Inn at Green River banner Welcome to the Inn at Green River Bed & Breakfast, an 1830 Federal-style farmhouse with seven well-appointed guest rooms, offering a hearty breakfast daily


A fresh, seasonal approach to breakfast

Your country morning at the Inn begins with a day-brightening breakfast prepared by Deborah. Served at your choice of five tables in the dining or sun rooms, the view overlooks tranquil lawns and gardens.

Fresh, imaginative and healthy, the locally-sourced, multi-course breakfast will have you off to a great start. Like the inn itself, the breakfasts are beyond compare. Home-baked scones and biscuits served with local preserves; French toast made from baguettes in the classic manner; Grits from the Luquire family mill in South Carolina; Seasonal fresh fruits.

The beauty and bounty of the region are legendary. As a result, the abundance of local farms as well as family-owned local businesses is evident throughout the menu. There are eggs from Green River Hollow Farm, coffee from Barrington Coffee Roasting Co., properly brewed Harney & Sons loose-leaf teas, preserves from White Oak Farm. Furthermore, there are vegetables, honey, bread, cheese, milk, and cream sourced locally from the Berkshires and the Hudson Valley. Deborah makes use of it all to create a meal that is artful, tasteful, and utterly delicious. It’s a locavore’s dream.

Fresh-brewed coffee and tea are served daily from 7:30-10:00am. Breakfast is available any time between 8:30 and 10:00am. Special dietary needs are cheerfully accommodated with advance notice.

Sample breakfast menus

The breakfast menu at the inn changes often, depending on the time of year and what local farmers are growing. Consequently, the menu changes seasonally, sometimes daily.

  • Broiled pineapple, lime juice-swirled sour cream, roasted, salted pistachios with malted flour pear pancakes, local maple syrup
  • Roasted apricots, goat cheese sweetened with honey, dash of cardamom, toasted pine nuts & mini frittatas with fresh baby spinach, hash brown potatoes, leeks, sundried tomatoes
  • Roasted plums, Greek yogurt, drizzle of honey with sweet and savory pear, brie, rosemary French Toast
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