• Breakfast at the Old Consulate Inn
    You'll come for the Inn,
    for the history,
    for the experience.
    You'll come back
    for the Breakfast
  • Breakfast at the Old Consulate Inn
    Egg Blossoms with Kielbasa
  • Breakfast at the Old Consulate Inn
    Pumpkin Bread fresh from the oven
  • Breakfast at the Old Consulate Inn
    Winter Fruit

The Breakfast Our guests come for the inn, for the history, for the experience. They come back for the breakfast.

We serve freshly prepared, healthy foods made with local products and produce in season.

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Breakfast at the Old Consulate Inn

Breakfast, served at 9:00 a.m, is comprised of three courses served with hot tea or coffee from our Italian espresso maker.

Sample breakfast menu:

  • First course: Poached pears with homemade apple-cinnamon muffins
  • Second course: An egg dish such as smoked salmon quiche or Eggs Benedict - Sunday specialty!
  • Third course: Perhaps gingerbread waffles or pecan-stuffed French toast

If your itinerary requires you be on the road before 9:00am, let us know when checking in. We'll happily pack you a picnic breakfast for your early start.

We strive to accommodate allergies and special diets, catering to the vegetarian, gluten-free, or lactose-intolerant epicure with aplomb! Let the innkeepers know your needs when you reserve your room.

Featured Recipe: Cherry Clafouti

Starting this summer, Cindy is getting ready to launch the much-awaited Old Consulate Inn Cookbook. We're always looking for feedback on recipes. If you love to cook, give it a try and let Cindy know how it goes! Your feedback will help make the world a better place to eat! Send feedback to recipes@oldconsulate.com.

This is a rustic French or Italian (both claim it!) pudding-cake. Our version has an orange twist and is a little more cake-like, but is very moist. Traditionally, the clafouti is made of cherries and accented with almonds. Feel free to use whatever summer stone fruit is ripe and luscious, and to use other nuts and extracts. Or try using jarred imported Morello Cherries and Kirsch, and serve warm by a winter fire.

  • 1 cup Stone Fruit: fresh cherries, apricots, or peaches, cut into 1/2" chunks
  • 1 Tbls Sugar, optional/variable
  • 1 tsp Vanilla Extract
  • 8 Tbls Unsalted Butter, room temp
  • ½ cup Sugar
  • 2 Egg Yolks
  • 1 Egg
  • 2 tsp Grand Marnier
  • ½ cup Orange Juice, fresh squeezed if possible
  • ½ cup Flour, unbleached
  • ¼ tsp Cinnamon, ground
  • 2 Tbls Sliced Almonds

For garnish:

  • 1 cup Whipped Cream, unsweetened
  • 1 Orange to zest (you will not need to zest all of it)
  • ½ cup Stone fruit, sliced for decoration
  • 2 Tbls Sliced Almonds

Directions:
Butter a 9"x2" cake pan, line the bottom with parchment paper and butter again. Preheat the oven to 350°.

Drizzle the vanilla around the upper circumference of a medium bowl, place the fruit in the bowl and sprinkle with sugar, then gently swirl the fruit to evenly pick up the vanilla drips. Distribute the fruit in the cake pan.

Cream the unsalted butter and sugar: 5 minutes. Add the eggs and yolks one at a time, creaming for 1 minute after each addition. Meanwhile, add the Grand Marnier to the orange juice and set beside the mixer. Whisk the flour with the cinnamon and also set beside the mixer. Once the butter/sugar/yolks are pale and light, turn the mixer on low and add the flour and juice at the same time.

Spoon the batter, in 5 or 6 big spoonfuls, over the fruit, and smooth. Sprinkle with almonds. Bake until golden and the cake is just pulling away from the pan: 30-40 minutes. Invert onto a cutting board, pull off the paper, cut into 6ths, and invert onto the dessert plates. Top with a dollop of whipping cream, more almonds and fruit, then zest a bit of orange directly on top.

Send feedback to recipes@oldconsulate.com.