and cream batter to create new and exciting quiches.


French-Style Cheesy Scrambled Eggs
Our French-style cheesy scrambled eggs are velvety and creamy, cooked slowly and stirred often over low heat so that the eggs do not dry out—this produces a smaller softer curd structure. We’ll keep your eggs in the frying pan a little longer if you prefer a drier American-style scrambled egg.


Dutch Baby Pancake
Sometimes called a German pancake, a Dutch Baby is a big, puffy, soufflé-like, family-style pancake with a custardy center that’s baked in a sizzling-hot buttered skillet. It’s like a crêpe, a pancake, and a popover all rolled into one. This breakfast is sheer entertainment—as the Dutch Baby bakes, the golden puffy crust rises above the pan like a soufflé creating a custardy center. Gather around when “the baby” leaves the oven—the baby begins to collapse as it begins to cool. It’s exciting every time! We then dust with confectioners’ sugar, top with fresh berries, drizzle some Vermont Maple syrup and serve. Absolutely delicious, and a fun way to start the day!

      
Avocado Toast for Aficionados
This isn’t guacamole, nor is it spicy. It’s breakfast simplicity beginning with a fresh ripe avocado, a few cherry tomatoes, salt & pepper, and lightly drizzled small batch Italian olive oil served generously on crusty bread, whole grain toast or Vermont English Muffin. Fairly ordinary thus far…. one small addition that makes all the difference in the world—Black Truffle Sea Salt! It's the Black Truffle Sea Salt that transforms this otherwise ordinary Avocado Toast breakfast dish into a delicacy. It’s wildly delicious and healthy.

Egg-Free Paleo Breakfast Skillet

This healthy offering includes our smoked ham, diced potatoes, onions, sliced orange peppers, halved cherry tomatoes, and spinach. Nutritionally, any Paleo meal (protein, fat, vegetables, and carbs) is a great way to start the day. And, to make this dish even better, we can add more of your favorite ingredients. 

Organic Maple Yogurt Parfait 

Begin your day with a delicious Morning Yogurt Parfait – organic yogurt, Kay’s homemade granola and fruit are layered in a parfait glass. We only use fresh Blueberries, Raspberries and Blackberries, organic granola and plain organic yogurt with a hint of dark maple syrup and a mint leaf from our garden just for color!

Açaí Bowl

What the heck is this—we recently asked the same question?!?! Originating in Brazil, this is much more than fancy smoothy in a bowl. Açaí, a dark purple berry found in the Amazon is packed with antioxidants and other health benefits. Our Açaí Breakfast Bowl includes— Açaí purée, organic Larson Farm A2 milk / plain yogurt or non-dairy unsweetened almond milk, mixed seasonal berries, banana, peanut or almond butter and our signature organic homemade granola. 

Croque Monsieur • Croque Madame (requires two-day notice)

Found on almost every café menu in Paris—it’s the ultimate French ham and cheese sandwich, made with Gruyere or Emmental, parmesan, ham and a velvety béchamel sauce, served on oven-toasted homemade sourdough bread! Both sandwiches are the same, the only difference is the Croque Madame includes one skillet fried egg. 

Biscuits and Sausage Gravy

Yes, we actually serve biscuits and sausage gravy. “It’s inexplicable how someone from Thailand makes this dish better than anyone else,” remarked one of our southern guests! Homemade biscuits covered in sausage gravy made from the drippings of cooked pork sausage, unbleached Whitelily Flour, A2 milk and our sausage is a breakfast you may want to enjoy once while you’re here.  Try our gourmet version—we include locally harvested mushrooms and spring onions.

Stone Ground White Grits

Our southern guests asked if we could make grits. Not until a gourmet chef with a twenty-five person Baptist contingent from Mississippi showed us the way. Now, we occasionally serve this southern staple, but it may be the best grits that you’ll ever have—promise. Walt, from Florida says it’s the best grits he’s ever had!

 

To-Go Breakfast | Coffee • Breakfast Sandwich • Mixed Berries & Fruit
(All of our skiers take our to-go breakfast to the slopes and love them.)

We keep our breakfast sandwich simple and delicious with a Fried Egg, Taylor Pork Roll*, Melted-American Cheese on a lightly butter-toasted Vermont English Muffin.


*Taylor Pork Roll is the main flavor ingredient in our New Jersey Breakfast Sandwich. John Taylor’s Original Pork Roll is what most New Jerseyans and Philadelphians ask for by name.  Made since 1856, it’s a main staple of diners, kitchens, holiday tables, and boardwalks of the Garden State—and, it’s absolutely delicious!

Off-Menu Breakfasts

We’re always experimenting with new and exciting breakfast dishes that are largely dependent on seasonal produce and availability of interesting local ingredients. Kay has an instinctual feel for dishes that will expand and excite your palate— taking many of her cues from Vermont’s endless bounty of local ingredients wherever they may be found.


Pond Mountain Inn Coffee
We only serve T.M. Ward Coffee… A family-owned roaster and importer since 1869. Our Pond Mountain Inn blend is available for purchase at T.M. Ward.


One of the defining characteristics of an excellent bed & breakfast is the emphasis on serving the finest cup of coffee available. We serve five non-flavored mostly dark roast coffees, and our signature blend combines the best flavor characteristics of our Viennese & Full-City Dark Roast coffees that truly offer an exceptional cup of coffee.
 

Our Pond Mountain Inn Coffee Blend
Our Inn’s signature coffee is a collaboration with T.M. Ward. This guest favorite blends a delicately strong, velvety finish Viennese Roast with Full-City Dark Roast, a blend of dark roast Arabica beans, which is widely thought to make the best cup of coffee. We also serve…

 

Viennese Roast • French Roast • Full-City Dark Roast • Italian Roast • Silk Signature Blend 

Our unique coffee selection is all dark, bold and robust with rich flavor composition—each with an elegant smooth finish, which will please the most discerning coffee drinker.

 
Juices & Beverages
Orange | Grapefruit | Homemade Organic San Marzano Tomato Juice ($10.00)